Valentine’s Menu

Small Plates

Fried Calamari – 12
with Ginger Chile Dipping Sauce

Chicken & Goat Cheese Wontons – 12
with Spicy Apricot Sauce

Jumbo Lump Crab Cakes – 12
with Roasted Red Pepper Aioli

Fried House-made Ricotta Balls – 12
with Classic Tomato Sauce

Classic Beef Tartare – 14
with Grilled Crostini, & Preserved Egg Yolk

The Trio – 14
One Crab Cake, Two Wontons, & One Ricotta Ball

Ceviche – 14
with Cobia, Laughing Bird Shrimp, Squid, Mango, & Cilantro

East Coast Oyster Raw in the Half Shell – 3 each
with Classic Mignonette, Jalapeño Hogwash, & Chives Cocktail

Thomas Keller’s Baked French Onion Soup – 7
with Gruyere

Soup of the Day Cup – 4 Bowl – 6

Chives Organic Mixed Greens – 6
French Herb Vinaigrette, Chive Buttermilk, or Maple Mustard

Classic Caesar Salad – 6
Romaine, Parmesan, & Croutons

Chopped Salad – 10
Pecan Smoked Bacon, Tomato, Onion, Hearts of Palm, Carrot, Avocado, & Creamy Maytag Bleu Cheese

Medium Plates

Butternut Squash Ravioli – 20
with Toasted Pine Nuts, Vegetables, & Brown Butter Cream Sauce

Seared Yellowfin Tuna – 20
with Shaved Fennel, Truffle Oil, & Fresh Herbs

House-made Pappardelle – 22
with Fresh Ricotta, Tomato, Spinach, & Balsamic Glazed Shallot

Large Plates

*Classic Steak Fritte – 35
Seared Certified Angus Beef® Ribeye with a Sauce of Garlic, Herbs, & Butter, with Chive Fries, & Greens Salad with French Herb Vinaigrette.

*Grilled Certified Angus Beef® Filet – 38
with Mashed Potatoes, Mixed Vegetables, Gorgonzola Butter, & Port Wine Reduction

Prime New York Strip – 50
with Marble Potatoes, French Beans, Red Wine Gastrique, & Shaved Foie Gras

Pan Seared Fluke – 34
with White Asparagus, Confit Tomato, & Brown Butter Crumb

Grilled Mahi Mahi – 34
with Crispy Pork Belly Dirty Rice, & Sriracha Lemon Butter

Chicken Marsala – 22
with Roasted Potatoes, Mushrooms, & French Green Beans

Roasted Pork Tenderloin – 22
with Homemade Cinnamon Applesauce, & Potato Pancakes