Valentine’s Day

Amuse Buche

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

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

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

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

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

Vincent's