Valentine's Weekend Lunch Menu served February 12th through February 14th
Executive chef Scott Cooper and his staff present our special valentine's weekend lunch menu.
Prix Fixe 3 courses $55, 4 courses $65

 


APPETIZER

Ragout of Burgundy Snails Warm Fennel Panna Cotta and Parsley Puree

Alaskan King Souffle with Lemon, Saffron and Caviar

Grilled Golden Beets with Fromage Blanc and Puffed Wild Rice *

Truffled Hamachi Tartare with Meyer Lemon and Pea Shoot Emulsion

Pan Seared Maine Diver Scallops with Hazelnut Polenta Cakes and Preserved Meyer Lemon

 

 

SOUP & SALAD

Sugar Snap Pea Soup with Button Shiitake Mushrooms

Salsify Soup with Duck Royale and Truffle

Sunchoke-Artichoke Salad with Date, Olive and Sorrel

Salad of Baby Greens, Pears, Toasted Pecans, Feta Cheese and Chambord Vinaigrette *

Grilled Quail Salad with Green Lentil Blini and Smoked Bacon Vinagrette

 

 

MAIN COURSE

Pan Roasted Beef Tenderloin with Maitake Mushroom, Potato Gratin and Bone Marrow

Ricotta Tortellini with Morels, Asparagus and Madeira Cream *

Grilled Loin of Lamb and Braised Shoulder with Barberry Reduction

Grilled Hawaiian Swordfish with Soy-Verjus Reduction and Pickled Scallions

Roasted Berkshire Pork Tenderloin with Smoked Maple Syrup and Hibiscus-Onion Marmalade

Pinot Noir Braised Duck Breast with Sour Cherry, Sage and Black Forbidden Rice

Pan Roasted Chilean Sea Bass with Mussel-Saffron Reduction, Leeks and Potato Mille-Feuille

 

 

DESSERT

Soufflé Grand Marnier with Fresh Berries

Bittersweet Chocolate and Coconut Terrine

Butterscotch Semifreddo with Chocolate Textures

White Chocolate and Passionfruit Frozen Mousse with Palm Sugar

Roasted Banana Torte, Valrhona Milk Chocolate and Malted Anglaise

Fresh Berries Corbeille in Almond Cookie Cup with Grand Marnier Cream

 

 


* Vegetarian items

Corkage Fee $50