VALENTINE’S 2017

Posted by Auberge du Pommier
on February 1, 2017
Archive
Please note this post is older, and the content may be out of date.

Join us on February 14 and cozy up by our wood-burning fireplace while indulging in Chef Malcolm Campbell’s modern French tasting menu. Featuring luxe ingredients such as foie gras, duck breast, and Provimi veal tenderloin, this menu is certainly worth enjoying with someone special.

Reserve Your Table

ST. VALENTIN 2017

Mise en Bouche

Foie Gras Terrine

duck ham, malt gingerbread, duck cracker, pistachio, carrot orange purée

or

Halloumi

cherry-smoked halloumi, pickled grapes, salt-baked beets, crispy kale, Niagara apple, Marcona almonds

or

Thon

white miso ahi tuna, coal-roasted pineapple, black olives, radish, cucumber, Riesling emulsion

Grenouille & Escargot

crispy frog leg, braised escargot, celery root fondue, garlic parsley vinaigrette

or

Artichaut Royale

artichoke custard, black truffle, parsnip, pickled trompette de la mort, poppy seed Parmesan crisp

or

Soupe

butternut squash soup, butter-poached lobster, Acadian caviar, Pernod buttermilk emulsion

Trou Normand

Omble Chevalier

Arctic char, smoked cockles, sea vegetables, savoy cabbage, daikon fondant, hazelnut beurre noisette

or

Canard

duck breast, foie boulette, pistachio-crusted atomic carrot, wheatberries, apricot quince agrodolce, sauce albufera

or

Veau

Provimi veal tenderloin, tongue pastrami, purple sprouting broccoli, Pied-de-mouton, ancho pomme mousseline

or

Orzo Risotto

slow-cooked mallard egg, baby fennel, dehydrated tomato, Étorki cheese

Chocolat

chocolate ganache, poached pear, butterscotch brittle, cinnamon lace, pecan strudel, muscovado ice cream

or

Parfait

raspberry parfait, tarragon rose gelée, hibiscus, lemon verbena glacé

or

Fromage

Brillat-Savarin, Comté, Sainte-Maure, honeycomb, fig compote

Mignardises

spiced canelé, hazelnut macarons

per person 155
with wine pairing 215

participation of the entire table is required.