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.
4:30pm - 9:00pm
Please call the restaurant for reservations.