Menu Subject to Change

Valentine’s Day 2008

Reservations are required.

~~First Course~~

~Please Choose One~

Ahi Tartare

green apples, wasabi crème fraîche

micro-radish, cucumber and tobiko

Foie Gras-Risotto Croquette

wrapped with prosciutto

black truffle demi-glacé

~~Second Course~~

~Please Choose One~

Hibiscus-Lacquered Short Rib

smoked beef rib with hibiscus BBQ

wild rice-scallion pancake

Crab-Stuffed Calamari

saffron-mussel cream

roasted garlic aioli

Baked Brie en Croûte

triple cream cheese baked in light flaky puff pastry

wine-spiced pears, blackberry gastrique and kiwi coulis

~~Third Course~~

~Please Choose One~

Buffalo Mozzarella Salad

pistachio pesto-marinated portobellini

artichokes, lardon, olives and capers

Shrimp Gazpacho Salad

avocado, jicama, cucumber and tomato

sweet chili vinaigrette

 ~~Intermezzo~~

Raspberry Sorbet

~~Fourth Course~~

~Please Choose One~

Filet Mignon

Sterling filet mignon marinated in orange, soy and ginger

grilled asparagus with citrus-infused demi-glacé

Five-Spiced Pork Chop

chargrilled with sugar-and-spice fried onions

five-spice demi-glacé and ginger applesauce

Monkfish

wrapped in pancetta with spinach mousseline

morel mushroom cream sauce and balsamic ratatouille

Fruits de Mar

butter-poached lobster and pan-seared sea scallop

skate wing in Provençal shellfish fumet

~~Fifth Course~~

~Please Choose One~

Raspberry Semifreddo

fresh berry frozen mousse

shortbread crust with fresh berry coulis and chantilly cream

Valrhona Grand Marnier Cake

bittersweet chocolate mousse

glazed with ganache, chantilly cream and marzipan figurines

$115 per person

Vegetarian option available upon request.

As a courtesy to other guests, please set cell phones and pagers to silent.

Split entrées not permitted. Tax and gratuity not included.

Gratuity of 18% will be added to parties over six guests.

Special holiday menu. Not valid with any other offer.

A corkage fee of $20 will be applied per 750 ml with a maximum of two bottles.

Each 750 ml bottle thereafter will be $40. For wines already represented on our list,

a corkage fee of $40 will be applied.

Deneb Williams Executive Chef

Luisito Gonzales Pastry Chef