VALENTINE'S DAY MENU
to start
Fried Burrata Mozzarella | 22
panko breaded, heirloom tomato,
prosciutto di parma, radicchio,
basil oil
Frisee & Fennel Salad | 20
grapefruit, apple, cherry tomato,
goat cheese, pine nut,
champagne vinaigrette
Red Wine Poached Pear | 20
arugula, golden raisin, candied walnuts,
crispy shallots, jerez sherry vinaigrette
Lobster Bruschetta | 25
tarragon lobster salad ,
sun-dried tomato spread, garlic crostini
Meatballs & Ricotta | 20
tomato basil sauce
Roasted Cauliflower | 20
chick pea puree, chimichurri
Crab Cakes | 22
celery root aioli, arugula, cherry tomato,
blackberry, honey dijon
Clams de España | 20
chorizo, baby spinach, bread crumbs, red pepper, light tomato garlic sauce
Crispy Fried Calamari | 22
lemon pepper spicy tomato sauce
Grilled Octopus | 24
grilled mango, sweet & tangy sauce
mains
Rigatoni alla Vodka | 36
tomato, vodka, cream sauce,
parmesan & stracciatella,
choice of chicken or shrimp
Pappardelle & Beef Ragu | 36
shredded braised beef shank
in tomato sauce, whipped ricotta
Seafood Linguini Fradiavolo | 36
clams, mussels, shrimp,calamari,
salmon, spicy tomato sauce
Romesco Risotto | 40
pan seared sea scallops, chorizo,
roasted pepper & tomato sauce
Pan Roasted Half Chicken | 36
almost boneless, rosemary garlic sauce, sautéed spinach, mashed potatoes
Chilean Sea Bass | 60
pan seared, butternut squash, asparagus, roasted red pepper sauce
Roasted Pork Chop | 40
apple chutney, asparagus,
sweet potato terrine
Pistachio Crusted
Baby Lamb Chops | 44
grilled, port wine sauce,
glazed carrots, yukon potato
Grilled Skirt Steak | 50
avocado & tomato salad, roasted rosemary potatoes
Grilled Rib Eye | 75
bordelaise sauce, broccolini
potato fondant,
