Feb 14, 2018 - chestnut cardamom puree green, dark chocolate venison emulsion. ROOT VEGETABLE GARDEN orange blossom scen
CHEF DE CUISINE - PAT R I C K P O N S AT Y -
VA L E N T I N E ’ S D AY FEB 14, 2018
$125 PER PERSON | $45 OPTIONAL WINE PAIRING
AMUSE BOUCHE EGG SURPRISE 63.5 degree egg yolk, cauliflower, siberian caviar
1 ST C O U R S E LEMONGRASS LOBSTER INFUSION lobster carpaccio, persimmon
FOIE GRAS TORCHON celery root, bay leaf
S A LT E D C R U S T E D C H I L L E D B E E T S O U P goat cheese, pistachios, porcini soil
2 ND C O U R S E MANO DE LEON SCALLOP parsnip, truffle
SEARED JOHN DORY crosnes, basil broth
SAFFRON RISOTTO parmesan foam, piquillo pepper
3 RD C O U R S E SEARED VEAL LOIN black trumpet mushroom, orange reduction
ROASTED VENISON CHOP chestnut cardamom puree green, dark chocolate venison emulsion
R O O T V E G E TA B L E G A R D E N orange blossom scented squash puree, black truffle caviar
DESSERT COURSE W H I T E C H O C O L A T E V E LV E T C A K E passion fruit, coconut, mango sorbet
D A R K C H O C O L AT E D E C A D E N C E crispy hazelnut, chocolate sorbet
Please inform your server of any allergies or dietary concerns in order to ensure your dining experience is a memorable one. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Vegetarian and special dietary options available upon request.
