The document is a menu for Valentine's Day 2010 that includes 5 appetizer options, 3 entree options, an artisanal cheese bite, and 2 dessert options. Dishes include white asparagus and lemongrass soup, local Carlsbad oysters, Harry's berries strawberry salad, cocoa-crusted yellowtail, blackened Scottish salmon, mushroom-crusted Wagyu beef, and smoked Sonoma chicken breast. Desserts are a Valrhona dark chocolate coral cake and a yogurt vanilla sponge cake. The prix fixe menu is $95 per person or $135 with wine pairings.

1. Valentine’s Day 2010
WHITE ASPARAGUS AND LEMONGRASS SOUP
Crispy Iowa Prosciutto and Ginger
or
LOCAL CARLSBAD OYSTERS
Muddled Cinnamon and Almond Milk Granite
or
HARRY’S BERRIES STRAWBERRY SALAD
Tahitian Vanilla, Shaved Fennel and Tangerines, White Honey Vinaigrette
or
COCOA-CRUSTED YELLOWTAIL
Sous Vide Red Chili’s and Cippolini Onions, Arugula Pesto
~
BLACKENED SCOTTISH SALMON
Caramelized Red Bananas and Carrots, Kaffir Lime Butter
or
MUSHROOM-CRUSTED WAGYU BEEF
Roasted Abalone Mushrooms, Escarole and Black Truffles, Cabernet Syrup
or
SMOKED SONOMA CHICKEN BREAST
Fingerling Potatoes, Horseradish and Baby Artichokes, Blood Orange and Pine Nuts
~
ARTISANAL CHEESE BITE
~
VALHRONA DARK CHOCOLATE CORAL CAKE
White Chocolate Almond Cream, Frozen Bitter Amaretto, Cocoa Sauce
or
YOGURT VANILLA SPONGE CAKE
Cognac Orange Coffee Ice Cream, Cabernet Reduction, Caramelized Fig Fritters
$95 per person
$135 with wine pairings
Chef de Cuisine - Brian Black
Executive Pastry Chef - Louise Chien