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Valentine's Day

— VALENTINE'S DAY 2019  —

 

 

 

— Entrees —



Roasted Brussels Sprouts Salad

Fresh Grated Coconut, Pomello, Avocado, Cilantro, Lemongrass,  Jalepeno,
Toasted Peanuts, Fresh Lime Juice

14


Simple Salad

12 


Wonton Soup

Char Siu Wild Boar, Pheasant Wontons,
Pheasant Consommé

15


Wild Hive Polenta with Braised Shortrib Ragout

15


Five Spice Veggie Spring Rolls, Sweet Chili Sauce

12


Foie Gras Torchon Brûlée

Sour Cherry Compote, Toasted Brioche

18

Half Dozen West Coast Oysters on the

Half Shell

18


CAVIAR

OSSETRA CAVIAR ON POTATO SCALLION PANCAKES

25


— Entrees —


Butter Poached Lobster

 
1 ½# Whole Maine Lobster out of the Shell, Fingerlings, Asparagus

49


Pan Roasted Breast of Green Circle Chicken

 
Mashed Potatoes, Brussels Sprouts,
Red Wine Chicken Jus

29


Roasted Rack of Colorado Lamb

 
Scalloped Yukon Gold Potatoes Gratin, Broccolini

49

Seared Day Boat U-10 Scallops


Risotto, Red Onion Confit, Fennel Orange Salad

39


Grilled 8oz Angus Filet Mignon


Foie Gras-Mushroom Duxelle Stuffed Mushroom, Haricot Verts, Madeira Sauce

Pan Seared Atlantic Halibut


Kale-Mushroom-Faro Sauté

39


Risotto with Wild MushroomS

32



 

 

 

EXECUTIVE CHEF JONATHAN PRATT