VALENTINE’S DAY MENU

AMUSE

GOUGÉRE: chive goat cheese (v,nf)
vegan & gf option available

FIRST COURSE
choice of:

POTATO CROQUETTE: mustard crema, smoked trout roe, dill (nf,cv)

BEEF TARTARE: mushroom xo, piparra pepper, shiso, potato chips (gf,nf,df)

FOIE GRAS TERRINE: quince jelly, currents in port, pistachio, toasted brioche (df,cgf)

BEET AGNOLOTTI: créme fraîche, chervil, horseradish, orange zest (v,nf)

TAGILATELLE: grana padano, butter, black truffle, chive (v,nf)

SMOKED CARROT BISQUE: feta, pine nut, za’atar, dill (cvegan,v,gf,cnf,cdf)

SECOND COURSE
choice of:

STUFFED QUAIL: truffle chicken sausage, parsnip puree, glazed parsnip, brussel leaf, schmaltz vinaigrette (gf,cdf,nf)

STEAMED HALIBUT: fennel, coconut lime blanquette, fennel pollen, cara cara orange, thai basil (gf,nf,df)

SCALLOP & LANGOUSTINE RISOTTO: saffron, carnaroli rice, calabrian aioli, parsley, basil (cdf,nf,gf)

BEEF FILET: usda prime beef, pomme puree, peppercorn sherry cream, swiss chard (gf,nf)

CRISPY CAULIFLOWER STEAK: lime leaf curry, garam masala, apple, avocado puree, sorrel (vegan,gf)

INTERMEZZO

BLOOD ORANGE SORBETTO: white chocolate powder (vegan,gf,nf)

THIRD COURSE
choice of:

CHOCOLATE POT DE CRÉME: candied orange, honey hazelnut, miso chantilly, chocolate crumble (v,cnf,cdf)

BUTTERSCOTCH BUDINO: salted caramel, popcorn (v,gf,nf)

PROVENCE: macaron shell, lemon curd, white chocolate, lavender (gf)

GRAND CRU: flourless chocolate cake, oat milk ganache, vanilla bean caramel (df,gf,nf,v)