Valentine’s Day
February 14, 2012

White Truffle Scented Asparagus Bisque
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Sushi Tuna Tartar with Avocado-Wasabi Mousse and Wonton Crisp
or
Oysters in the Shell with Green Tomato Granita and Green Apple Mignonette
or
Duck Confit “Carbonara” with House Made Tagliatelle, Camembert, Smoked Duck Breast, and Bourbon Cherries
or
Poached Pear and Forme D’Ambert Salad with Arugula and Maple-Dijon Vinaigrette
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Roasted Angus Tenderloin of Beef with Foie Gras-Brandy Glace over Parsnip and Potato Puree
or
Herbed  Rack of Lamb over Mint, Green  Pea and Crispy Denver Rib Risotto
or
Seared Diver Scallops with Caviar Cream over Cauliflower-Saffron Puree
or
Pan Roasted  Grouper with Smoked Paprika Buerre Blanc over Lobster and  Leek Potato Gratin
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L’Amour
White Chocolate Babaroise with Crème de Violette Fondant Crème au thé a la Framboise