Valentine’s Day at The National  
Monday, February 14, 2011 
3-course prix-fixe, $50 
5-10 pm 

   First:   mezze   three dips, hummus with sumac, carrot with caraway and feta, beet tzatziki, warm flatbread, marinated olives  local lettuces   and chicories, stilton, butternut squash, candied pecans, Pedro Ximenez vinaigrette  fried oysters   white asparagus, remoulade, baby lettuces,  
preserved lemon   lamb carpaccio   arugula, shaved garrotxa cheese, marcona almonds, crispy capers, aged sherry vinegar  manteca colorada   pork rillette with paprika, parsley-caperberry salad, toasted sourdough rubbed with tomato and garlic  laughing bird shrimp   al ajillo with amontillado sherry, Spanish chorizo and almonds, GA mountain white grits, pea shoots  “Spanish onion soup”   crouton, melted San Simon cheese  three cheeses   with toasts and accompaniments  

  palate cleanser:  diced pineapple with pickled ginger and mint  

  Second:   vegetable plate   farrotto with winter squash and poblano pepper, swiss chard and feta empanada, asparagus a la plancha, roasted beets with edamame and pecans, cucumbers with mint and curry-vinaigrette, frisee with hearts of palm and citrus   Arctic char   flageolet beans with creamy leeks, radishes, cucumbers and fennel fronds with creamy GA caviar dressing  Pacific cod   wrapped in Serrano ham, paella with chicken, spinach and wild mushrooms, piquillo sauce  two roasted quail "fattee”   pomegranate marinated, rice vermicelli with chickpeas, eggplant, tomato-fenugreek sauce, yogurt, cucumbers,  
pine nuts, crisp pita  pork & clams   pork tenderloin, Sapelo Island clams, roasted red peppers, fried potatoes, green bean salad with almonds and cilantro  grilled wagyu skirt steak   oxtail and potato hash, asparagus a la plancha, crema, salsa pimentón, spicy pecans     

   Third:   cake:   stacked vanilla cake with buttercream and passion fruit curd, toasted coconut, raspberry  custard:   yogurt panna cotta with stewed cherries, pistachio praline  tart:   red grape galette with port ice cream, turrón  chocolate:   chocolate “cazuela” brownie with sea salt, white chocolate blondie, dulce de leche, blood orange 

  
•	Vegan and gluten-free options available on request 
•	menu available a la carte at the bar 
•	additional snacks available on the bar menu,  
e.g. hummus, dates, olives, patatas bravas 
•	no  Dinner & A Movie  menu on 2/14/11

Valentine’s Day at The National
Monday, February 14, 2011
3-course prix-fixe, $50
5-10 pm


First:
mezze three dips, hummus with sumac, carrot with caraway and feta, beet tzatziki, warm flatbread, marinated olives
local lettuces and chicories, stilton, butternut squash, candied pecans, Pedro Ximenez vinaigrette
fried oysters white asparagus, remoulade, baby lettuces,
preserved lemon
lamb carpaccio arugula, shaved garrotxa cheese, marcona almonds, crispy capers, aged sherry vinegar
manteca colorada pork rillette with paprika, parsley-caperberry salad, toasted sourdough rubbed with tomato and garlic
laughing bird shrimp al ajillo with amontillado sherry, Spanish chorizo and almonds, GA mountain white grits, pea shoots
“Spanish onion soup” crouton, melted San Simon cheese
three cheeses with toasts and accompaniments

palate cleanser: diced pineapple with pickled ginger and mint

Second:
vegetable plate farrotto with winter squash and poblano pepper, swiss chard and feta empanada, asparagus a la plancha, roasted beets with edamame and pecans, cucumbers with mint and curry-vinaigrette, frisee with hearts of palm and citrus
Arctic char flageolet beans with creamy leeks, radishes, cucumbers and fennel fronds with creamy GA caviar dressing
Pacific cod wrapped in Serrano ham, paella with chicken, spinach and wild mushrooms, piquillo sauce
two roasted quail "fattee” pomegranate marinated, rice vermicelli with chickpeas, eggplant, tomato-fenugreek sauce, yogurt, cucumbers,
pine nuts, crisp pita
pork & clams pork tenderloin, Sapelo Island clams, roasted red peppers, fried potatoes, green bean salad with almonds and cilantro
grilled wagyu skirt steak oxtail and potato hash, asparagus a la plancha, crema, salsa pimentón, spicy pecans


Third:
cake: stacked vanilla cake with buttercream and passion fruit curd, toasted coconut, raspberry
custard: yogurt panna cotta with stewed cherries, pistachio praline
tart: red grape galette with port ice cream, turrón
chocolate: chocolate “cazuela” brownie with sea salt, white chocolate blondie, dulce de leche, blood orange


• Vegan and gluten-free options available on request
• menu available a la carte at the bar
• additional snacks available on the bar menu,
e.g. hummus, dates, olives, patatas bravas
• no Dinner & A Movie menu on 2/14/11