Events

Dine Melisse

Tuesday, January 20-Friday, January 23, 2015
Tuesday, January 27-Friday, January 30, 2015

5 Courses
$85

Naked Cowboy Oyster “Mignonette”

First Course
Potato Leek Soup
Potato Chips and Smoked Haddock Mousse
or
Hokkaido Scallop
Turnip, Mustard and Pea Tendrils

Second Course
Caramelized Chatham Bay Cod
Salsify, White Mushrooms and Chestnut Emulsion
or
Black Truffle Risotto
$55 Supplement

Entree
Flat Iron Steak
Braised Beef Cheek, Buratta Tortelinni, Radicchio and Brussels Sprouts
or
Suckling Pig
Lentils de Puy, Savory Scented Carrots, Jus Acidule

Dessert
Dulcey Ganache Tart
Crunchy Praline Ice Cream

Valentine’s Day Menu

Saturday, February 14, 2015

9 Courses $275

Amuse

First Course
Egg Caviar
Soft Poached Egg, Lemon Creme Fraiche, American Caviar

Second Course
Konbu Cured N.Z. Tai Snapper
Citrus Fruits, Mint and Jalapeno

Third Course
Rosemary Scented Sunchoke Soup
Confit Duck, Sunchoke Chips

Fourth Course
Stonington Maine Diver Scallop
Young Leeks, Chanterelle  Mushrooms, Smoked Sesame, Pea Tendrils
or
Lobster Bolognese
Perigord Truffles
$75 Supplement

Fifth Course
Black Bass “En Ecailles”
Salsify, Black Trumpet Mushrooms, Lemongrass Ginger and Lime

Sixth Course
Dry Aged N.Y. Steak
Braised Beef Cheek, Broccoli, Almonds and Black Olive
or
Sonoma Lamb
Brussels Sprouts, Capers, Raisins and Rosemary

Seventh Course
Chocolate, Earl Grey and Caramel

Eighth Course
Strawberry, Rhubarb, Vanilla and Yogurt

Valentine’s Weekend

Thursday, February 12, Friday, February 13 and Sunday, February 15

8 Courses $165

Amuse

First Course
Konbu Cured N.Z. Tai Snapper
Citrus Fruits, Mint and Jalapeno

Second Course
Rosemary Scented Sunchoke Soup
Confit Duck, Sunchoke Chips

Third Course
Stonington Maine Diver Scallop
Young Leeks, Chanterelle  Mushrooms, Smoked Sesame, Pea Tendrils
or
Lobster Bolognese
Perigord Truffles
$75 Supplement

Fourth Course
Black Bass “En Ecailles”
Salsify, Black Trumpet Mushrooms, Lemongrass Ginger and Lime

Fifth Course
Dry Aged N.Y. Steak
Braised Beef Cheek, Broccoli, Almonds and Black Olive
or
Sonoma Lamb
Brussels Sprouts, Capers, Raisins and Rosemary

Sixth Course
Chocolate, Earl Grey and Caramel

Seventh Course
Strawberry, Rhubarb, Vanilla and Yogurt

 

 

 

 

 

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