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VALENTINE'S DAY
Sunday, February 14th
4 COURSE MENU $84
WINE PAIRING $40
STARTER
TUNA TARTAR ‘COUSA’
yellow potatoes, smoked avocado, citrus, sesame cracker
Chardonnay, Chalk Hill, Sonoma , California 2018
*ADD 1oz OSSETRA CAVIAR COURSE $90
PASTA
RAVIOLO al’ UVO
beet pasta, ricotta, truffle cream, walnut-herb cumble
Pinot Noir, Pence Ranch, Sta Rita Hills, California 2018
ENTREE
choice of one
PRIME NY STRIP
hassleback potatoes, braised leeks, chocolate jus
*30 DAY DRY AGEN STRIPLOIN $20
Red Zinfandel, R. Biale, Napa Valley, California 2017
LOCAL SEA BREAM
peekytoe crab seaweed rice, sea beans, mushroom citrus broth
Pinot Gris, Eyrie Vineyards, Oregon 2015
BLACK PERIGORD TRUFFLES $20/course
DESSERT
CHOCOLATE CHIFFON LAYER CAKE
chocolate & raspberry mousse, champagne sabayon
Riesling, Herman J. Wiemer, Magdalena Vineyard,
Seneca Lake, NY 2016
TAKE HOME
HALIFAX CHOCOLATE TRUFFLES
bourbon caramel, almond ganache, blueberry ganache