Valentine’s Day Menu – $55 per person

1st Course (choice of)

Lobster Bisque
Shrimp and Lobster Boudin, Brandy Crème Fraiche

Pan Seared Foie Gras
Pain d’Epices, Apples 3 Ways, Maple-Black Pepper Gastrique +8

Salad du Marche
Baby Lettuces, Market Vegetables, Red Wine Vinaigrette

Coquilles St. Jacques
Seared Sea Scallops, Leeks, Wild Mushrooms, Herb Cream, Toasted Breadcrumbs

Sancerre French Onion Soup
Crouton, Gruyere, Beef Broth

Mushroom Orzo
Parmesan, Baby Kale Salad

2nd Course (choice of)

Roasted Monkfish Medallions
Facon Cassoulet, Tarbais Beans, Roasted Tomatoes, Garlic, Lardons, Leeks, Black Pepper Veal Glace

Prosciutto Wrapped Pork Tenderloin
Baby Vegetables, Semolina Cakes, Port Wine Reduction

Pan Seared Venison Loin
Charred Onions and Carrots, Sweet Potato-Goat Cheese Tart, Veal Glace

Beef Tenderloin Chateaubriand
Potato and Gruyere Galette, Roasted Mushrooms, Romesco Cauliflower, Bordelaise Sauce

Ricotta and Spinach Gnudi
Pistachio Butter, Micro Mint, Mushrooms

Desserts (choice of)

Dark Chocolate Torte, Brandied Cherry Sauce, Whipped Crème Fraiche

Strawberry Mousse, Dried Strawberries, Pickled Strawberries, Mint, Sweet Ricotta

Assorted Macarons, Madeleines and Chocolate Truffles 
Chocolate Fondue for Two

Executive Chef: Antonio Burrell