CHEF RENE’S AMUSE BOUCHE Foie gras terrine tart + hibiscus jam + brioche APPETIZER Crab Bisque Bisque + crab fritter + spring onion + brandy butter or Beet Salad Grapefruit + roasted beets + pine nuts + argon oil MAINS Red Quinoa & Wild Mushroom Cassoulet Pressed and smoked acorn squash confit, herb emulsion & pickled parsnip or Pan Roasted Ling Cod Fennel purée + dried olives + compressed red pepper marmalade + jalapeno salt or Steak Frits 12oz NY CAB Striploin steak + Roquefort butter + frisee + fries CHEESE Black truffle + triple cream brie cheese + herb melba DESSERT Chocolate Oblivion Chocolate cake + apricot + orange + sugar snap $89 plus taxes and gratuities Jackson Triggs Sparkling Wine $10 4oz glass; $49 bottle Mouton Cadet Bordeaux $12 5oz glass; $48 bottle Prices do not include taxes and gratuities. VALENTINE’S DAY TABLE D’HÔTE Available Friday, February 14th and Saturday, February 15th