VALENTINE’S 2018

Posted by Auberge du Pommier
on February 2, 2018
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Join us on Wednesday, 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, lamb saddle and veal tenderloin, this menu is certainly worth enjoying with someone special.

Reserve Your Table

ST. VALENTIN 2018

Mise en Bouche

Foie Gras

cloudberry preserve, Cave Spring gelée, quince brandy butter, sweet fern beurre noisette
or

Betteraves

heritage baby beets, apple, jasmine, golden raisins, hazelnuts, torched mandarin, verjus vinegar
or

Saint-Jacques

seared scallops, seaside greens, pickled kohlrabi, enokitake, clam & kombu broth

Cromesquis d’Escargots

escargot, parsley, baby leeks, candied chestnuts, liqueur de châtaignes
or

Topinambours Royale

Jerusalem artichoke, cep relish, crispy quail egg, truffle Hollandaise
or

Soupe

crab & celery root velouté, preserved green strawberries, kaffir crème fraîche, caviar

Morue

black cod, crayfish vermicelli, dandelion, tomatillo, capers, chorizo, crème au vin blanc
or

Agneau

saddle of lamb, black garlic custard, yoghurt, carrot en croûte, kale, couscous crisps, black treacle jus
or

Veau

veal tenderloin, smoked tomato chou farci, turnip soubric, Saint-Domingue chocolate jus
or

Pasta

ricotta agnolotti, confit egg yolk, sweet potato, blackened Brussels sprouts, sage & nutmeg cream
or

Entremet

Poire à la Beaujolaise

red wine poached pear, sponge toffee, vanilla rice pudding
or

Forêt Noire

chocolate génoise, vanilla Chantilly, dark cherry sorbet
or

Fromage

Brebiou, The Crocodile, Le Porto Bleu, walnut bread, apple butter

Mignardises

per person 155
excludes tax & gratuity