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Valentine's Weekend Menu

First Course

AUREOLE HOUSE CURED SMOKED SALMON   
POTATO LATKES, AMERICAN CAVIAR, LEMON CRÈME FRAICHE

CHAMPAGNE, TARLANT MV
 

Second Course

TENDER BEEF SHORT RIB AND FOIE GRAS RAVIOLI   
PERIGOURDINE SAUCE, FRESH BURGUNDY TRUFFLE

ISC, PINOT NOIR, ARROYO GRANDE 2008
 

Third Course

OVEN ROASTED OREGON SOLE   
PINEAU DES CHARANTES SAUCE, SAUTÉED SPROUT LEAVES

ARIETTA "ON THE WHITE KEYS" NAPA VALLEY 2006
 

Main Course

ESTANCIA RANCH BEEF WELLINGTON FOR TWO   
SAUTÉED SPINACH, PINOT NOIR JUS

CABERNET SAUVIGNON, FAUST (QUINTESSA) NAPA VALLEY 2006
 

Dessert

DARK CHOCOLATE ESPRESSO TART   
WHITE CHOCOLATE-RASPBERRY AMARETTI PARFAIT

BRACHETTO D'ACQUI, GIACOMO BOLOGNA, PIEDMONT 2008