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FEBRUARY 14TH, 2017
First Course
KABOCHA SQUASH SOUP
Toasted Pumpkin Seeds | Pomegranate | Crème Fraiche
CHILLED LOBSTER SALAD
Warm Polenta Cake | Shaved Fennel | Watercress | Pomegranate
Orange | Citrus Vinaigrette
GRILLED PEAR SALAD
Treviso | Kale | Crispy Prosciutto | Bucheron Goat Cheese
Stone Ground Mustard Dressing | Toasted Walnuts
Entrées
VEGETABLE GALETTE
Ricotta Goat Cheese | Buttered Leeks | Organic Squash | Honey Thyme |
Arugula Radish Salad
ROSEMARY GRILLED VEAL CHOP
White Bean Porcini Cassoulet | Arugula
Port Pomegranate Demi Glace
GRILLED COLORADO LAMB
Artichoke | Caper | Olive | New Potato | Truffled Parsley Salad
Lamb Jus
STUFFED DOVER SOLE
Jumbo Lump Crab | Asparagus | Sauce Béarnaise
Intermezzo
TARRAGON HIBISCUS GRANITA
Dessert Sampler
FLOURLESS CHOCOLATE CAKE
Macerated Berries | Grand Marnier Cream
WHITE CHOCOLATE MILLE-FEUILLE
Organic Raspberries
PROFITEROLE
Vanilla Gelato | Valrhona Ganache
$85 Per Person | Plus Tax & Gratuity
Valentine's Day Menu.pdf (PDF, 97.15 KB)
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