Valentine's Menu

Huîtres chaudes

Half a dozen chilled oysters with Marie Rose cocktail sauce, champagne mignonette, and fresh lemon 30 

Caviar

30g of platinum Petrossian Royal Ossetra caviar service  on ice with buckwheat blinis, hard-boiled egg, shallot, chives, and crème fraîche 165

Coupes de crevettes a la sauce Marie Rose  

Poached jumbo shrimp cocktail with bibb lettuce, cucumber, orange vinaigrette, and Cognac mayonnaise cocktail sauce supplemental $10

Oeufs mollets aux champignons

 Lightly-breaded and fried soft-boiled egg with mushrooms, frisée lettuce, black truffle-brown butter vinaigrette 

Croquettes de chou fleur

Lightly-breaded and fried cauliflower croquette with curry carrot aioli, golden raisins, and fried mint

Tartare de boeuf aux truffe noir

Hand-cut New York strip steak with black truffle Dijon mustard, red onion, capers, cornichons, chives, and grilled baguette

Salade de grenade

Bibb lettuce tossed with pomegranate seeds, red onion, cucumber, sliced almonds, French sheep’s milk feta, and champagne vinaigrette​​​​​​​

Foie Gras Poele

Seared foie gras with brioche toast, spiced red grapes, port wine gastrique, and toasted pistachio supplemental $10 

Tournedo de Filet de boeuf Rossini

Filet Mignon medallions topped with foie gras torchon. Served with potato purée, braised kale, and black truffle madeira sauce   supplemental $20

Saumon Roti a la sauce beurre blanc

Pan-roasted filet of salmon with parsley butter potatoes, sautéed asparagus, and champagne beurre blanc​​​​​​​

Homard Thermidor

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

Poulet Farci en Crepinette

Mousseline stuffed chicken breast with sautéed mushrooms, potato purée, and white wine cream sauce​​​​​​​

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Carre de agneau 

Honey and mustard crusted lamb rack with carrot purée, braised escarole, and a rich red currant lamb jus supplemental $10

Canard a l’orange

Spice-marinated Rohan duck breast with roasted Yukon Gold potatoes, braised escarole, and orange duck sauce

Gnocchi a la romaine

Baked semolina gnocchi with Comté cheese and braised kale. Topped with a wild mushroom ragout and petit salad​​​​​​​

Steak Frites du “Lake Park Bistro” 

Marinated and grilled New York strip steak with bistro fries and brandy peppercorn sauce
supplemental $10

Crème brûlée au café espresso

Baked Illy espresso custard with caramelized sugar crust, chocolate-covered espresso beans, and vanilla shortbread cookie

Paris brest à la pistache

Choux pastry filled with vanilla diplomat cream and strawberry served with pistachio crème anglaise,  fresh strawberries, and toasted pistachios

Gâteau au chocolat et a l’orange

Dark chocolate sponge cake layered with chocolate and orange ganache, served with candied orange zest

Tart au chocolat blanc et a la grenade

Chocolate pastry shell filled with white chocolate ganache and pomegranate gel,  served with fresh pomegranate seeds

Sorbet Maison

Trio of house-made raspberry, passion fruit, and champagne sorbets with lace tuile