VALENTINE’S DAY MENU
Tuesday, February 14, 2012

To make a reservation, please call us at (310) 581-9888.
Once you have made your reservation, Click Here to download the Valentine's Day 2012 Reservation Confirmation Form


AMUSE BOUCHE

APPETIZERS

Red Endive and Caramelized Pear Salad
with aged English Stilton, spicy watercress, and toasted pecans

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Warm Sweetheart Beet and Herbed Goat Cheese Tart
a variety of roasted colorful baby beets tossed with arugula and toasted hazelnuts,
layered with herbed goat cheese and served in a savory tart shell

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Wild Mushroom Hearts
wild and cultivated mushrooms simmered in cream and topped with a heart of puff pastry

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Cupid’s Foie Gras
seared Bobo Farms foie gras on toasted brioche with balsamic-glazed strawberries

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Lobster Bisque and Spicy Lover’s Shrimp
creamy lobster bisque garnished with spicy glazed shrimp

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Dungeness Crab Salad
baby red butter lettuce, oro blanco grapefruit, avocado, and tarragon vinaigrette

ENTRÉES

Boneless Beef Short Ribs
red beet and Barolo risotto, crispy spring onion, red wine sauce

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Sweet Sea Scallops
with sugar snap peas, pink turnips, and a Meyer lemon sauce

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Seared Wild Striped Bass
on a Maine lobster and lemongrass nage with asparagus, Blue Lake green beans, and tomato

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Brittany Salt-Crusted Jidori Chicken Breast
with stone-ground grits, cipollini onions, English peas, pea tendrils, and pancetta

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Filet Mignon ‘Rossini’
topped with foie gras toast and served with black truffle-whipped potatoes and crispy fried rapini

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Lacquered Duck Breast
with Minnesota wild rice, roasted winter vegetables, blood orange, and sauce bigarade

DESSERT

Ménage à Trois
a selection of three of Jonna’s dessert favorites

$110 per Person
Wine Pairings available for an additional $45 per Person

Due to the seasonal nature of our menu, items and wine pairings are subject to change