SAINT VALENTINE’S DAY

FIRST COURSES Ribbons of Pacific Ocean Yellowfin Tuna with Hass Avocado, Brussels Sprout Slaw, Shrimp Crisp, American Paddlefish Caviar, Ginger-Soy Sauce Pan Seared Scuba Dived Sea Scallops with Purée of Local Kabocha Squash, Toasted Granola, Truffled Crème Fraîche Lobster Ravioli with Egg & Squid Ink Lobster Cream Sauce, Shredded Reggiano Tempura Fried Beau Soleil Oysters with Lobster Sea Urchin Velouté, American Paddlefish Caviar Pan Seared Lump Crab Cake Indonesian Noodle Salad, Citrus Emulsion, Sriracha Sauce Bakmi Goreng Taman Sari A Light Textured Indonesian Noodle, Stir Fried with Shrimp, Chicken, Vegetables and Sweet Soy Sauce Twenty Four Hour Sous Vide Braised Pork Belly with Palm Sugar Spaghetti Squash Gratin, Coconut Milk Jasmine Rice Risotto, Saté Sauce Trio of Hudson Valley Foie Gras, Pan Seared with Egg Nog Foam, “Pushed” Torchon with Blood Orange Marmalade, Foie Gras Crème Brûlée with Black Mission Fig, Sauternes Chantilly (Fifteen Dollar Supplement) Chef Yono’s Famous Lobster Bisque with Crispy Lobster Claw Caesar’s Salad Hearts of Romaine Lettuce, Garlic Crôutons, Tempura Fried White Anchovies, Classic Dressing, Parmigiano Reggiano, Armando Manni “Per Me” Extra Virgin Olive Oil Composed Salad of Baby Greens, Duck Prosciutto, Marcona Almond Brittle, Dried Cranberries, Crumbled Maytag Blue Cheese, Gingerbread Crôuton

MAIN COURSES Jamón Serrano Encrusted Alaskan Black Cod with Manchego Polenta, Black Bean Ragôut, Sweet Corn Cream Butter Poached Nova Scotia Lobster with Maine Scallops, Glass Noodles, Curry Consommé, Cilantro, Hachiya Persimmon, Fennel, Cassava Crisp (Eight Dollar Supplement) Karé Udang Maimom Poached Jumbo Shrimp, Silky Curried Coconut Milk Sauce Chicken Pistache Alexondra Roulade of Free Range Chicken Breast with Prosciutto, Shiitake Mushrooms and Toasted California Pistachios, Madeira Cream Sauce Pan Roasted Muscovy Duck Breast & Muscovy Duck Sausage with Sweet Potato “Tater Tots”, Foie Gras Plum Glaze Roasted Beets, Japanese Turnips, Persimmon, Pomegranate Syrup Char Grilled Prime New York Strip with Potatoes Rösti, Roasted Cipollini Onions, Sauce Bordelaise (Substitute Filet Mignon $6) Pan Seared Pork Tenderloin with Jasmine Rice, Orange Ginger Coconut Milk Sauce Complete New Zealand Baby Rack of Lamb with Steamed Rice, Mango Chutney, Curried Coconut Milk Sauce All Day Braised Piedmontese Beef Short Ribs in Palm Sugar, Lemongrass, Lime Leaves & Chilies Three Courses $65 Four Courses $77

Chef-Owner Yono Purnomo Chef de Cuisine Daniel Urschel Executive Sous Chef Oleg Jerusalemski For the pleasure of our dining guests, please silence all portable electronic devices Aphrodites’ Tasting Menu (Aphrodisiac Items in Red) Amuse Bouche

Tempura Fried Kumamoto Oysters, with Chili Saffron Coconut Milk Broth, American Paddlefish Caviar Cassava Tuille Pierre Gimonnet, “Selection Belle Annes” 1er Cru Blanc de Blancs; Champagne, France nv

Pan Seared Day Boat Sea Scallop; with Lobster Sea Urchin Velouté, Pork Belly Lardons, Tobiko Caviar Chantilly, White Truffle Powder Chardonnay, Three Saints by Dierberg; Santa Maria Valley, California 2007

Duet of Hudson Valley Foie Gras: Pan Seared with Tupelo Honey-Walnut Brioche French Toast, Fig Marmalade Foie Gras Torchon with Petite Cranberry- Green Apple Salad Sauternes; Chateau Les Justices; Bordeaux, France 2005

Twenty Four Hour Sous Vide Braised Pork Belly with Palm Sugar Spaghetti Squash Gratin, Coconut Milk Jasmine Rice Risotto, “Saté Sauce” Riesling, Dönnhoff, Qba; Nahe, Germany 2008

Char Grilled Prime New York Strip with Potatoes Rösti, Roasted Cipollini Onions, Sauce Bordelaise Châteauneuf du Pape; Domaine Pierre Usseglio; Rhône Valley, France 2006

Passion Fruit Soufflé, Pomegranate Crème Anglaise Brachetto D’Acqui; Rosa Regale by Banfi Vintners; Piedmont, Italy 2005

Mignardises

Chef’s Grand Tasting Menu~ Eighty Five Dollars Paired with Wine ~ One Hundred Thirty Dollars

Chef Owner Yono Purnomo Chef de Cuisine Daniel Urschel Executive Sous Chef Oleg Jerusalemski Chef-Sommelier Dominick Purnomo