Cress on Oak Creek

Valentine’s Menu 2018
February 14, 2018 | 150 per person

We are accepting reservations now, please call 866-310-9504 or email dining@lauberge.com.  As with all dinner reservations, a credit card is required to hold the reservation.


Oyster Ceviche – Oyster Jell-O – Smoked Oyster


Choice of One

Wild Mushroom Bisque with Pistachio Rolled Bleu Cheese Marble
Chanterelles, Morels, Aged Port Cream, Cipollini Onion & Ginger Chutney

Mole Cured Carpaccio of Buffalo Loin
Fermented Masa Cracker, Mole Dots, Green Onion Dust, Spiced Crème Fraiche

Celebration of Duck
Duck Confit, Foie Gras & Duck Prosciutto

Pan Seared Halibut Cheeks
Tarragon Lemon Gnocchi, Saffron, Chorizo & Piquillo Pepper Broth, Crisp Lotus Root


Choice of One

Macerated Heirloom Tomatoes, Young Beets & Green Strawberries
Mascarpone & Crow’s Dairy Goat Cheese Smear, Balsamic Caviar, Tiny Micros, Beet Chips, Celery Tops

Winter Salad
Tiny Kale, Chard Leaves, Pea Shoots, Shaved Fennel, Pear & Apple Slaw, Brie Cheese, Sunflower Brittle & Aged Hazelnut Honey Drizzle

Truffle & Smoked Squab Risotto
Prairie Squab, Gruyere Cheese, Macerated Juniper Berries, Pecan Sage Crumble

Slow Braised Veal Cheek
Multi Grain Porridge, Asparagus Fondue, Root Vegetable Ragout, Crisp Leeks 


Choice of One 

Poached Lobster Tail & Kobe Beef Filet
Plugra & Lemongrass Poached Lobster Tail, Kobe Beef Filet, Caviar & Yellow Fin Potato Mash, Roasted Kabocha Squash Muffin

Line Caught Steelhead & Diver Scallop
Pistachio Basil Pesto Crema, Squash Ribbons, Crisp Pancetta, Parsnip & Minus 8 Hummus

Porcini Crusted Bison Tenderloin
Rutabaga, Manchego Cheese, Brussel Sprouts & Cured Ham Hash, Crushed Blackberry Gastrique

Truffle Laced Bone-In Beef Tomahawk for “Two”
Bone Marrow, Wilted Chard Leaves, Winter Root Applesauce, Black Garlic Potato Whip, MOD One Sauce

72 Hour Marinated Game Hen
Green Tea & Ginger, Lingonberry Sticky Rice, Fermented Long Beans, Spiced Mushroom Won Ton


From the Mind of our Pastry Chef