Valentine’s Day Dinner 2020

Amuse Bouche

Chef’s Selection of Canape

Sommelier’s Choice Sparkling

___________

Butter Poached “Cupid’s Choice” Oysters

Sweet Onion and Salsify Custard, Caviar, Fingerling Chips, Micro Herbs

Bibi Graetz, Bollamatta, Sparkling Rosé, Italy, NV

Or

Hand-made Tagliatelle with Black Truffle

Parmigiano Tuile, Chives, Toasted Pine Nuts, Mushroom Cream

Willakenzie, Gisele, Pinot Noir, Yamhill-Carlton, Oregon, 2015

___________

Seared Hudson Valley Foie Gras “French Toast”

($15 additional course supplement)

Strawberries, Bourbon-Maple Reduction, Toasted Pistachio, Brioche

Clos Dady, Sauternes, France, 2014

___________

Haricots Verts Salad

Avocado Mousse, Tomato “Salsa”, Charred Peppers Cotija Cheese, Arugula, Cactus Vinaigrette

Poggerino, Aurora, Rosato, Toscana, Italy, 2016

Or

Artichoke-Potato Bisque

House-smoked Salmon, Almonds, Basil Oil, “Everything Salt”

Laurenz V. Charming, Grüner Veltliner, Kamptal Reserve, Austria, 2015

___________

Butter Poached Maine Lobster

Gnocchi “Parisienne”, Hazel Dell Mushrooms, “Sweet Pea” Carrot-Ginger Sauce

Domaine J.A. Ferret, Pouilly-Fuissé, France, 2016

Or

Prosciutto Wrapped Pheasant Breast

Crisp Polenta Cake, Glazed Cipollini Onion, Broccolini, Pear- Pomegranate-Foie Gras Sauce

Cantina del Pino, Barbera d’ Alba, Piedmont, Italy, 2015

Or

Aspen Ridge Natural Angus Beef Filet Mignon

Whipped Potatoes, Fried Leeks, Asparagus Roasted Red Peppers, Sauce Béarnaise

ZD, Cabernet Sauvignon, Napa Valley, California, 2015

____________

Warm Chocolate Cake

Roasted Pineapple, Toasted Coconut, Vanilla Chantilly, Maca Ice Cream, Chocolate Ganache

Taylor Fladgate, 20 Year Tawny Porto, Portugal

Or

Chai-Cardamom Crème Caramel

Poached Cherries, Almond Tuile

Merryvale Vineyards, Antigua, Muscat, Napa Valley, California, NV

Or

ColoRouge “Toast”

MouCo’s Washed Rind Camembert, Brioche, Strawberry Jelly

Piedrasassi, Syrah, Santa Ynez Valley, California, 2013