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
~or~
Carpaccio of Piedmontese beef filet with Perigord truffles
♥
Carnaroli risotto with Perigord truffle butter
~or~
Tortelloni of Castelmagno cheese and house-made ricotta with candied
walnuts and honey
♥
Pan-roasted Liberty Farms duck breast with potato-duck leg hash
~or~
Butter-poached Maine lobster with celeriac purée, green apples, and young
celery rémoulade
♥
Sorbetto pre-dessert
♥
Dessert: to be announced
♥♥♥
~ 95. prix fixe ~
+ tax and 18% service charge
wine pairings will be available
corkage $25







