Valentine's Day Dinner
0 comments
Let Chef Johannes and the staff of the CVI create a romantic Valentine's Day Dinner for you this year!
Aperitif
“Heart and Soul”
Pomegranate Champagne with Dried Cranberries
Appetizer
“Surf and Turf”
Sautéed Tiger Shrimp Wrapped with Fruitwood Smoked Bacon
on Navy Bean-Parsley Root Puree and Micro Sea Cress
Soup
“Black and White”
Crème Soup of Parsnips and White Beluga Lentils with Black Truffles
Salad
“Night and Day”
Marinated Champagne Beets with Crispy Root Vegetables, Moon and Sunflower Shoots Passion Fruit Vinaigrette, Magenta Lace
Entrée
“Salt and Pepper”
Fillet of Dover Sole Seasoned with Pink Murray River Sea Salt in Meyer Lemon Nage
Winter Asparagus, Golden Pea Tendrils, Red Ribbon Sorrel
and
Szechuan Pepper Crusted Grass-fed Beef Tenderloin with Portwine-Fig Balsamic Jus
Heirloom Duchesse Potatoes, Sautéed Rainbow Chard
Dessert
“Fire and Ice”
Dagoba Organic Chocolate “Seed” Cake and Sorbet with Firewood Honey Glazed Oranges
Petit Fours
Date & Time:
February 14, 2009 6:30pmLocation
Admission
$85.00