Valentine’s Dinner with JiRaffe

February 14, 2013

Amuse

Wild Mushroom Cappuccino

Appetizer

Seared Maine Dayboat Scallop Ceviche

Wild Mexican shrimp, Florida rock shrimp, bay scallops,
brunois of cucumber, sweet “100” tomatoes, meyer lemon emulsion

Duo of Torched Ahi Tuna Tartar & Ahi Tuna Carpaccio
Sour green apple, shaved baby organic fennel, apple and white soy vinaigrette

Wild Mushroom and aged Gouda Ravioli
Truffle pecorino cheese, julienne of shiitake mushrooms,
crispy shallots, thyme -infused mushroom sauce

Roasted Beet Salad
Organic beets, caramelized walnuts, dried cherries,
goat cheese cream, banyuls-ginger vinaigrette

Entrée

Crispy Scottish Salmon “Premium Loch Duart”
braised fennel, parsnip puree, balsamic nage

Braised Jidori Chicken
Stuffed baby artichokes, maitake mushrooms,
truffled flat bread, Truffle-Madeira reduction

Sliced Prime New York Steak
Braised short rib moussaka, crispy yellowfin potatoes,
dried vine ripe tomatoes, Natural white wine beef sauce

Farmers Market Eggplant Caponata & Goat Cheese Ravioli
Roasted baby squash, dried olives,
basil, marinara sauce, Parmigiano-Reggiano

Jiraffe Sweets for two

Chocolate hazelnut bombe
Puff Pastry filled with pastry cream, fresh berries
Red velvet cupcake
Profiterole with espressoice cream
Lemon tart

$85 per person
(not including tax and gratuity)

Menu subject to availability