Valentine’s Day

Monday, February 14 | 5-9pm

$120 (tasting menu) + $45 (wine pairings) + tax + 20% gratuity

Amuse-Bouche

KUMAMOTO OYSTER + blood orange granite, bleeding heart radish mignonette

Pietramore “Ancestrale” Pet-Nat ’19 + TREBBIANO + Abruzzo, Italy (3oz)

Starters

(choice of one)

SALAD LYONNAISE  + ‘perfect’ egg, crispy prosciutto, frisee

Claque Pepin ‘Brut’ ‘19 + CIDER + Normandy, France (3oz)

LIGHTLY CURED SALMON + Asian pear, preserved lemon, Fresno agua fresca

Donkey & Goat ‘Lily’s’ Pet Nat ’21 + CHARDONNAY + Anderson Valley, CA (3oz)

BEETROOT RAVIOLI + goat cheese mousse, golden beet puree, chicory salad

Dom. Ansen ‘Edelzwicker’ ’19 + SYLVANER/MUSCAT +Alsace, France (3oz)

CIOPPINO + Patagonian red shrimp, snow crab cake, smoked Cipollini onions

Habit ’21 + SAUVIGNON BLANC + Santa Barbara, CA (3oz)

Intermezzo

ROSE PETALS + (V, GF) + hibiscus, toasted oats, ricotta

Mains

(choice of one)

PORK ‘DIANE’ + roasted mushrooms, charred broccolini, Dijon crema

Dom. D’Auphilac “Lou Maset” ‘20 + GRENACHE/CINSAULT + Coteaux du Languedoc (5oz)

FLAT IRON STEAK + fried cauliflower, celery root puree, poblano sofrito, Taleggio cheese

Lapostolle ‘Alexandre’ ’19 + CABERNET SAUVIGNON/CABERNET FRANC/CARMENERE + Apalta, Chile  (5oz)

PAN SEARED SCALLOPS + rock shrimp risotto, Meyer lemon, dill

Manoir du Capucin ’20 + CHARDONNAY + Macon Solutre-Pouilly, France (5oz)

SPAGHETTI alla PUTTANESCA + Castelvetrano olives, anchovy bagna cauda, fried capers

*Traversa ‘18 + ARNIES + Langhe, Piedmont, Italy (5oz)

Dessert

(family style for the table)

APPLE CAKE + (VG) + cherry compote, lemon glaze

DARK CHOCOLATE-CARAMEL BROWNIE + (VG)

VANILLA GELATO + (V, GF) strawberry, pink peppercorn gastrique

Voghera ‘18 + MOSCATO d’ASTI + Asti, Italy (3oz)