On Valentine’s Day, Tuesday the 14th, we’ll close from 2:00 pm to 4:00 pm to retool the kitchen for our special Valentine’s Day prix fixe menu, but don’t fret- if you don’t want as many bells and whistles as we have to offer, there’ll be a la carte options for you as well. Be as decadent as you want to, but no more than that. Here’s what our menu looks like that evening:
First course- choice of:
Crêpes filled with seared pineapple and house-made ricotta, served with roasted salsify and pistachio-basil pesto.
2021 Koehler-Ruprecht “Kallstadter Annaberg” Chardonnay Spätlese trocken, Pfalz
Sautéed Ora King salmon with ripe and green strawberries, sea beans and arugula in a white pepper vinaigrette. ◊
N.V. Gaspard “Bulles” sparkling Rosé of Pineau d’Aunis, AOC Touraine
Steak tartare with cocoa syrup, cured tomatoes, microgreens and egg ribbons. ◊
2020 Viña Cobos Cocodrilo “Corte” (Cabernet Sauvignon/Malbec/Cabernet Franc/Petit Verdot,) Mendoza
Second course- choice of:
Seared sea scallops with smoky shrimp mousse, savory meringue, potato pavé and sautéed spinach. Citrus cream. ◊
2018 Evening Land “La Source” Seven Springs Estate Chardonnay, Eola-Amity Hills
Mushroom sandwiches~ shiitake mushroom caps stuffed with Brillat-Savarin cheese, served over braised fennel and endive with Morlacco syrup and toasted hazelnuts. ◊
2017 Maison Champy (Pinot Noir,) Beaune Premier Cru
Porcini-rubbed lamb shank with spinach souffle, marble potatoes and a smoked tomato beurre rouge. *
2015 Jean-Baptiste Arena “Grotte di Sole” Niellucciu, AOC Patrimonio
Third course- choice of:
Apricot butterscotch custard, smoky whipped cream and candied walnuts. ◊
2017 Calera Viognier Doux, Central Coast
Lemon peel caramel tart with hazelnut ice cream and Maldon sea salt.
N.V. Madeira Vintners “Poios” Madeira Meio Seco
Flourless dark chocolate cake with dried black currants, puffed quinoa and cherry Balsamic vinegar crema. ◊
2017 Olivares Dulce Monastrell, Jumilla DOP
Prix Fixe: $75 plus tax and gratuity
Wine pairing, $50
All prix fixe individual selections available a la carte, as well as these choices:
Savoy cabbage and Lacinato kale with pears and Mandarin oranges in a hot mustard dressing with avocado, crispy rice, sesame and nori. Tempura kale. ◊ 15
Lobster, corn and scallion bread pudding with Parmesan cream sauce. 16
Tonight’s bread service. 6
Braised short ribs~ Two short ribs of beef, braised in ginger-tamari broth and served with kimchi-potato-turnip purée, baby bok choy and Korean barbecue sauce.
Sesame seed garnish. ◊ 40
Bouillabaisse~ classic tomato-saffron soup with mussels, shrimp, scallops, half a Maine lobster and sea bass.
Garnished with toast points and rouille. ◊ 40
Buttermilk and goat cheese panna cotta, served with candied pine nuts and Charentais melon. ◊ 12
Tropical Eton Mess~ a parfait of mango, passionfruit purée, whipped coconut cream and coconut meringue. ◊ 12
*Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of foodborne illness.
◊ ~ indicates dishes which may be prepared gluten-free. Please tell your server if you require a gluten-free