Valentine’s Day February 14, 2010

Amuse Bouche

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Puree of Hazel Dell Mushroom Soup

Sage and Parmesan, Black Truffle Oil

Or

Asparagus and Roasted Beet Salad

Crumbled Goat Cheese, Pine Nuts and Arugula, Balsamic Glaze

Or

Smoked Salmon Vol-au-Vent

Puff Pastry Stuffed with Creamed Spinach and Onion, Preserved Lemon

Or

Pan Seared Potato Gnocchi

Artichokes, Piquillo Peppers and Smoked Bacon, Parmesan Broth

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Steamed Mahi-mahi with Japanese Furikake

Steamed Short-grain Rice and Vegetable “Stir Fry”, Soy Sake Butter Sauce

Or

Butter Poached Maine Lobster

Green Pea and Black Truffle Risotto with Young Carrots, Lobster Froth

Or

Pan Roasted Free Range Chicken Breast

Fingerling Potatoes, Sautéed Spinach and Roasted Shallots, Chicken Jus

Or

Grilled Meyer Natural Angus Beef New York Strip

Golden Potato Puree and Broccolini, Tarragon Butter and Red Wine Sauce

Or

Quinoa Stuffed Winter Squash

Brussels Sprouts, Mushrooms, Carrots and Caramelized Onions

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Warm Flourless Chocolate Cake

Butterscotch Anglaise, Strawberries and Macadamia Nut Streusel

Or

Espresso Crème Caramel

Hazelnut Tuile and Clementine Segments

Or

Passion Fruit Sorbet

Ripe Mango and Butter Cookie

$55 per person, $75 with wine pairings