Dinner Menu
Tuesday, February 14th, 2017
Valentine’s Day Menu
Three Courses for Forty-Five
Four Courses for Fifty Five
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Soup of Lobster and Woven Roots Celeriac
sherry, chive and chervil
Chardonnay Braised Local Carrots
Point Reyes Blue cheese mousse, walnut “cookies”, golden raisins, white balsamic
Smoked Mackerel Rillettes
celery, apple, challah, horseradish and upland cress
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Delftree Maitaike Mushrooms
frisee, smoked onions, slow poached egg
Crispy Frog Legs
peas from the freezer, ham béarnaise, English muffin
Broccoli and Black Truffle Risotto
crispy artichoke hearts, mascarpone, arugula and lemon
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“Baked” Cod and Crumbs
cauliflower, capers, lemon, romaine and parsley
Roasted Leg of Duck Confit
lentils, grapes, thyme, mustard and Brussels sprouts
Petite NEFF NY Strip
marrow wilted spinach, fingerling potatoes, red wine and black pepper
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Dark Chocolate Mousse
raspberry, coconut, maple, almond and oats
Greek Yogurt Panna Cotta
vanilla bean, grapefruit, toasted pistachio crunch
Pineapple and Orange “Cobbler”
spiced white chocolate, mango and rum