Valentine’s Day 2017
Tuesday, February 14, 2017
Chef’s Three Course Menu
Amuse Bouche
Classic Maine Lobster Bisque
butter poached claw / smoked paprika / chives
Or
Sweet Gem Pear Salad
medjool dates / Pt Reyes blue cheese / candied walnuts
Or
Marin Miyagi Oysters Rockefeller
pernod spinach / garlic herb panko crumbs / parmesan
Kobe Beef & Scallops
sauteed spinach / pinot noir sauce / tapenade / crispy potato
Or
Maine Lobster “Thermidor”
Maine lobster / chantrelles / sherry lobster sauce / rainbow carrots / lobster crumbs
Or
Rosemary Grilled Lambchops
fennel Yukon mashed potato / broccolini / Italian lemon olive sauce
Chocolate Mousse Trifle
chocolate graham cracker crumbs / whipped cream / raspberry
Or
Bananas Foster Bread Pudding
bruleed banana / brioche / vanilla gelato / bourbon caramel sauce
Or
Blood Orange Sorbet
pistachio cardamom crumble / huckleberries
No Substitutions Please
4pm – 9pm – $89 per person / optional wine paring $45 per person (Not including tax, additional beverages or gratuity)
please note that happy hour is not offered on this day
credit cards are required for all reservations / 24 hour cancellation notice or $100 cancellation fee charged to card
Executive Chef: Jason Yeafoli / General Manager: Gary McNamara
