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

Shades of Red for Valentine’s Day At Almond Restaurant

Almond Restaurant Almond Restaurant
Organized by 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
Food & Wine
share
14 Feb
All Day

Shades of Red for Valentine’s Day At Almond Restaurant

Almond Restaurant Almond Restaurant
Organized by 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, a recent breast cancer survivor, 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 (St. Martin's Press) 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. She previously worked as a writer and marketing director for The Independent. She has won multiple PCLI and NYPA awards for journalism, social media and design, including best website design and best magazine for James Lane Post, which she co-founded in 2020. Wenzel is also a co-founder of the meditation app for kids, DreamyKid, and the Hamptons social media agency, TWM Hamptons Social Media.

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