VALENTINE’S DAY
Available Saturday 2.13 and Sunday 2.14
D I N N E R
four-course menu $80.00
choice of one dish per course
wine pairings also available $60.00/person
amuse-bouche
smoked beet tartare sheep’s milk feta
first course
ricotta gnudi caramelized onion broth, sherry, ciabatta
shaved aged ham kohlrabi, green apple, hazelnut, yogurt
smoked sturgeon, sunchoke, crispy chicken skin, kaluga caviar
second course
potato agnolotti roasted leek, black truffle
sablefish misoyaki charred cabbage, dill beurre blanc, grapefruit
roasted sweetbreads Brussels sprout, cranberry-chili graze, cilantro
third course
grilled sirloin beef cheek wellington, taleggio, mistake mushroom
roasted monkfish celery root, fennel, vermouth, marinated clam
duck breast pistachio, duck rillettes, parsnip, treviso
grilled broccoli green curry, almond, ruby streak, finger lime
dessert
grapefruit + black sesame grapefruit ice cream, marmalade, curd, black sesame financier
milk chocolate + banana banana-milk chocolate namelaka, green chartreuse ice cream, crunch
goat cheese cheesecake + pear whipped cheesecake, gingersnap, ginger and port-poached pear
executive chef andrew zimmerman
chef de cuisine kyle cottle
pastry chef lauren terrill
sommelier jennifer wagoner