Valentine’s Day Dinner, a three-course prix fixe dinner, is $110 per person plus tax and gratuity. In the private dining room of the hotel’s signature restaurant REIN, Chef Steven De Bruyn’s extraordinary Valentine’s dinner (menu below) includes a bottle of Paul Goerg fine Champagne in Garden City Hotel keepsake champagne flutes, a box of house-made chocolate truffles, a rose for the ladies, and a strolling violinist for romantic serenades. Availability is Saturday, February 11 and Tuesday, February 14. Reservations are necessary.
CHEF DE BRUYN VALENTINE’S 2012 DINNER MENU AT REIN
CHOICE OF APPETIZERS
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*Wild prawns poached in a hot and spicy broth,
Hawaiian hearts of palms, rocket salad and avocado with an exotic fruit salsa
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*Lobster ravioli with baby spinach and shiitake mushrooms,
velvety lobster coulis finished with ‘dry sack sherry’ and extra Virgin Emulsion
*Salad of chicories and roasted beets,
gratineed Vermont goat cheese and warm bacon vinaigrette
*Creamy cauliflower veloute with zesty bay scallops,
a delicate fresh herb flan and caviar
CHOICE OF ENTREE
*Beef Duet,
A petit filet mignon paired with a braised boneless shortrib, skewered root vegetables and celeriac cream
*Grilled wild king salmon nestled on a bed of asparagus tips,
crisp-fried quail eggs, smack-down potatoes and a maltaise sauce on the side
*Land & Sea Tango
free-range chicken and shrimp fricassee, wild mushrooms, pearl onions, fingerlings and French tarragon
*Spice-rubbed tender long island duck breast,
organic Tuscan black kale, Brussels sprouts, apples and chestnuts, local cider reduction
EXQUISITE CLIMAX
* Passion fruit raspberry macaroon, affogato panna cotta, chocolate cremeux and hazelnut gelato
