Valentine's Day at John Ash & Co.
Friday, February 14, 2003

Amuse-Bouche
Truffled Cauliflower Soup
with chives

Appetizers
Hog Island Sweetwater Oysters on the Half Shell
cold with a champagne mignonette
or warmed with a lobster and caviar Sabayon

Baked "Feuilles de Brick" wrapped Brie
stuffed with sun-dried tomatoes,
served with spinach, roasted garlic and croûtes

Baked Escargot
in roasted cremini mushroom caps with a basil, garlic and pistachio butter

Lobster Bisque
topped with a puff pastry filled with shrimp mousse

Hearts of Romaine
with Caesar dressing, dry jack and grilled prawns wrapped in prosciutto

Mixture of Baby Lettuce
with julienne golden beets, candied walnuts and tangerine mustard vinaigrette

Entrees
Grilled Filet of Beef
with a caramelized onion tart, potato gratin and a foie gras sauce

Grilled Tenderloin of Pork
with watercress, fennel salad, wild rice pilaf and a sun-dried cherry reduction

Grilled Local Chicken
with a Mexican rice-black bean sauté, "El Rey" chocolate mole sauce
and hearts of romaine with lime vinaigrette

Pan-Seared Day Boat Scallops
with truffled celery root purée and a vanilla bean-apple beurre blanc

Sautéed Local Dungeness Crab Cakes
with cream cheese mashed potatoes, arugula and shaved fennel salad
and blood orange-serrano chili aïoli

Maine Lobster Risotto
with chanterelle mushrooms caramelized carrots and a meyer lemon cream

Desserts
Chocolate Experience

Champagne Poached Pears

Meyer Lemon Brûlée

Prix fixe, $48.50 per person,
exclusive of beverages, tax and gratuity