VALENTINE'S dInner
THREE-COURSE DINNER
CRUDO +15
RED SNAPPER CRUDO
Blood orange, smoked paprika
OYSTERS
Half a dozen Shelter Island oysters, Calabrian chili, shallot mignonette
APPETIZER
BURRATA AND STRAWBERRIES
Sundried tomatoes pesto, croutons, balsamico
ROASTED BEETS
Piave cheese, pomelo, arugula, pistachio
OCTOPUS
Charred Treviso radicchio, leeks, sunchoke, hazelnut
TOMINO
Pan-seared Tomino cheese, shiitake and miatake mushroom, parsley and lemon salad
CESAR MARKET SALAD
Market greens, Tardivo radicchio, puntarella, croutons, anchovies, Parmigiano Reggiano
MAIN
PACCHERI OCTOPUS ARRABIATA
Housemade paccheri, Portuguese octopus, tomatoes, garlic, Calabrian chili
GNOCCHI CACIO E PEPE
Housemade potato gnocchi stuffed with beets, Pecorino cheese, and black pepper
ORECCHIETTE BACALAO
Housemade orecchiette, salted cod, chickpeas, kale pesto
BUCATINI VONGOLE
Housemade bucatini, Manila clams, artichoke, bottarga
LINGUINE LOBSTER TRUFFLE
Maine lobster, truffle butter bisque, shaved Burgundy truffle +15
BLACK SEABASS
Purple cabbage, celery root purée, local apples
CARDONCELLO
Braised trumpet mushrooms, polenta, Provolone, dandelion, visciole wine
DESSERT
APPLE MILLEFOGLIE
Puff pastry, Chantilly cream, apple, salted caramel
PASSION FRUIT MOUSSE
Almond sponge cake, raspberry, gold leaves
