VALENTINE’S DAY MENU
AMUSE BOUCHE
Crab Salad on toasted Brioche with Salmon Caviar and Micro Greens
APPETIZER
Organic Farmers Market Salad with Red Wood Hill Farms Goat Cheese, oven-dried Grapes, toasted Pecans and Balsamic Reduction
or
Parsnip Soup with fresh Bay Shrimp, Croutons and Chervil Oil
or
Ahi Tuna Carpaccio thinly sliced with Baby Wild Arugula with Lemon-Caper Vinaigrette
ENTRÉE
Scottish Salmon Filet pan roasted served with roasted Winter Vegetable Ragout and a Citrus Buerre Blanc
or
Wild Mushroom Risotto made with Carnaroli Rice finished with Black Winter Truffles
or
Jidori Chicken Breast oven roasted with Sage served on roasted Butternut Squash, Brussels Sprouts with Truffle Jus
or
Grass Fed boneless Beef Short Rib braised in Red Wine and Herbs served with Potato Puree and glazed Baby Carrots
Organic Farmers Market Salad with Red Wood Hill Farms Goat Cheese, oven-dried Grapes, toasted Pecans and Balsamic Reduction
or
Parsnip Soup with fresh Bay Shrimp, Croutons and Chervil Oil
or
Ahi Tuna Carpaccio thinly sliced with Baby Wild Arugula with Lemon-Caper Vinaigrette
ENTRÉE
Scottish Salmon Filet pan roasted served with roasted Winter Vegetable Ragout and a Citrus Buerre Blanc
or
Wild Mushroom Risotto made with Carnaroli Rice finished with Black Winter Truffles
or
Jidori Chicken Breast oven roasted with Sage served on roasted Butternut Squash, Brussels Sprouts with Truffle Jus
or
Grass Fed boneless Beef Short Rib braised in Red Wine and Herbs served with Potato Puree and glazed Baby Carrots
DESSERT
Strawberry Vanilla Tart with Rose Paddle Whipped Cream and White Chocolate Sauce
Warm Flourless Chocolate Cake with Strawberry Gelato and Pistachio Crème Anglaise
Strawberry Vanilla Tart with Rose Paddle Whipped Cream and White Chocolate Sauce
Warm Flourless Chocolate Cake with Strawberry Gelato and Pistachio Crème Anglaise
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