9 Course St. Valentine's Dinner

Two Hundred Forty Dollars per Person

Optional Wine Pairing – One Hundred Fifty Dollars per Person

First Course

Tartelette, Champignons, Oeuf de Caille Poché, Mornay Crème Sabayon

Wild Mushroom Tartlet, Poached Quail Egg, Whipped Gruyère Cheese Sauce


Potage Crecy, Carottes Fondantes, Crème, Coulis de Cresson

Roasted Carrot Soup, Carrot, Water Cress Coulis

Third Course

Salade de Rattes, Saumon Cru Mariné, Crème de Ciboulette, Royal Ossetra Caviar

Fingerling Potato Salad, Cured Salmon, Chive Cream, Ossetra Caviar

Fourth Course

Nage de Homard du Maine, Court-Bouillon au Champagne

Maine Lobster Champagne Broth

Fifth Course

Granité et Sorbet de Pomme Verte, Noisettes Grillées

Green Apple Granita and Sorbet, Toasted Hazelnuts

Sixth Course

Filet de Beouf, Sauce Périgourdine, Pommes Dauphine, Salade de Mesclun

Beef Tenderloin, Perigord Truffle Sauce, Crispy Potato Puff, Mixed Greens

Seventh Course

Assortiment de Fromages Affinés, Jeunes Pousses, Abricot, Amande

Assortment of Fine French Cheeses, Baby Greens, Apricot, Almond

Eighth Course

Tarte Chocolat et Noisettes, Crème Anglaise Praliné

66% Mokaya Chocolate Hazelnut Tart, Caramelized Hazelnut Sauce

Ninth Course

Chocolat, Pâte de Fruit, Caramel Salé Pecan

Executive Chef Philippe Chevalier

Organic, Local, Farm Raised and Wild Caught Cuisine

Menu prices are exclusive of tax and gratuity. Please note that while we attempt to accommodate most dietary restrictions, there are instances
where we cannot meet every limitation. Whether dining out or preparing food at home consuming raw or undercooked animal foods may

increase your risk of food borne illness.

Reserve Your Table