Valentine’s Day 2019

Starters
Fresh Kushi Oysters on the half shell, horseradish mignonette granita
DSR Pasture Beef Tenderloin Carpaccio parsley leaf/crispy caper salad, pecorino
Dungeness Crab Cake pickled apple/fennel slaw, curry aioli
CK’s Back Alley Spaghetti Squash Puttanesca capers, garlic, basil, tomato chutney

2nd Course
Kasota Farm Living Butter Leaf Salad pistachios, cauliflower chow chow, vegan green goddess
Warm Golden Beet Salad Treviso, Kasota romaine, poached pears, Kimberly Chevre, candied pecans
Finger Caesar Salad Reggiano and foccacia croutons
Lobster Chowder avocado crema

3rd Course
Snake River Sirloin Tip Santa Maria spice, chimi churri, roasted cauliflower, pearl onions, kale
Grilled Maine Sea Scallops Sunchoke/parsnip puree, roasted shiitakes, Meyer lemon, sunchokes, cauliflower and garlic
Grilled Idaho Trout CK’s Cajun rub, roasted corn cakes, Carolina tartar sauce
Lamb Rack roasted brussel sprouts, curried butternut squash/sweet potato puree, roasted garlic/rosemary pan jus
Vegan Madness roasted vegetable mole`, guacamole, cashew sour cream, radish/onion/carrot pickle, cassava tortilla

4th Course
Flourless Dark Chocolate Hazelnut Torte Chantilly, candied hazelnuts
Olive Oil Cake with Idaho citrus and 5B honey yogurt
Vegan Waterwheel Strawberry Mousse pistachio/strawberry chocolate bark
Flourless Almond Coconut Cake cardamom ganache, coconut whipped cream, candied orange peel GF
Homemade Ice Cream or Sorbet

CK's Real Food. Copyright 2019. All Rights Reserved Clean Web Design