2941 Valentine's Week Menu
Three-Course Prix Fixe | One Hundred Ten Dollars
available ​February 14th - 18th
​
Appetizers

* Kampachi Crudo
pink grapefruit-kosho, avocado, pansies petals

Ⓥ Baby Beet Salad
black truffle, goat cheese mousse, beet-meringue

Butter Poached Lobster
fettucine pasta, basil, lobster sauce

Crab Rillettes
citrus gelée, caviar, micro celery leaves

Lamb Osso Bucco
potato foam, parmesan gremolata


Main Course

Grilled Venison Chop
Cabernet poached pear, braised red cabbage, celery root purée, juniper jus

Braveheart Rib Eye
truffle pomme dauphine, Bordelaise sauce

Chilean Sea Bass
baby spinach, smoked shiitake broth, hon-shimeji mushroom, baby bok choy

Ⓥ Butternut Squash Pithiviers
yukon gold potato, black truffle, sherry-mushroom cream, baby kale


Dessert

Raspberry Religieuse
raspberry choux, vanilla Chantilly, ruby chocolate sorbet

Chocolate Heart
chocolate crémeux, feuilletine, dark chocolate caramel, rochet gelato, gold leaf

Tangerine Panna Cotta
tangerine marmalade, ginger sponge cake, vanilla tuile



Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye