SANTO VALENTINO
Ostriche – six select oysters, shallot mignonette, tobacco caviar, horseradish $24
or
Carpaccio – thinly sliced raw angus beef tenderloin, grainy dijon aioli, crispy capers, aged asiago, arugula, crostini $23
or
Insalata – arugula, shaved fennel, lemon vinaigrette, crispy chorizo, pecorino $19
Secondo
Ravioli – fresh pasta envelopes, ricotta – swiss chard – truffled mushroom filling, crispy sage butter, parmigiano reggiano crisps $32
or
Rotolo ai Funghi – portabello in phyllo, black truffle paste, roasted red pepper coulis, quattro formaggi sauce $29
Terzzo
Filetto Etrusca – seared 63 acres angus beef tenderloin, peppercorn crust, balsamic reduction, rapini $46
or
Zibellino – oven roasted encrusted sable fish, tomato – fennel peperoncino broth, brassica $44
or
Agnello – slow roasted rack of lamb, rosemary – red wine demi-glace, sweet peperonata, roasted fingerling potato $52
Quarto
Tarte Tatin – caramelized apples, crispy tart, amaretto whipped cream, caramel coulis $15
or
Tiramisu – espresso dipped lady fingers, grand marnier mascarpone, shaved belgian chocolate, kalua syrup $15
Side
Bread – whipped balsamic butter & olive tapenade
Gratuity and applicable taxes not included