Thursday, February 14
Stuzzichino: Kushi oyster with American sturgeon caviar and Prosecco gelatina
Vellutata of Maine lobster with vanilla crema
~or~
Carpaccio of Piedmontese beef filet with Perigord truffles
Carnaroli risotto with Perigord truffle butter
~or~
Tortelloni of Castelmagno cheese and house-made ricotta with candied
walnuts and honey
Pan-roasted Liberty Farms duck breast with potato-duck leg hash
~or~
Butter-poached Maine lobster with celeriac puree, green apples, and young
celery romoulade
Sorbetto pre-dessert
Dessert: to be announced
~ 95. prix fixe ~
+ tax and 18% service charge
wine pairings will be available
corkage $25
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