February 14, 2015, 7:00 pm

VALENTINES DINNER MENU

 

First Course:

 

Balsamic Braised Shallots, Prosciutto & Parmesan

Creamed Leek Soup, Fried Herbs &Shoestring Potato

Carrot Pancakes, Yogurt & Watercress

 

Main Course:

 

Marscapone Pear Ravioli in Mushroom Sherry Cream Sauce

Olive Oil Poached Salmon, with Citrus Fruit, Chives & Mandoline Potatoes

Braised Short Rib, Cauliflower Puree, Daikon & Caramelized Kimchi

 

Dessert:

 

Fallen Chocolate Cake, Espresso Whipped Cream & Raspberry Coulis

Cardamom Cheesecake, Marsala Figs & Pistachio Tuile

Lavender Macarons with Honey Buttercream & Vanilla Bean Ice Cream

 $100/couple for three courses, BYOB