VALENTINE'S dInner
THREE-COURSE DINNER
APPETIZER
OYSTERS
Calabrian chili, shallot mignonette
TUNA CRUDO
Local bluefin tuna, blood orange, celery gremolata, smoked paprika
BURRATA AND STRAWBERRIES
Sundried tomato pesto, croutons, balsamico
ROASTED BEETS
Piave cheese, pomelo, arugula, pistachio
RICOTTA TRUFFLE TOAST
Sourdough bread, whipped ricotta, truffle honey, winter truffle
OCTOPUS
Charred Treviso radicchio, sunchoke, hazelnut
CESAR MARKET SALAD
Market greens, Tardivo radicchio, croutons, anchovies, Parmigiano
MAIN
PACCHERI ARRABBIATA
Portuguese octopus, Corbara tomatoes, Calabrian chili
GNOCCHI CACIO E PEPE
Potato gnocchi stuffed with beet, Pecorino Romano, black pepper
ORECCHIETTE BACALAO
Salted cod, chickpeas, salsa verde
BUCATINI ALLE VONGOLE
Manila clams, artichoke, bottarga
LINGUINE LOBSTER TRUFFLE
Maine lobster, truffle bisque, shaved winter truffle +15
BLACK SEA BASS
Celery root puree, purple cabbage, local apple
CARDONCELLO
Braised trumpet mushrooms, polenta, Provolone, dandelion, visciole
DESSERT
MILLEFOGLIE
Ricotta mousse, strawberry, saba
CHOCOLATE CREMOSO
Hazelnut brownie, salted caramel
GELATO & SORBETTO
Rose petal fior di latte gelato, grapefruit sorbet
Raw or undercooked seafood, shellfish or eggs may increase the risk of foodborne illness.
Please inform your server if you or any member of your party have any food allergies or dietary restrictions.
