Valentine’s Dinner



Hors D’œuvres


Assiette de Charcuterie pour 2

Charcuterie for two: duck rillettes, saucissons à l’aile, cranberry-pistachio venison pâté and proscuitto

 Escargots pour 2

Garlic-butter snails for two

 Tartare de Thon

Tuna tartar

 Ravioles d’Hiver

Winter root vegetable ravioli in a tarragon-cream sauce


Plats Principaux


”Romeo and Juliette”

Filet Mignon and sea scallop, surf and turf, with beurre maitre d’hôtel, potatoes lyonnaise and asparagus

 ”Bonnie and Clyde”

Chicken breast stuffed with Provence herbs and lavender au jus with grilled eggplant concassé and chanterelles

 ”Lady and the Tramp”

Spinach linguine with clams, lobster, scallops and monkfish in a light, tomato garlic sauce




Sorbet au Fruit de la Passion

Passion fruit sorbet

 Gâteau “Velours Rouge”

Red velvet cake

 Mouse au Chocolat

Chocolate Mousse