Take a look at our Valentine’s Day menu, and you’ll notice something red in almost every dish – from pomegranate seeds to red wine marmalade. Is it a theme? Chef Curtis Shaver says it just happened that way… it must be all that romance in the air.
Appetizer: Short Rib Ravioli, Mushroom Jus, Red Wine Poached Cippolini, Horseradish Gremolata
These house-made ravioli are truly prepared with love. It all starts with beef short ribs brined in red wine, sugar, and spices. Brining opens up the meat and allows it to absorb more flavor during braising. Then the meat is braised overnight with veal stock, mirepoix and tomato.
Local Sharondale Farm mushrooms combine with the braising liquid for a flavorful jus. Small cippolini onions are poached in red wine for a deep red color. Gremolata, a traditional accompaniment for braised meats, adds brightness with parsley and lemon zest. A little added bite from the fresh horseradish will wake you up and keep the dish from feeling heavy.
Entree: Pan Roasted Pheasant Breast, Bacon Braised Brussels, Red Onion Marmalade, Celeriac Puree, Herb Pan Sauce
Naturally raised pheasant comes from Joyce Farms, a family-owned company that sources poultry, beef and game from small farms. Curtis and his team will pan sear the pheasant breast until golden brown, roast it in the oven, and then finish with an herb butter baste.
A little bacon with the Brussels sprouts plays well with the mild gaminess of the meat. Celeriac puree, with a hint of turnip-like flavor, makes a nice alternative to mashed potatoes. The jewel-toned marmalade adorning the dish is made from sauteed red onions cooked down to a jam with red wine, sugar, and red wine vinegar.
Entree: Vegetarian Beet Risotto Cake, Hearts of Palm Salad, Goat Cheese Fondue, Roasted Tomatoes
“Beet risotto is delicious; it brings an earthy, minerally flavor to the risotto,” Curtis said. Not to mention, the sexy reddish-purple color is irresistible. Beets cooked with onion and garlic create the base for an otherwise classic risotto. The finished risotto is formed into cakes and quickly fried for a crisp exterior, then served over a dollop of chevre fondue.
Sliced hearts of palm in a citrus dressing yield a crisp-tender antidote to winter vegetable fatigue. The dish is garnished with tomatoes, oven-roasted to bring out the sweetness and sugars that are harder to find at this time of year.
Dessert: Smores Tiramisu, Marshmallow, Espresso Graham Cracker Crumble, Chocolate Ganache
Pastry Chef Eduardo Escobedo dreamed up this dessert to add a romantic fireside sizzle to the classic tiramisu. An espresso graham cracker crumble is folded into the traditional ladyfinger biscuit, then soaked with Kahlua syrup. Instead of mascarpone cream you’ll find fluffy house-made marshmallow, lightly bruleed to caramelize the sugars. Eduardo makes his ganache with 62% cacao semisweet chocolate, cream, and a little honey to ease the chocolate’s bitterness.
We hope to see you and your Valentine on February 14th for a romantic dinner on the Downtown Mall. $65 per person includes an amuse bouche, appetizer, entree, and dessert. Click here to reserve your table.