amuse

first course
winter vegetable salad | pink grapefruit
salmon carpaccio | blood orange | lychee
poached nantucket scallop | lemon grass
braised pork belly | orange & anise broth

second course
vegetable strata | local wild mushrooms | fennel
sushi/sashimi dinner | chef’s sushi assortment | roll combination
alaskan black cod | leeks | sweet potato mash
braised short rib | cauliflower | winter greens

third course
chocolate cake | black cherry brandy sauce
coconut pound cake | lime sauce

fourth course
miniature cookies

*$55 PER PERSON INCLUDES COMPLIMENTARY GLASS OF SPARKLING WINE
SELECT ONE ITEM FROM EACH COURSE
OFFERED FRIDAY, FEB 12TH–SUNDAY, FEB 14TH
(VALENTINES MENU ONLY OFFERED SUNDAY, FEB 14TH)

MENU BY GUEST CHEF MARK FURSTENBERG