From February, 2014

St. Valentine’s Day Menu

St Valentine’s Day Weekend     Seasonal Amuse Bouche     First Course Half Shell Trio of Hog Island Oysters tellicherry peppercorn granita  cucumber angel hair, blood orange mignonette sturgeon caviar, fennel, vodka and dill crème fraiche . . . . . Oregon Dungeness Crab Arizona Citrus, avocado, pepper relish, arugula, cucumber, crispy shallot     Second Course McClendon’s Merlin Beet Risotto blankoma & golden beets, beet green salad, walnut pesto, SarVecchio parmesan . . . . . Maine Lobster Spaghetti  shellfish brodo, saffron, campari confit, toasted brioche crumbs, Sardinian bottarga       Third Course California White Sea Bass…