Valentine’s Day 2017

Amuse Buche

house selection of bites

First Course

shared:

Les Trois Demoiselles
Ahi Poke, Crab & Bay Shrimp Stack seafood trio layered with cucumbers, mango, avocado, herbs & micro greens, tossed a soy-ginger dressing
Seared Ahi Tuna on House Made Sesame Crackers

Second Course

choice of:

Spring Pea Soup & Red Bell Pepper Foam
topped with fresh pea sprouts
Smoked Gouda Cheese Soufflé & Blood Orange Salad
blood orange segments, roasted beets, frisée, lolo rosa tossed in a blood orange vinaigrette, topped with crispy pancetta

Third Course

choice of:

Roasted Duck Breast with Crispy Pork Belly
& Polenta Terrine
maple leaf farm duck breast seasoned and pan-roasted
plated with a crispy polenta & pork belly terrine,
finished with cherry-port wine sauce & served with broccolini
Porcini Dusted John Dory
porcini dusted john dory, pan sautéed & served over a bed of caramelized shallots, finished with a pinot noir beurre rouge & plated with a forbidden black rice pilaf & wilted spinach
Surf and Turf
Petit Filet & Maine Lobster Tail with Sauce Choron
filet mignon, grilled to preferred temperature, served over a pommes rösti, plated with a butter poached lobster & finished with sauce choron,
served with haricot verts
Lamb Chops Wellington
with Lamb Belly-Vidalia Onion & Mustard Jam
lamb chops marinated in herbs & garlic, wrapped in puff pastry & baked, plated over a lamb belly & vidalia onion mustard jam, finished with a roasted garlic au jus, served with roasted brussel sprouts, turnips & carrots

Fourth Course

Vincent’s Valentine Dessert
$65

per guest
Seating is limited.
Please call the restaurant for reservations.