MENU FOR FEBRUARY 13TH and 14TH, 2016

Menu for the Valentine’s Weekend, 2016

 

MAINE SEA URCHIN ROE EGG CUSTARD
PENN COVE OYSTER, MEYER LEMON, RADISH, CHILI
TSAR NICOULAI CAVIAR, BRIOCHE, BEET, CRÈME FRAÎCHE

Bérêche et Fils Brut Réserve NV
Champagne, France

 
SPINACH & BUTTERNUT SQUASH RAVIOLO
TOASTED HAZELNUTS & TRUMPET MUSHROOMS
PERIGORD BLACK TRUFFLES

J.M. Boillot Montagny 1er 2013
Burgundy, France
 

APPLE & FOIE GRAS-STUFFED QUAIL
CARAMELIZED FENNEL, ARUGULA PISTOU

POMEGRANATES & DEMI-GLACE CREAM

Domaine de Pallus Chinon 'Les Pensees de Pallus'  2012
Loire Valley, France
 

SALAD OF CARA CARA & BLOOD ORANGE
BURNT FETA, MINT & PICKLED RED PEARL ONIONS

PISTACHIO & CUMIN VINAIGRETTE

Domaines Ott 'Les Domaines' Côtes du Provence Rosé 2014
Provence, France
 

COCONUT SEMIFREDDO
DARK CHOCOLATE MOUSSE, MERINGUE

LOGANBERRY SORBET

La Tour Vieille Banyuls Rimage 2012
Roussillon, France