Menu de la Saint-Valentin

 

Tuesday February 14, 2017

 

 

Oysters on the half shell

20.

 

Salade rouge:

beets, pomegranate, and blood orange with greens

14.

 

Salmon gravlax with lemon sauce, dill, shallot and capers

15.

 

Seared sea scallops with blood oranges and cauliflower

18.

 

House smoked duck breast with pickled cherries and pistachio

14.

 

Mushroom bisque with smoked mushrooms and lardo

12.

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Fromage:

Selection of five cheeses from Nickel City Cheese and Mercantile

20.

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Atlantic salmon fillet with leeks, parsnip and balsamic

38.

 

Red snapper fillet with beet dashi and winter vegetables

40.

 

Chicken blanquette with mushrooms, onion and basmati rice

36.

 

Kurobuta pork rib chop with red cabbage confit and Dijon

38.

 

Braised beef short ribs with potato purée and root vegetables

40.

 

New York strip steak with creamed spinach, potatoes and red wine sauce

44.