Menu for St. Valentine’s Day 2013

Thursday, February 14

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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

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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

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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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