menus | valentine's day


Sunday, February 14, 2010

complimentary amuse bouche
maryland cream of crab soup
dry sherry, old bay croutons

first course
seared diver scallops
blood orange, cara cara, hearts of palm, basil

braised shortrib ravioli
roasted root vegatables, foie gras, crispy parnsips

housed cured gravlax
pumpernickel croutons, eggsalad, caviar

second course
sauteed codfish
lobster risotto, busted tomato vinaigrette

pancetta wrapped beef tenderloin
gouda gratin, brccoli rabe, truffled jus

pan roasted long island duck breast
butternut squash, brussels sprouts, pistachios, red wine gastrique

third course
chocolate pot de creme
sea salt, port wine cherries

key lime tart
graham cracker crust, sweet cream

sticky toffee cake
dates, caramel, bourbon-pecan gelato


Chef Mike Price