Valentine’s Day 2015

Amuse Buche

house selection of bites

First Course

Crab “Martini”
Alaskan crab, avocado, mango with sauce aurore

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
Foie Gras Ravioli
finished with a port wine sauce

Third Course

choice of:

Winter Salad with Saint Agur, Poached Pears and Candied Pecans
wild baby arugula, radicchio, shaved fennel, Belgian endive and spicy candied pecans tossed in a sherry-herb vinaigrette, topped with a poached pear and St. Agur blue cheese
Spring Pea Soup
finished with a drizzled of Meyer lemon and thyme infused olive oil, topped with an herb-goat cheese crouton

Fourth Course

choice of:

Bœuf en Croûte
Black Angus beef tenderloin layered with mushroom duxelles, wrapped with prosciutto and encased in puff pastry, baked to perfection and finished with a périgourdine sauce, served with glazed organic carrots and sautéed king trumpet mushrooms
Sole Normande
filet of petrale sole stuffed with a shrimp mousse and poached a savory fish broth, finished with a sherry cream sauce with beech mushrooms and bay shrimp, served with pommes vaper and steam asparagus
Canard au Cassie
Maple Leaf Farm duck breast seasoned and pan-roasted, finished with a cassie-zinfandel 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.