Valentine's Menu

Huitres au Calvados Hollandaise

Broiled oysters with pickled apple and shallots, brioche croutons, and a lightly gratinéed Calvados hollandaise sauce

Oeuf Mollet

Lightly breaded and deep-fried soft-boiled egg on a salad of frisée lettuce, sauteed mushrooms, and shallots in a black truffle brown butter vinaigrette. With brioche bread and black truffle butter.

Coquilles St. Jacques

Pan-seared sea scallops with semolina gnocchi, cauliflower florets, crispy carrot, and saffron velouté sauce

Tartare de boeuf

Hand-cut raw NY strip steak with Dijon mustard, capers, red onion, and chives. Served with grilled baguette, watercress, cornichons, and quail egg yolk

Soupe aux champignons

Creamy mushroom soup with Madeira wine. Garnished with celery root, leek and porcini mushroom Matignon, crème fraiche, and chives​​​​​​​

Salade de Laitue

Bibb lettuce with pomegranate seeds, toasted pistachios, shallots, shaved fennel, fresh mint and a champagne pomegranate vinaigrette

Filet de boeuf au poivre​​​​​​​

Pan-seared beef tenderloin medallion, puréed potatoes, French beans, classic green-peppercorn brandy cream sauce 

Add seared foie gras $15

Saumon poêlé au sauce beurre rouge

Pan-roasted salmon with pureed potatoes, roasted asparagus, and red wine butter sauce​​​​​​​

Homard Thermidor

Classic French whole stuffed Maine lobster with bechamel sauce and Dijon mustard lightly gratinéed with herb breadcrumbs. Served with parsley butter potatoes and petit salad Supplement $15

Entrecote Bordelaise

Pan-seared and roasted 16oz boneless ribeye with duck fat potatoes, sauteed mushrooms, bone marrow butter, and rich red wine sauce​​​​​​​

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Canard a l’orange

Roasted Magret duck breast with duck fat potatoes, braised escarole, and orange duck sauce​​​​​​​

St. Pierre Meuniere

Filet of St. Pierre fish with lemon brown butter sauce, fingerling potatoes, cauliflower florets, and braised artichokes​​​​​​​

poussin rôti

Herb-marinated and roasted young chicken with pureed potatoes, braised lacinato kale, sauteed mushrooms, and cognac black truffle cream sauce​​​​​​​

Crème Brûlée à la Vanille en Gousse

Madagascar vanilla bean custard, caramelized sugar, fresh fruit

Tart au Citron

Lemon curd, whipped white chocolate ganache, sable crust, fresh pomegranate, and pomegranate gel​​​​​​​

Entremet au chocolate blanc et cerise

Cherry Mousse layered with pistachio feuilletine crust, vanilla sponge cake, and white chocolate ganache. With Amarena cherries, candied pistachio, and cherry coulis.​​​​​​​

Mille Feuille Framboise

Caramelized puff pastry layered with raspberry cream cheese pastry cream, dark chocolate mousse, candied cocoa nibs, and fresh raspberries.

Sorbet Maison

A trio of champagne, strawberry, and passionfruit sorbet​​​​​​​