Our Valentine’s Day dinner, at Vincent:

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

Chocolate Napoleon, Orange Marmalade

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

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