Hello, Feastlings.
Many of you know that for Valentine’s Day, we offer a special menu at dinnertime, and this February 14th is no exception. We’ll be offering a prix fixe menu alongside some a la carte items from our regular menu. We’re all but fully booked at this point, but you never know- someone may cancel and free up a table, or you may want to stay far from the madding crowds and come quite early or quite late. And if you’ve already made your reservation, we figured you may want to know the offerings are.
We note here that we will close our lunch service at 2:00 pm and reopen at 4:00 pm- this allows us to retool our kitchen for dinner service with the special menu.
We also note here that with the current rate of shipping difficulties, fishing difficulties and farming-affecting weather events, this menu may change here and there between now and the 14th, but here’s the gist of it:
First course- choice of:
Seared sea scallop with lemon-truffle chicken liver mousse, shrimp reduction and crispy chicken skin.◊
2023 Rebholz Chardonnay/Pinot Blanc, Pfalz
Roasted garlic flan with hazelnuts, tomato citronette
and crispy tomato skin. ◊
2020 Château de Sancerre Pinot Noir, Sancerre Rouge AOC
Beef carpaccio wrapped around cocoa infused mascarpone with demiglace and toasted brioche. ◊
2019 “Diagonale” d’Arsac Cabernet Sauvignon/Cabernet Franc/Merlot, Margaux AOP
Second course- choice of:
Sautéed Monchong with banana blossoms, Marcona almonds and roast pineapple. Served with honey-cream bitter greens and a lobster salad garnish. ◊
2022 Cuilleron “La Petite Côte” Viognier, Condrieu AOP
Grilled elk chop with beluga lentils, bleu cheese crema
and blueberry preserves. Served with sautéed broccolini. ◊
2020 Restanques de Pibarnon Mourvèdre/Grenache,
Bandol Rouge AOC
Wild mushroom tart with raclette cheese and fresh thyme. Served with baby carrots and broccolini. ◊
2017 Bruno Colin Santenay Vieilles Vignes (Pinot Noir,) Santenay AOC
Third course- choice of:
Hazelnut frangipane timbale, barleymalt, Manchego cheese and burnt orange peel. ◊
NV Vino Lauria Grillo Perpetuo, Marsala Vergine DOC
Coffee-whiskey custard with lemon-sugar walnuts
and raisin-infused crème anglaise. ◊
2016 Borgo Scopeto Vin Santo
(Trebbiano Toscano/Malvasia) del Chianti Classico DOC
Bleu cheesecake with black tea glaze and dark chocolate.
2016 Churchill’s Late Bottled Vintage Port (Touriga Nacional/ Touriga Franca/Tinta Roriz/Tinta Barroca/Tinta Cão,) Porto
Prix Fixe: $90 plus tax and gratuity
Wine pairing: $65
All prix fixe individual selections available a la carte, as well as these choices:
Sesame-almond cauliflower pancakes, served with vegetable slaw and sweet garlic chili dipping sauce. ◊ 16
Lobster, corn and scallion bread pudding
with Parmesan cream sauce. 22
Tonight’s bread service– country loaf. 7
Tonight’s specialty bread service– green peppercorn and Pecorino cheese with preserved lemon butter. 8
+++
1855 tenderloin of beef, spinach souffle and roasted root vegetables. Served with a sweet Vermouth demiglace. * 60
Suggested wine pairing:
2016 Remelluri Tempranillo, Rioja Reserva DO
Fresh Hokkaido sea scallops, seared and served with butternut squash puree, prosciutto ham, and truffled Nappa cabbage. * ◊ 60
Suggested wine pairing:
2023 Henri Costal “Les Truffieres” Chardonnay,
Chablis AOC
+++
Chocolate caramel nut tart~ almond crusted tart layered with hazelnut-pecan-walnut caramel and dark chocolate. Served with spiced crème anglaise. ◊ 14
Banana crumble with whipped cream and candied barley. 14
*Consuming raw or undercooked meats, poultry, seafood
or eggs may increase your risk of foodborne illness.