We are offering up love cuisine all weekend! Friday from our regular a la carte and winter farm-to-table prix fixe menus, for Saturday and Sunday from an 4-coures prix fixe menu that will wow you from start to finish.

2010 Valentine’s Weekend Menu
Saturday and Sunday $75 Prix Fixe Menu

Chef’s Amuse

Black Truffle Goat Cheese Mousse, Sunchoke Chips

Crab and Corn Bisque
Tarragon Crème Fraîche

Mixed Greens and Endive Salad
Sun Dried Tomatoes, Roasted Garlic Grissini, Champagne Vinaigrette

Black Truffle Ricotta Gnocchi
Spicy Tomato Confit, Shaved Cacciocavello

Half Shell Market Oysters
Kaffir Lime Vodka Mignonette
(or Shallot Crème Fraîche, Osetra Caviar 8.00 supplement)

Cured Spanish Mangalica Ham
Local Sheep’s Cheese, Sherry Braised Chestnuts, Smoked Olive Oil

Tuna Sashimi
Cured Raw Tuna, Cucumber, Tobiko, Lemongrass Broth

E.R. & Son’s Organic Watercress
Crispy Duck Confit, Medjool Date, Gorgonzola, Halzelnut Dressing

Heirloom Squash Agnolotti
Davidson Farm Mushrooms, Brown Butter Sauce

Pan Seared Coconut Crusted Shrimp
Macadamia Basmati Rice, Ancho Lime Butter

Griggstown Farm Chicken Breast
House Cured Andouille Sausage, Smoked Tomato and Fingerling, Potato Hash, Cajun Mustard Cream

Braised Lamb Shank
Anson Mills Farro, Eggplant,Roasted Red Pepper, Rosemary Jus

Pistachio Crusted Scottish Salmon
Roasted Spaghetti Squash, Sunchokes, Spice Jus

Seared Tenderloin of Angus Beef
Sweet Potato-hazelnut Potato Croquet, Braised Local Greens, Roasted Garlic Veal Sauce
5.00 supplement

Pan Seared Local Sea Scallops
Black Capellini, Sliced Jalapeno, Locatelli, Vermouth Herb Butter

Classic Crème Brûlée

Lemongrass Semifreddo
Mango Coulis, Sesame Crisp

Warm Pistachio Cake

Molten Valrhona Chocolate Cake
Frozen Vanilla Soufflé, Dried Cherry Red Wine Reduction

Warm Mixed Berry Crisp
Oatmeal Streusel Topping, Mint Chantilly

Milk Chocolate Panna Cotta
Bourbon Caramel

Coffee, Tea, Espresso, Cappuccino