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VALENTINES DAY MENU
Eggplant and Ricotta Tart with Fresh Herbs and Tomatoes
Warm Blue Cheese Dates with Brown Butter and Lime Zest
Whipped Feta Spread with Mint and Pomegranate
Zucchini Fritters with Basil-Crème Fraîche
French Onion Soup
Heirloom Tomato Salad with Niçoise Olives, Burrata, and Basil
Tomatoes Stuffed with Almonds, Herbs, Cheese, and Garlic
Mussels Cooked in Wine, Cream, and Tarragon
Mussels Stuffed with Garlic, Parmesan, Almonds, and Herbs
Chicken with Mustard
Grilled Steak and Lamb with Fresh Herbs, Feta, and Pomegranate
Lamb Meatballs with Minted Yogurt and Pomegranate Molasses
Maitre d’ Hotel Butter
Crème Fraîche
Braised Sauerkraut with Pork Chops, Sausages, Potatoes, and Mustard
Potatoes with Reblochon, Bacon, and Onions
Spiced Butternut Squash Gratin
Chicken in Red Wine with Bacon, Onions, and Mushrooms “Coq au Vin Rouge”
Bouillabaisse: A Classic Seafood Stew From Provence
Chestnut Soup with Crème Fraîche, Apples, and Spices
Pears Poached in Port Wine and Vanilla
Salted Caramel Dark Chocolate Mousse
Cardamom Scented Dark Chocolate Truffles
Blood Orange Salad with Dates, Pomegranate, Parmesan, and Almonds
Persimmon and Pomegranate Salad with Manchego and Marcona Almonds
Fresh Figs with Prosciutto, Melon, and Mint Cream
Herbes De Provence
Strawberries and Vanilla Crème Fraîche Stuffed Crêpes
Strawberry-Champagne Sorbet with Lemongrass and Lime
Grilled Romaine with Parmesan and a Caesar Vinaigrette
Grilled Chicken Paillard with Tomatoes, Fennel, and Olives
Instant Cherry Sorbet
Garlic Confit
Garlic and Herb Infused Oil
Vanilla-Lavender Pots de Crème
Rolled Beef with Prosciutto, Fontina, Olives, and Basil
Pork Medallions with Wine, Cream, Mustard, and Herbs
Lamb Shoulder Braised with Tomatoes and Garlic
Honey Mustard and Herb-Crusted Rack of Lamb
Duck Confit Parmentier
Sole Fillets with Lemon, Butter, and Parsley Sauce
Seared Scallops with Garlic and Herbs
Pan-Fried Turbot with Lemon-Dill Champagne Beurre Blanc
Baked Scallops with Tomato Sauce and Gruyère
'Spaghetti' with Sausage, Scallops, and Shrimp in Sauce Basquaise
Sweet Potato Quenelles with Brown Butter and Sage
Spinach and Ricotta Quenelles with Brown Butter and Parmesan
Sliced Potatoes Baked in Butter
Crispy-Smashed Duck Fat Potatoes
Ragoût of Morels with Fresh Herbs and Crème Fraîche
Steak au Poivre
Grilled Halibut Fillet with Lemon-Horseradish Cream
Cherry Clafouti with Maple Whipped Cream
Brown Butter Pistachio and Lemon Financiers
Baked Apples with Goat Cheese, Bacon, and Walnuts
Mussels Cooked in Wine, Cream, and Tarragon
Celery Root Purèe
Cinnamon Apple Crumble
Salad Niçoise
Rolled Eggplant with Red Peppers, Basil-Whipped Chèvre and Tomato Sauce
Chicken in Red Wine with Bacon, Onions, and Mushrooms 'Coq au Vin Rouge'
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