Shades of Red for Valentine’s Day At Almond Restaurant
14 Feb
All Day

Shades of Red for Valentine’s Day At Almond Restaurant

place Almond Restaurant Almond Restaurant expand_more
Organized by arrow_forward_ios Almond
Almond in Bridgehampton will offer a special “Shades of Red” menu in honor of Valentine’s Day on Wednesday, February 14th. The four-course menu is $80 per person plus tax and gratuity. This special menu will be the only menu offered on Valentine’s Day. The menu is as follows:

APPETIZERS

  WILL’S ICED OYSTERS pink peppercorn mignonette, basil HAPPY VALLEY BEEF BRESAOLA cranberry mostarda, grilled sourdough SCALLOP CRUDO pomegranates, k-n-a’s pepitas, corn nuts, za’atar spices  

MIDDLE

  IAN’S SALT-BAKED FINGERLINGS kaluga caviar, red onion crème fraiche  

ENTREES

  CRESCENT FARM DUCK BREAST balsam pink kraut, black pepper spaetzle, mimi’s hoshigaki GENERAL TSO’S FLUKE chile crisp, jasmine rice, steamed greens AGATHE’S LION’S MANE MUSHROOM “RIBEYE” sunchokes, brussels, harissa oil  

DESSERT

  BLOOD ORANGE & CHOCOLATE chocolate & blood orange
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Shades of Red for Valentine’s Day At Almond Restaurant

Shades of Red for Valentine’s Day At Almond Restaurant
14 Feb
All Day

Shades of Red for Valentine’s Day At Almond Restaurant

place Almond Restaurant Almond Restaurant expand_more
Organized by arrow_forward_ios Almond
Almond in Bridgehampton will offer a special “Shades of Red” menu in honor of Valentine’s Day on Wednesday, February 14th. The four-course menu is $80 per person plus tax and gratuity. This special menu will be the only menu offered on Valentine’s Day. The menu is as follows:

APPETIZERS

  WILL’S ICED OYSTERS pink peppercorn mignonette, basil HAPPY VALLEY BEEF BRESAOLA cranberry mostarda, grilled sourdough SCALLOP CRUDO pomegranates, k-n-a’s pepitas, corn nuts, za’atar spices  

MIDDLE

  IAN’S SALT-BAKED FINGERLINGS kaluga caviar, red onion crème fraiche  

ENTREES

  CRESCENT FARM DUCK BREAST balsam pink kraut, black pepper spaetzle, mimi’s hoshigaki GENERAL TSO’S FLUKE chile crisp, jasmine rice, steamed greens AGATHE’S LION’S MANE MUSHROOM “RIBEYE” sunchokes, brussels, harissa oil  

DESSERT

  BLOOD ORANGE & CHOCOLATE chocolate & blood orange
Scan QR Code
Ty Wenzel

Co-Publisher & Contributor

Ty Wenzel started her career as a fashion coordinator for Bloomingdale’s followed by fashion editor for Cosmopolitan Magazine. She was also a writer for countless publications, including having published a memoir and written features for The New York Times. She is an award-winning writer and designer who covers lifestyle, real estate, architecture and interiors for James Lane Post. Wenzel is also a co-founder of the meditation app for kids, DreamyKid, and the social media agency, TWM Hamptons Social Media.

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