Valentines Day 14th February 2013 Dinner Menu

 

Amuse Bouche

 

Lobster Bisque

Parsnip, Scituate Lobster

 Black Garlic

 

New Bedford Scallops

Cauliflower Mousseline

Citrus, Pine Nut, Capers

 

Cooked and Raw Beets

Mâche, Endive, Radish

 

Pressed La Belle Farm Foie Gras

Pickled Pear, Raisin Brioche

 

 

 Risotto

Winter Vegetables

Shaved Black Truffle

 

 Dover Sole

Spinach, Fennel, Marble Potatoes

Lemon Parsley Brown Butter

 

Boneless Rack of Lamb

Chickpea Croquette, Swiss Chard, Black Olive

Yellow Pepper Romesco

 

Châteaubriand for Two

Potato Gratin, Wild Mushrooms

Bordelaise Sauce

 

 Local Cheese for Two

 

 Sticky Toffee Pudding

 Ginger Yogurt Ice Cream

Chocolate Soufflé

Grand Marnier Ice Cream

White Chocolate Sauce

 

Passion Fruit Chiboust

Coconut Sable, Pineapple, Rum

 

    

 

 

 

              Prix Fixe  five course $180.00 per person                                  Executive Chef Arnaud Cotar                   

              plus 20% gratuity & 7% tax                                                                    Sous Chef Jon Martin

Highslide for Wordpress Plugin