Valentine's Day 2010

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AMUSE BOUCHE

caviar champagne cake, antipasto of olives, olive tapenade, rosemary wafers

red carrot soup
red curry coconut, tapioca pearls

dungeness crab cake
sweet peas, champagne crab foam

ruby red salad
red micro shoots, pink grapefruit, red peppers, beet purée, ice wine vinaigrette

campari tomato salad
goat cheese fritter, crisp red onions, yuzu dressing

pink champagne sorbet
salted rose petals

slow poached maine lobster tail
sherry sabayon, grilled asparagus

pan roasted corvina sea bass,
rice beans, fennel sauce

duo of organic beef
grilled filet & braised shank, pink peppercorns
fig balsamic sauce

roast free range organic chicken breast
white truffle crust, pickled grapes

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 mousse

“power of love”
grand mariner ice cream, chocolate meringue, chocolate orange sauce

six course menu | 95.

wine pairing | 50.