Valentine's Day 2010
VALENTINE’S DAY
February 13th & 14th, 2010
Red Beet “Dip-n-Dots”
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Osetra Caviar, Horseradish Crème Fraîche, Buckwheat
Guy Charlemagne, Champagne, “Brut Rosé”, Le Mesnil-sur-Oger, M.V
Hamachi Sashimi
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Preserved Lemon, Yogurt, Za’atar, Crispy Cous Cous
De Moor, Triage de Printemps, Burgundy, France 2008
Foie Gras
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Orange Mostarda, Candied Black Olive, Fennel, Pine Nut
Maximin Grünhaus, Riesling, “Abtsberg Kabinett”, Ruwer, Germany 2007
Dorade Royale
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Saffron, Shellfish, Gnocchi, Baby Squash
Cascina ‘Tavijn, Grignolino d’Asti, Piedmont, Italy 2008
Wagyu Beef
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Black Truffle, Quince, Hazelnut
Olivier Rivière, "Gabacho", Rioja, Spain 2008
Blood Orange Sorbet
Marsala Zabaglione
Guanaja Chocolate Truffle Ice Cream
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Bourbon Vanilla Panna Cotta
Holdredge, Gewurztraminer, "Late Harvest ", Russian River Valley, California 2006
Menu 175
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Wine Director's Wine Pairing 95
EXECUTIVE CHEF JUSTIN BOGLE
PASTRY CHEF DAVID CARMICHAEL
WINE DIRECTOR PATRICK CAPPIELLO
Please Note: Prices and items on this menu may change to reflect the season and finest ingredients available.
