Valentine’s Day

February 14, 2023

4 Course Prix Fixe  85.00

Wine Pairings Supplemental Available

A la Carte prices Available

Nightly menu available as well

 

– Amuse Bouche –

Kusshi Oyster on the half shell with American Sturgeon Caviar

& Kumquat Persillade

– First Course –

Choice Of One

ROASTED MAINE LOBSTER

Shaved Green Asparagus, Frisée, Blood Orange

FOIE GRAS TORCHON & PASSIONFRUIT SALAD

 Foie Gras Torchon, Mache, Passion fruit Vinaigrette

JUMBO LUMP CRAB CAKE

Baby Herb Salad, Smoked Chili Aioli

– Wine Pairing –

Sanger ” Voyage 360″ Brut NV

 360 is equal parts Chardonnay, Pinot Noir, and Pinot Meunier. Hand-harvested grapes (sourced from 42 villages) were combined to create this cuvée, thus touring you through the Champagne region!

Pale golden hue, with aromatics of green apple, citrus and brioche. The palate shows lovely flavors of pear, yellow apple, Meyer lemon curd and bitter almond with a light, frothy mousse.

Glass $25 / Bottle $90

 

Bohigas “Reserva” Cava NV

Pale yellow color. Constant and small bubble. Foam of great persistence. Very fruity aromas, especially of white fruit (acid apple and pear) on shades of peel of citrus and white flowers. In the background, some spicy notes owed to ageing (cinnamon) and cookies. It is a well-structured “cava” in the mouth. Well picked up over its acidity that tenses it overall from beginning to end. The bubble lends a creamy feeling, and it gives volume and softness to the structure that returns acidity and widens the aromas of white fruits and spices that are repeated in the mouth.

Glass $13 / Bottle $39

 

– Second Course –

Choice Of One

CARAMELIZED DIVER SEA SCALLOPS

Forbidden Black Rice Pilaf, Watercress, Blood Orange Supreme, Golden frisee,

Lemon lavender beurre blanc 

BRAISED BEEF SHORT RIBS

Glazed Pearl Onions, Peas & Thumbelina Carrots, Yukon Potatoes

PAN ROASTED AMERICAN RED SNAPPER

Leek Fondue, Almond-Quinoa Pilaf, Fresh Pomegranate 

SEARED ANGUS FILET MIGNON

Duck Fat Roasted Fondant Potatoes, Baby Spinach, Béarnaise Sauce

– Wine Pairing –

Emile Beyer 2018

On the palate, this Riesling is dry and delicately fruity. It has a bouquet of great finesse with citric nuances and a distinct mineral character. Aromatic and fermented dry,  typically served with fresh water fish, shellfish and other seafood, or chicken and game birds. The subtle nose of this wine shows notions of vine peach and rhubarb.

Glass $13 / Bottle $39

 

Domaine Jean Claude Courtault 2020

A beautiful golden color Chablis, with an aromatic nose of white flowers and stone fruits. Very fruity and complex, with nice volume on the palate. A great minerality, crisp acidity and notes of peach and citrus. Clean, lingering finish. The aromatic profile and structured quality of this wine bring out the very best in grilled fish or white meats.

Glass $16 / Bottle $54

 

Jerome Chezeaux ” Les Charbonnieres” Nuits-St-Georges 2019

The .67-hectare parcel is ideally located in Prémeaux just below the Premier Cru “Aux Corvées”.  The vines are over 80 years old and show the power and concentration that marks this fabled southern sector of the appellation.

Glass $41 / Bottle $146

Silverado Vineyards 2016

This approachable Cabernet (sourced from the winery’s estate vineyards ,Mt. George, Silverado, and Oakville Station) offers aromas of blackberry crisp and exhibits flavors of cherry, clove, and a hint of dark chocolate. Full bodied and smooth with a lingering finish.

Glass $27 / Bottle $101

– Chef’s Cheese Course –

TOMME DE ADRIENNE

Honeycomb, Caramelized Figs, Grilled Country Bread

– Dessert Course –

Choice Of One

TAHITIAN VANILLA BEAN CREME BRULEE

Chocolate dipped Strawberry

DACQUOISE

hazelnut almond flourless sponge cake layered with espresso buttercream

& dark chocolate mousse

*Eating raw or undercooked fish, shellfish, eggs or meat increases the risk of foodborne illnesses. Although every effort will be made to accommodate food allergies, we’re afraid we cannot always guarantee meeting your needs.

– CHEF TONY HESSEL –