Passion at the Oak Room - Plaza Hotel in NYC (2 of 5)
Chef Jöel Antunes and Pastry Chef Eric Snow present the following Valentine's Day menu: Kumamoto Oysters with Horseradish Flavors and Smoked Trout Consomme ~Starters: Foie Gras Terrine with Sweet Raisins, Red Wine Apple Purée and Grilled Country Bread ~ Seared Diver Scallops with Artichokes, Lemon Pepper Sauce ~Main Courses: Baked Atlantic Turbot with Gnocchi Ricotta, Hon Shimeji, Black Mushroom Broth ~ Prime Beef Tenderloin with Sautéed Foie Gras, Potatoes Pancake, Truffle Sauce ~ Desserts: Chocolate Sphere (Valrhona Chocolate Mousse, Cocoa Nib Tuile, Strawberry Jus) ~ Vanilla-Raspberry Vacherin with Raspberry Sauce 05/02/09
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