SATURDAY, FEBRUARY 13TH, 2010

 

MENU CARTE

Chef Karsten Hart

 

DUET of SQUAB AND CAPON:

Terrine of Capon-Fennel Mousseline

enveloped in Country Style Squab Pate,

Grilled Flat Bread and Grain Mustard Sauce

***

MONKFISH SCHNITZEL

Sauerkraut and Apples

***

DUNGENESS CRAB-SPINACH BISQUE

 Rockefeller Quail Egg Blini

***

DUCK FOIE GRAS-FIVE PRESENTATIONS

Apricot Mille Feuille, Sweet Potato Terrine, Torchon Crostini,

Amaretto Mousse, Seared with Lingonberry

***

POACHED ANGUS BEEF TENDERLOIN

Shaved Perigord Truffles in Remy Martin,

Butter Roasted Black Trumpets,

Brussel Sprout Leaves,

White Truffle Oil Emulsion

***

VALRHONA CHOCOLATE DOME

with Rosewater Ice

and YUZU CITRUS CHIFFON CAKE

Champagne Raspberry Sabayon

 

 $115.00 per person

 inclusive of live entertainment

exclusive of tax, gratuity and beverages

 Seating 5:30 pm and 8:30pm

 

Plan to join us for this

fabulous dinner and let us add

a little enchantment to your life! 

Yours truly, Erna

* * *

 

Dear Guest,
Please know, our kitchen happily accommodates your special dietary requests.