For starters
Cheese and meat board

Lump crab frittata

Salad - Radicchio and fennel salad
orange, candied walnuts, champagne vinaigrette

Appetizer - Tortelloni
Ricotta and spinach, sage and brown butter sauce

Entrée – stuffed Pork chop
squash puree, roasted mushrooms

Dessert – Affogato
Vanilla Bean Ice-cream, crème Chantilly, dark roast coffee
Other Infomation

Good afternoon,

I am excited to present this five course menu for Valentine's. The menu is flexible. I look forward to working with you.

Chef Isaiah

Meal for 2 on 14 February 2020