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Valentine’s Day Menu 2019


Foie Gras
Pan seared foie gras served with a raspberry jam and grilled brioche.
Burrata Salad
Burrata cheese, baby arugula, roasted red pepper and tomato pesto finished with extra virgin olive oil, served with a garlic herb crostini.
Oysters Rockefeller
Oyster stuffed with sauteed spinach, shallots, garlic, pernod butter sauce, topped with seasoned panko.


Pan roasted bronzino stuffed with fennel and citrus, served with fingerling potatoes and finished with a blood orange Buerre Blanc.
Duck Breast
Duck breast with celery root potato puree, Romesco cauliflower, finished with a smoked blackberry and fig demi-glace.
Shimp and Sea Scallop
Sauteed shrimp and sea scallops roasted red pepper and goat cheese whipped potatoes finished with a Chimichurri sauce.


Dark Chocolate Cake with Vanilla Mousse
Passion Fruit Trifle with a Raspberry Couliee