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

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Cuoricini di Barbabietole

Housemade Y Beet Ravioli, Brown Butter-Parmesan Sauce

Wine: Super Tuscan Lucente, Toscana (Merlot, Sangiovese, Cab)

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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

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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)

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Five-course Tasting Dinner...69

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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