Valentine's Day at Litchfield's
AMUSE
crab and cheddar palmier
micro herb salad
SMALL PLATE
pull apart rolls and sweet tomato butter
and a choice of:
house-cured salmon
crispy hash brown | quark | cucumber
baby greens
baby sweet lettuce | baby carrot | radish | leeks | goat feta | creamy green goddess
french onion soup
sherry | brioche | gruyère
ENTREE
choice of:
pan seared seabass*
potato confit | spanish chorizo | baby zucchini | lobster-butter sauce
*cedar river prime rib
boursin mashed potatoes | grilled asparagus | peppercorn mélange steak glaze | fresh horseradish purée
pasta alla vongole
tomato linguine | manila clams | house chili paste | chardonnay | butter | herbs
prime beef filet wellington*
wild mushrooms | puff pastry | baby root vegetables | black truffle jus
seared duck breast*
baby beet | braised greens | forbidden rice | blood orange velouté
DESSERT
a plate of chef's assorted treats
and a choice of:
the love of chocolate
chocolate soufflé tart | fudgesicle sorbet | mini chocolate malt
tropical romance
coconut tapioca | passionfruit & pineapple sorbets | island tuile
bourbon & berries
sour mash blackberry cobbler | house-made vanilla bean ice cream
$119 per person
Adam Dunton - Chef de Cuisine
Juan Martinez - Sous Chef
Desserts by Executive Chef Christopher McLean