Filed under: Dining
The meal begins with an amuse bouche of Belon oyster with Oscetra caviar and lemon mignonette followed by a choice between the Roasted King Crab and Celery Root Bisque flavored with crab leg, Fugi apple and fresh Perigord truffle or Andre's foie gras terrine with duck confit, toasted brioche and endive marmalade. Next there is a choice between arugula and citrus marinated hearts of palm salad with apricot confiture, red endive and candied pecans or seared diver scallop with roasted salsify purée, grapefruit emulsion and minced chives. A lemon kiwi sorbet prepares the taste buds for the main course which is a choice of macadamia crusted northern halibut with roasted mushroom, smoked bacon strudel and sautéed spinach with a bordelaise sauce or roasted free range chicken with a chive and potato croquette, braised leeks, foie gras and black truffle jus. Other entrée selections include sautéed filet of beef with jumbo green asparagus, red onion confit, potato purée and cognac green pepper corn sauce or a veal loin chop with Chamonix potato, browned-buttered cauliflower and veal jus.
The desert finishes off the meal with a choice of passion fruit and Milk Chocolate Bavarian terrine or fresh long stem strawberries with chocolate fondue and shortbread cookies or salted honey-milk caramel cake with crispy almond praline. The Valentine's Day menu at Alizé at the Top of The Palms will be served Monday, Feb. 14 beginning at 5:30 p.m. and costs $125 per person plus 18 percent gratuity.