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  • Valentine's Day Menu 2.14.2011

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    Anthony G Hessel
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    The Valentine's Day menu offers a 3-course prix fixe meal for $45 per person or $60 with wine pairings. The appetizers include lavender honey soaked figs paired with sparkling rosé and foie gras with apple and port reduction paired with a Sauternes. The main courses are lamb chops with pommes lyonnaise or seared scallops paired with Napa Cabernet or Burgundy Chardonnay. Dessert is a banana split for two paired with a Muscat dessert wine.

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    The Valentine's Day menu offers a 3-course prix fixe meal for $45 per person or $60 with wine pairings. The appetizers include lavender honey soaked figs paired with sparkling rosé and foie gras with apple and port reduction paired with a Sauternes. The main courses are lamb chops with pommes lyonnaise or seared scallops paired with Napa Cabernet or Burgundy Chardonnay. Dessert is a banana split for two paired with a Muscat dessert wine.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    10 views1 page

    Valentine's Day Menu 2.14.2011

    Uploaded by

    Anthony G Hessel
    The Valentine's Day menu offers a 3-course prix fixe meal for $45 per person or $60 with wine pairings. The appetizers include lavender honey soaked figs paired with sparkling rosé and foie gras with apple and port reduction paired with a Sauternes. The main courses are lamb chops with pommes lyonnaise or seared scallops paired with Napa Cabernet or Burgundy Chardonnay. Dessert is a banana split for two paired with a Muscat dessert wine.

    Copyright:

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    Download as PDF, TXT or read online from Scribd
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    of 1

    VALENTINE’S DAY

    $45 per person

    $60 with wine pairings

    Hor’s D’œuvres

    Lavender honey soaked figs with Brillat Savarin & fresh baguette
    Paired with J Brut Rosé Sparkling – Russian River Valley, California

    Pan seared foie gras, sea salt, chili-port poached fuji apple & port wine reduction
    Paired with ‘07 Chateau Cosse – Dessert Wine – Sauternes, France

    Main Course

    Pan roasted Colorado lamb chops, dijon creme, red wine reduction, pommes lyonnaise & baby mache
    Paired with ‘08 Chappellet - ‘St. Helena’ - Cabernet Sauvignon – Napa Valley, California

    Seared Sea Scallops, crab & asparagus risotto, passionfruit beurre blanc & fresh fennel bulb
    Paired with ‘08 Joseph Drouhin – ‘Rully’ – Chardonnay – Burgundy, France

    House made potato gnocchi, roasted wild mushrooms,


    wilted baby spinach & truffle butter
    Paired with ’08 Chateau Delas – Grenache Blend – Chateauneuf-du-pape, France

    Dessert

    Banana Split for Two


    with strawberry, chocolate & vanilla ice cream,fresh fruit,
    toasted nuts & chocolate bark
    Paired with ’07 Paul Jaboulet Aine – Muscat-Beaumes-du-Venise – Dessert Wine – Rhone, France

     Chef Eliah Golden  Sous Chef Michael Trimmer  Sous Chef Corey Cunningham

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