Expressing “amour toujours et pour toujours” for Valentine’s Day 2017, guests will enjoy a classic French menu of annual favorites and some new additions at this year’s Valentine holiday celebration. A generous, delicious three-course menu will be served by Executive Chef and Owner Pascal Cayet and his culinary team at dinner on Valentine’s Day.

Entrée

• Velouté des Champignons Sauvages au Porto (cream of wild mushroom soup with port)
• Croquant de Chèvre Chaud Sur Son Lit des Jeunes Pousses  (crispy warm goat cheese with mixed baby greens)                                                                  
• Gâteau de Crabe Dijonnaise (crab cake with mustard sauce and baby arugula)
• Terrine Maison aux Foies de Canard  (Chef's terrine with duck livers and confit of figs)

Plat Principal

• Filet of Sole aux Ecrevisses Sauce Nantua (fillet of sole with crayfish and lobster cream sauce)
• Poitrine de Volaille aux Champignons Sauvages (chicken breast with wild mushroom and marsala sauce and linguini)
• Filet de Bœuf Marchand de Vin (beef tenderloin with a cabernet reduction and gratin dauphinois)
• Jarret d 'Agneau aux Petits Légumes et Couscous (braised lamb shank with vegetables and couscous)

Dessert

• Chocolat Marquise (chocolate ganache mousse cake)
• Charlotte aux Framboises (raspberry mascarpone mousse cake)
• Gâteau Opera (chocolate ganache and coffee butter cream cake)
• Feuillantine aux Fruits Rouge (mixed berries in pastry with chantilly cream)