VALENTINE’S 2017

ST. VALENTIN 2017

Mise en Bouche

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Foie Gras Terrine

duck ham, malt gingerbread, duck cracker, pistachio, carrot orange purée

or

Halloumi

cherry-smoked halloumi, pickled grapes, salt-baked beets, crispy kale, Niagara apple, Marcona almonds

or

Thon

white miso ahi tuna, coal-roasted pineapple, black olives, radish, cucumber, Riesling emulsion

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Grenouille & Escargot

crispy frog leg, braised escargot, celery root fondue, garlic parsley vinaigrette

or

Artichaut Royale

artichoke custard, black truffle, parsnip, pickled trompette de la mort, poppy seed Parmesan crisp

or

Soupe

butternut squash soup, butter-poached lobster, Acadian caviar, Pernod buttermilk emulsion

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Trou Normand

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Omble Chevalier

Arctic char, smoked cockles, sea vegetables, savoy cabbage, daikon fondant, hazelnut beurre noisette

or

Canard

duck breast, foie boulette, pistachio-crusted atomic carrot, wheatberries, apricot quince agrodolce, sauce albufera

or

Veau

Provimi veal tenderloin, tongue pastrami, purple sprouting broccoli, Pied-de-mouton, ancho pomme mousseline

or

Orzo Risotto

slow-cooked mallard egg, baby fennel, dehydrated tomato, Étorki cheese

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Chocolat

chocolate ganache, poached pear, butterscotch brittle, cinnamon lace, pecan strudel, muscovado ice cream

or

Parfait

raspberry parfait, tarragon rose gelée, hibiscus, lemon verbena glacé

or

Fromage

Brillat-Savarin, Comté, Sainte-Maure, honeycomb, fig compote

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Mignardises

spiced canelé, hazelnut macarons