Valentine Dinner, February 14, 2015
Prix fixe, $85. Credit-card reservations required, cancellations after Feb 11th will incur a $25 charge.

 

FIRST COURSE 

 

Lobster Roll Gougère
fontina and parmesan studded choux pastry filled with salad of lobster claw, fines herbs, meyer lemon aioli

Potato and Chèvre Tart
thyme & rosemary pie crust filled with fluffy yukon gold potatoes, cypress grove goat cheese, flaky lattice top, black trumpet mushroom conserve

Smoked Arctic Char & Caviar
house-brined and smoked fresh arctic char, chive crêpes, crème fraîche, caviar, celery leaf & microgreen salad

 

SECOND COURSE 

 

Frisée & Lolarossa Salad
tarragon–pomegranate vinaigrette, blood orange segments, carrot ribbons, pomegranate jewels, sheep’s milk feta

Shellfish Bisque
tomato enriched shellfish broth, cream, sherry, rice roux, chive oil

Cream of Mushroom Soup
rich cream and mushroom soup, wild mushroom conserve

 

THIRD COURSE 

 

New York Steak "Oscar"
house-cut CAB New York strip steak, topped with dungenness crab meat, asparagus spears & lemon hollandaise, rosemary-truffle salt roasted fingerling potatoes

Roasted Pork Rib Chop
house-brined, bone-in Carlton Farms pork, smoky cider pork jus, tuaca-glazed apples & cipollini onions, smashed sweet potato

Saffron Risotto
rich saffron infused vegetable broth, coconut milk, arborio rice, seared leeks, baby eggplant, pacquiao peppers, spiced-mint & olive oil chickpeas & butter beans

Chilean Sea Bass Cheeks
herb crusted chilean sea bass cheeks, roasted cauliflower & turnips, sautéed pea vines, brown butter buerre blanc

DESSERT 

 

Courting Swans
éclair puffs filled with vanilla bean and chocolate pastry cream, swimming in cherry, raspberry and black plum coulis, chocolate shavings

Ice Cream Trio
blood orange sorbet, port-cherry ice cream, double chocolate chunk, crisp meringue hearts