Bent post Valentines Menu 2020
salad of caramelized shallot, golden beet and orange with taragon and potato chip
shooter of rutabaga with confit of chicken heart crostini
seared scallop over butternut with tahini, brocoli and sesame seed salad, carrot oil
palate cleanser of cara cara and asparagus
duck breast over celeriac pureed with roasted carrots and maple demi
walnut pound cake with orange, chocolate mousse and orange caramel sauce
Bent Post Valentines 2019- featuring wines from Spindrift and Tyee
Spindrift sparkling rosé /chicken liver gougere
beets and caramelized shallot/ green onion /goat cheese
pork pâté /pickle /ciabatta /balsamic
broccoli /sunchoke cream /winglet /almond
blood orange /lime
duck breast /potato /black kale /port
olive oil cake /navel and cara cara oranges
