Valentine’s Day
radish + little carrots
butter + tapenade
Torres potato chips + caviar
crème fraîche
roasted + raw fennel salad
blood orange, brabander
choice of:
roasted asparagus
señorío de vaca pudding, snap peas, iberico butter
or
striped bass
radicchio soubise, tangerine butter
or
wagyu ribeye
patatas panadera, tru e butter
for the table:
mess of local greens
shallots, garlic, lemon
roasted carrots
green romesco, coriander almonds
chocolate “molten” tart
bailey’s anglaise
$120 per person
ANTIPASTI FOR THE TABLE
crostini con mousse di mortadella
mozzarella in carrozza
marinated cetara anchovies, squash, cilento chilies
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WINTER CHICORIES
cicoric d’iverno in salsa di capperi
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PACCHERI PASTA WITH CALAMARI, PIENNOLO TOMATOES AND PISTACHIO
paccheri con ragu di calamari, pomodorini del piennolo e pistacchi
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choice of:
WILD MUSHROOMS EN PAPILLOTE, ESCAROLE-PINE NUT FLAN AND CHESTNUTS
funghi di bosco al cartoccio con pecorino e timo sformatini di scarola e pinoli al pecorino romano
SWORDFISH OF LOVE: CAPERS, GAETA OLIVES, AND SAN MARZANO TOMATOES
pescespada dell’amore
WILD BOAR À LA BRUNO: RED WINE, VESUVIUS CHERRY TOMATOES,
LOCAL HERBS AND MONTEFELTRO HAND-PICKED JUNIPER BERRIES
cinghiale alla Bruno
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CHEF ELIZABETH FALKNER’S BON-BONDAGE
A playful interactive dessert full of surprises
CELEBRATING ITALY BY INGREDIENT
WEDNESDAY, FEBRUARY 14, 2024
$125 PER PERSON
CHEF ELIZABETH FALKNER’S BON-BONDAGE
A playful interactive dessert full of surprises
A.O.C. RUSTIC BOULE + BUTTER 6
MARINATED OLIVES 9
DOURO ALMONDS 9
PICAQUICOS 8
