Menu Feb 14, 2014

CADS

February 14, 2014

Special Valentine’s Dinner with “Spice”

Gli Antipasti

I Formaggi

Charcuterie

Marinated Vegetables

Bread and Crackers, including gluten free

Chef: Stan

Crémant d’Alsace, Rosé (Domaine Allimant-Laugnier)

Champagne, Brut (Pierre Moncuit, Grand Cru Blanc de Blancs)

La Pasta

Crab Ravioli with Saffron Cream Sauce

Chef: John

Chardonnay, 2008 Cabrillo Springs (Dry Creek Valley, Sonoma)

Il Primo

Edinburgh Poached Salmon alla Volpe con Aberdeen Frisee

Chef: Chuck

Chardonnay, 2008 Cabrillo Springs (Dry Creek Valley, Sonoma)

Il Secondo

Lamb Scottadito with Brussels Sprouts Pecorino

Chef: Nat

Cabernet Sauvignon, 2006 Cabrillo Springs (Dry Creek Valley, Sonoma)

L’Insalata

Cucumber Salad with Shallot and Dill Vinaigrette

Chef: Jym

San Pellegrino Sparkling Water

I Dolci

Chocolate Decadence Cake (Prolific Oven), Raspberry Coulis Drizzle

Artisanal Truffles alla Dennis

Chef: Dennis

Cognac 1, Courvoisier XO Imperial

Cognac 2, Pierre Ferrand