Valentine's Day

Appetizer

• Local Beet Salad Quince, Robiolina Cheese, Arugula
• Maine Lobster Risotto Hudson valley foie gras, Parmesan cheese, chive
• Grilled Octopus Salad fingerling potatoes, pimentón de la Vera, cranberry beans
• Tuna Carpaccio harissa dressing, orange segment, fried shallot, black olive coulis
• Mushroom Ravioli chive blossom, shiitake broth, rapini

Main Course

• Veal Tenderloin Rossini truffle sauce, brioche, foie gras, glazed salsify
• Braised Beef Short Ribs cabernet sauce, onion rings, olive oil crushed potato, roasted sun choke
• Grilled Branzino sautéed shrimp, cilantro persillade, zucchini spaghetti
• Winter Harmony wild mushroom tart, eggplant provençal, steamed baby root, olive oil aioli

Dessert

• Passion to Share chocolate heart, vanilla mousse, coconut crèmeux, milk chocolate
• Hazelnut Semifreddo chocolate bread pudding, caramelized banana, stracciatella gelato
• Mango Tatin ginger crème fraîche, lime anglaise, caramelized champagne mango

Three-Course Prix Fixe – Seventy Five Dollars

Executive Chef Bertrand Chemel

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* May contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Menu ingredients are subject to change based on market availability.