Valentines Day Prix Fixe Menu
Friday, February 13, and Saturday, February 14
Please note: à la carte dinner menu is not available February 13 & 14
Open at 5 pm; last seating at 9:30 pm
Three-course dinner with choices plus an assortment of three tapas to start the dinner experience: $129 per person (tax, gratuity, and beverages are not included). With advance notice by calling us, we are happy to adjust the menu to accommodate certain dietary restrictions. Optional wine pairing is available.
A credit card is required to book a reservation. Canceling within 48 hours will incur a $50 per person fee.
Reservations are highly recommended: 203.780.8925 or reserve online.
● TRIO OF TAPAS ●
burrata (d) peach conserva, balsamic
cod fish mousse (gl.d) puffed pastry
jamón Ibérico (gl) panipuri
● APPETIZERS ● (choose one)
goat cheese panna cotta (d.n.vegetarian) organic mixed lettuce, beets gelé, balsamic pearls, hazelnut crumble, champagne vinaigrette
mushroom velouté (d.gl.vegetarian) organic mushrooms, Manchego cheese foam, black truffle, toast
smoked salmon (d.gl.) crème fraîche, cucumber, beets, dill vinaigrette, avocado, gooseberries
lamb ragù (d) fresh fusilli pasta, lamb shank, Parmesan cheese foam, truffle dust
foie gras (d.gl) grade A, green apple, membrillo, vanilla, Pedro Ximenez reduction, toast
● ENTRÉES ● (choose one)
polenta and vegetables (d.vegetarian) creamy polenta, seasonal vegetables, red bell pepper foam, hazelnuts, Parmesan cheese
Mediterranean sea bass (d) saffron potatoes, piperrada (bell peppers, onions, paprika, tomato)
shellfish (d) shrimp, mussels, clams, bay scallops, bacon, fingerling potatoes, celery, carrots, cauliflower, light seafood broth
wagyu bone-in beef short ribs (d) potato fondant, broccolini, tomatoes, sweet piquillo pepper, ginger-beer-soy sauce
duck confit (d.gl) creamy farro, sweet potato, artichokes, mushrooms, lavander-citrus gastrique
● DESSERTS ● (choose one)
chocolate temptation (d.gl.n) hazelnut sablé, vanilla-almond sponge cake, hazelnut crémeux, cinnamon nougatine, chocolate profiterole
sweet rose (d.gl.n) white chocolate mousse, hazelnut brittle, berries compote, olive oil-poppy seed sponge cake, almond streusel, rose cloud