Valentine’s Day 2010
Come fall in love with Cafe Mimosa’s six-course prix fixe tasting menu featuring Fromage Blanc Agnolotti, New Caledonia Blue Prawns and Tahitian Vanilla Bean Crème Brulée for dessert. Yum! (See full menu below.)
Our special Valentine’s Day menu will be offered both on Saturday, February 13th and Sunday, February 14th.
(On Saturday, we will also be serving our regular dinner menu.)
Reserve a table today: 949.481.6780
Valentine’s Day Six-Course Prix-Fixe Tasting Menu
Amuse Bouche
Jidori Chicken and Jamon Croquette
• • • • • • •
Salt Roasted Heirloom Beets
fromage blanc agnolotti lemon emulsion toasted pistachios
Veloute of Celery Root
shaved sun-dried tuna black truffle oil
“Corned” Hudson Valley Duck Breast
toasted rye violet mustard horseradish cream
Pan-Roasted Maine Diver Scallop
black mussels new caledonia blue prawns smoked paprika-fennel broth
Duo of New York Strip Steak and Slow Braised Short Rib
creamy polenta cipollini onions homemade romesco sauce
• • • • •
“Cheese and Crackers”
la serena flur de sel
or
Tahitian Vanilla Bean Crème Brulee
gianduja chocolate mousse
or
Flourless Valrhona Chocolate Cake
crème anglaise fresh whipped cream
New Year’s Eve at Cafe Mimosa
Come celebrate The New Year with seared diver scallops, fromage blanc agnolotti, and stuffed baby calamari. Prepared by Chef Nolan, the $65 prix fixe menu includes sparkling wine.
Make your reservation today: 949.481.6780
Thursday, December 31st, 2009
New Year’s Eve Six-Course Prix-Fixe Tasting Menu
Amuse Bouche
Salt Cod Fritter
smoked paprika aioli
Roasted Butternut Squash Soup
brown-butter crème fraiche • crispy sage
Salt Roasted Heirloom Beets
fromage blanc agnolotti • lemon emulsion • whipped pine nut oil
Stuffed Baby Calamari
caramelized cipollini onions • bilbao chorizo • piquillo peppers
Hand-Harvested Diver Scallop
yukon gold potato purée • forest mushroom fricassee • veal reduction
Duo of Pork Tenderloin Confit and Crispy Belly
kalamata olive spaetzle • bloomsdale spinach • salbixtada
••••••••••
Drunken Goat Cheese
marcona almond-honey tapenade • picos bread sticks
or
Chocolate Layers
espresso anglaise • chantilly crème
Pictured above: Stuffed Baby Calamari. Pictured below: Seared Diver Scallop.
Butternut Squash Soup with Brown-Butter Crème Fraiche and Crispy Sage:
Duo of Pork Tenderloin Confit and Crispy Belly:
Cheese Course:
Chocolate Layers, Mocha Lattes & Holiday Parties
Just a quick note here to remind you of some upcoming events at Cafe Mimosa as well as to alert you of an addition to our dessert menu: Chocolate Layers. In this above-pictured creation, a crunchy mixture of peanut butter and gianduja chocolate — hazelnut-flavored milk chocolate — sits below a light layer of dark chocolate mousse. Arranged on a pool of espresso crème anglaise, this Chef Nolan invention of double-chocolate goodness has been a welcomed addition by every sampler thus far. Needing a chocolate fix? A plate of these layers paired with a creamy mocha latte should do the trick.
Are you planning a holiday party this year? The Christmas lights are lining Del Mar, the temperature is dropping and the holiday season is rapidly approaching. Call Cafe Mimosa today to reserve a date: 949.481.6780
And finally, stay tuned for the release of our New Year’s Eve prixe fixe menu. Like all of Chef Nolan’s tasting menus, this New Year’s Eve dinner is sure to be creative, original and delectable.
Happy Thanksgiving Everyone! We hope to see you soon.
