JOSIAH CITRIN PRESENTS A MÉLISSE VALENTINE: Mélisse Celebrates Valentine’s Day with Five Nights of Romantic Dining

Mélisse, the celebrated two star Michelin restaurant of Chef Josiah Citrin, celebrates Valentine’s Day in Santa Monica, California with five nights of elegant tasting menus.  Since Mélisse first opened its doors in 1999, Citrin and his restaurant have been a tour de force in the world of fine dining and a fixture in California’s culinary landscape.

The celebration begins on Friday, February 10th and culminates with the Saint Valentine’s Day tradition on February 14th. On Valentine’s Day, Mélisse’s five-course dinner begins with Citrin’s signature Egg Caviar with Lemon-Chive Crème Fraiche and American Osetra Caviar, followed by a choice of Hot and Cold Foie Gras with Blueberry, Ginger and Hazelnut;; Blue-Fin Tuna, Abalone Gelée, Rhubarb, Fennel and Finger Lime; or an Artichoke Truffle Agnolotti with Charred Leek-Orange Blossom Jus (Shaved Black Truffles $50 supplement).  The third course is a selection of Maine Lobster Bolognese, Fresh Capellini, Truffle Froth (Black Truffles $50 Supplement); Seared Hokkaido Scallop, Salsify, Toasted Barley and Vadouvan;  or Black Bass “En Ecailles,” Yu Choi, Cipollini Onion, Peas and Bonito.  Citrin prepares a Filet of Beef and Braised Cheek, Potato Pavé and Purée, Mustard Greens, Béarnaise, Red Wine Braising Jus; or a Liberty Duck Breast with Confit of Blood Orange and Turnips, Spiced Couscous, Sauce Bigarade for the fourth course.

Desserts complete the feast with a platter of Mélisse pastries and confections.  The Valentine’s Day dinner is offered in two seatings – 5:30 to 6:45 p.m. and 8:15 to 9:30 p.m. Pricing is $250 per guest; beverage, taxes and gratuities excluded.

To extend the holiday with further options, Citrin will serve a modified version of the menu before Valentine’s Day on February 10, 11, 12 and 13, 2012.  The four course menu is priced at $135 per guest, excluding beverage, taxes and gratuities.  Reservations times are available in two seatings – 5:30 to 6:45 p.m. and 8:15 to 9:30 p.m.

Reservations for all dinners may be made by phone 310.395.0881 or online through the restaurant website, www.melisse.com or Opentable.com.

Citrin’s cookbook, In Pursuit of Excellence, debuted in October and is available exclusively through Mélisse, the restaurant website, www.melisse.com, selected retailers and Amazon.  The digital version can be viewed at www.booksthatcookpublishing.com/melisse-page-viewer

Chef Josiah Citrin / Photo Credit Charles Park

Mélisse is known as much for its refined setting as it is its artistic, flawless cuisine and exceptional service.  Citrin passionately frequents the local Farmers’ Market and manages to coax unexpected flavors from his carefully chosen ingredients. They are presented as edible works of art.  Citrin’s In Pursuit of Excellence showcases what has kept both the chef and Mélisse at the top of the culinary game.   Mélisse, located in Santa Monica, has become a leading restaurant for fine dining in greater Los Angeles, promising a memorable experience in the artful presentation of Citrin’s dishes served in a setting of supreme elegance with the highest standards of service.

Josiah Citrin and Mélisse have been featured in the Los Angeles Times, Los Angeles, Angeleno, Food & Wine, Bon Appetit, Gourmet, Wine Spectator, Gayot.com, and Zagat. Mélisse’s awards include a coveted Two Stars by Michelin Guide Los Angeles; Top 40 Restaurants by Gayot.com since 2006; #1 American-French Restaurant for Food in Los Angeles by Zagat Guide (2003-2012); and Four Stars by Forbes Travel Guide.

For more information the public can contact
Mélisse
310.395.0881
1104 Wilshire Boulevard, Santa Monica, CA 90401

Complete Valentine’s Day Menus Follow
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Valentine’s Day at Mélisse

Tuesday, February 14, 2012
1st Seating—5:30 pm to 6:45 pm
2nd Seating—8:15 pm to 9:30 pm

$250 per person
Tax and Gratuity Not Included

First Course
Egg Caviar
Poached Egg, Lemon-Chive Crème Frâiche
American Osetra Caviar

Second Course
“Hot and Cold Foie Gras”
Blueberry, Ginger and Hazelnut
or
Blue Fin Tuna, Abalone Gelée, Rhubarb, Fennel and Finger Lime
or
Artichoke Truffle Agnolotti
Charred Leek-Orange Blossom Jus
Add Shaved Black Truffles $50 Supplement

Third Course
Maine Lobster Bolognese
Fresh Capellini, Truffle Froth
Add Grated Black Truffles $50 Supplement
or
Seared Hokkaido Scallop
Salsify, Toasted Barley and Vadouvan
or
Black Bass “En Ecailles”
Yu Choi, Cipollini Onion, Peas and Bonito

Fourth Course
Filet of Beef and Braised Cheek
Potato Pavé and Pureé, Mustard Greens, Béarnaise, Red Wine Braising Jus
or
Liberty Duck Breast
Confit of Blood Orange and Turnips, Spiced Couscous, Sauce Bigarade

Dessert
Assorted Mélisse Desserts

Friday, February 10th, Saturday, February 11th, Sunday, February 12th & Monday February 13th
1st Seating—5:30 pm to 6:45 pm
2nd Seating—8:15 pm to 9:30 pm

$135 per person
Tax and Gratuity Not Included

First Course
Egg Caviar
Poached Egg, Lemon-Chive Crème Frâiche
American Osetra Caviar
$20 Supplement
or
“Hot and Cold Foie Gras”
Blueberry, Ginger and Hazelnut
or
Blue Fin Tuna,Abalone Gelée, Rhubarb, Fennel and Finger Lime
or
Artichoke Truffle Agnolotti
Charred Leek-Orange Blossom Jus
Add Shaved Black Truffles $50 Supplement

Second Course
Maine Lobster Bolognese
Fresh Capellini, Truffle Froth
Add Grated Black Truffles $50 Supplement
or
Seared Hokkaido Scallop
Salsify, Toasted Barley and Vadouvan
or
Black Bass “En Ecailles”
Yu Choi, Cipollini Onion, Peas and Bonito

Third Course
Filet of Beef and Braised Cheek
Potato Pavé and Purée, Mustard Greens, Béarnaise, Red Wine Braising Jus
or
Liberty Duck Breast
Confit of Blood Orange and Turnips, Spiced Couscous, Sauce Bigarade

Dessert
Assorted Mélisse Desserts