Valentine’s Day

Tuesday, February 14 | 4-10pm

$85 (tasting menu) + $38 (wine pairings) + tax & 20% gratuity

Starters

(select one)

STEAK TARTARE* + black garlic aioli, brioche toast, oven dried tomatoes

Redentore ’20 + REFOSCO + Veneto, Italy (5oz)

ROASTED SHRIMP COCKTAIL + (GF, DF) + citrus, arugula, cocktail sauce, fresh horseradish

Villa Minelli Brut + GLERA + Prosecco, Veneto, Italy (5oz)

MANCHEGO SALAD + (VG, GF) + baby arugula, shaved Manchego, Fuji apples, medjool dates, candied walnuts, balsamic reduction, pistachio vinaigrette

Folk Machine “White Light” ’20 + TOCAI FRIULANO/VERDELHO/RIESLING + California (5oz)

ROASTED BRUSSELS SPROUTS + (V, DF) + shaved parsnip, coconut, spiced almonds, horseradish vin

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

SWEET CORN CROQUETTES + (VG) + cream, cayenne, vanilla, tomato jam

 Chat. Graville-Lacoste ’20 + SAUVIGNON BLANC/SEMILLON + Graves, Bordeaux, France (5oz)

Entrees

(select one)

SEARED DUCK BREAST + Israeli couscous, cherries, zucchini, blackberry gastrique

Querce Seconda ‘Riserva’ ’17 + SANGIOVESE + Chianti, Tuscany, Italy (5oz)

STATLER CHICKEN BREAST + (GF) + gratin dauphinois, baby carrots, sauce supreme

Vosca “Jasic” ’20 + CHARDONNAY + Friuli, Italy (5oz)

STRIPED BASS + (GF, DF) + sticky rice, sauteed spinach, sweet pepper relish

Vinos de Encostas “Heaven & Hell” ’20 + TREIXADURA/ALBARINO/GODELLO + Galicia, SP (5oz)

ROASTED BEEF TENDERLOIN + (GF) + roasted garlic pommes puree, haricot verts, sauce Robert

Dom. Petroni ‘19 + NIELLUCCIU/SYRAH/GRENACHE + Corsica, France (5oz)

BRAISED SHORT RIB + (GF) + creamy Tuscan kale, roasted onion, jus

Obsidian Ridge ’19 + CABERNET SAUVIGNON + Red Hills Lake County, CA (5oz)

SPINACH RAVIOLI + (VG) + ricotta, pesto cream sauce

Field Recording “Skins” ‘20 + CHENIN BLANC + Central Coast, CA (5oz)

Desserts

(select one)

STRAWBERY FRANGIPANE TART + (VG) + ginger caramel, powdered sugar

BEIGNETS SOUFFLES + (VG) + crème anglaise, chocolate sauce, powdered sugar

TIRAMISU + (VG) + lady finger, espresso, mascarpone, coco powder, sabayon

Cleto Chiarli ‘Riserva’ ’17 + LAMBRUSCO GRASPAROSSA + Emilia-Romagna, Italy (5oz)