St. Valentine’s Day

Thursday, February 14, 2019

Rockfish & Celeriac Brandade Toasts with Watermelon Radish & Celery

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A Salad of Cara Cara & Blood Oranges, Tardivo, Olives, Pistachios & Ricotta Salata

Smoked Black Cod with Braised Pumpkin, Shredded Brussels Sprouts, Labneh & Curry Brown Butter

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Striped Bass & Honey Mussels in Tomato Broth with Chorizo, Fennel, Leeks & Pimenton Aioli

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Braised Beef Shoulder with Artichokes, Potatoes & Stinging Nettle Salsa Verde

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Vanilla Pots de Creme with Meyer Lemon Curd-Tahini Thumbprint Cookies

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Chocolate Hazelnut Tart with Orange Blossom Cream & Hazelnut Dukkah