A. R. ValentienValentine’s Day Menu

AMUSE-BOUCHE

Oyster on the Half Shell
 

FIRST COURSEPairing: Schramsberg, Blanc de Blancs, Napa Valley, 2015

Choice Of:

Lightly Cured Hamachi
Oro Blanco Kosho, Basil, Forbidden Rice Cracker

Duck Consommé
Early Spring Vegetables, Custard Royale

Roasted Beet Salad
Pistachio, Mint, Cara Cara, Goat Cheese, Balsamic
 

SECOND COURSEPairing: Eighty Four by Shafer, Albariño, Napa Valley, 2017

Choice Of:

Grilled Sea Scallop
Endive Marmalade, Tangerine, Tarragon

Niman Ranch Pork Rillette
Hazelnut Croquant, Vanilla Poached Rhubarb, House Brioche Toast

Griddled Cauliflower Steak
Maitake Mushroom, Za’atar, Marcona Almond

Champagne Intermezzo
 

ENTRÉE COURSE

Choice Of:

Lobster Vol-au-Vent
Leafy Greens, Pearl Onions, BrandyPairing: Liquid Farm ‘Golden Slope’, Chardonnay, Santa Rita Hills, 2015

Prime Filet Mignon
Salsify, Blood Orange, Oyster MushroomPairing: Raymond ‘Red Velvet Reserve’, Cabernet Sauvignon, Napa Valley, 2016

Lemon Ricotta Ravioli
Baby Bok Choy, Miso Brown Butter, Crispy ShallotsPairing: Arbe Garbe, White Blend, Sonoma, 2016 

DESSERT

Choice Of:

Chocolate Passionfruit Tart
Baby Bok Choy, Miso Brown Butter, Crispy ShallotsPairing: Heitz Cellars Port, Napa Valley, NV

Strawberry Fraiser
Almond Joconde, Vanilla Mousseline, Strawberry
Pairing: Pacific Rim, Riesling, Vin de Glacière, Columbia Valley, 2016