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Wine Bar | Wine Bars | Noir Food & Wine | Noir Food and Wine | Noir Wine Bar | Noir Cafe | Wine | Wine & Food | Tapas | Small Plates and Wine | Food and Wine | Mike Farwell | Claud Beltran | Alex Gallego | Fine Dining | New Orleans Cuisine | A touch of New Orleans | Gumbo | Cayo Restaurant | Wine Bar 112 | Vertical Wine Bistro co-creator | Red Carpet Wine Bar creator | Pasadena Wine Bar | Wine Bar Pasadena | Food Pasadena | Wine Bistro | Red Wine | White Wine | Wine Flights | Wine Tasting | Wine Dinners | Wine Events | Wine Sommelier | Wine Bar | Wine Bars | Noir Food & Wine | Noir Food and Wine | Noir Wine Bar | Noir Cafe | Wine | Wine & Food | Tapas | Small Plates and Wine | Food and Wine | Mike Farwell | Claud Beltran | Alex Gallego | Fine Dining | New Orleans Cuisine | A touch of New Orleans | Gumbo | Cayo Restaurant | Wine Bar 112 | Vertical Wine Bistro co-creator | Red Carpet Wine Bar creator | Pasadena Wine Bar | Wine Bar Pasadena | Food Pasadena | Wine Bistro | Red Wine | White Wine | Wine Flights | Wine Tasting | Wine Dinners | Wine Events | Wine Sommelier | Wine Bar | Wine Bars | Noir Food & Wine | Noir Food and Wine | Noir Wine Bar | Noir Cafe | Wine | Wine & Food | Tapas | Small Plates and Wine | Food and Wine | Mike Farwell | Claud Beltran | Alex Gallego | Fine Dining | New Orleans Cuisine | A touch of New Orleans | Gumbo | Cayo Restaurant | Wine Bar 112 | Vertical Wine Bistro co-creator | Red Carpet Wine Bar creator | Pasadena Wine Bar | Wine Bar Pasadena | Food Pasadena | Wine Bistro | Red Wine | White Wine | Wine Flights | Wine Tasting | Wine Dinners | Wine Events | Wine Sommelier Noir Cafe | Noir Cafe | Noir Wine BarWine Bar | Wine Bars | Noir Food & Wine | Noir Food and Wine | Noir Wine Bar | Noir Cafe | Wine | Wine & Food | Tapas | Small Plates and Wine | Food and Wine | Mike Farwell | Claud Beltran | Alex Gallego | Fine Dining | New Orleans Cuisine | A touch of New Orleans | Gumbo | Cayo Restaurant | Wine Bar 112 | Vertical Wine Bistro co-creator | Red Carpet Wine Bar creator | Pasadena Wine Bar | Wine Bar Pasadena | Food Pasadena | Wine Bistro | Red Wine | White Wine | Wine Flights | Wine Tasting | Wine Dinners | Wine Events | Wine Sommelier | Wine Bar | Wine Bars | Noir Food & Wine | Noir Food and Wine | Noir Wine Bar | Noir Cafe | Wine | Wine & Food | Tapas | Small Plates and Wine | Food and Wine | Mike Farwell | Claud Beltran | Alex Gallego | Fine Dining | New Orleans Cuisine | A touch of New Orleans | Gumbo | Cayo Restaurant | Wine Bar 112 | Vertical Wine Bistro co-creator | Red Carpet Wine Bar creator | Pasadena Wine Bar | Wine Bar Pasadena | Food Pasadena | Wine Bistro | Red Wine | White Wine | Wine Flights | Wine Tasting | Wine Dinners | Wine Events | Wine Sommelier | Wine Bar | Wine Bars | Noir Food & Wine | Noir Food and Wine | Noir Wine Bar | Noir Cafe | Wine | Wine & Food | Tapas | Small Plates and Wine | Food and Wine | Mike Farwell | Claud Beltran | Alex Gallego | Fine Dining | New Orleans Cuisine | A touch of New Orleans | Gumbo | Cayo Restaurant | Wine Bar 112 | Vertical Wine Bistro co-creator | Red Carpet Wine Bar creator | Pasadena Wine Bar | Wine Bar Pasadena | Food Pasadena | Wine Bistro | Red Wine | White Wine | Wine Flights | Wine Tasting | Wine Dinners | Wine Events | Wine Sommelier Noir Cafe | Noir Cafe | Noir Wine Bar
Amuse bouche
Heart beet salad
Goat cheese and tarragon oil
*Comte de Noblens, Champagne, Brut Rose

COURSE I
Grilled blond Frisee
Crispy Copa with poached Quail, herb Dijon Vinaigrette
*2007 White Cottage, Sauvignon Blanc, Napa Valley
or
Poached Crawfish, Tot Soi and avocado salad
Cajun Vinaigrette
*2007 White Cottage, Sauvignon Blanc, Napa Valley

COURSE II
Torchon de Foie Gras
Mango and ginger syrup
* 2006 Eitelsbacher Karthäuserhofberg, Kabinett Reisling, Mosel
or
Star Ruby Grapefruit and Parmesan Regiano
Wild arugula, extra virgin olive oil
*2007 Anaba, Coriel, Viognier Blend, Sonoma


COURSE III
Seared scallops with crispy rice and blood oranges
*2008 William Fevre, Champs Royaux, Chablis
or
Local Halibut with English peas and potato
Extra Virgin olive oil, lemon and mint
*2008 William Fevre, Champs Royaux, Chablis


COURSE IV
Lamb chops with potato gratin and béarnaise sauce
*2008 Cooralook, Strathbogie Ranges, Pinot Noir, Austraila
or
Veal scaloppini with porcini and marsala sauce
*2008 Cooralook, Strathbogie Ranges, Pinot Noir, Austraila
or
Vegetarian beet risotto
Roasted yellow beets and fava beens tarragon broth
*2008 Cooralook, Strathbogie Ranges, Pinot Noir, Austraila

DESSERT
Chocolate terrine of course
* 1994 Warre’s LBV Port
or
Strawberry tart with passion fruit pastry cream
* NV Smith Woodhouse 10yr Tawny
or
Arabic Desserts platter for two
* NV Smith Woodhouse 10yr Tawny

All menus subject to change without notice

VALENTINES MENU
5 Course Menu 69.
VALENTINES TASTING MENU
(WITH WINES)
5 Course Tasting Menu 99.
* includes six listed wines

Chef Claud Beltran & Staff