Valentine's Day Menu: February 14th
VALENTINE'S DAY DINNER
AMUSE BOUCHE:
- Baked fig and chèvre with buckwheat honey and pumpkin seed oil
APPETIZER:
- Oysters with a prosecco mignonette
- Porcini and pecan pate on toast
SOUP OR SALAD:
- Fennel, grapefruit and avocado salad with fresh herbs, toasted pumpkin seeds and a citrus vinaigrette
- Coconut lemongrass broth with shitakes, butternut squash, spinach and fresh herbs
ENTREE:
- Pan seared scallops served on a beetroot risotto with preserved lemon and pea shoots
- Ginger marinated grilled Creekstone NY strip steak with a butternut squash and cilantro slaw
- Beetroot risotto with roasted shitake and porcini mushrooms
DESSERT:
- Molten chocolate cake served with vanilla ice cream
- Rose panna cotta with pomegranate and mint
POST AMUSE BOUCHE:
- Chocolate covered strawberries
Chef Laurel Barkan is passionate about local, sustainably-produced ingredients and slow food. She draws inspiration from a variety of world cuisines and uses whatever is fresh and in season to make real food, from scratch. Read More>>>