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ST. VALENTINE’S DINNER Salmon Crudo Rhubarb • Pickled Strawberries • Crispy Wild Rice Chateuau St. Michelle, Rielsing, USA Dry, Refreshing Style of Riesling with Beautiful Fruit Flavours, Crisp Acidity and Elegant Finish
Jasper Grilled Fresh Blue Point Oyster Ginger Foam • Lemon Butter • Seaweed Chateau du Cleray, Muscadet, France Creamy, Light Body Muscadet with Citrus and Green Apple Nuances
Tomato - Saffron Fume Local Seafood • Spinach Ricotta • Gnudi Firriato Chiaramonte, Inzolia, Italy Flinty, Savoury, Tropical Notes, Light Acidity Sicilian White Wine
Homemade Cocoa Tagliatelle Olive Oil Poached Lobster • Shaved Portobello Mushroom Louis Jadot, Poully Fuisse, France Buttery, Oaky, Fruity Chardonnay, Medium Bodied, Long Finish
Wagyu Beef Involtini Prosciutto Ham • Pistachio Herb Pesto • Caramelized Shallots • Parmesan Espuma Banfi, Aska, Cabernet Blend, Italy Cabernet Blend from Bolgheri: Red Berries, Blueberries and Plum Jam are Followed by Hints of Tobacco and Licorice
White Chocolate and Raspberry Mousse Lime Meringue • Raspberry Coulis Taittinger Brut, Champagne, France Dry Classic Champagne: Chardonnay and Pinot Noir Blend, Fruity Notes and Fine Perlage or Taittinger Nocturne Rose, Champagne, France Sweet Champagne: Sweet and Rounded
Petit Four
Tasting Menu US$400 per couple • with Wine Pairing US$580 Please advise your server of any food allergies or special dietary needs you may have. 10% government tax and 15% service charge will be added to your bill.
ST. VALENTINE’S DINNER Spiced Charcoal Grilled Octopus ACKEE • OKRA SALAD • TARRAGON VINAIGRETTE OR
Pheasant - Foie Gras Pâté MESCLUN SALAD • GUAVA GINGER JAM • TOASTED BRIOCHE
Doctor Loosen, Riesling, Germany SEMI SWEET, SMOOTH AND FRUITY RIESLING FROM MOSEL
Sweet Potato Cardamom Soup JERK SAUSAGE CROSTINI
Firriato Chiaramonte, Inzolia, Italy FLINTY, SAVOURY, TROPICAL NOTES, LIGHT ACIDITY SICILIAN WHITE WINE
Stone Crab Crusted Filet of Seabass PUMPKIN THYME CITRUS PURÉE
St. Jean, Chardonnay, USA RICH TEXTURE WITH COMPLEX TROPICAL FRUIT ELEMENTS, BALANCED BY CITRUS NOTES OR
Lamb Loin Fillet “Wellington” BAKED WITH GOAT CHEESE AND JERK PINE NUTS HONEY ROSEMARY JUS • ROASTED TOMATOES • LEEKS
Bolla, Valpolicella, Italy BERRY AND TOBACCO IN THE NOSE AND ON THE PALATE. LIGHT IN BODY, WITH GOOD ACIDITY AND A LONGER, DRIED-FRUIT FINISH. NOT COMPLEX, BUT VERY ENJOYABLE
Pomegranate & Coconut Mousse CINNAMON CRUMBLE • ROSE WATER JELLY
TAITTINGER BRUT, CHAMPAGNE, FRANCE DRY CLASSIC CHAMPAGNE: CHARDONNAY AND PINOT NOIR BLEND, FRUITY NOTES AND FINE PERLAGE OR
Taittinger Nocturne Rose, Champagne, France SWEET CHAMPAGNE: SWEET AND ROUNDED
Petit Four
TASTING MENU US$250 PER COUPLE • WITH WINE PAIRING US$380 PLEASE ADVISE YOUR SERVER OF ANY FOOD ALLERGIES OR SPECIAL DIETARY NEEDS YOU MAY HAVE.
10% GOVERNMENT TAX AND 15% SERVICE CHARGE WILL BE ADDED TO YOUR BILL.