Menu for St. Valentine’s Day 2013

Thursday, February 14

cupid_arrows_480

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 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

  1. No Comments