chef/owner: Celestino Drago
executive chef: Evan Gotanda
menu available on February 13th and 14th
agnolotti di barbabietole
beet and ricotta filled agnolotti, candied pinenuts, butter glaze
spaghetti alla chitarra con aragosta
lobster roe dough, seawater poached maine lobster, grated lobster tamale
branzino arrosto
mediterranean seabass, braised globe carrot, fennel onion ragout
petto di pollo
tomato crusted chicken, rapini, prosciutto and parmesan sauce
bistecca di manzo al vino rosso
New York Steak, potato bacon cake, mushroom ragout, red wine sauce
cioccolato caramellato
salted caramel chocolate
terrina di lampone
red velvet terrine, mascarpone gelato, chocolate sauce
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