La Saint-Valentin 2023

Amuse Bouche (v)

Brandy Cherry Gelée with toasted pistachio and Gao Choi micro greens

Les Soupes et Salades

Bisque de Courge d'Hiver (v)- Winter Squash Bisque with tomato oil and micro greens

Salade du Marché Fermier- Lardons, orange supremes, freeze-dried raspberries, Piave cheese, candied lemon peels with prickly pear vinaigrette

Salade de Betteraves (v) - Arugula, pine nuts, goat cheese thyme mousse and local tricolored beets

Les Entrées

Huîtres de Rocky Point – Oysters on the half shell with apple shallot mignonette and lemon pearls

Sucette de Foie Gras -Foie gras lollipops with summer preserves, dijon crumb, and balsamic reduction

Steak Tartare - Cured egg yolk, candied peppers, chili paste, shaved truffles, and rice tuille

Perogies de Pommes et Oignons (v)- with balsamic reduction and Dijon apple jam.

Les Plates Pricipaux

Confit de Canard – Duck leg braised in duck fat with rosemary infused turnip puree, vegetables, and brandy cherry gastrique

Carré d'Agneau Fumé au Romarin – Smoked Rack of Lamb with vegetables and port wine truffle demi glaze

Cannellonis – Spinach, butternut squash, and bechamel Cannellonis with cream sauce and tomato oil.

Salmon Jalousie – Puff pastry wrapped salmon with creamed spinach served with mashed potatoes and vegetables

Les Desserts

Espresso Creme Brulee – Esspresso custard with caramelized sugar

Tart aux Fruits – Fresh fruit on pie crust and pastry cream

Charlotte - White chocolate strawberry sponge cake, with lady fingers, and a white chocolate covered strawberry

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