Bubble Menu February 2010

For those whose celebration of love isn’t limited to one day a year, we present a champagne-themed menu featuring romantic selections.

FIRST COURSE

red carrot soup
red curry coconut, tapioca pearls

duck prosciutto
toybox melon, feta cheese, red peppers, beet purée,
ice wine vinaigrette

pan roasted corvina sea bass
rice beans, fennel, champagne crab foam

roasted lamb loin
english peas, pearl onions, potato purée, puff wheat

toasted fregula sarda pasta risotto,
champagne braised royal trumpet mushrooms, oregon truffle

“bubble bath”
angel food cake, white fruit, rose water bubble foam
champagne, strawberry ice cream

three course menu | 35.

paired bubbles | 30.

available February 01 thru 13, 2010