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