Valentine`s Day Menu

$115 FOUR-COURSE MENU
$65 WINE PAIRING
please select one item per course
ANTIPASTI appetizers
CAVIAR
siberian sturgeon 95 | ossetra 145
egg, chives, crème fraîche, toasted brioche
TONNO
bigeye tuna crudo, cucumber-shallot vinaigrette, crème fraîche, trout roe
FEGATO
seared foie gras, beet tartare, passion fruit, brioche
CAPESANTE
sautéed sea scallops, maitake mushrooms, sour cherry purée, almond crema
BURRATA
creamy burrata salad, blood orange vinaigrette, mache, citrus emulsion
PRIMI PIATTI all pasta made in house
TAGLIATELLE
ribbon pasta, fresh black truffles, parmigiano
FARFALLE
butterfly pasta, sweetbreads, shiitake mushrooms, veal jus
TORTELLONI
four cheese ravioli, brussels sprouts, cherry tomatoes, broccoli rabe pesto
RISOTTO
clams, calamari, shrimp, lobster reduction
BLACK TRUFFLES
4 grams 40 | 8 grams 75
PIATTI PRINCIPALI fish & meat entrées
BRANZINO
grilled sea bass, king oyster mushrooms, caramelized fennel, lentils
MERLUZZO
broiled black cod, charred kale, manila clams, tomato-pancetta ragu
POLLETTO
organic free range chicken, savoy cabbage, black truffle roulade
FILETTO
creekstone beef tenderloin, caramelized onion, broccoli rabe, roasted bone marrow
DOLCI dessert
TORTA DI CIOCCOLATA
dark chocolate mousse, dulcey ganache, salted caramel gelato
PANNA COTTA
vanilla panna cotta, citrus, pistachio, toasted meringue, blood orange granita
TIRAMISU
mascarpone mousse, lady finger, espresso, amaretto
VINI DI SAN VALENTINO exclusiveValentine’s Day wines by the glass
Champagne Cuvée Dom Perignon Moet & Chandon 2004
50
Chassagne-Montrachet "Les Chaumées" Jean-Noel Gagnard 2014
Brunello di Montalcino Valdicava 2010
Barolo "Case Nere" Enzo Boglietti 2005
MICHAEL WHITE Chef & Owner
40
55
45
ARTHUR LEE Chef di Cucina