FEBRUARY 2012
~ St. Valentines Day Celebration ~
Saturday, February 11
Course I
French Onion Soup
Cave Aged Gruyere Crostini
ZARDETTO PROSECCO
Course II
Artisan Charcuterie Tasting
by
Local Charcutier Donte Allen
KERMIT LYNCH COTES DU RHONE
Course III
Butternut Squash Ricotta Salata Agnolotti
With
Sage Cream
&
Fried Prosciutto
DI MAJO NORANTE SANGIOVESE
~ Performance Intermission ~
Course IV
Petit Fillet Mignon
Wild Mushroom Risotto in Parmesan Cup
With
Fried Brussels Sprout Salad
Beet Points
Port Glaze
CELLER PINOL LUDOVICUS RED BLEND
~ Feature Performance Intermission ~
Course V
Four Cheese Tasting
Camembert, Pleasant Ridge, Vermont Shepherd, St. Agur Blue
~
Local Arugula & Dandelion Greens
With
Fresh Berries
&
Lemon Oil
FERRARI CARANO CHARDONNAY
Course VI
Veloute of Bittersweet Chocolate
With
Cinnamon Stick Ice Cream
BONNY DOON VINFERNO
MINOU!
Musical performances
by
Jorden Kirk & Adrian Jusdanis
Featured Paintings by Jim Morton
Our bread selection is purchased exclusively from Master Baker Amy Lozier at Omega Artisan Bakery in the North Market
Our cheese selection is purchased exclusively from Cheesemonger Michael Kast at Curds & Whey in the North Market
Most of our meat is purchased from Annemarie Wong at North Market Poultry & Game and Bluescreek Farm Meats, both located in the North Market
Most of our seafood is purchased from The Fish Guys located in the North Market
When possible, our produce is purchased from The Greener Grocer in the North Market
Our flowers are purchased from Marty McGreevy at Market Blooms in the North Market
Our wine recommendation is handled by Sommelier Gideon Miller
