Valentines Menu 2002

Amuse Bouche

Wellfleet Oyster and Caviar with Buckwheat Noodles and Crème Fraiche

Second Course

Seared Rare Tuna with Gingered Cucumbers and Avocado Aioli Or
Chestnut Bisque with Serrano Ham and Wild Mushrooms

Main Course Choose One

Suquet of Lobster, Mussels and Fideos in a Ginger Broth with Orange Aioli

Sauteed Duck Breast and Confit Leg, Scallion Potato Pancake, Apple-Fennel Slaw and Port Wine Cherry Glaze

Grilled Beef Tenderloin with Foie Gras Butter and Truffled Potato Puree

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