From Hotel Passage with live
VALENTINE'S FINE DINING MENU
Delicate foie gras pâté, roasted pecan nuts, maple jelly.
Carp, lemon, cream, caviar pearls.
Passage sorbet.
Fried duck leg, breast 56, croquette from confit duck.
Spätzle, smoked sour cream.
Veal tenderloin, fried quail egg, pickled mushrooms.
A sweet Valentine’s delight.