Valentine’s day Menu $65

Appetizers

 Sonoma Duck Foie Gras Mi-Cuit, Kumquat Compote, Toasted Brioche

 Or

Maine Lobster & Yellow Foot Chanterelles “Feuillete”, Lobster Bisque, Crème Fraiche

  Or

Roasted Sunchoke Veloute, French  Radish, Fried kale

Entrees

 Beef Filet Mignon “Wellington”

Foie gras, Oyster Mushrooms, served w/ Yukon Potato Gratin, Veal Jus

 Or

Roasted Local Striped Bass

Wrapped w/ Potato & Served w/ Butternut Squash Puree, Purple Cauliflower, Basil Foam, micro Basil

 Or

Seared Duck Breast

Yellow Fine Polenta, English Peas, Red Pearl Onion, Blood Orange “Gastrique” Sauce

 Or

Bloomsdale Spinach “Soufflé”, Laura Chenel Goat Cheese Pastilla, Pickles Red Beets, Baby Red Oak Leaf

 Desserts

White & Black Chocolate “Napoleon”, Strawberries & Mint Salad

 Or

Banana Crème Brulee

 Or

Pink Lady Apple Tarte Tatin, Salted Caramel Sauce, Vanilla Ice Cream

 *  *  *

       Farm to Table French Cuisine

 Chef Mikael Audry