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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