Valentine's Day Menu 
February 14

Fixed Price Four Course Menu
$39.95 per person 

 1st Course  (select one)

Shrimp and Arugula Salad
Giant shrimp served over crispy Belgian endive and radicchio with creamy avocado
all dressed with a tangy Meyer lemon honey vinaigrette.

Tenderloin of Veal Carpaccio
Seared medium rare and sliced paper thin, garnished with lemon aspic, and topped with
delicate white truffle oil.  Served alongside field greens.

Warm Tomato and Goat Cheese Bouchee
Crispy puff pastry topped with basil pesto, sliced roasted tomato, and goat cheese.  
Finished with baby Arugula and reduced balsamic vinegar.

 2nd Course  (select one)

Risotto alla Verde
Creamy Arborio rice with tender watercress, peas and asparagus.

Crab and Ricotta Cannelloni
Jonah crab and ricotta cheese stuffed cannelloni, baked with a rich balsamella 
sauce and parmesan cheese.

Fettuccine with Rubino's Wine and parsley Sausage
Fresh fettuccine and locally made sausage tossed with broccoli rabe, 
Sicilian olives, and hot peppers in a light basil cream sauce.

3rd Course (Intermezzo)

Strawberry & Vodka Granita iced intermezzo

4th Course  (select one)

Pancetta Wrapped Filet Mignon
6 oz USDA Choice filet a top Dijon-gorgonzola sauce.  
Served with balsamic caramelized onions and a turned sea salt encrusted potato.

Pan Seared Cold Smoked Swordfish
Swordfish steak topped with a Catalonia style pine nut sauce and chunky tomatoes.  
Served over pearl couscous.

Saffron Honey Roasted Chicken
Supreme breast of chicken roasted with a saffron infused honey.  
Topped with roasted peppers and served with a traditional Neapolitan potato gatto.




5th Course  (select one) 

Gran Marnier Liquor Creme Brulee
Pittsford Farms Dairy creme brulee infused with Gran Marnier 
and topped with fresh berries.

Warm Chocolate Souffle
A delicate dessert topped with raspberry coulis and white chocolate shavings.

Artisan Cheese Plate
A range of four cheeses served with accompanying green apple slices,
red grapes, fresh berries, and marmalade.

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