On Valentine’s Day, Thursday, February 14, we’ll offer our regular menu at lunch, then close from 3:00 to 5:00 to prepare our special Valentine’s Day prix fixe menu. Don’t worry, if you don’t want four courses, each dish is available á la carte as well, and we’ll have a few selections from our regular menu available as well. Make your reservations sooner than later, as we’re sure to fill up.
First Course- choice of:
Seabass omelette with chamomile-hazelnut aioli. ◊
2016 Palladino Roero Arneis DOCG
Scalloped carrots, parsnips and potatoes with Fontina cheese, ground cauliflower and Swiss chard.
2014 Chateau Feuillet Torrette (Petit Rouge/Mayolet,)
Valle d’Aosta DOP
Braised lamb belly with minted whipped cream cheese and pomegranate seeds. ◊
2015 Quinta de la Rosa Douro DOC
Second Course- choice of:
Risotto with spicy fermented broad bean paste, crispy leek sheets and truffled butterscotch sauce. ◊
2015 Château Mont-Redon Châteauneuf du Pape Blanc
Pan-roasted New Zealand King salmon with fig-and-prune glaze, cashew butter and a spinach Napoleon.
2014 Alysian Rochioli & Allen Vineyards Pinot Noir, Russian River Valley
Fernet-glazed loin of venison with minted garlic custard, Swiss chard and fried pasta sheets.
2015 Vigne Rada Alghere “Arsenale” Cagnulari, Alghero Cagnulari DOC
Third Course- choice of:
Salad of arugula, chevre and red and gold beets with bee pollen, tossed in an orange-honey vinaigrette. ◊
Bittersweet bacon salad~ Belgian endive, radicchio, watercress and house-cured bacon, tossed with fried parsnips in a date vinaigrette. ◊
Fourth Course- choice of:
Fallen Cambozola soufflé with apricot sauce.
2009 Weinkellerei Römerhof Beerenauslese (Silvaner,) Mosel
Coeur á la crème with mixed berry coulis. ◊
NV Paladin Agricanto liqueur~ cherry liqueur-infused Raboso
Banana-walnut cheesecake with chocolate crust and bleu cheese anglaise.
NV Domaine la Tour Vieille Banyuls Reserva
$75 plus tax and gratuity
Wine pairing, $45 supplement
All prix fixe individual selections available a la carte,
as well as these choices:
Ginger-beet hummous with kumquat marmalade, toasted pita triangles, watercress, nappa cabbage and sweet peppers. Extra virgin olive oil. ◊ 14
Gougère sliders~ Choux pastry puffs stuffed with braised beef cheek, fresh spinach and horseradish crème fraiche. ◊
Lobster, corn and scallion bread pudding with Parmesan cream sauce.
Seafood soup~ Black mussels, clams, shrimp, and lobster with vanilla leeks, new potatoes, citrus and celery leaves, served in a lobster-sweet corn broth. ◊
2013 Sandhi Wines Chardonnay, Santa Barbara County
Slow-cooked lamb neck with poached garlic, fennel-anise oyster mushrooms, and beet reduction. Served with sautéed rapini and corn pudding. ◊
2014 Yves Cuilleron “Les Pierres Sèches” Saint-Joseph Rouge (Syrah)
Mocha molasses cake with cardamom whipped cream.
Napoleon of blackberry gelée, chestnut mousse and chocolate ganache on puff pastry.
◊~ indicates dishes which may be prepared gluten free.
Please tell your server.