VALENTINE’S DAY

February 14, 2023

Amuse

Caviar Egg
Pacific Sturgeon caviar, fine herb flan,
house smoked steelhead trout

APPETIZER

Bay Scallops
sautéed Nantucket Bay scallops, Maine uni emulsion,
cauliflower purée, fresh Perigord black truffle and white soy dressing

 

Chilled Shellfish
sea scallop ceviche, mango and lime, Australian abalone with citrus ponzu sauce,
Kumamoto Oysters on the half shell, cucumber Champagne mignonette

 

Hot Foie Gras
sauteéd duck foie gras, poached quince brûlée,
pistachio pain perdu, quince vinegar reduction

 

Wild Shrimp
Pacific blue shrimp, Maryland crabmeat tortellini,
green chick pea purée, smoked paprika shrimp sauce

 

Pear Salad
warm poached Anjou pear, Di Palo burrata, white balsamic vinaigrette,
baby romaine, curly frisée, crisp pork guanciale, sourdough crisps

 

Gnocchi and Truffles
handmade ricotta gnocchi, Chanterelle mushrooms,
sage brown butter, Perigord winter black truffles shaved tableside

 

Wagyu Steak Tartare
hand cut Kobe style beef with quail egg,
Cognac gelée, traditional garnish, toast points

 

Octopus
Portuguese octopus a la plancha, black garlic,
basil emulsion, zucchini, crisp potato

Caviar Service
Caspian Golden Osetra, Acipenser Gueldenstaedtii, (Germany) $ 180.00 per ounce
Siberian Sturgeon, Acipenser Baerii, (Germany) $ 95.00 per ounce
each served with traditional garniture, toast points, tiny corn pancakes

MAIN COURSE

Filet Mignon Wellington
individually prepared with Hudson Valley foie gras,
mushroom duxelles, crisp pastry crust, Pinot Noir sauce

 

Lamb
pan roasted Colorado rack of lamb, merguez sausage, “stuffed” baby eggplant,
English pea purée, natural lamb reduction

 

Beef
char grilled Niman Ranch strip steak,
red wine braised prime beef short rib and marrow, smoked shallot Béarnaise

 

Venison
pan roasted Fallow venison loin, chestnut spaetzle
roasted root vegetables, lingonberry natural jus

 

Duck
Crescent Farms duck breast, spiced cider crust, confit risotto cake,
pomegranate gastrique, foie gras sauce, brussel sprout leaves

 

Branzino
Mediterranean sea bass fillet, wild shrimp crust,
lemon, olive oil and saffron nage, classic Romesco sauce, Romanesco cauliflower

 

Lobster
poached Nova Scotia lobster tail, lobster cake,
creamed spinach and swiss chard, sweet and sour butternut squash, Ver Jus sauce

 

Black Sea Bass
wild Atlantic bass, lobster brown butter, white asparagus,
fennel lobster croquette

~Vegetarian Menu available on request~

 

Dessert Trio

passion fruit tartlet, toasted coconut crust
classic chocolate Marquise Brooklyn Bridge, macadamia ganache
strawberry ice pop, strawberry streusel

Handmade chocolates and confections

Fixed Price $ 225.00
718-522-5200
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