Valentine’s Day Menu 2009

Amuse Bouche

Roasted Eggplant Soup
Black Truffle Crema and Chervil

1st Course

Fanny Bay Oyster
Kir Royal Jellies and Sevruga Caviar

Or

Seared Foie Gras Sandwich
Cinnamon Spiced Maduros, Jalapeno Pesto,
Toasted Cuban Bread and Sherry reduction

2nd Course

Burratina
Grape Must, Extra-Virgin Olive Oil,
Blackberry Vinegar and Heirloom Tomatoes

Or

Spinach Salad
Candied Almonds, Dates, and Explorateur Cheese,
Served with Blood Orange Vinaigrette


Intermezzo

Tangerine Juice
Moet & Chandon Jellies, Passionfruit Seeds


3rd Course

Alaskan Halibut
Sea Vegetables, Beluga Lentils,
Edamame, Herbed Yuzu Vinaigrette

Or

Milk-Fed Veal Shank
Porcini and Morel Mushroom Risotto,
Parsley Jus

4th Course

Seared New Zealand Lamb
Crushed Purple Potatoes, Asparagus Ceviche,
Green Herb Vinaigrette and Natural Jus

Or

Flame Broiled Churrasco
Lobster Mashed Potatoes, Truffle Chimmichurry,
Chipotle Demi-Glace

Desserts

Cointreau Noir Cheesecake
White Chocolate Macadamia Bark,
Blueberry Coulis, Basil Seeds

Or

Flourless Chocolate Torte
Candied Kumquats, Hurricane Tuile,
Framboise Reduction, Pomegranate Seeds

Petit Fours

Strawberries
Long-stem Strawberries, Vahlrona Manjari Bittersweet Chocolate,
Rose Petal