Valentine’s Day 2014

Amuse Buche

house selection of bites

First Course

La Crêpe Pascal
savory crêpe layered with a cream cheese spread, smoked salmon, hackleback sturgeon caviar, and a spear of poached asparagus, rolled, sliced and plated with a poached prawn, served with a house-made lemon mayonnaise

Second Course

choice of:

Porcini Dusted Loch Duart Salmon
porcini dusted Loch Duart Scottish salmon, pan sautéed and plated over a bed of caramelized shallots, finished with a pinot noir beurre rouge
Wild Slipper Lobster over a White Mushroom Cap
wild slipper lobster flambéed with cognac and simmered in a lobster sherry sauce, plated over a white mushroom cap

Third Course

choice of:

Saint Agur and Bitter Green Salad
with Poached Pears and Candied Pecans
wild baby arugula, radicchio and Belgian endive tossed in a sherry-herb vinaigrette, topped with sliced poached pears, spicy candied pecans and St. Agur blue cheese
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:

Bœuf à la Périgourdine
Black Angus beef tenderloin seasoned and slow roasted, finished with a périgueux sauce, plated over a potato galette and served with sautéed trumpet mushrooms and steamed asparagus
Sole Normande
filet of petrale sole stuffed with a shrimp mousse and poached a savory fish broth, finished with a sherry cream sauce with mushrooms and bay shrimp,
served with pommes vaper and steamed spinach
Duck Montmorency
Maple Leaf Farm duck breast seasoned and pan-roasted, finished with cherry-port wine sauce, plated with a wild rice pilaf and haricot verts

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.