Valentine's Dinner

By Executive Chef Jason Butcher and Guest Chef Igor Bocchia

First Course

White Asparagus Soup
Cocoa Nibs, Truffle Foam V, GF
Hamachi Crudo
Compressed Anjou, Candied Hazelnuts, Mint Oil DF, GF
Crispy Skin Pork Belly
Pear and Onion Chutney, Truffle Coleslaw DF, GF

Second Course

Turbot
Roasted Minted Edamame Tobiko Sauce, Crispy Sage DF, GF
Beef Tenderloin Tagliata
Sautéed Wild Mushrooms, Sunchoke & Hazelnut Foam, Black Truffle GF
Surf & Turf
Butter Poached Lobster & Lamb Crepe, Root Vegetable Puree, Morels,
Snap Peas, Baby Carrots, Brown Butter Espuma
Brown Butter Gnocchi
Winter Vegetable Hash, Sage, Shaved Truffles V

Desserts

Strawberry Torte V

Chocolate Hazelnut Pot de Crème V, GF

Raspberry Sorbet VGN
Olive Oil

Mignardises

Pawpaw Macaron V , GF
Local Truffle, Paw Paw Jam

ON-PROPERTY DINING