VALENTINE'S DAY
THREE-COURSE DINNER
APPETIZER
FLUKE CRUDO
sunchokes, Granny Smith apples, Calabrian chilli
BURRATA
leeks, spicy candied walnut, pickled red onion
LITTLE GEM
radishes, fried shallot, Pecorino, balsamic dressing
TRUFFLE RICOTTA TOAST
sourdough bread, truffle honey, shaved winter truffle
ROASTED CAULIFLOWER
beet yogurt, paprika, arugula pesto, almond
OCTOPUS
Borlotti beans, red wine braised onion, celery gremolata
WEST COAST OYSTERS ‘BAD BOY’
half dozen, passion fruit mignonette, chili +10
MAIN
TRUFFLE FUSILLI
handmade pasta, truffle butter, anchovies sauce, shaved winter truffle
LOBSTER RAVIOLI
handmade ravioli with Maine lobster, tomato sauce, burrata
PAPPARDELLE AL CAVOLFIORE
handmade pasta, roasted cauliflower ragu, saba, ricotta salata
CODA DI ROSPO
local monkfish, “sweet and sour” peppers, fingerling potatoes, beurre blanc
ROASTED MAITAKE
heirloom polenta, Taleggio, hazelnut, shaved winter truffle, peperoncino
DESSERT
RHUBARB FRANGIPANE TART
almond and pear tart, rhubarb, crème anglaise
PANNA COTTA
preserved “amarena” cherries, 25-year aged balsamico
PLANT BASED RASPBERRY CHOCOLATE MOUSSE
hazelnut crust, cocoa, organic raspberries
