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