Valentine’s Day 2018

firsts:

lightly warmed salad of spinach & kale, roasted radishes, croutons, manchego, piquillo vinaigrette

or

yukon gold potato and leek bisque, black truffle croutons, thyme

or

pork and smoked duck terrine, new rivers mustard and pickles, warm brioche

or

three sister cheese, new rivers nuts, pickled grapes, apple butter, baguette crisps

add some oysters on the half shell   17   1/2 dozen

seconds:

RI milled polenta, glazed winter vegetables, dressed winter herbs, crunchy asiago

or

spaghetti alla chitarra cacio e pepe

or

ricotta cavatelli, pork sugo, brown butter breadcrumbs, parmesan

thirds:

roasted scallops, salsify root, grilled belgian endive, blood orange citronette

or

marinated and grilled all natural beef, parsnip puree, wild mushroom bordelaise

or

crispy garbanzo falafels, bugler wheat, spiced yogurt, aromatic herbs, preserved lemon

or

stuffed vermont quail, duck fat russet potato, little carrots, black truffle quail jus

dessert:

warm honey cake, orange cream, pinenut

or

lemon sorbet, tropical fruits salad, toasted coconut

or

warm double fudge brownie sundae, salted caramel ice cream, roasted peanut brittle

or

chocolate almond biscotti, chocolate mousse, vanilla cream

$65/person (not including beverages, gratuity, and tax)