Listed below are:
*Valentines Brunch and Dinner Menus*
*Flower Show Menu*

Valentine's Day Brunch Prix-Fixe
Sunday, February 14th, 11:30am-2pm
25/guest plus drinks, tax and gratuity
(Champagne Flight paired with each course 25/guest)

First Course (choice of)

Fruits de Mer
oysters on the half shell and chilled shrimp with shallot mignonette and cocktail sauce

Soupe Aux Champignons
creamy truffle wild mushroom soup with strawberry crème frâiche

MAIN COURSE (choice of)

Confit
crispy duck leg confit with roasted fingerling potatoes, leeks, spinach and fried Sandy Ridge Farms organic brown egg

Crepe a l'Homard
fresh dill crepe with lobster, brie and asparagus and served with spring greens salad

DESSERT (choice of)

Assiette de Fromages
French cheese plate with seasonal fruit, walnut pralines and toasted croutons
or
Pain Perdue
petit plate of our classic challah bread French toast with caramelized bananas, creme anglaise, walnut pralines,
whipped cream and maple syrup drizzle

Valentine's Prix-Fixe Dinner
Saturday, February 13th and Sunday, February 14th
45/guest plus drinks, tax and gratuity
(a la carte will not be served)

FIRST COURSE (choice of)

Billi-Bi Soupe
PEI mussel soup with muscadet wine, cream and saffron aioli croutons

Soupe Aux Champignons
creamy truffle wild mushroom soup with strawberry crème frâiche

APPETIZER (choice of)

 Spring Roll
   lobster, goat cheese and sun-dried tomato crispy spring roll with asparagus and arugula salad, sherry vinaigrette

Gratin
 artichokes hearts, wild mushrooms, Swiss chard and parmesan cheese with grilled croutons

Oysters on the Half Shell
with champagne mignonette

Boston Salad
with bibb lettuce, radicchio, Belgium endive, avocado, grapefruit supremes, grape tomato, roasted peppers, fresh basil and tarragon vinaigrette

Confit
crispy duck leg confit with French lentils, roasted beets and gorgonzola

Tartare de Saumon
Atlantic salmon with tomato, capers, olives, mango, avocado, ginger, lemon and olive oil with wasabi wonton crisp

MAIN COURSE (choice of)

Coquilles
pan-seared day boat scallops with lemon goat cheese risotto, radicchio, sweet peas and tarragon herb sauce

Millefeuille
butter-poached lobster, shrimp, scallops, mussels and split Alaskan king crab leg nestled in puff pastry with asparagus, wild mushrooms and sauce Americaine

Saumon
pistachio and goat cheese-crusted salmon in phyllo with cauliflower mousse, caramelized onions and apples
and savory curry sauce

Canard
pan-seared duck breast with roasted fingerling potatoes, double-smoked bacon, braised leeks, California baby spinach leaves and pomegranate demi-glace

Duet
fire-grilled petit filet mignon and rack of lamb with  red and green piperade, gruyere potato gratin
and cognac truffle sauce

Poulet
pan-roasted organic French chicken breast stuffed with California apricot, spinach and smoked gouda cheese,
rosemary red bliss potatoes and pancetta sun-dried tomato cream sauce

DESSERT

Assiette de l'Amour
plate for two with frozen grand marnier soufflé and warm valhrona chocolate cake with crème anglaise

Flower Show Menu
Available for Sunday Brunch February 28th  and March 7th or Dinner February 27th thru March 7th
30/guest plus drinks, tax and gratuity

FIRST COURSE (choice of)

Ginger and Cardamom-Scented Scarlet Carrot Soup 
  with sheep's milk cheese croutons and baby arugula leaves

Salade Printemps
Boston bibb lettuce and radicchio salad with candied kumquats, roasted beets, radish, shaved fennel
and tarragon vinaigrette

MAIN COURSE (choice of)

Cherry Wood-Smoked Atlantic Salmon
with creamy sweet pea risotto

Herb-Roasted Organic French Chicken Breast
with lardoons artichoke gratinee, petit carrots, spring asparagus and pan jus

DESSERT

Cherry Clafoutis
with toasted almonds, crème frâiche and confectioner’s sugar