VALENTINE’S DAY 2018 - · PDF fileJohnny cake, foie gras, marinated Jerusalem ... Poulet...
Transcript of VALENTINE’S DAY 2018 - · PDF fileJohnny cake, foie gras, marinated Jerusalem ... Poulet...
FRANK STITTExecutive Chef
ZACK REDESChef de Cuisine
DATE
V A L E N T I N E ’ S D A Y 2 0 1 8
F I R S T
Leek & curried butternut soup, crème fraîche
Smoked trout, potatoes, pickled beets, horseradish, radicchio, trout roe
Farm egg salad, black truffle, Benton’s 2 year country ham, arugula
Local lettuces, radishes, carrots, tiny croûtons, green goddess dressing
Johnny cake, foie gras, marinated Jerusalem artichoke, blood orange marmalade
M A I N
Poulet rouge, grilled breast, braised leg, winter black truffles, sweet potatoes Beef short rib, mascarpone grits, swiss chard, rutabaga, carrots, red wine jus Salmon coulibiac with buckwheat crêpes, duxelles, farm egg, wild rice
Grilled red snapper & triggerfish, rice pilaf, poached lobster, sauce aurora
D E S S E R T
Passion fruit parfait, blood orange, citrus cookie, chantilly Layered chocolate trifle, aged rhum, chocolate mousse, cocoa nibs
Strawberry tart, vanilla pastry cream, white chocolate feuilletine
$85 per person, exclusive of beverages, tax and gratuity
2.14.18