MENU VALENTINE’S DAY

$115 three course $125 four course
not including tax & gratuity

 

Valentine’s large format

 

Chardonnay, Hyde Vineyards, HDV, Napa Valley, 2009 15l ~ (Nebuchadnezar)

Gls $46, quartino $69, mezza $115, carafe $230

 

Sangiovese, Testamatta, Bibi Graetz, Tuscany, 2007 18L ~ (Melchior)

Gls $50, quartino $75, mezza $125, Carafe $250

 

Wine tasting for the two of you $150

Tasting will feature:

 

Prosecco, Ca’ di Rajo, 2014, Veneto
Chardonnay, Hyde Vineyards, HDV, Napa Valley, 2009 (Nebuchadnezar)
Sangiovese, Testamatta, Bibi Graetz, Tuscany, 2007 (Melchior)
Passito di Pantelleria, Ben Ryè, Donnafugata, Sicily, 2013

 

 

 

 

 

 

 

 

 

 

 

 

 

ANTIPASTI

 

Misticanza
arugula, parmigiano, aromatic herbs, grapes, crostini

 

Uovo e caviale
Upstate Farm egg, sturgeon caviar, celery root, ricotta

 

Capesante
seared scallops, sunchokes, licorice, black truffle

 

Fegato
foie gras torchon, Seckel pear, brioche, Alba hazelnut, celery
($15 supplement)

 

PRIMI

 

Raviolini
Parmigiano “Bonati” filled pasta, chantarelle, black truffle, hazelnut

 

Linguine
hand craft pasta, Maine lobster “puttanesca”, bottarga, crumble black olive

 

Schiaffoni

Vermont Chevon Farm goat ragout, Pecorino Toscano, oregano

 

Agnolotti
braised veal shank filled pasta, smoked “Cacio e Pepe”, beef consommé

 

 

SECONDI

 

Astice
butter poached Maine lobster tail, red beets mousseline, citrus zabayon
($15 supplement)

 

Merluzzo
Icelandic cod, artichoke purée, pearl onions, black crumbs,
watermelon radish

 

Vitello
veal tenderloin, Perigord black truffle, winter vegetables, pumpkin mostarda

 

Maialino
braised pork cheeks, roasted loin, parsnip, rapini

 

 

FORMAGGI

Chef’s selection of three cheese,
($20 supplement)

 

 

DOLCI

 

Crostata
passion fruit curd, coconut sable, mango

 

Mousse
Yogurt mousse, rose gelee’, pistachio sponge, caramelized honey

Cioccolato
Guanaja chocolate budino, Meyer lemon, olive oil & mascarpone sorbet

 

 

Executive Chef: Riccardo Bilotta