Valentine’s Dinner

Valentine's Dinner large

 

Valentine’s Day Menu

 

Champagne Delamotte, Brut

Hors d’oeuvre
Magret duck breast and foie gras mousse crostini with cranberry-apple gastrique

Appetizers
Braised pork belly with ginger, soy, and cardamom jus, grilled shitake mushrooms, pickled radish

Seared scallop, butternut squash risotto cake, pomegranate, brown butter beurre monté

Roasted cauliflower and pumpkin bisque, red curry oil, toasted pumpkin seeds

Steak tartare with Norwiss potato frites, truffle, caper and scallion

White fish cakes with lemon, caper and dill aioli

Roasted gold beet salad with sorrel, apple, bacon, and goat cheese rolled in pistachios

Grilled Caesar salad, white anchovy

Entrées
Sesame seared salmon with wasabi butter, ginger scallion mash, stir-fried vegetable medley

Lobster, scallop and shrimp Newburg baked with puff pastry

Baked haddock with lobster and beurre monté, citrus-truffle micro-greens, potato gratin and spinach

Magret duck breast with honey-mustard glaze, sweet potato mash, crispy Brussels sprouts

Roasted rack of lamb, carved off the bone, Red wine lamb jus, rutabaga and garlic mash, roasted tomato and spinach

Grilled filet mignon with maitake mushrooms, sautéed root vegetables, fingerling potatoes and a foie gras bordelaise

Desserts
Blueberries with lemon curd with sugared almond tuile

The Chef made ice cream with Kaluha, Bailey’s and chocolate brownie

Apple strudel with spiced pecans, caramel, house-made cinnamon ice-cream and 7 year aged Canadian cheddar

3 Chocolate terrine with raspberry espresso glaze

Maine maple and amaretto crème brulée

Vanilla bean cheesecake, chocolate cookie crust, Strawberries with Chambord

Confiture
Chocolate dipped strawberry, hazelnut and Godiva truffle, chocolate bark with cashews, macadamia nut and dried cranberry