Valentine’s Day Menu


5 Course Meal
$69/person
Optional Wine Pairing – $29/person

On Valentine’s Day, Bistro Sancerre will be exclusively featuring our Valentine’s Day 5-Course menu (regular dinner menu will not be available).
The weekend following Valentine’s Day (February 15-17), Valentine’s Day menu items will be available a-la-carte.
Suggested wine pairings appear in black.


First Course — Choice of…

Duet of Quail: Roast Breast and Confit of Leg, Carpaccio of Pumpkin, Walnut, and Apple (GF)
Willamette Valley Vineyards, Pinot Noir, Willamette Valley, OR 2016

Gougere of Lobster Nantua, Confit of Potato, Oven Dried Tomato, Garlic Chips, Tarragon
Domaine Les Vieux Murs, Chardonnay, Puilly-Fuisse, Burgundy, FR 2016

Broiled Oysters, Pomegranate, Blood Orange Champagne Sabayon, Chive (GF)
Monchiero Carbone, 100% Arneis, Roero DOCG, Piedmont, Italy 2017

Medley of Pickled, Roasted and Raw Root Vegetable, Puffed Black Quinoa, Curry Oil, Sorrel (GF, V)
Mocoroa, Sauvignon Blanc, Marlborough, New Zealand 2017

Pithivier of Duck Leg Confit, Barquette of Duck Liver Mousse, Blood Orange Marmalade, Port Wine Syrup
La Giaretta, Valpolicella Ripasso Classico Superiore, Veneto, Italy 2016

Second Course — Choice of…

Artisan Onion Cracker, Bouquet of Lettuces, Ruby Red Grapefruit, Crispy Shallots, Fresh Herb Vinaigrette (V)
Torre Di Luna, Pinot Grigio, Adige Valley, Italy 2017

“Creamy” Parsnip Soup, Brillat Savarin Agnolotti, Shaved Chestnut, Leek Ash (V)
Poppy, Chardonnay, Santa Lucia Highlands, CA 2016

Third Course — Choice of…

Lemon Sorbet (GF, V)
Complimentary Toast!

Main Course — Choice of…

Ballotine of Chicken, Grilled Herb Crusted Salsify, Carrot Bundle, Winter Black Truffle Sauce
Produttori del Barbaresco, Nebbiolo, Langhe, Piedmont, Italy 2016

Pan Seared Wagyu Bavette Steak, Wild Mushroom and Savoy Cabbage “Hash”, Charred Melted Onion, Bordelaise Sauce (Recommended Served Medium)
Heitz Cellar, Cabernet Sauvignon, Napa Valley, CA 2014

Grilled Long Island Fluke on the Bone, Potato Mousseline, Braised Leek, Beurre Blanc
Michel Gassier Cercius, White Grenache, Rhone, France 2016

Toasted Gnocchi Parisienne, Wild Mushroom, Parsnip Fondue, Truffle Butter, Parmesan (V)
Rene Bouvier, Gevrey-Chambertin La Justice, Burgundy, France 2016

Dessert Course — Choice of…

Pairs well with Dow’s LBV Port, Portugal – or – Elysium Black Muscat, CA – your choice!

Marbled Chocolate Cup, Passion Fruit Curd, Chocolate Crunch, Chocolate Sorbet

Cassis Mousse, Meringue, Raspberry Sorbet, Chocolate Covered Strawberry, Raspberry Coulis

Valentine’s Day Menu


5 Course Meal
$69/person

On Valentine’s Day, Bistro Sancerre will be exclusively featuring our Valentine’s Day 5-Course menu (regular dinner menu will not be available).
The weekend following Valentine’s Day (February 15-17), Valentine’s Day menu items will be available a-la-carte.


First Course
— Choice of…

Duet of Quail: Roast Breast and Confit of Leg, Carpaccio of Pumpkin, Walnut, and Apple (GF)
Willamette Valley Vineyards, Pinot Noir, Willamette Valley, OR 2016

Gougere of Lobster Nantua, Confit of Potato, Oven Dried Tomato, Garlic Chips, Tarragon
Domaine Les Vieux Murs, Chardonnay, Puilly-Fuisse, Burgundy, FR 2016

Broiled Oysters, Pomegranate, Blood Orange Champagne Sabayon, Chive (GF)
Monchiero Carbone, 100% Arneis, Roero DOCG, Piedmont, Italy 2017

Medley of Pickled, Roasted and Raw Root Vegetable, Puffed Black Quinoa, Curry Oil, Sorrel (GF, V)
Mocoroa, Sauvignon Blanc, Marlborough, New Zealand 2017

Pithivier of Duck Leg Confit, Barquette of Duck Liver Mousse, Blood Orange Marmalade, Port Wine Syrup
La Giaretta, Valpolicella Ripasso Classico Superiore, Veneto, Italy 2016

Second Course
— Choice of…

Artisan Onion Cracker, Bouquet of Lettuces, Ruby Red Grapefruit, Crispy Shallots, Fresh Herb Vinaigrette (V)
Torre Di Luna, Pinot Grigio, Adige Valley, Italy 2017

“Creamy” Parsnip Soup, Brillat Savarin Agnolotti, Shaved Chestnut, Leek Ash (V)
Poppy, Chardonnay, Santa Lucia Highlands, CA 2016

Third Course
— Choice of…

Lemon Sorbet (GF, V)
Complimentary Toast!

Main Course
— Choice of…

Ballotine of Chicken, Grilled Herb Crusted Salsify, Carrot Bundle, Winter Black Truffle Sauce
Produttori del Barbaresco, Nebbiolo, Langhe, Piedmont, Italy 2016

Pan Seared Wagyu Bavette Steak, Wild Mushroom and Savoy Cabbage “Hash”, Charred Melted Onion, Bordelaise Sauce (Recommended Served Medium)
Heitz Cellar, Cabernet Sauvignon, Napa Valley, CA 2014

Grilled Long Island Fluke on the Bone, Potato Mousseline, Braised Leek, Beurre Blanc
Michel Gassier Cercius, White Grenache, Rhone, France 2016

Toasted Gnocchi Parisienne, Wild Mushroom, Parsnip Fondue, Truffle Butter, Parmesan (V)
Rene Bouvier, Gevrey-Chambertin La Justice, Burgundy, France 2016

Dessert Course
— Choice of…

Pairs well with Dow’s LBV Port, Portugal – or – Elysium Black Muscat, CA – your choice!

Marbled Chocolate Cup, Passion Fruit Curd, Chocolate Crunch, Chocolate Sorbet

Cassis Mousse, Meringue, Raspberry Sorbet, Chocolate Covered Strawberry, Raspberry Coulis