Valentine�s Day Menu
February 14, 2005

To Start

Kobe Beef Tartare
Quail Egg, Wild Mushroom & Truffled Dwarf Peach Relish
Ewe�s Blue Cheese Foam

Sauvignon Blanc Poached Gulf Shrimp
Bay Scallop and Monkfish Terrine, Fris�e, Curry Cream Sauce

Assorted Organic Winter Vegetables
Sesame Crusted Tuille, Cilantro Brodo

Pomegranate Lacquered Quail, Raisin Walnut Brioche Stuffing
Goat Cheese Gnocchi, Borage, Pomegranate �Bolognaise�

Fondue for Two:
Grafton 5 year old Vermont Cheddar Fondue, Clear Creek Distilleries Kirsch
House Made Rosemary and Shallot Ciabatta for Dipping


Entr�es

Pan Seared Ahi Tuna, served rare
Green Tea Infused Wild Rice, Crispy Sweet Breads
Wild Mushroom Fricassee, Soy Gastrique

Orange and Basil Brined Pork Loin Chop, Grilled
Braised Fennel, Candied Colored Carrots
Burnt Orange and Baking Spice Veal Stock Reduction

Oven Roasted Grouper
Succotash of Baby Corn, Sweet Onion, English Peas
and Applewood Smoked Bacon
Citrus Foam, Micro Mizuna

Lasagna of White and Green Asparagus, Wild Mushrooms and Black Truffle
Micro Arugula, Aromatic Herb Jus

Exotic Spice Braised Beef Short Ribs
Pan Fried Calves Liver, Onions
Custard of Grafton Farms 5 year Old Cheddar, Leeks and Roasted Garlic


To Finish

Chocolate Dessert for Two:
A slice of Dark Chocolate & Raspberry Terrine
Along side a Timbale of Raspberry and Chocolate Mousse

Floating Marange Islands in a Sea of Passion Fruit Custard

Old Chatham Sheepherding Company�s �Shepherd�s Wheel� Camembert
Apricot and Golden Raisin Compote, Cinnamon Walnut Brioche Toast

Tangerine Semifredo. Crispy Tuille, Citrus Cr�me Fraiche


Jerry Pellegrino, Chef/Owner
Jeremy Dean, Chef de Cuisine
Bradd Treger, Pastry Chef
Chris Coker, Sommelier