VALENTINE'S DAY DINNER
Event Information
About this Event
6-Course Prix-Fixe Dinner + 1 Bottle of Featured Orin Swift Wine
MENU
1ST COURSE
LOBSTER MARTINI
Passionfruit Pearls, Chives, Gold Pea Tendrils
2ND COURSE
BUTTERNUT SQUASH BISQUE
Cinnamon Puff Pastry "Sweetheart", Nutmeg Creme Fraiche
3RD COURSE
BOUQUET SALAD
Green Romaine, La Rosa Di Veneto Brioche Vase, Rose Petals, Mixed Flowers, Honey Lemon Vinaigrette
4TH COURSE
RAVIOLI DUET
Cheese Filled, Garlic Cream and Roasted Red Pepper Emulsion, Fried Basil
5TH COURSE
FILET MIGNON TWO WAYS
Grilled Medallion, Bacon Wrapped Cylinder, Sauce Au Poivre, Black and White Truffle Mashed Potatoes, Chiogga "Heart-Beet"
or
SALMON
Oven Roasted Filet, Lemon Risotto, Sweet Caramelized Purple Baby Carrots, Brown Butter
6TH COURSE
KISSING LOVE SWANS DESSERT PLATE
Kissing Swan profiteroles filled with Chantilly cream, accompanied by a chocolate mousse bombe, and a chocolate and raspberry brownie bite, all floating in a pool of crème anglaise
VEGETARIAN MENU
1ST COURSE
CORN RISOTTO MARTINI
Chives, Gold Pea Tendrils
2ND COURSE
BUTTERNUT SQUASH BISQUE
Cinnamon Puff Pastry “Sweetheart”, Nutmeg Crème Fraiche
3RD COURSE
BOUQUET SALAD
Green Romaine, La Rosa DI Veneto, Brioche Crouton Vase, Rose Petals, Mixed Flowers, Honey Lemon Vinaigrette
4TH COURSE
RAVIOLI DUET
Cheese Filled, Garlic Cream, Roasted Red Pepper Emulsion, Fried Basil
5TH COURSE
ROASTED ROOTS
Chioggia “Heart-Beet”, Caramelized Purple Baby Carrots, Sweet Potato, Parsnips,
Rosemary Honey, Brown Butter
6TH COURSE
KISSING LOVE SWANS DESSERT PLATE
Kissing Swan profiteroles filled with Chantilly cream, accompanied by a chocolate mousse bombe, and a chocolate and raspberry brownie bite, all floating in a pool of crème anglaise
Menu created by Executive Chef Chris Capello and dessert by Executive Pastry Chef Daniel Andreotti
Menu subject to change
Gratuity not included