Menu for St. Valentine’s Day 2013

Thursday, February 14


Stuzzichino: Kushi oyster with American sturgeon caviar and Prosecco gelatina


Vellutata of Maine lobster with vanilla crema
Carpaccio of Piedmontese beef filet with Perigord truffles


Carnaroli risotto with Perigord truffle butter
Tortelloni of Castelmagno cheese and house-made ricotta with candied
walnuts and honey


Pan-roasted Liberty Farms duck breast with potato-duck leg hash
Butter-poached Maine lobster with celeriac puree, green apples, and young
celery romoulade


Sorbetto pre-dessert


Dessert: to be announced

~ 95. prix fixe ~

+ tax and 18% service charge

wine pairings will be available

corkage $25

Call to reserve: 510-547-5356

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