Valentine’s Day Menu, 2019

Appetizers

Corn & Crab Bisque with Fresh Cilantro ~ 7

French Onion with Provolone Toasted Baguette ~ 7

Roasted Beet Salad with Orange Granita, Goat Cheese, Watercress and Pistachio Crumble ~ 10

Port Poached Pears Stuffed with Ricotta, House made Lavash Red Wine Reduction and Arugula ~ 11

Crispy Skin Margrette Duck Breast with Pate, House Brioche, Blueberry Gele, Micro Chives, Pickled Shallots ~ 15

Oysters On the Half Shell with Black Pepper Mignonette and Strawberry Hot Sauce ~ 16

Scallop Crudo with Blood Orange, Georgia Olive oil, Sea salt, Caviar and Sorrel ~ 17

Black Garlic Grilled Octopus over Sticky Rice, Squid Ink, Braised Baby Bok Choy and Sriracha~ 15

Entrees

Prosciutto Wrapped Chicken Breast over Sundried Tomato, Crispy Fingerlings Grilled Broccoli Rabe and Gremolata ~ 27

Smoked Tenderloin of beef over Roasted Garlic Whipped Potatoes, Cream of Mushroom Bisque and Chargrilled Brown Butter Asparagus ~ 38

Blood Orange & Tomato Braised HNG pork Shank over Caramelized Onion Risotto and Parmesan & Watercress Salad ~ 27

Red Quinoa Stuffed Saddle of Rabbit over English Pea Puree, Roasted Pearl Onions, Grilled Carrots and Brown Butter Crumbles ~ 28

Wild mushrooms En Croute with Whipped Brie, Dijon Mustard, Pickled Turnips, Fried Kale and Grilled Tomato Puree ~ 22

Honey Miso Glazed Scottish Salmon over Udon Noodles, Bamboo Shoots, Mung Bean Sprouts, Shiitakes in a Sake Broth ~ 27

Grilled Prawn Paella with Baby Clams, Calamari, Octopus, Saffron Rice, Peppers, Peas and Squid Ink Aioli ~ 28

Desserts

Raspberry & Champagne souffle with Dark Chocolate Sauce and Creme Anglaise ~ 10

Corner Kitchen Cheesecake with Strawberries and Chocolate ~ 8

Flourless Chocolate Torte, Carmelia Ice Cream and Strawberry Crumble ~ 9