During Valentine’s weekend, Thursday, February 14th – Saturday, February 16th, the Peacock Inn, 20 Bayard Lane, Princeton, New Jersey, will be serving lovers a romantic four-course menu.
On Thursday, February 14th, the restaurant will be offering two seatings. The first seating will be from 5:30 p.m. – 6:15 p.m.; the second seating from 8:00 p.m. – 9:30 p.m. There will also be live music from Michelle Wiley of Bob Egan Entertainment all evening on Valentine’s Day.
Chilled Appetizers (Choice of): Local Greens, Red Endive, Marinated Dried Figs, Pickled Shallots, Toasted Pine Nuts, French Feta, Sherry Vinaigrette; Marinated, Cured & Pickled Beet Salad, Brillat Savarin Mousseline, Pumpernickel Crisp, White Balsamic Honey; Yellowfin Tuna Tartare “Maki,” Seasoned Sushi Rice, Crispy Shallot, Yuzu-Ginger Vinaigrette; Bison Carpaccio, Compressed Fuji Apple Panzanella Salad, Hazelnut Vinaigrette, Parmigiano-Reggiano; Hudson Valley Foie Gras Terrine, Quince Compote, Toasted Gingerbread, Macadamia Crumble
Warm Appetizers (Choice of): Smoked Yukon Gold Potato & Leek Soup, Fuji Apple Compote, Savory Scone, Thyme Oil; Ricotta Gnocchi, Asparagu, Wild Mushrooms, Tomato Confit, Mushroom-Parmesan Butter Sauce; Seared Hudson Valley Foie Gras, Poached Forelle Pear, Coffee Cake, Maple Verjus, Walnut-Cinnamon Oil; Pan-Seared Sea Scallop, Coconut & Cashew Mousseline, Jicama & Papaya Salad, Cashew Vinaigrette; Butternut Squash Risotto, Sweet Garlic, Truffled Pecorino, Toasted Pumpkin Seeds, Butternut Squash “Sabayon”
Entrées (Choice of): Graffitti Eggplant Agnolotti, Goat Cheese Froth, Red Pepper Aigre-Dolce, Crispy Eggplant; Butter-Poached Maine Lobster, Glazed Baby Vegetables, Lacinato Kale, Potato Dumpling Bisque Butter Sauce; Sautéed Black Bass, Celery Root Purée, Crispy Artichoke, Salsify, Hand-Rolled Garganelli, Mussel-Herb Broth; Organic Scottish Salmon “En Croute,” White Asparagus Purée, Pickled Red Onion, Red Wine Reduction; Honey-Orange Glazed Duck Breast, Hazelnut Purée, “Crêpe Suzette,” Fennel, Endive & Duck Confit Salad, Natural Jus; Filet Mignon, Parisienne Potato Glazed Thumbelina Carrots, Red Pearl Onion, Rossini Butter; Spice Seared Bison Sirloin, Fuji Apple-Cranberry Bread Pudding, Caramelized Onion Purée, Braised Greens, Sauce Vierge
Desserts (Choice of): Valrhona Chocolate & Nut Tasting; Vanilla & Fruit Tasting
The cost of the four-course Valentine’s weekend menu is $8.00 per person; $135.00 per person with wine pairing; $170.00 per person with grand wine pairing. For more information, or to make reservations, please call the Peacock Inn at (609) 924-1707.
The Peacock Inn will also be offering a Valentine’s Day Hotel Package for $499.00. This special package include overnight accommodations for two in an upgraded room (*based upon availability), four-course dinner in the Inn’s fine dining restaurant, a bottle of Taittinger Champagne, chocolate covered strawberries delivered to the room with a beautiful single rose, and continental breakfast for two (*excludes hotel & restaurant tax & gratuity). The Valentine’s Day Hotel Package will be available February 14th through February 16th.
Bon Appétit!
TAD
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