1. Food

“La Saint-Valentin”
Saturday February 14th, 2015
Libations & Wine Pairings
Champagne Pour Elle
Champagne, Crème De Cassis, Mandarin Orange Vodka, Rose Water 15
Vieux Carré Pour Lui
Bourbon, Cognac, Sweet Vermouth, Aromatic Bitters 15
Menu
Amuse-Bouche:
Lobster & Truffle Remoulade, Gelée D’estragon
First Course Selections
Cured Roasted Pork Belly, celery, apple, calvados
Or
Chelsea Gem Oysters ½ Dozen On The Half Shell, Two Mignonettes
Or
Heart Of Palm And Avocado Salade Composée
Mache Greens, Passion Fruit Vinaigrette
Or
Hamachi crudo- Babé Farms Turnip
Kosho &-Olive Ranch Olive Oil, Cilantro, Valencia Orange
Or
Hokkaido Scallops Barely Seared
Olive Oil & Sea Salt Crushed Kohlrabi, Cured Oro Blanco & Pomelo Grapefruit Preserve
-Hartford Court Chardonnay, Russian River Valley, 2011Main Course Selections
“Haricot D’agneau Aux Jarret Braisé”
Lamb Shank, tomato preserve, Braised Flageolet, Nduja Butter Jus
Or
Braised Short Ribs And Roasted Filet “Like A Coq Au Vin”
Profiterole Of Root Vegetables & Horseradish
Or
Imported Dover Sole Filet
Toasted Hazelnut & Chanterelles Crust, Vin Jaune, Field carrot
-Chateauneuf Du Pape, Féraud-Brunel, Rhone Valley, France 2012Dessert Selections
Tahitian Vanilla Panna cotta, Green Tea Sablé, Rhubarb Strawberry Compote
Or
Chocolate Soufflé Cake, Praline-Hazelnut Nougatine Gelato
Or
Selection Of Four Cheeses
-Grahams Six Grapes Ruby Porto$85 Per Person Food Only | 3 Wine Pairing $39
Menu subject to changes
Chefs-Owners Amelia And Florent Marneau