Events
Valentine’s Day at Melisse
Friday, February 10, Saturday, February 11,
Sunday, February 12 & Monday, February 13, 2012
First Seating 5:30 pm – 6:45 pm
Second Seating 8:15 pm – 9:30 pm
$135 per person
Tax and Gratuity Not Included
First Course
Egg Caviar
Poached Egg, Lemon-Chive Creme Fraiche
American Osetra Caviar
$20 Supplement
or
“Hot and Cold Foie Gras”
Blueberry, Ginger and Hazelnut
or
Blue Fin Tuna
Abalone Gelee, Rhubarb, Fennel and Fingerlime
or
Artichoke Truffle Agnolotti
Charred Leek-Orange Blossom Jus
Add Shaved Black Truffles $50 Supplement
Second Course
Maine Lobster Bolognese
Fresh Capellini, Truffle Froth
Add Grated Black Truffles $50 Supplement
or
Seared Hokkaido Scallop
Salsify, Toasted Barley and Vadouvan
or
Black Bass “En Ecailles”
Yu Choi, Cippolini Onion, Peas and Bonito
Third Course
Filet of Beef and Braised Cheek
Potato Pave and Puree, Mustard Greens, Bearnaise, Red Wine Braising Jus
or
Liberty Duck Breast
Confit of Blood Orange and Turnips, Spiced Couscous, Sauce Bigarade
Dessert
Assorted Melisse Desserts
Valentine’s Day at Melisse
Tuesday February 14, 2012
First Seating 5:30 pm – 6:45 pm
Second Seating 8:15 pm – 9:30 pm
$250 per person
Tax and Gratuity Not Included
First Course
Egg Caviar
Poached Egg, Lemon-Chive Creme Fraiche
Second Course
“Hot and Cold Foie Gras”
Blueberry, Ginger and Hazelnut
or
Blue Fin Tuna
Abalone Gelee, Rhubarb, Fennel and Fingerlime
or
Artichoke Truffle Agnolotti
Charred Leek-Orange Blossom Jus
Add Shaved Black Truffles $50 Supplement
Third Course
Maine Lobster Bolognese
Fresh Capellini, Truffle Froth
Add Grated Black Truffles $50 Supplement
or
Seared Hokkaido Scallop
Salsify, Toasted Barley and Vadouvan
or
Black Bass “En Ecailles”
Yu Choi, Cippolini Onion, Peas and Bonito
Fourth Course
Filet of Beef and Braised Cheek
Potato Pave and Puree, Mustard Greens, Bearnaise, Red Wine Braising Jus
or
Liberty Duck Breast
Confit of Blood Orange and Turnips, Spiced Couscous, Sauce Bigarade
Dessert
Assorted Melisse Desserts
