Valentine’s Day

Thursday, February 14th

Chef’s Four Course Tasting Menu

Oysters on the Half Shell

red wine mignonette / tarragon / shallots
Brut NV Etoile by Domaine Chandon North Coast
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Local Dungeness Crab

blood orange / avocado / radish / crème fraiche

Riesling 2011Fess Parker Santa Barbara County

Or

Little Gem Salad

creamy anchovy dressing / poached prawns / crouton

Dry Chenin Blanc 2011 Dry Creek Vineyards Clarksburg

Or

Duck Liver Country Pate

port fig jam / pickled golden raisins / toast points

Riesling 2011 Fess Parker Santa Barbara County

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Maine Lobster “Thermidor”

Maine lobster / chanterelles / sherry lobster sauce toybox carrots / lobster crumbs

Chardonnay 20010 Darcie Kent “DeMayo Vineyard” Livermore Valley

Or

Grilled Lamb Chops

Australian lamb / fennel yukon potato / rosemary broccolini / Italian lemon olive sauce

BV Cabernet Sauvignon 2010 Napa Valley

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Chocolate Pavé

duet of chocolate & cherry crème fraiche mousse

pistachio nut crust / vanilla powder

Trentadue Chocolate Amore

Or

Maple Crème Brulee

mini ginger bread cinnamon roll cookies / blueberries

Trentadue Chocolate Amore

Or

Blood Orange Sorbet

white chocolate foam / huckleberry gastric / walnut tuile

Trentadue Chocolate Amore

Chef’s four course menu – $59 per person 5pm-6:30pm / $69 6:45pm-9:30pm
wine pairing – $35 per person
Jazz Duo – Osmosis 6:30pm-9:30pm

Executive Chef: Jason Yeafoli / General Manager: Gary McNamara