Chef Joseph Lenn's Valentine's Day Aphrodisiac Tasting Menu

Oysters, Caviar and Champagne

Capers Blade Oysters and American Caviar with Champagne Mignonette on the Half Shell

Coquillette ∙ Champagne ∙ Brut ∙ NV

Salad of Trout and Creamy Avocado

Smoked North Carolina Trout, Avocadoes and Cucumber Vinaigrette

Brandl ∙ Gruner Veltliner ∙ Pfaffenberg ∙ Kamptal ∙ 2010

Seared Nantucket Bay Scallops

Celery Root and Tennessee Black Truffles

DuMol ∙ Lia ∙ Viognier ∙ Russian River ∙ 2009

Roasted Moulard Duck Breasts

Foie Gras, Vanilla Pickled Fennel, Parsnips, Spicy Greens and Preserved Red Cherry Jus

Chave ∙ Mon Couer ∙ Côtes du Rhône ∙ 2005

Sweet Chili Rubbed Loins of Beef

Anson Mills Grit and Black Garlic Custard, Brussels Sprouts and Onion Marmalade

Hunnicut ∙ Cabernet Sauvignon ∙ Napa Valley ∙2008

Chocolate Crunch

Gianduja Chocolate, Milk Chocolate and Dark Chocolate