Our Valentine’s Day dinner, at Vincent:

Amuse:
Roasted Butternut Squash Soup, Medley of Spiced Nuts, Whipped Bleu D’Auvergne Cheese

Course 1:
Endive Salad, Blood Orange, Golden Beets, Hazelnut Vinaigrette

Course 2:
Poached Guinea Hen Breast, Pan Seared Foie Gras, Roasted Hen Jus

Course 3:
Lobster Ravioli, Slivered Chestnuts, Mushroom-Lobster Broth

Course 4:
Roasted Beef Tenderloin Studded with Black Olive, Braised Chuck Roll, Butternut Squash Puree, Potato Anna

Dessert:
Chocolate Napoleon, Orange Marmalade

The wine:
Menetou-Salon, “Les Cris”, Domaine Henri Pellé, 1996

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s