The cost of the event is $45.00 per person, payable in cash or by check when you arrive at the door. For more information, or to RSVP for this event, contact Karen Kamp at kskaz@yahoo.com no later than Tuesday, February 14th.

 2012 Valentine’s Day menu

Truffled Egg Tart with wild mushrooms, pine nuts and crispy leeks.
7

Braised Pork Belly with quince glaze, grilled Romaine lettuce and coriander tomatoes. §§
8

Lobster, Corn and Scallion Bread Pudding, served with Parmesan cream sauce.
8

Artisan Cheeses and Spanish chorizo with dried fruits, nuts and Ines Rosales olive oil torta. §§
14

Today’s Soup
cup 3.75     bowl 6.5

Greenery and Other Salads

Mixed Green Salad with your choice of dressing~ Balsamic Vinaigrette §§ Maple Vinaigrette §§ Creamy Walnut Vinaigrette §§ Lemon Honey Vinaigrette §§
4.25

Peas-and-Carrots Chicken Salad~ Olive oil-poached turmeric chicken, baby carrots and fresh English peas with vadouvan and fresh mint. Lemon honey vinaigrette. §§
11

Crispy Duck Salad~ Mixed greens tossed with fresh grapes and goat cheese in a maple vinaigrette with crispy shredded duck. §§
11

Endive and Walnut Salad~ Belgian endive with toasted walnuts, creamy walnut vinaigrette and crumbled Stilton. §§
8.5

Next to Your Dinner

Hash of carnitas, leeks, sunchokes and soybeans. §§
7

Roasted cara cara, Marcona almonds and haricots verts §§
6

Fried Sweet Potatoes with Spanish peanuts, cavolo nero, lemon peel and malt vinegar. §§
6

Between Bread

Feast Grilled Cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
8.75

Grilled chicken with kalamata olive pesto and sliced green apples, served on a Manchego-chive biscuit with a side of mixed greens.
11

Lamb Meatball Sub on a French roll with caramelized fennel, shaved red onion and cranberry mustard. Served with mixed greens.
11

The Main Thing

Sage-Smoked Chicken Breast with a hash of carnitas, leeks, sunchokes and fresh soybeans. Served with charred onion jus. §§
16.5

Bouillabaisse~ classic tomato-saffron soup with mussels, shrimp, scallops, lobster meat and sea bass.  Garnished with toast points and rouille. §§
21

Horseradish-Crusted Petite Bistro Tender with crispy fingerling potatoes and lovage, braised leeks and caraway butter.§§
20

Red Lentil-Crusted Monkfish served over black olive spoonbread with roasted cara cara, Marcona almonds and haricots verts and a sauce vert.
20

Winter Squash Fritters served with cavolo nero, cauliflower purée, with bay leaf beurre monté and limoncello beet sauce.
13.5

Local Cassoulet~ Native Seeds SEARCH brown tepary bean cassoulet with braised lamb, Swiss chard and roasted sweet potato. Garnished with candied pumpkin seeds. §§
17.5

Grilled Duck Breast with chicken liver mashed potatoes, orange-pomegranate glaze and sautéed asparagus. §§
17.5

Fin

Vanilla Goat Cheese Flan with fresh berries.
6.75

Cinnamon-Cocoa Roulade with Keemun-cassis cream filling and berry syrup. §§
6.75

Merit Badge~Lemon butter cake layered with Girl Scouts Savannah Smiles® dacquoise and dulce de leche buttercream.
6.75

Madeira-poached Pear with burrata cheese and griddled gingerbread.
6.75

Ice Cream We Made Here §§
6.75

Chocolate Truffle Cookies
.65 each

§§ items marked with this symbol can be prepared gluten-free

Truffled Egg Tart with wild mushrooms, pine nuts and crispy leeks.
7

Tempura soft-shell crab stuffed with double cream brie and wrapped in prosciutto. Served with fresh arugula and garlic oil.
8.5

Lobster, Corn and Scallion Bread Pudding, served with Parmesan cream sauce.
8

Artisan Cheeses and Spanish chorizo with dried fruits, nuts and Ines Rosales olive oil torta. §§
14

Today’s Soup
cup 3.75     bowl 6.5

Greenery and Other Salads

Mixed Green Salad with your choice of dressing~ Balsamic Vinaigrette §§ MapleVinaigrette §§ Creamy WalnutVinaigrette §§ Kalamata Olive Dressing §§
4.25

Scallop Salad~ Seared New Bedford sea scallops served over fresh arugula with kalamata olive dressing, lemon toast and fried chickpeas. §§
12.5

Crispy Duck Salad~ Mixed greens tossed with fresh grapes and goat cheese in a maple vinaigrette with crispy shredded duck. §§
10

Endive and Walnut Salad~ Belgian endive with toasted walnuts, creamy walnut vinaigrette and crumbled Stilton. §§
8.5

Next to Your Dinner

Hash of carnitas, leeks, sunchokes and soybeans. §§
7

Roasted baby turnips, Brussels sprouts, preserved lemon and fried anchovies. §§
5.5

Fried Sweet Potatoes with Spanish peanuts, cavolo nero, lemon peel and malt vinegar. §§
5

Between Bread

Feast Grilled Cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
8.75

Roast Scottish Salmon with crème fraiche and fresh dill, tobiko caviar and just-pickled cucumbers, served on a potato roll with a side of mixed greens.
11.5

Lamb Meatball Sub on a French roll with caramelized fennel, shaved red onion and cranberry mustard. Served with mixed greens.
11

The Main Thing

Sage-Smoked Chicken Breast with a hash of carnitas, leeks, sunchokes and fresh soybeans. Served with charred onion jus. §§
16.5

Bouillabaisse~ classic tomato-saffron soup with mussels, shrimp, scallops, lobster meat and sea bass.  Garnished with toast points and rouille. §§
20

Grilled Tenderloin of Angus Beef with creamy sage farro, house-cured bacon, roasted chestnuts and Bourbon demiglace. Served with crispy kale and parsnip chips. §§
23

Seared Fillet of Scottish Salmon served over a ragout of roasted baby turnips, Brussels sprouts, preserved lemon and fried anchovies in a brown butter-shrimp reduction. §§
19

Winter Squash Fritters served with cavolo nero, cauliflower purée, with bay leaf beurre monté and limoncello beet sauce.
13.5

Local Cassoulet~ Native Seeds SEARCH brown tepary bean cassoulet with braised lamb, Swiss chard and roasted sweet potato. Garnished with candied pumpkin seeds. §§
17.5

Grilled Duck Breast with chicken liver mashed potatoes, orange-pomegranate glaze and sautéed asparagus. §§
17.5

Fin

Vanilla Goat Cheese Flan with fresh berries.
6.75

Cinnamon-Cocoa Roulade with Keemun-cassis cream filling and berry syrup. §§
6.75

Banana Caramel Chocolate Bar with Bourbon whipped cream.
6.75

Madeira-poached Pear with burrata cheese and griddled gingerbread.
6.75

Ice Cream We Made Here §§
6.75

Chocolate Truffle Cookies
.65 each

§§ items marked with this symbol can be prepared gluten-free

For New Year’s Eve this year, we’ll be offering a fancy-pants prix fixe menu and a few dishes from our December menu alongside it if you’re in the mood for something more down to earth.  The real showstopper, however, is the New Year’s Menu, which looks like this:

December 31, 2011

New Year’s Eve Dinner

First Course- choice of:

Braised Kurobuta pork belly with fresh quince and truffle honey on an English pea pancake.

2007 A.J. Adam, Dhron, Riesling, Kabinett, Mosel

Softshell crab biscuit with Taleggio cheese, baked golden apple and cavolo nero.

N.V. Gloria Ferrer Brut (Chardonnay), Sonoma County

Grilled farm bread with pignoli butter, roasted blood orange, seared sweet potatoes and Feast garden beet greens.

1995 Kalin Cellars “LD” Chardonnay, Sonoma County

Second Course- choice of:

Pan-roasted monchong with truffled velouté, smoked cherries and kalamata scalloped potatoes. Served with sautéed haricots verts.

2004 Bouchard Aîné & Fils, Echezeaux, Pinot Noir, Echezeaux Grand Cru

Roasted sugarpie pumpkin filled with Chanterelle, hedgehog and black trumpet mushrooms, whiskey-poached garlic and new potatoes in cream. Served with Feast garden spinach.

2008 Betts & Scholl “Black Betty” Shiraz, Barossa Valley

Roast beef tenderloin with tepary bean and Swiss chard cassoulet and savory coffee soufflé. Served with bitter chocolate butter.

2001 Maculan Crosara Breganze Rosso, Breganze

Third Course- choice of:

Salad of dilled haricots verts and crème fraiche with shaved beets and lemon.

Watercress and radish salad with creamy pear vinaigrette, pickled red onion and walnuts.

Fourth Course- choice of:

Pineapple-raisin savarin with orange sabayon and molasses cream.

2003 Maculan “Torcolato” Vespaiola/Tocai/Garganega, Breganze DOC

Walnut torte layered with bleu cheese custard and finished with caramel buttercream.

NV Rare Wine Co. Historic Series “Savannah” Verdelho, Madeira

Chocolate-crusted mocha tart with brandied dried cherries and a salted chocolate cream puff.

NV Frank Family Zinfandel Port, Napa Valley

$65 plus tax and gratuity

Wine pairing, $35 supplement

Call 326-9363 to make your reservation