Valentine's Day Weekend 2016 (6 course tasting menu)
February 13th and 14th, 2016
RESERVATION POLICY: Non-refundable payment (prix-fixe, per person) will be taken with confirmation five calendar days before the reservation date: Monday, February 8th for Saturday reservation, and Tuesday, February 9th for Sunday reservation.
VALENTINE'S DAY WEEKEND SIX-COURSE TASTING MENU
Saturday - $88.88 PRIX FIXE, 2 seatings (5:30pm, 8:30pm); Sunday - $88.88 PRIX FIXE, 2 seatings (5:00pm, 8:00pm)
FIRST COURSE
Chilled Maine lobster served with California avocado, sliced radish, and black truffle vinaigrette.
SECOND COURSE
Premium grade Ahi tuna 'tartar style' served with organic micro arugula, spicy sesame vinaigrette, and potato gaufrette.
THIRD COURSE
Cucumber, Campari tomato, and frisée salad served with warm goat cheese and Roy's dijon mustard vinaigrette.
FOURTH COURSE
Baked miso glazed Chilean sea bass (MSC certified) served with rice wine vinegar-braised Asian white carrots, pickled ginger, and miso-ginger sauce.
FIFTH COURSE
Roasted premium beef filet mignon (Australian, free range, grass fed) served with sautéed organic spinach, brioche toast, and foie gras sauce.
SIXTH COURSE
Roy's 'French style' passion fruit-white chocolate panna cotta with raspberry sauce.