February 14, 2012
60.00 per person
Bar consumption, sales tax and 20% recommended gratuity add'l.

DINNER MENU

Prosecco or Blood Orange Bellini Aperitivo

Choice of:

Tuna Tartare

Bocconcini of Mozzarella with Speck and Arugula

Baby Arugula Salad with Anjou Pear and Gorgonzola Vinaigrette

Roast Gold and Red Beets with Sheepsmilk Feta

Ceviche of Shrimp and Sea Bass, Blood Orange, Red Onion, Hot Pepper



Choice of:

Homemade Tonnarelli with Sea Scallops, White Wine, Garlic, Hot Pepper, Wilted Arugula, Bread Crumbs

Homemade Tortelloni with Leeks and Mascarpone; Vegetable and Tomato Reduction; Sage Butter

Pan-Roasted Breast of Free Range Chicken with Butternut Squash Puree; Malvasia Reduction

Pan-Roased Filet of Black Bass with Braised Fennel and Potatoes

Grilled Natural Veal Chop with Green Peppercorn and Cognac; Potato Gratin

Filet Mignon with Sauteed Wild Mushrooms, Baked Polenta with Parmigiano



Dessert:

Bittersweet Chocolate Valentine with Mascarpone Gelato and Raspberry Coulis

or

Blood Orange Sorbet



Coffees and Teas