VALENTINES DAY MENU 2023
$200 per person.
beverages, tax and gratuities additional
ANTIPASTI
FRESH OYSTERS
assortment of four varieties of oysters with cocktail sauce and raspberry shallot vinaigrette
WILD BLUEFIN TUNA CARPACCIO & IMPERIAL CAVIAR
With turnip salad, poppy seeds nori and lemon dressing
WARM SEAFOOD SALAD
octopus, calamari, shrimp and scallops with vegetables and sun-dried tomato vinaigrette
ITALIAN CRUDO
hamachi, branzino, tuna, salmon, and scallops
SAUTEED SHRIMP
with bok choy and sweet chili sauce
CARAVAGGIO SALAD
winter greens, dates, goat cheese, red onions, cucumbers, tomatoes, and figs
ARTICHOKES
with melted pecorino romano cheese and black olives
PORCINI MILANESE
with melted parmesan cheese
ZUCCHINI FLOWERS
stuffed with imported ricotta cheese, on a bed of tomato coulis
ROASTED BONE MARROW
with black truffle and parsley salad
BEEF CARPACCIO
black truffle and balsamic vinaigrette
PASTA
PACCHERI CACIO PEPE
melted pecorino romano cheese, cracked black peppercorns, lemon zest and horseradish
WILD MUSHROOM RAVIOLI
sweet bell pepper sauce
SPAGHETTI
with chives and imperial Osetra caviar
LINGUINE LOBSTER
in a spicy tomato sauce
CAPPELLINI
with seasonal vegetable, crab meat and shrimp
RISOTTO WITH PORCINI
chicken livers and bacon
VEGETABLE AND VEAL TORTELLONI
black truffle and veal jus
PASTA MISTA
lamb ragu, fresh tomatoes and bell peppers
MAIN COURSE
WILD KING SALMON
roasted beets, horseradish, and sherry vinaigrette
WILD BLACK BASS AND IMPERIAL CAVIAR
braised wild black bass with champagne emulsion
DIVER SEA SCALLOPS
with cauliflower puree and cauliflower florets
VEAL MILANESE
prosciutto di parma, melted fontina cheese and black truffles
RACK OF VEAL
with seasonal vegetable gratin and veal jus
ROHAN DUCK BREAST
spiced duck breast with foie gras and figs
COLORADO RACK OF LAMB FOR TWO
pistachio crusted rack of lamb with homemade yogurt and eggplant puree
PRIME RIB EYE FOR TWO
with broccoli rabe and roasted potatoes
DESSERT
CHOCOLATE SOUFFLÉ
vanilla crème anglaise and pistachio gelato
BOMBOLONI
italian ricotta fried donuts, served with vanilla and chocolate sauce
CARAVAGGIO ROCHER
gianduja Chantilly, toasted hazelnuts, gianduja ganache and hazelnut gelato
DARK CHOCOLATE MOUSSE
with mixed berry compote and passion fruit gelato
RASPBERRY AND WHITE CHOCOLATE MOUSSE
fresh mint gelato
CARAVAGGIO COOKIE PLATE
assorted homemade cookies. Contains nuts*