The Events page held a Valentine’s Day menu for Sunday, February 14th. Its four sections offered appetizers, soup and salad, entrées and desserts, building a complete special-occasion meal from foie gras and oysters to almond cake.
The ingredient combinations moved between rich winter flavors and brighter accents: pears and sweet tea with foie gras, grapefruit and celery with beets, blood orange with skate, and apricot with almond cake. Vegetables, grains, herbs and preserved fruit linked the courses to Bolsa’s seasonal style.
The entrée choices ranged widely across rabbit, pork, beef, gnocchi, skate, quail and lobster. Black-eyed peas, grits, fingerling potatoes, chanterelles, Brussels sprouts and sunchokes gave each plate a distinct base, while the three desserts kept the final course concise.
Visit Dinner for the broader 2015 sample or Catering for the group menu. The event selection sat inside the same menu family as brunch, dinner, cocktails and the wine list.