St. Valentine's Day Degustation Menu 2009

Specially prepared for the entire table
Sommelier chosen wine pairing with each course is offered at an additional cost

California Osetra Caviar
Kumamoto Oyster, Avocado, Passion Fruit

Ribbons of Ahi Tuna
Coconut Milk Curry, Tai Basil, Crisp Shallot

Maine Lobster
Heart of Palm & Beet Salad, Blood Orange, Black Truffle

Rouget "Fortune Fish"
Bone Marrow, Celery Puree, Lemon Verbena Jus

American Kobe Beef
Torpedo Onion, Green Garlic, Flowers & Lilies

Milk Chocolate Box
Earl Grey Jirara Mousse, Bergamot, Chocolate Biscuit