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:

Coquille St-Jacques
diver scallops lightly coated with Cajun seasoning and pan seared,
finished with a candied orange sauce
Wild Mushroom Raviolis with Truffle Périgourdine Sauce
house-made raviolis filled with a savory mixture of wild mushrooms,
shallots and herbs, simmered in a truffle Périgourdine sauce
and finished with grated Parmigiano-Reggiano

Third Course

choice of:

Saint Agur and Bitter Green Salad
with Poached Pears and Toasted Hazelnuts
wild baby arugula, radicchio and Belgian endive tossed in a sherry-herb vinaigrette, topped with sliced poached pears, toasted hazelnuts
and St. Agur blue cheese
Spring Pea Soup
finished with a drizzle of Meyer lemon and thyme infused olive oil,
served with a herb-goat cheese crouton

Fourth Course

choice of:

Duck Duo
Maple Leaf Farms Duck Breast with Cognac Peppercorn Sauce
Confit de Canard Grumel with Roasted Garlic Au Jus
duck duo plated with a wild rice medley and steamed haricot vert
Surf and Turf
Maine Lobster Tail and Roasted Beef Tenderloin
roasted beef tenderloin plated over potato galette and topped with
a grilled Maine lobster tail, finished with béarnaise sauce
and served with a medley of seasonal vegetables
Venison Loin Grand Veneur
venison loin, pan sautéed and plated over a brioche crouton,
topped with duck pâté and finished with a grand veneur sauce,
served with a celeriac-yukon mash and steamed asparagus

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.