Valentine’s Day

Amuse Buche

house selection of bites

First Course

Les Trois Demoiselles
Gravlax Terrine
Blue Prawn Cocktail
Hackelback Sturgeon Caviar and Crème Fraîche on Brioche Crouton

Second Course

choice of:

Langouste à ?Américaine
California spiny lobster tail, pan sautéed and served in a lobster sherry sauce
Roasted Butternut Squash and Ricotta Cheese Raviolis
house-made raviolis filled with a savory mixture of roasted butternut squash, shallots, herbs and ricotta cheese, served in a sage beurre blanc
and topped with fried sage leaves and shaved Parmigiano-Reggiano

Third Course

choice of:

Farmer’s Spring Salad with Fromage de Chèvre
baby spring lettuce mix of wild arugula, Belgian endive and lola rosa
tossed in a sherry vinaigrette with toasted hazelnuts
and topped with pickled spring vegetables and fromage de chèvre
Spring Pea Soup
finished with a drizzled of Meyer lemon and thyme infused olive oil,
served with a herb-goat cheese crouton

Fourth Course

choice of:

Roasted Duck Breast with Blueberry Bigarade Sauce
roasted duck breast sliced and finished with a blueberry bigarade sauce,
plated with wild rice pilaf and steamed asparagus
Salmon Wellington with a Port Wine Truffle Sauce
Scottish wild salmon topped with foie gras, duxelles
and baked in puff pastry, finished with a port wine truffle sauce,
served with a medley of seasonal vegetables
Bœuf à la Périgourdine
roasted beef tenderloin finished with périgueux sauce, plated over a potato galette and served with a medley of seasonal vegetables
Stuffed Pork Chop with Pommes Château
Niemen Ranch pork chop stuffed with a savory goat cheese
and veal prosciutto stuffing, pan roasted,
flambéed with Cognac and finished with a wild mushrooms Cognac sauce,
served with pommes château and a medley of seasonal vegetables

Fifth Course

Vincent’s Valentine Dessert

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.