Valentine’s Day Weekend

Friday February, 12 through Sunday, February 14

Per Person | 75

Amuse

Roasted Beet and Pomegranate

Appetizers

Oysters on the Half Shell
Sherry Mignonette

Baby Arugula Salad
Asian Pear, Walnuts, Pt. Reyes Blue Cheese, Endive, Maple Vinaigrette

Duck Confit
Falafel, Black Garlic Confit, Pickled Vegetables

Cured Tuna Sashimi
Cucumber, Tobiko, Lemongrass Broth

Jumbo Lump Crab Salad
Granny Smith Apple, Trout Roe, Coconut Tarragon Veloute

Mushroom and Ricotta Gnocchi
Porcini Mushrooms, Mascarpone, Soy Mushroom Sauce

Entrees

Roasted Purple Cauliflower
Romesco, Edamame, Toasted Peanuts, Pickled Shallots

Ora King Salmon
Saffron Risotto, Guanciale, Carrot Top Pesto

Pan Seared Sea Scallops
Roasted Maitake Mushrooms, Golden Baby Beets, Pickled Grapes, Almond Cream

Griggstown Chicken
Whole Grain Mustard Spatzle, Dried Cherries, Toasted Pecans, Marsala

24 Hour Braised Shortrib
Turnips, Salsa Verde, Cauliflower Puree, Beef Jus

Grilled 7 oz Beef Tenderloin
Broccolini, Potato Leek Puree, Foie Gras Bearnaise | $10 supplement

Desserts

Classic Crème Brulee

Chocolate Tasting
Hazelnut Chocolate Dacquoise, Chocolate Marquise, White Chocolate Sorbet

“Box of Assorted Chocolates and Candies”

Cheese Board
Three Fine Cheese, Garnishes and Accompaniments | $5 supplement

Trio of Ice Cream and Sorbet