Valentine’s Day Saturday

Amuse Buche

house selection of bites

First Course

Crespéou topped with a Poached Sweet Blue Prawn
a dish from Provence, roasted vegetables with layers of thin omelets, baked together
creating a beautiful vegetable terrine, chilled, sliced, drizzled with a roasted tomato oil and
topped with a poached sweet blue prawn

Second Course

choice of:

Crimini Mushroom Soup
served with a brie crouton
Belgian Endive, Wild Arugula, Warm Poached Pears and Hazelnut Salad
endive and arugula tossed in a pear-sherry vinaigrette topped with a warm poached pear,
roasted hazelnuts and a slice of St. Agur blue cheese

Third Course

choice of:

Roasted Duck Breast with Wild Blueberry Sauce
Maple Leaf Farm duck breast seasoned and pan roasted, finished with a
wild blueberry sauce and served with potato gratin and a medley of seasonal vegetables
Slow Roasted Angus Beef Tenderloin with Béarnaise Sauce
Black Angus beef tenderloin seasoned and slow roasted with herbs and garlic, plated over
a potato galette and finished with béarnaise sauce, served with steamed asparagus
Trout Amandine with Confetti Rice
Idaho farm-raised rainbow trout seasoned and pan sautéed in brown butter with
sliced almonds, served with confetti rice and a medley of seasonal vegetables
Lamb en Croûte
New Zealand lamb loin coated with herbs and garlic, wrapped in pastry and
baked to perfection, finished with a sage au jus and served with haricot verts

Fourth Course

choice of:

"pick me up" layers of liqueur-soaked ladyfingers, mascarpone cheese,
zabaglione, whipped cream and shaved chocolate

per guest
Seating is limited.
Please call the restaurant for reservations.

No other special promotional offers (including Trois et Trois and La Nuit du Vin 🍷) in effect on Valentine's Day.