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.
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.