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Valentines Day Menu

With a rose and champagne for m’lady

Shared First course

12 half shell Wellfleet Oysters

6 with cucumber white balsamic mignonette:

6 Roasted with tomato horseradish granita

Wagyu Tartar

With whole grain mustard, caper berries and Quail eggs, with salted crostini and fried shallots

Roast Beet Carpaccio

With toasted hazelnuts, warm local goat crotin and frisee salad

Second Course Baby Arugula With shaved red onion, toasted pepitas and honey Balsamic vinaigrette in a Proscuitto bowl

Mache and Bibb Lettuce

With poached pears and pine nuts in a champagne mustard seed dressing

3rd course 

Braised Lamb Shank

Over Parmesan polenta with roast tomatoes and toasted gremolata

Roast Duck Breast and Confit of Leg

Over roast brussel sprouts, lardon and pearl onion hash with baby carrots and Thyme jus

Pan seared Tenderloins and foie gras

Served over Roast garlic smashed red bliss potatoes with asparagus and porcini demi-glace

Butter Poached Lobster

Served over Cipolini risotto with toasted pine nuts, Arugula and Basil Oil

Shared 4th Course

Cheese Plate

                                                               

Chocolate Fondue for Two

~~Fifty-nine dollars per person~~