{Valentine's Day 2014 MENU}

{starters}

Oysters with trio of gazpachos Andaluz, yellow pepper, & Chartreuse
17

Caviar parfait with traditional garnish and crispy potato cake
20

“Faux gras pate with crispy duck tongues, brioche toast, & mustard seed-quince marmalade
17

Lamb sweetbreads crepinettes, blue cheese flan and brulee apples
18

Buffalo tartare, quail egg, herb creme fraiche, beet puree and rye toast
17

{soup & salads}

Lobster bisque, gruyere gougeres, tarragon creme
10

Chicory salad - endive, frisee, radicchio, with shaved radishes, goat cheese, and clementine vinaigrette
9

Beet carpaccio, citrus dijon, pickled fennel-arugula, and shaved parmesan
9

{entrees}

Goat cheese gnocchi and wild mushrooms on root vegetable bolognese with crispy kale
28

Moulard duck leg confit, sweet potato-celery root gratin, brussle sprout leafs
29

Pork osso bucco, collard greens ,golden hominy, padron-radish gremolata,
27

Lamb duo, Chops and merguez, with lemon-herbed spaetzle, & romannesco
31

Seared diver scallops, spaghetti squash aglio e olie
33

Butter poached Maine Lobster, confit fingerlings, hen of the woods, and fennel puree
37

Bone in tender loin, potato-mushroom terrine, spinach fluff
35