VALENTINES MENU 2010*

amuse

first course
winter vegetable salad | pink grapefruit

salmon carpaccio | blood orange | lychee

poached nantucket scallop | lemon grass

braised pork belly | orange & anise broth

second course
vegetable strata | local wild mushrooms | fennel

sushi/sashimi dinner | chef’s sushi assortment | roll combination

alaskan black cod | baby leeks | sweet potato mash

braised short rib | cauliflower | winter greens

third course
chocolate cake | black cherry brandy sauce

coconut pound cake | lime sauce

fourth course
miniature cookies

*$55 PER PERSON INCLUDES COMPLIMENTARY GLASS OF SPARKLING WINE
SELECT ONE ITEM FROM EACH COURSE OFFERED FRIDAY, FEB 12TH–SUNDAY, FEB 14TH (VALENTINES MENU ONLY OFFERED SUNDAY, FEB 14TH)

MENU BY GUEST CHEF MARK FURSTENBERG