Tuesday, January 15, 2013

Valentines Day 2013!

Menu di San Valentino
February 9-16, 2013 - Friday - Saturday

Insalata di Spinaci con Capesante
Sea Scallop, Blood Orange, Spinach, Fennel Seed Dressing
Wine: Pinot Grigio Pighin Grave, Friuli Venezia Giulia

~  ~  ~  ~  ~

Cuoricini di Barbabietole
Housemade Y Beet Ravioli, Brown Butter-Parmesan Sauce
Wine: Super Tuscan Lucente, Toscana (Merlot, Sangiovese, Cab)

~  ~  ~  ~  ~

Pagello in Salsa di Lamponi
Pan-Roasted Red Snapper, Fresh Raspberry Sauce, Sautéed Baby Carrots & Asparagus,
Warm Raspberry Sauce
Wine: Pinot Noir Chalone Vineyards, Monterey
~  ~  ~  ~  ~

Lombo d’Agnello alle Senape
Baked Lamb Loin with Mustard Seed Crust, Tomato-Garlic-Vinegar Reduction,
Roasted Red Fingerling Potatoes
Wine: Cabernet sauvignon Buehler, Napa Valley

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Cuore di Cioccolato
Chocolate Ganache and Espresso Torte, Strawberry Sauce
Wine: Moscati d’Asti, Michele Chiarlo “Nivole”

Four-course Tasting dinner…55  
(Choice of Snapper or Lamb)
Five-course Tasting Dinner...69
Wine Pairing...24

Locally Sourced Produce: blood oranges from JJ Lone Daughter Ranch, spinach from Thao,
potatoes, carrots & beets from Weiser, fennel seed and asparagus from Carpenter, tomatoes from Wong, raspberries from Harry’s Berries, and strawberries from Pudwill.

Reservations, please call: (310) 451-3525

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