To Welcome. Miyagi Oyster & Quail Egg. American paddlefish caviar, watermelon mignonette. Pair with. Domaine Chandon
VALENTINE’S DAY MENU 2018
To Welcome Miyagi Oyster & Quail Egg American paddlefish caviar, watermelon mignonette Pair with Domaine Chandon Etoile, NV, Brut Rosé, Carneros, CA
To Begin Clam Consommé Mushrooms, spring garlic, nasturtium flower, basil puree Or Beet & Goat Cheese Napoleon Petite tatsoi, hearts of palm, blood orange vinaigrette Pair with Scarbolo Sauvignon Blanc
To Delight Kurobuta Pork Belly Peppercress, sweet ginger soy glaze, kumquat relish Pair with Côtes Du Rhone, Delas Frères, 2013 Or Spicy Tuna Roll Avocado, cucumber, topped with maguro, gold leaf, wasabi aioli Pair with Riesling, Stephan Ehlen, Spatlese Mosel Valley, Germany
To Satisfy Filet of Beef Fine herbs & Gouda cheese croquette, white asparagus, bone marrow sauce Pair with Cabernet Sauvignon Blend, Ramey Claret, Napa Valley, CA 2014 Or Butter Poached Maine Lobster Merlot risotto, heirloom squash, crispy shallots, preserved lemon oil Pair with Chardonnay, Albert Bichot Domaine Long- Depaquit, 1er Cru Les Vaucopins, Burgundy, France 2014 Or House made Ravioli of Forest Mushroom & Ricotta Cheese Roasted parsnip, sundried tomato caviar, lemon kale pesto Pair with Pinot Noir, Paul Hobbs, Russian River, CA 2014
To Complete Mixed Berry Trifle Chiffon sponge cake, citrus custard, walnut crust Or Chocolate Lava Cake Banana dulce de leche shooter, brandied cherries Pair with Robert Sinskey Vineyards Late Harvest Pinot Gris
Food / $95 Wine Pairing / $125
Reservations are required
Restaurant ANZU Hotel Nikko 222 Mason Street San Francisco CA 415.394.1100 2018
