Le Menu De La Saint-valentin

L'Assiette des Amoureux
A Tasting Plate for Two of Amuse-Bouche

Appetizers
Lobster Salad with Blood Oranges, Arugula, Frise, Cucumber and Basil
Or
Seared Nantucket Bay Scallops with Fuji Apples, Crosnes, Endives and Foie Gras
Or
Clery Root Rmoulade with Hazelnuts, French Mache and Black Truffle
Or
Sauted Foie Gras with Pickled Ginger and Kumquat

Entres
Sauted Daurade with Winter Baby Vegetables in a Meyer Lemon Broth
Or
Duo of Moulard Duck: Sauted Magret and Leg Confit, Bok Choy Leaves, Turnips, Cipollini Onions and a Dry Fruit Sauce
Or
Roasted Rack of Lamb, Garlic-Herb Crust, Crispy Polenta, Baby Fennel, Fava Beans and a Scallion Jus Or
Braised Beef Short Ribs in a Bordeaux Red Wine Sauce, Clery Root Pure and Young Carrots

Exotic Fruit Soup with Tapioca and Mandarin Sorbet

Pour Madame
Macaron Framboise
Lemon Curd and Hazelnut Mousseline
with Fresh Raspberries Pour Monsieur
Chocolate and Vanilla Mousse
a Peanut Caramel Center and Biscuit Sacher

Executive Chef Philippe Bertineau

Les Champagnes
Paul Laurent Brut NV $60.
Laurent Perrier Brut, NV $75.
Pommery Rose NV $115.
Champagne Krug Brut, NV $293.

Thursday, February 14th 2002
Savor a luscious dessert in our caf while you are surrounded by a candlelight ambiance and the delicate sounds of a harpist float through the air7.

Une coupe de Champagne

Pour Madame
Cannel filled with Prune Armagnac Ice-Cream
Rose Petal Sorbet and Crystallized Rose Petals
Macaron Framboise
Lemon Curd and Hazelnut Mousseline with Fresh Raspberries

Pour Monsieur
Cannel filled with Prune Armagnac Ice-Cream
Rose Petal Sorbet and Crystallized Rose Petals
Chocolate and Vanilla Mousse a Peanut-Caramel Center
and Biscuit Sacher

$60.00 per couple (tax + gratuity not included)