Monday, February 13th & Tuesday, February 14th, Reservations available from 4:30pm – 8:30pm.
We will be closed on Sunday, February 12th and Wednesday, February 15.
4 course menu with options in each course, $120 per person, excluding tax and gratuity.
Please call to reserve, 540-253-5501.
We are offering a fixed price, four course menu with options in each course for $120 per person (price exclusive of tax, gratuity, and beverages), with an optional wine pairing for an additional $36. Reservations are available from 4:30pm until 8:30pm. Orders for curbside pickup must be placed at least 48 hours in advance.
Please call to reserve or to place a to go order, 540-253-5501. A credit card is required with your reservation.
MENU
Appetizers
– Imported Buffalo Mozzarella with roasted red pepper and crushed almonds
– Beef Carpaccio with a white truffle oil and local micro greens
– Grilled Mediterranean Branzino in olive oil over chickpeas tossed with extra virgin olive oil, celery, sun dried tomato, and red onion
– Sushi grade Tuna crudo with winter citrus
– Mushroom sformato, a cross between a flan and a soufflé, with a taleggio fonduta
– Risotto cooked with Amarone wine and radicchio, topped with diced apple
Salads
– Local greens with house smoked duck, sun dried cherries, pecans, and a balsamic vinaigrette
– Baby Romaine tossed with a zesty house vinaigrette, black pepper, and shaved pecorino Toscano
– Shaved Brussel sprouts with roasted almonds and Pecorino Sardo, tossed with a citrus vinagrette
– Belgian Endive tossed with apple, thyme, extra virgin olive oil, and lemon
Entrees
– Cannelloni: tubular pasta filled with seasoned veal
– Seafood ravioli, stuffed with lobster, shrimp, and scallops
– Beet ravioli with poppy seeds and butter, shaved pecorino Fiore Sardo
– Saku Tuna wrapped in prosciutto, pan seared and topped with olives and tomatoes tossed with a sherry vinaigrette
– Local beef cheek braised with juniper berries, red wine, and herbs, over a rustic polenta made with Taleggio DOP
– Tagliata: Local strip loin pan sautéed and drizzled with Saba, roasted endive
Selection of House made Desserts
* Menu subject to change based on availability