Valentine’s Day at Empire State South

5 courses

$95 food plus $55 for wine pairings

Amuse bouche:

beets and goat cheese: beet mousse, roasted beet, beet chips and bruleed goat cheese

Optional beginning ($90 supplement)

sevruga caviar service (0.5 ounce) with potato blinis, fingerling potato chips, Palladin toast, gribiche, lemon and dill

Champagne, Chartogne-Taillet, France, NV

1^st Course

chilled kumamoto oysters with cucumber gelee and classic mignonette

Chablis 1er Cru, JP & B Droin, ‘Montee de Tonnerre’, Burgundy, France, 2009

or

galantine of squab, foie gras, and black truffle served with a winter salad of celery, Brussels leaves, frisee, shaved tome, and a black truffle-tawny port vinaigrette

Riesling, Dönnhoff, Schlossbockelheimer Felsenberg Spätlese, Nahe, Germany, 2005

or

charcuterie plate of rabbit three ways: cold pate, cold rillete, hot sausage with house mustards

Rotgipfler, J. Reinisch, Thermenregion, Austria, 2008

2^nd Course

kampachi and tuna belly with Denchen shoya, pickled turnips and stems, micro turnips, benne and housemade soba

Albariño, Gran Vinum, ‘Nessa’, Rias Baixas, Spain, 2009

or

celery root and black truffle soup served with a croque madame of house ham, gruyere, and a quail egg

Bourgogne blanc, Alain Patriarche, ‘La Monatine’, France, 2008

or

ricotta cavatelli with guinea fowl sugo, caramelized fennel

Nebbiolo-Barbera, Brandini, Piedmont, Italy, 2004

3^rd Course

Border Springs lamb leg: rosemary lamb jus, artichokes Barigoule, puree of flageolet, Athens tomatoes, salsify chip

Cabernet Sauvignon, Georg Rafael, Napa Valley, 2003

or

Crisp Striped bass with red wine braised shallot, Buttered escarole, crisp potato

Gruner Veltliner, Nikolaihof, ‘Hefeabzug’, Wachau, Austria, 2008

or

Grilled Maine lobster over cauliflower farroto, charred scallion escabeche, radishes

Soave Classico, Inama, ‘Vigneto du Lot’, Veneto, Italy, 2007

4^th Course

selection of regional cheeses

Madeira, Rare Wine Co., ‘Savannah Verdelho’, NV

Dessert

White-and-Dark Chocolate Semifreddo with warm hazelnut ganache

Tawny Port, Niepoort, 10 year, Portugal

or

Meyer lemon curd tart

Tokaji Aszu, Royal Tokaji Co., ‘Mad Cuvee’, Hungary, 2008

or

Almond and vanilla clafouti with sour cherry compote

Pedro Ximenez Sherry, Alvear, Spain, 2008