St. Valentine’s Day, Sunday February 14, 2010

Chef Dishman has prepared a seasonal 3-course menu for $65, pair with wines $30.
Dinner service from 5:30 PM. Call 650-685-3727 or click here to make reservations.

Butternut Squash Soup,
Maple Crème Fraîche, Toasted Pecan

Mixed Baby Lettuces,
pears, blue cheese , honey Dijon vinaigrette

Foie Gras Torchon
Brulee, toasted brioche, huckleberry gastrique

Homemade Ricotta Cavatelli,
mushroom ragout, spinach cream

Seared Sea Scallops,
salsa verde, fingerling potato, quail egg, bacon

Pacific King Salmon,
celery root, fennel apple salad

Winter Squash Risotto,
aged parmesan, toasted hazelnuts

Roasted Duck Breast,
bourbon sweet potato, swiss chard, five spice jus

Slow Braised Beef Short Rib,
baby carrots, pearl onions, yukon potatoes

Rack of Lamb,
cauliflower puree, golden raisin, chorizo, pine nuts

Passion Fruit Tart with Caramelized Meringue

Valrhona Chocolate Souffle with Vanilla Brandy Sauce

Seasonal Selection of Homemade Ice Creams & Sorbets

Selection of Artisanal and Farmstead Cheeses

Dinner $65  |  Wine Pairings $30  |  Reservations

20% gratuity will be applied to parties of 6 or more

top