Hello, Feastlings.
Grateful as I am that so many of you have already made reservations for Valentine’s Day, I thought it wise, now that the february menu is written, to post it here, in case it inspires someone else to join us, or makes someone else think that perhaps Valentine’s Day is not the day for them. So here it is, in what glory it offers, the Valentine’s Day menu.
We’ll be offering a Prix Fixe menu, but a few selections from the February menu as well (hence the posting of the Valentine’s Day menu at this late date.) We’ll do as we’ve been doing, which is to say that we’ll offer the regular February menu until 2:00 pm on the 14th, then we’ll retool the kitchen for our special menu service and start seating again at 4:00 pm, seating until 9:00 pm with enough time for our guests to finish their repast in a liesurely manner, whereupon we’ll shut down again to reopen with the February menu again on Saturday morning. You can reserve a spot, though it’s mostly early and late tables currently available, by calling us at (520) 326-9363. We’d love to help you celebrate your day with someone special.
VAlentine’s Day menu
First course- choice of:
Crispy Argentine red shrimp with jalapeño-peach glaze. Served over a lemon verbena cream. ◊
2023 Venica “Ronco del Cerò” Sauvignon, Collio DOC
Roasted celery root with seared Provolone, pomegranate seeds, rose petals and cranberry jus. ◊
023 Matteo Coreggia “Anthos” dry Brachetto, Vino d’Italia
Seared lamb loin over winter squash stew with curry leaf, blood orange and crispy potatoes. ◊
2021 Callaghan Vineyards Back Lot whole cluster Grenache/Graciano, Willcox
Second course- choice of:
John Dory sautéed in brown butter and served with chili-citrus marinated green olives, tapioca fritters and curried foamed milk. Served over lacinato kale. ◊
2020 Adega Mayor “Do Comendador” Reserva Antão Vaz/Verdelho/Viognier, IG Alentejano
Brined and pan-roasted Long Island duck breast, with mushroom custard, sauce Mornay and crispy li hing Brussels sprouts. ◊
2021 Lussier “Roma’s Vineyard” Pinot Noir, Anderson Valley
Onion and beet upside-down cake with plum wine reduction, yogurt cheese, sugar snap peas and baby carrots.
2017 Brigaldara “Cavolo” Amarone della Valpolicella DOCG
Third course- choice of:
Île flottante~ meringue floating in crème anglaise with honey and apple-buttered brioche. ◊
NV Dos Cabezas “Principrana 2” sparkling Grenache Blanc, Riesling, Tempranillo, Sonoita
Macarons with orange and almond butter fillings, burnt honey gelato, flourless honey torte and almond brittle. ◊
2020 Bodegas Ochoa Moscatel Vendemia Tardía, Navarra DO
Griddled mocha molasses cake with chocolate-dipped bleu cheese fig.
2016 Churchill’s Late Bottled Vintage Port, Porto
Prix Fixe: $90 plus tax and gratuity
Wine pairing, $75
◊ ~ indicates dishes which may be prepared gluten-free. Please tell your server if you require a gluten-free
preparation.
All prix fixe individual selections available a la carte, as well as these choices:
Roots~ carrots, turnips and parsnips, salt roasted and served over beet hummus. Garnished with crispy roots and mustard oil. ◊
Lobster, corn and scallion bread pudding with Parmesan cream sauce.
Tonight’s bread service– country loaf.
Tonight’s specialty bread service– strawberry-brie with basil butter.
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1855 tenderloin of beef, sesame-crusted and seared, served over sticky rice with eggplant, green beans and red bell peppers in a spicy broad bean sauce. Garnished with peanuts and cilantro * ◊
Suggested wine pairing:
2022 Turley “Old Vines” Zinfandel, California
Maine lobster~ 1 ½ pound lobster, sautéed and served out of the shell with red potatoes, sea beans and vanilla popcorn cream. Candied lemon garnish. ◊
Suggested wine pairing:
2020 Toil Chardonnay by Figgins Family, Oregon
Grilled medallion of venison with rose and black tea glaze, potato pancake, baby carrots and Brussels sprout leaves. Savory olive brittle garnish. * ◊
Suggested wine pairing:
2022 Domaine Des Marrans “Les Marrans” Gamay, Fleurie AOC
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Espresso mochi with chicory crème anglaise and candied orange peel. ◊
Gorgonzola carrot cake ~ carrot cake with walnuts and Gorgonzola cream cheese frosting, apricot-infused honey and fresh sage.
*Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of foodborne illness.
◊ ~ indicates dishes which may be prepared gluten-free. Please tell your server if you require a gluten-free
preparation.