Highlights of the Valentine’s Day dinner menu include an amuse bouche of poached sunseeker oyster followed by kampachi, kataifi-crusted scallop and an entrée choice of roasted branzino or prime beef striploin, with add-on enhancements as seared foie gras, Northern Divine Caviar and shaved Perigord truffles also available. The romantic repast ends on a high note with a dessert course of either chocolate jasmine or rose vacherin prepared by Pastry Chef Kenta Takahashi, who will also tempt the palates of guests with complimentary petits fours.
VALENTINE’S DAY MENU
— $120 per person plus tax and gratuity —
wine pairings available for an additional $85 per person
AMUSE
Poached Sunseeker Oyster
sunchoke, wakame, bonito cream, Northern Divine caviar
n/v taittinger, brut réserve / champagne, fr
FIRST
Kampachi
local uni, blood orange, confit Buddha hand lemon,
Domenica Fiore Reserva olive oil, bottarga, Calabrian chili crumb
2016 zind-humbrecht riesling / alsace, fr
SECOND
Kataifi Crusted Scallop
cauliflower, buttermilk emulsion, curry oil
2015 philippe chavy ‘les narvaux’ / meursault, fr
MAIN
choice of:
Roasted Branzino
lobster + bouillabaisse emulsion, leek, saffron potato, clams, mussels, side stripe shrimp
2015 michel gros / hautes-côtes de nuits, fr
or
2015 domaine du closel ‘les caillardieres’, savennières, fr
Prime Beef Striploin
porcini, bone marrow crusted Treviso, sauce Périgueux
2013 sordo / barolo, it
Enhancements
shaved black Perigord truffles $10/g
seared foie gras $22
Northern Divine Caviar course $160
DESSERT
choice of:
Chocolate Jasmine
dark chocolate mousse, jasmine cream, mango sherbet
1995 messias colheita tawny / porto, pt
Rose Vacherin
litchi and rose crémeux, meringue, raspberry sorbet
2017 michele chiarlo moscato d’asti / piemonte, it
with complimentary Valentine’s Day petits fours by Pastry Chef Kenta Takahashi
