White Truffles from Alba
Squid Ink Linguini
Encrusted Yellowfin Tuna
Duck Confit Strudel and Smoked Heirloom Tomato Crème brûlée
Mozzarella di Bufala, Focaccia Crisp, Olive Bubbles and Pesto
Pineapple Heirloom Tomato Risotto, Boar Prosciutto and Goat Cheese
Chef Vittorio Ettore
Chive Flower
Trofie
Dining Room

 

Valentine’s Day 2018

Prix Fixe $95 per person
Pairings $35 per person
(tax & gratuity not included)

***MENU CAN CHANGE WITHOUT NOTICE**


amuse bouche
chef’s whim
gruet, brut champenoise


 appetizers

{lobster bisque}
truffled celery root puree, sumac, and brioche croutons
2014 citation, chardonnay, willamette valley

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{duck duo}
duck breast prosciutto, foie gras ganache, apple brulee, and blood orange
2016 s.a. prum ‘essence’, riesling, mosul

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{tuna}
fresh grated wasabi, tobiko, uni emulsion,and crispy lotus root
2016 foncalieu, piquepoul rose, coteaux e’enserune

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{warm root vegetable salad)
parmesan foam and black truffle vinaigrette
2011 bonny doon ‘le cigare blanc’, santa cruz



 entrees

{black sea bass}
lemon grass & cockle brodo, roasted fennel, sea beans, and baby turnips
2013 fosse primitivo del salento, puglia

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{heritage breed chicken}
smoked potatoe puree, wild mushroom, truffled puff pastry fleurons
2015 alta classe, chianti classico

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{tagliatelle}
fresh burgundy truffles, robiola, confit egg yolk, maine blue oyster mushrooms
2013 domaine cheveau saint-amour, beaujolais

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{venison}
mole, roasted pear, rainbow carrots with sesame,and salsify
2015 la cartuja, priorat, garnacha blend
   
 
 dessert

{flourless chocolate cake}
shortened evoo, evoo gelato, hazelnuts, orange zest meringue, and wild berry coulis
201antinori, vin santo del chianti classico

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{lychee panna cotta}
passion fruit center and hibiscus bubbles
2014 zagara, moscato d’asti
 

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