VALENTINE'S DAY

VALENTINE'S DAY MENU · FEBRUARY 14, 2017

Oyster shooters | housemade cocktail sauce   5

     | add vodka   10

Mushroom soup | sage pesto   8

Crabmeat cocktail | arugula, caper berries, lemon   14

Blinis | salmon caviar, crème fraiche   14

Fresh spinach ravioli | butter, grana   14

Cheese plate | daily selection with accompaniments   14

 Charcuterie plate | daily selection with accompaniments   15

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Green salad | field greens, avocado, tomato, red onion, house vinaigrette   8

Arugula salad | tomato, sheep’s feta, crispy olive, cabernet vinaigrette   9

Spinach salad | bacon, egg, gorgonzola, olive bread crouton   9

Beet salad | spinach, tomato, gorgonzola, honey dijon vinaigrette   9

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Roasted whole branzino | field greens, lemon caper butter   29

Broiled swordfish | pink pepper beurre blanc, asparagus, new potatoes   29

Filet mignon | bernaise, new potatoes, spinach   34

Chicken under a brick | lentils, field greens, lemon rosemary pan sauce   24

Israeli couscous | arugula, peas, mint, feta, pistachios   16 

Baked eggplant | mushrooms, olives, capers, ricotta, mozzarella, grana   16 

· 

Mixed roasted vegetables   6

Sauteed spinach   6 

New potatoes   6

·  

Meyer lemon tartlet | blueberries   10 

Flourless chocolate budino | sweet cultured cream, candied blood orange   10

Affogato | vanilla ice cream, hot espresso, amaretto, toasted almonds   10