Valentine’s Day Menu

APPETIZERS

Hudson Valley A+ Foie Gras 22

pan seared, red currant California figs aged balsamic reduction

Baked Oysters Rockafeller 18

Crispy Blue Oyster Mushroom 18

duck fat, goat cheese, heirloom tomato

SALADS

Poached Pear and Valdeon Blue Cheese 13

port and red wine braised pear, Spanish Valdeon blue, arugula

Cuizine Wedge Salad 12

butter bibb organic lettuce, slice of blue cheese, hard boiled eggs, cherry tomato, crumbled bacon, caramelized walnuts, house made blue cheese dressing

SOUP

Baked Onion Soup 8

Lobster Bisque 8

ENTREES

Royal Baked Chilean Sea Bass 43

herb crusted Chilean sea bass, Milanese risotto, champagne saffron reduction

Grilled Black Grouper 40

Italian herbed farro, cauliflower puree, lobster hollandaise

Lobster and Prosciutto Pappardelle 40

Gorgonzola sauce, walnuts, fresh shaved Italian black truffles

Chicken Oscar 34

lightly breaded stuffed chicken breast with lump crab meat and asparagus, supreme sauce

Souse Vide Pittsburgh 14z. Bone-In Pork Chop 40

smashed Manchego cheese arancini, dijonnaise sauce, roasted cipollini onions

Grilled Double-Cut Lamb Chop 38

grilled Australian lamb chops, potato latke, goat cheese demi glace

Cast Iron 14oz. Parmesan Crusted Veal Chop 43

oyster mushroom scallion risotto, veal demi-glace, parmesan crust

Grilled Dry Aged 16oz. Rib Eye 42

French style whipped potato, caramelized organic baby carrots

Wagyu American Kobe Chateubriand 65

domestic Wagyu beef, absolutely delicious (side of Gorgonzola, Bernaise or Bordelaise sauce)