Valentine’s Day Dinner

Valentine’s Day Dinner

Valentine’s Day Dinner

Friday & Saturday, February 13 & 14, 2015
À la carte and Prix Fixe Menu (below) available Friday
Only Prix Fixe Menu available on Saturday

Nobody understands romance like the French… need we say more?

3 Courses & Glass of Champagne ~ $65 per person
Wine Pairing for Two Courses ~ $25 additional per person
Wine Pairing for Three Courses ~ $35 additional per person
Tax & gratuity not included

Make your reservations now!
518.786.8272
info@epicurean-ny.com

 

PRIX FIXE MENU

 

AMUSE BOUCHE DU CHEF

 

FIRST COURSE

SELECT ONE

 

Les Huîtres Fraiches
Blue Point Oysters on the Half-Shell with Duo of Mignonette & Chili-Horseradish Sauces

Martini de Coquilles St-Jacques
Sea Scallops Martini with Avocado, Ruby Red Grapefruit, Radishes & Yellow Cherry Tomato

Escargots du Chef
Chef’s Signature Snails with Garlic-Herb-Pastis Butter in their Shells

Foie Gras Poêlée, Sauce aux Raisins
Pan Seared Hudson Valley Foie Gras with Grape Sauce ~ {$9 Supplement}

Salade de Roquette au Chèvre Tiède
Baby Arugula with Warm Goat Cheese, Dried Cranberries,
Roasted Pine Nuts & Mandarin Oil-Balsamic

Salade Maison, Fromage Artisanal
Tossed Mixed Greens ~ Served with 12-Year Old Balsamic Vinaigrette & Artisanal Cheese

 

ENTRÉES

SELECT ONE

 

Carré D’Agneau Rôti, Croûte Dijon et Herbes Fraîches
Roasted Dijon & Fresh Herb Encrusted Rack of Lamb
Served with Cabernet Demi-Glace Sauce & Gratin Dauphinois

Médaillons de Veau aux Écrevisses Sauvages
Veal Medallions with Sautéed Wild Crawfish, Citrus Beurre Blanc Sauce, Baby Carrot & Brocolini

Magret de Canard aux Framboises ~ gluten-free
Pan Seared Duck Breast with a Raspberry-Balsamic Demi-Glace Sauce
Served with Gratin Dauphinois & Asparagus

Queue de Homard Pochée au Beurre et Son Risotto
Butter Poached Lobster Tail
Served with Leek & Fennel Risotto

Basa Meunière
Basa Meunière ~ Pan Seared White Fish Filet with Lemon Butter Sauce
Served with Riz Pilaf and Seasonal Vegetable Medley

Pavé de Thon, Sauce Wasabi
Seared Tuna with Sesame Crust
Served with Wasabi Sauce, Long Grain Rice and Seasonal Vegetables

 

THIRD COURSE

SELECT ONE

 

Torte au Chocolat Noir, Parfumée à la Cayenne & Cannelle
Warm Chocolate Torte Infused with Cayenne & Cinnamon
Served with Zinfandel-Raspberry Coulis & Sea Salt Praline

Profiteroles au Chocolat
Profiteroles Filled with French Vanilla Ice Cream Topped with Warm Chocolate Sauce

Poire Pochée au Zinfandel, et son Fromage Bleu
Red Pear Poached in Zinfandel Infused with Star-Anis
Served with California’s Award Winning Point-Reyes Blue Cheese

Pot de Crème
Sinful Chocolate Pot de Crème

Crème Brûlée
Traditional Crème Brûlée