SANTO VALENTINO

Friday, February 11 – Saturday, February 12

Seatings: 5:00, 5:30, 6:00 & 7:15, 7:45, 8:15

Maximum 2hr Seating

Primo

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