The Hermosa Inn, A Boutique Hideaway

Valentine’s Day Menus

Sweethearts Tasting Menu - February 15th, 16th, & 17th

$75 per person/tax and gratuity not included
$35 wine pairing supplement

• *himalayan salt seared ahi tuna
  cilantro, pickled onion & ceviche sauce
• roasted beets, arugula, local citrus
  truffle goat ricotta & truffle-honey vinaigrette
• roasted cauliflower soup
  aged cheddar gougere & chive oil
• loup de mer
  dungeness crab, red shrimp, braised fennel, saffron broth & rouille
• blood orange sorbet
  
• * beef wellington for two
  crisp potatoes, grilled asparagus & black truffle sauce
• chocolate indulgences to share
  

Valentine’s Day 2013

$75 per person/tax and gratuity not included

Hours of Operation:
Breakfast 7am-10am
Lunch 11:30am-2pm
Dinner 5pm-10pm

Menus and Pricing:
Breakfast: a la carte Pricing
Lunch: a la carte pricing
Dinner: 3 course prefix dinner menu @ $75.00

Starters

• yuzu cured hamachi
  spicy greens, marinated cucumber, avocado & tobiko caviar vinaigrette
• hermosa garden greens
  spiced pecans, fuji apples, local goat cheese & chocolate-balsamic vinaigrette
• roasted beets, arugula & local citrus
  "crow's dairy" black pepper feta cheese & truffle-honey vinaigrette
• roasted cauliflower soup
  aged cheddar gougere & chive oil

Entrées

• roasted jidori chicken
  basil mashed potatoes, glazed baby carrots & sweet onion jus
• pan roasted loup de mer
  dungeness crab, red shrimp, saffron broth & rouille
• * grilled beef tenderloin
  house bacon, lyonnaise potato, grilled asparagus & red wine sauce
• braised beef short ribs
  truffle-ricotta gnocchi, roasted root vegetables, red wine jus & gremolata
• *roasted maple leaf duck breast
  duck confit-black eyed pea cake, pickled kohlrabi & blood orange sauce

Dessert

• chocolate dipped strawberry mousse duo
  balsamic marinated strawberries
• red velvet pudding cake
  cream cheese ice cream & red beet sauce
• chocolate indulgences
  assorted truffles & chocolates

• Jeremy Pacheco - Executive Chef
• James Ducas - Chef de Cuisine
• Jay Stone & Michael Goldsmith - Sous Chefs
• Mary Cech - Pastry Chef
• Bill Parker - Sommelier

Menus subject to change without notice

This is a sample menu - changes are made regularly

As a courtesy to all guests, the use of cellular phones is prohibited in dining areas

Parties of seven or more will have an 18% gratuity included on check

*Some items may contain undercooked proteins which may increase the chance of food-borne illness