St Valentine’s Day Weekend

 

 

Seasonal Amuse Bouche

 

 

First Course

Half Shell Trio of Hog Island Oysters

tellicherry peppercorn granita

 cucumber angel hair, blood orange mignonette

sturgeon caviar, fennel, vodka and dill crème fraiche

. . . . .

Oregon Dungeness Crab

Arizona Citrus, avocado, pepper relish, arugula, cucumber, crispy shallot

 

 

Second Course

McClendon’s Merlin Beet Risotto

blankoma & golden beets, beet green salad, walnut pesto, SarVecchio parmesan

. . . . .

Maine Lobster Spaghetti

 shellfish brodo, saffron, campari confit, toasted brioche crumbs, Sardinian bottarga

 

 

 

Third Course

California White Sea Bass

wild foraged mushrooms, bean ragout, baby artichoke barigoule, radish and fines herbes salad

. . . . .

Aged Prime Filet Mignon

 sunchoke & parsnip gratin, pickled huckleberries, Bob’s asparagus, green garlic, beet demi, foie gras butter

 

 

Fourth Course

Triple Chocolate Pie

macerated spiced raspberries, cocoa dentelle, ruby port sorbet, berry coulis

. . . . .

Barnes’ Farm Meyer Lemon Sabayon

 glazed brioche do-nut, lemon ice cream, blueberry & star anise compote

 

 

Four Course Menu @ $75 per person

please request vegetarian & allergy substitutions in advance