Led by Executive Chef Chris Patrick, Abacus is pulling out all the stops and hosting a decadent dinner on Valentine’s Day. Diners will bask in romantic ambiance while enjoying four courses of delectable and creative cuisine. Guests may select dishes from the following menu:

First Course

• Calvados poached bosc pear with shaved endive and fennel, gorgonzola picante, pine nuts topped with a roasted garlic vinaigrette
• Sweet corn soup with steamed shrimp dumpling, bell peppers and fennel
• Togarashi dusted grilled toro tataki with grapefruit ponzu, yuzu gel, white asparagus and scallion

Second Course

• Slow poached duck egg with savory Italian faro porridge, English peas, black trumpet mushrooms and pearl onion petals
• Seared Hudson Valley foie gras with almond praline, cinnamon monkey bread and butterscotch
• Butter poached Alaskan king crab with Meyer lemon yogurt, cape gooseberries and watercress

Intermezzo

• Raspberry-lemon margarita with basil jelly

Third Course

• Toasted Israeli cous cous with roasted carnival cauliflower, fire roasted peppers, Haloumi cheese, smoked harissa and mint
• Spicy lacquered Rohan duck breast with “blackout” fried rice and mandarin-lemongrass caramel
• Pan seared arctic char with braised red cabbage, parsnip puree, green apple and caviar butter
• Black truffle stuffed slow cooked 44 farms short rib “porchetta” with dauphinoise potatoes, au poivre and fried shallots

Sweet Plates

• Rose petal cake and blackberry sorbet
• Strawberry gelee and dark chocolate mousse

In addition to the special Valentine’s Day menu, Abacus will also be offering a few of its favorite sides, including the always-popular lobster shooters, mac and cheese and grilled asparagus.