Valentine’s Menu 2017

Join us for Valentine’s day with excellent food, great ambiance, and live music! We will be offering two seatings*, and the following four course Pre-Fixe menu*:

FROMAGGI/CHARCUTERIE (Choice of):

  • Prosciutto, Soppressata, Beef Salami
  • Bella Vittano, Blue Fume, Brie De Meaux
  • with Apricot Mostardo , Crostini, Marinated Olives

ANTIPASTI (Choice of):

  • Poached Nova Scotia Lobster, Frisee, Fennel, Pickled Grapes, Sambuca Vinaigrette
  • Wild Boar and Ricotta Raviolo ‘Giant’, Wild Mushrooms, Truffle, Boar Fungi Brodo
  • Ahi Tuna Tartare, Saffron Leek Fonduta, Pistachio, Truffle Aioli, Sweet Potato Chips, SesameVinaigrette
  • Vegan Soup of the Day
  • Roasted Beets, Buratta, Lotus Chip, Balsamic Pearls, Orange, Basil, Beet Vinaigrette

SECONDI (Choice of):

  • Grilled AAA 10 oz Beef Striploin, Madeira Jus, Brussel Sprouts, Potato And Celery Root Gratin
  • Roasted Portobello Mushroom, Quinoa Mushroom Ragu, Charred Leek, Puree Toasted
    Pumpkin Seeds, Paprika Vinaigrette
  • Pan Seared Duck Breast, Lemon Ricotta Gnocchi, Grilled Radicchio, Kohlrabi, Pomegranate Jus
  • Roasted Chilean Sea Bass, Tuscan Chili Kale, Miso Lobster Brodo, Green Peas

DOLCI:

  • Chefs Tasting Plate for Two

* Live Guitarist/Singer 5:00 p.m. to 8:00 p.m.
Live Pianist/Singer after 8:00 p.m.

* First seating: $95.00 (taxes and gratuity excluded), tables back by 8:30pm.

* Second seating: $95.00 (taxes and gratuity excluded), after 7:45pm.

CHEFS TASTING MENU

Five Course Chef Tasting Menu
$65.00 per person
$115.00 per person with Wine Pairing
Available: Sunday through Thursday 

First Course

– Pork and Duck Terrine, Pickled Blueberry Vinaigrette, Candied Pecans, Shaved Root Vegetables, Pumpernickel Crostini

  • Wine Pairing: Riesling, Wismer Foxcroft “Adamo”, Mono ,ON [2oz]

Second Course

– Truffled Beef Carpaccio, Crispy Capers, Parmigianio, Crostini

  • Wine Pairing: Chianti, Ca’ del Doge, Tuscany, IT [2oz]

Third Course

– Roasted Beet Risotto, Lemon Mascarpone, Chive Oil, Pistachio

  • Wine Pairing: Cuvee Catharine Rose Brut, Henry of Pelham, Niagara, ON [3oz]

Fourth Course (Choice of):

– Sesame Crusted Ahi Tuna, Lentils, Quinoa, Oranges, Radish, Saffron Buerre Blanc

  • Wine Pairing: Gavi di Gavi, Bersano, Piemonte, IT [3oz]

or
– Seared Muscovy Duck Breast, Roasted Beets, Grilled Radicchio, Parsnip Puree

  • Wine Pairing: Chardonnay, McManis, CA [3oz]

Fifth Course

– Panna Cotta Al Limone, Candied Orange Syrup, Chocolate Soil

  • Wine Pairing: The Saint Cocktail – Prosecco and Saint Germaine Elderflower Liqueur [6oz]