Valentine’s Day

Amuse Buche

First Course

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

Second Course

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

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

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
$65

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