Valentine’s Day “World of Food” Dinner at Downtown Kitchen + Cocktails

For Valentine’s Day at DOWNTOWN Kitchen + Cocktails, Chef Janos Wilder and his culinary team have spanned the globe to find the greatest flavors in the world, reached into their archives for their best work, and created new dishes which are sure to become trendsetters. From Morocco to Mexico, Bangkok to Bologna, Sweet to Savory, this menu is sure to set hearts afire. 

Dinner seatings start at 5:00. Selection of three courses is $55 per person or four courses for $75.00 per person (tax, gratuity and beverages additional). 

HAPPY VALENTINE’S DAY!

CHOICE OF FIRST COURSE

SAVORY BEIGNETS FOR THE SWEET AT HEART
doughnuts side by side: one with braised pork belly, the other with liquid foie gras gelee center; foie gras caramel, reduced port sauce + candied kumquats

https://ssl.gstatic.com/ui/v1/icons/mail/images/cleardot.gifTHAI CURRIED CARROT AND COCONUT MILK SOUP
pickled ginger espuma, mushroom chips

CARPACCIO OF BEEF TENDERLOIN
truffled sea salt, preserved egg yolk, caramelized red onion aioli whole grain mustard, chives

THE WHIRLING DERVISH
Za’atar + yogurt pureed beets, toasted hazelnuts
goat cheese, babaganoush, roasted butternut squash, candied chick peas, blood orange vinegar

CHOICE OF SECOND COURSE (optional)

GIANT RABBIT, FENNEL + GOLDEN RAISIN RAVIOLI
black current scented mushroom brodo, watercress, blood orange, fennel fronds

SESAME SOFT SHELL CRAB WITH MACANESE STIR-FRIED RICE VERMICELLI + XO SAUCE
char siu, egg, carrot, red chili, bean sprouts, cilantro, ginger pickle

THIRD COURSE

CITY OF GASTRONOMY ROAST PORCHETTA
stuffed w/ habanero pepita pesto, chili Colorado, frijoles maneado, salpicon of sherry vinegar scented salpicon

ROASTED PINK OYSTER MUSHROOMS + CORNBREAD PUDDING
bourbon mushroom + leek ragout, fennel, roasted small tomatoes

JEWELS OF THE SEA IN PUFF PASTRY
scallops, lobster, salmon, mussels in Nantua sauce with cauliflower puree, Romanesco, chive oil
($10 supplemental)

FLORENTINE GRILLED BEEF RIB-EYE
creamy polenta, mushrooms marsala,, cherry/fennel mostardo, marsala mushrooms. pesto vinaigrette

DESSERTS
PERSIAN TASTE OF LOVE
layers of rose almond semolina cake, pistachio cardamom buttercream, white chocolate ganache + candied rose petals, pomegranate arils and pistachio brittle

INDIVIDUAL DARK CHOCOLATE NUTELLA TART
brown butter crust, whipped chocolate nutella ganache, honey cognac cream, caramel, candied hazelnuts