Valentine’s Day Dinner Menu
Prices indicated are a la carte.
Insalata Invernale Winter salad of shaved fennel, orange, green apple, pomegranate, and Gorgonzola in a Champagne-orange vinaigrette, 10
Served with a glass of Prosecco Zonin NV, a Kir Blanc (prosecco and St. Germain elderberry liqueur), or Lampone (prosecco and Chambord), 10
Bocconicini Misti Assorted bite-size hors d’oeuvres: crab arancino, pan-seared sea scallop, smoked salmon, and chicken liver/mushroom crostino, 15
Scelta Vegetariana Our vegetarian option includes hot crostini of mozzarella and roasted tomato, wild mushroom ragout, and grilled asparagus with parmigiano, accompanied by a “shot” of roasted yellow pepper bisque, 15
Primi e Secondi
Ravioli d’Aragosta Jumbo lobster ravioli served in a Marsala-tomato cream sauce and finished with salmon caviar, 26
Cinghiale Layers of house-made pasta enveloped in a wild boar ragu, bechamel, and parmigiano, 25
Polenta ai Funghi Selvatici Creamy Parmigiano polenta topped shiitake and portobello mushrooms in a rich porcini-Cognac sauce (Vegetarian), 25
Branzino in Acqua Pazza A fillet of European sea bass grilled then braised with roasted tomatoes, mushrooms and kale in grappa-laced “crazy water,” 26
Filetto Garibaldi Beef Wellington, Tuscan-style: filet mignon wrapped in puff pastry with a Marsala-chicken liver and wild mushroom pâté, 32
Risotto d’Anatra A new customer favorite: Rich red-wine risotto with house-made duck confit and shiitake mushrooms, 26
Served with coffee, decaf, or your choice of Verdigris tea by the pot
Fonduto di Cioccolato Fresh long-stem strawberries served with a warm chocolate ganache laced with Grand Marnier liqueur, 10 per person
Or you may choose from any of our house-made desserts.
Please note: This menu is subject to availability.