Valentine`s Day 2015

$135 four course menu
wine pairing for $65
ANTIPASTI
TONNO
bigeye tuna crudo, clementines, Calabrese peppers, Sicilian capers
CAPESANTE
seared sea scallops, blood orange, baby fennel, Sicilian pistachio
TERRINA
foie gras and duck terrine, fig marmellata, Sicilian pistachio, toasted brioche
PICCIONE
dry-aged squab, crispy polenta, pancetta marmellata, blackberries
PRIMI PIATTI
FRANCOBOLLI
Piemontese meat ravioli, tomato crema, parmigiano
GARGANELLI
lemon bagna cauda, American sturgeon caviar
FORNELLO
baked stracci pasta, braised duck, pecorino
RISOTTO
prosecco, oysters, black pepper mignonette
PIATTI PRINCIPALI
POLLO
roasted baby chicken, rosemary potatoes, marinated red peppers, lemon
BISTECCA
dry-aged prime Creekstone striploin, rosemary potatoes, wild mushrooms, red wine
SPIGOLA NERA
black sea bass, confit tomatoes, patate al olio, ligurian olives, basil
AGNELLO
roasted lamb chops, spaetzle, Brussels sprouts, savoy cabbage
DOLCI
TIRAMISU
mascarpone mousse, lady finger, espresso, amaretto, chocolate sorbet
BUDINO DI LIMONE
meyer lemon-yogurt crema, citrus, Sicilian pistachio, lemon basil sorbet
BOMBA DI CIOCCOLATA
dark chocolate mousse, ricotta, dulcey ganache, devil’s food, salted caramel gelato
MICH A E L WH ITE Chef & Owner
GORDO N FI NN Executive Chef

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