VALENTINE'S MENU 2010
February 13 & 14

DEGUSTATION

FIRST COURSE

Demitasse of:

SHERRY BISQUE

A Hyeholde Tradition

PURÉE OF PARSNIP

With grilled fennel

ROASTED CHICKEN CONSOMMÉ

Hearty grains

SECOND COURSE

WEST COAST KUMOMOTO OYSTERS

Grapefruit granite

STUFFED QUAIL

Toasted barley, housemade apple sauce, and saba molasses

GRILLED WILD MUSHROOMS

Chestnut purée, garlic soy gel, and ground edamames

CHICKEN TERRINE

Turnips, country ham, and petite spinach

LAUREL HILL TROUT

Croquette and stewed legumes

CHARCUTERIE TASTING

Cured beef, pâté, terrine, rémoulade, pickled cauliflower, and onions

INTERMEZZO

MEYER LEMON

MAIN COURSE

CERVENA ELK…$77.00

Zucchini, rapini, smashed potato, and Rossini sauce

SAUTÉED LOBSTER…$79.00

Truffle flan, and white asparagus sauce

EICHNER’S FARM RAISED CHICKEN…$65.00

Cassoulet, wilted spinach, and squash brown butter sauce

ELYSIAN FIELDS FARM LAMB…$79.00

Thyme roasted root vegetables, and mashed turnips & potatoes

GRILLED PRIME RIBEYE…$78.00

Olive oil grilled Yukon potatoes, French beans, and soy & mustard demi

PAN ROASTED MILK FED VEAL…$76.00

Spatzel, port jus, and Beech mushrooms

VEGETARIAN FEAST OF THE SEASON…$54.00

FIFTH COURSE

RED OAK SALAD

Honey vodka dressing, and Mirabo cheese

Christopher O’Brien, Executive Chef
Erin Ribo, Pastry Chef

(Subject to market availability)