VALENTINE’S DAY MENU

AMUSE

OYSTER

aged red wine mignonette, meyer lemon, chervil

FIRST COURSE

POACHED PEAR SALAD

port wine glaze, chickories, shaved fennel, brandied cranberry, feta, cardamom vinaigrette

LOBSTER BISQUE

lobster and chicken stock, tomato confit, mirepoix,white wine, bacon lardon, sherry cream, poached lobster

CHARRD CARROT

sesame puree, braised fig, pomegranate, calamansi vinegar, mint chiffonade

MAIN COURSE

BEEF BOURGUIGNON

beef braised in red wine with robuchon potatoes, vitruvian farms mushroom, lacinato kale, turnips, cauliflower

DUCK BREAST

seared duck breast, maitake mushrooms roasted sunchoke, creamed spinach, put-by black currant gastrique

ODE COD

pan seared ode cod, purple sweet potato, swiss chard, hackleback caviar, champagne cream

CACAO AGNOLOTTI

cocoa pasta, smoked sweet onion, winter vegetables,
pickled shallot, bandaged cheddar, tarragon beurre blanc

DESSERT

CHOCOLATE MOUSSE CAKE

dark chocolate mousse, mixed berry compote, hazelnut crunch

EARL GRAY PANNA COTTA

blood orange supreme, gingerbread crumb, sorrel

CREME BRULEE

brandy old-fashioned crème brûlée, cherry coulis, candied orange, angostura meringue, vanilla biscotti