Valentines Menu
Tuesday February 14th
$40 per person
FIRSTS
Choice of
Trio of oysters: yuzu gelee, thai peppers, shiso; champagne mignonette, hot sauce; celery granite, diced apple and chervil
or
Foie gras terrine with pistachio brittle, pain perdu, huckleberry gastrique (add 10 dollars)
or
Rabbit "hot pockets" with caper berries, spinach purée, guanciale, basil and pecorino
or
Époisse cheese crêpe with apple preserves, watercress, and salt roasted dates
SECONDS
Choice of
Parsley root soup with Nduja, saltine "matzoh" ball, smoked scallops, and fine herbs
or
Shaved fennel salad with blood oranges, oil cured olives, mint, basil purée, crushed pistachios and chili oil
or
Endive salad with smoked trout, trout roe, chives, walnuts, and Meyer lemon cream dressing
ENTRÉE
Choice of
Only the lonely-- Elk Salisbury steak, snow peas, carrots, potato purée, wild mushroom- juniper jus and a shot of makers mark
or
Crab Paccheri pasta with taleggio cream sauce, truffles, pistachios, spiced bread crumbs, and pecorino
or
Chicken fried quail with foie gras beurre fondue, quail egg, dried fruit mostarda, and farro
or
Veal breast for two: stuffed with pork belly stuffing, hazelnuts, winter greens, duck fat roasted potatoes, and fond blanc de veau reduction (for one 15 dollar supplement)
DESSERT
Choice of
Chocolate romance explosion for two-- chocolate torte, chocolate mousse, strawberry sorbet dip in chocolate finished with chocolate almond crunch
or
1/2 pint of gilt rocky road ice cream, Oreo cookies, potato chips and tissues
or
Orange mascarpone cheesecake with salted dulce de leche |
Optional Cocktail Pairing
$35 per person
First Course
1 oz lillet blanc
.5 oz beet juice/infused vodka
3 oz prosecco
flute, mint sprig garnish
Second Course
1 oz applejack
.25 oz creme de cassis
1 oz cara cara orange juice
up, cara cara orange peel garnish
or
2 oz aquavit (1.90)
1 tsp lingonberry preserve (.25)
1/2 oz lemon juice (.25)
up, dill (slapped) garnish
Entrees
1.5 oz cracked pepper and onion gin
1 oz imbue vermouth
3 to 4 dashes rosemary bitters
up, cocktail onion garnish
or
1.5 oz jim beam
1.5 oz grapefruit juice
1 tsp meyer lemon infused honey
muddled basil
on the rocks, meyer lemon peel garnish
Dessert
1.5 oz hazelnut infused brandy
1 tbsp house made dulce de leche
3 oz steamed milk
served for 2 on a platter with 2 mugs
garnished with ground cinnamon and piment d'espelette |
