A.R. Valentien Service List

Breakfast

• To Start

  • Chocolate Acai Bowl

    Cocoa Powder, Peanut Butter, Banana Coconut Shavings, Mixed Seeds

  • Honey Roasted Grapefruit

    Lavendar Honey, Pistachio

  • Almond Butter Banana Parfait

    Yogurt, Granola, Blackberry, Raspberry, Mint

  • Apple Maple Scone

    Lady Pink Apples, Lemon Curd

  • Pumpkin Pecan Cheesecake Muffin

  • Green Smoothie

    Pineapple, Orange, Lime, Green Apple, Avocado, Spinach, Ginger

  • Steel Cut Irish Oatmeal

    Golden Raisins, Walnuts, Muscovado Sugar, Maple Syrup

• Mains

  • Lemon Ricotta Pancakes

    Raspberry Syrup

  • Bull's Eyes

    Slow Roasted Eggplant, Sunny Side Up Eggs La Quercia Prosciutto, Tomato Sauce, Choice of Toast

  • Brioche French Toast

    Pecans, Whipped Espresso Mascarpone, Blackberry

  • Smoked Pork Belly Benedict

    Organic Poached Eggs, Toasted Brioche, Spinach Hollandaise Sauce

  • Eggs any Style

    Crispy Rosemary Potatoes, Choice of Toast

  • Oven Baked Egg Frittata

    Confit Tomatoes, Spinach, Zucchini, Fontina Fonduta, Micro Basil

  • Mushroom and Goat Cheese Omelet

    Butter Lettuce, Radish, Champagne Vinaigrette, Choice of Toast

  • Crilled Coulotte Steak & Eggs

    Fried Eggs, Roasted Fingerling Potatoes, Mushroom Gravy

  • Eggs Royale

    Smoked Salmon, Poached Organic Eggs, Smashed Avocado, Toasted Brioche

• Sides

  • Crispy Rosemary Potatoes

  • Smoked Bacon

  • Chicken Apple Sausage

  • Artisan Ham Steak

• Beverages

  • Coffee

  • Espresso

  • Latte

  • Art of Tea Loose Leaf

  • Juice

    Strawberry Orange, Cold-Pressed Orange, Apple, Grapefruit

  • Hot Chocolate Ganache

    Torched Marshmallow Fluff

Lunch

• For The Table

  • Chicken Liver Pâté

    Grain and Dijon Mustards, Pickled Carrots

  • Vermouth Braised Salt Spring Mussels

    Cherry tomato, Garlic, Chile Flakes. Baguette

  • Duck and Pistachio Pâté

    Cumberland Sauce

  • Smoked Ruby Trout Tartine

    Beet, Horseradish Cream, Pickled Mustard Seeds, Toasted Brioche

  • Platter of Two Pâté

    House Pickled Vegetables and Dijon Mustard

  • Fra'Mani Mortadella Melt Sandwich

    Pistachio Pesto, Burrata, Arugula, Foccacia

  • Hummus with Scallion Naan

    Melted Eggplant, Blistered Peppers, cilantro, Dukkah

• From The Garden

  • Pear Salad

    Young Lettuces, Caveman Blue Cheese, Savory Granola, Sherry Honey Vinaigrette

  • Mano Burrata an Baby Beets Salad

    Crispy Prosciutto de Parma, Aged Balsamic, Mico Arugula

  • Hand Picked Green Salad

    Soft Lettuces, French Beans, Peas, Asparagus, Dill, Basil, Mustard Vinaigrette

  • Little Gem Salad

    Spring Onion, Radish, Mint, Pistachio, Green Goddess

  • Autumn Squash and Apple Soup

    Apple Ginger Compote, Pumpkin Seed Brittle

  • Add on

    Chicken Breast, Seasonal Salmon, Flat Iron Steak

• Main

  • Pan Seared Duck Breast

    "Roman Style" Pink Lady Apple Rosemary Shortbread, Swiss Chard, Pickled Mustard Seeds, Duck Jus

  • Roasted Northern Halibut

    Sunchoke Puree, Chanterelle Mushrooms, Mushroom Mascarpone Emulsion

  • Chicken "Under a Brick"

    Yukon Gold Potato Puree, Chanterelle Mushrooms, Natural Jus

  • Seard Bluefin Tuna

    Sugar Snap Peas, Sungold Tomatoes, Olives, Cured Egg Yolk, Anchovy Vinaigrette

  • Hand Rolled Fettuccini

    Heirloom Tomato, Confit Garlic, Arugula, Basil, Ricotta Cheese

  • Grilled Flat Iron Steak

    "Szechuan Style" Bok Choy, Baby Carrots, Shiitake Mushrooms, Snap Peas, Ginger, Shallots, Garlic

Dinner

• Charcuterie

  • Chicken Liver Pâté, Grain and Dijon Mustards, Pickled Carrots

  • Duck and Pistachio Pâté, Cumberland Sauce

  • Platter of Two with House Pickled Vegetables and Dijon Mustard

• Appetizers

  • Market Vegetable Salad

    Little Gems, Sugar Snap Peas, Shaved Radish, Cherry Tomato, Spring Onion, Green Goddess

  • Fall Pear Salad

    Soft Lettuces, Candied Pecans, Humboldt Fog, Sherry Honey Vinaigrette

  • A Mano Burrata and Chino Farm Baby Beets

    Crispy Prosciutto de Parma, Blood Orange, Aged Balsamic

  • Aleppo Marinated Baja Shrimp

    Passion Fruit, Mint, Cilantro, Marcona Almond, Sweet Chili Dressing

  • Autumn Squash and Apple Soup

    Apple Ginger Compote, Pumpkin Seed Brittle

  • Salt Spring Island Mussels

    Habanada Peppers, Spanish Chorizo, Saffron Broth, Pernod, Charred Pain au Levain

• Entrées

  • Crispy Skin Kanpachi

    Porcini, Yu Choy, Mushroom Dashi

  • White Wine Braised Northern Halibut

    Littleneck Clams, Garlic Potato Purée, Rapini, Piment d'Espelette

  • 12oz Brandt Beef Prime Ribeye

    Jimmy Nardello Pepper Panzanella, Lemon Herb Butter

  • Oven Roasted California Lamb Rack

    Lentil Ragout, Confit Bacon, Roasted Baby Carrots, Pistachio Mint Gremolata, Lamb Sauce

  • Roasted Liberty Farms Duck Breast

    Miso Apple Butter, Swiss Chard, Japanese Sweet Potato, Apple Pomegranate Mostarda, Pomegranate Duck Sauce

  • Market Vegetable and Grain Plate

    Chef's Choice Seasonal Vegetables and Grain

• Vegetables

  • Charred Heirloom Carrots, Goat Cheese, Mint

  • Grilled Pole Beans, Bacon Lardon, Sherry Vinegar, Parsley

  • Buttermilk Smashed Potatoes, Chive

  • Roasted Brussel Sprouts, Sweet and Sour Shallots, Miso Aioli

Dessert

• Lunch Dessert

  • Lavender Crème Brûlée

    Roasted Strawberry Linzer Cookies

  • Meyer Lemon Profiteroles

    Lemon Crémeux, Tarragon Anglaise, Blackberries

  • Chocolate Banana Torte

    Fudgy Brownie, Brownie Brittle, Banana Ice Cream

• Dinner Dessert

  • Chèvre Cheesecake

    Blueberries, Red Wine, Pink Peppercorn Chantilly

  • Salted Caramel Chocolate Tart

    Pecan, Espresso Bourbon Ice Cream

  • Orange Blossom Financier

    Gold Nugget Tangerine, Macadamia Crumble, Crème Fraîche Ice Cream

• Dessert Wines

  • Broadbent, Tawny Port, 10 Year

  • Broadbent, Malmsey Madeira, 10 Year

  • Bedrock Wine Co. Late Harvest Gewurtztraminer, 2018

  • Oro Puro, Late Harvest Semillon, 2013

  • Piedrasassi, Santa Barbara Vin Santo, NV

  • Quinta Do Noval, Vintage Port, 2018

• Artisanal & Farmhouse Cheeses

  • Aged Gouda Oakdale Cheese (Cow's Milk)

  • Glacier Penta Créme Carr Valley Cheese (Cow's Milk)

  • Green Hill Sweetgrass Dairy (Cow's Milk)

  • Goat Cheddar Central Coast Creamery (Goat's Milk)

• Coffee & Tea

  • Espresso

  • Coffee

  • Latte

  • Cappuccino

  • Cortado

  • Art of Tea Loose Leaf

  • Milk

    Soy, Almond, Oat, Skim, Low Fat, Whole

• After Lunch Liqueur

  • Amaro Averna

  • Fernet Branca

  • Amaretto

  • Frangelico

Thanksgiving Day Feast

• To Start

  • Tahitian Squash Soup

    Toasted Pecans, Crème Fraîche

• First Course

  (choice of one)

  • Heirloom Apple Salad

    Young Lettuces, Candied Walnuts, Fiscalini Cheddar, Five Spice Vinaigrette

  • Duck and Pistachio Pâté

    House-Pickled Vegetables, Fig Mostarda, Watercress, Toasted Pain au Levain

  • Butter-Poached Lobster

    Pear, Fennel, Chicory

  • Wild Mushroom Risotto

    Chestnuts, Parmesan

• Main Course

  (choice of one)

  • Roasted Turkey with Traditional 'Fixins'

    Cornbread-Sage Stuffing, Mashed Potatoes, Green Beans, Cranberry Relish, Giblet Gravy

  • Braised Beef Short Rib 'Osso Buco'

    Creamy Farro, Roasted Carrots, Pomegranate Gremolata

  • Caramelized Sea Scallops

    Brussels Sprouts, Whole Grain Mustard, Pancetta, Parsnip Purée

  • Crispy Skin Black Cod

    Salsify, Oyster Mushrooms, Winter Greens, Coconut Broth

  • Root Vegetable Gratin

    Cream, Gorgonzola, Crispy Kale

• Dessert

  (choice of one)

  • Traditional Pumpkin Pie

    Candied Cranberries, Whipped Crème Fraîche

  • Bourbon-Chocolate Pot de Crème

    Whipped Cream, Pecan Crumble

  • Quince Bread Pudding

    Red Currants, Quince Sorbet, Cinnamon Anglaise

Christmas Menu

• TO START

  • Porcini and Chestnut Soup

    Crispy Mushrooms

• FIRST COURSE

  (choice of one)

  • Citrus and Beet Salad

    Young Lettuces, Goat Cheese, Pistachio Kataifi, Burnt Honey and Orange Vinaigrette

  • Ahi Tuna Carpaccio

    Horseradish Crème Fraîche, Crispy Capers and Parsley, Pain au Levain

  • Pomegranate-Braised Pork Belly

    Shaved Brussels Sprouts, Celery Leaves, Garlic-Celery Root Purée

  • Creamy Anson Mills Polenta

    Roasted Mushrooms, Burrata, Salsa Verde

• MAIN COURSE

  (choice of one)

  • Mushroom-Crusted Sea Bass

    Roasted Sunchokes, Red Russian Kale, Caperberries, Preserved Lemon Beurre Blanc

  • Caramelized Sea Scallops

    Winter Squash Risotto, Spigarello, Parmesan

  • Chimney-Roasted Pork Loin

    Mincemeat-Stuffed Apple, Braised Swiss Chard

  • New York Strip Loin

    Boulangère Potatoes, Young Broccoli with Laurel, Bordelaise

  • Winter Vegetable Vol-au-Vent

    Vegetable Velouté, Frisée

• DESSERT

  (choice of one)

  • Chestnut Cake

    Cognac Cream, Maple Meringue

  • Mocha Mousse Gâteau

    Praline Crunch, Crème Fraîche, Stracciatella Gelato

  • Pear and Cranberry Tarte Tatin

    Brown Butter Ice Cream

New Years Eve Menu

• To Start

  Choice of One

  • Trotten Inlet Trio of Oysters

    Raw-Yuzu Mignonette, Baked-Miso, Crispy-Scallion Aioli

  • Wild Mushroom Soup

    Crispy Enoki, Winter Truffles

  • Beef Tartare Crostini

    Black Garlic Aioli, Pickled Mustard Seeds

• Second Course

  Choice of One

  • Caramelized Sea Scallop

    Celeriac Puree, Kaluga Caviar, Brown Butter Froth

  • Shaved Brussel Sprouts and Kale Salad

    Honey Crisp Apple, Candied Red Walnut, Gravenstein Apple Balsamic

  • Perigord Black Truffle Risotto

    Parmesan Reggiano

• Main Course

  Choice of One

  • Butter Poached Lobster

    Carrots, Snap Peas, Turnips

  • Snake River Farms Wagyu New York Strip

    Sauteed Escarole, Fondant Potato, Green Peppercorn Sauce

  • Winter Squash Wellington

    Swiss Chard, Forbidden Rice, Beets Demi Sauce