First Course Beet and citrus salad, winter greens, feta, marcona almonds
with a sherry vinaigrette Borealis, White Blend, Oregon 2012
… Second Course Lobster and potato ravioli with spinach and lemon beurre blanc Wolfberger, Pinot Blanc, France 2012 … Third Course Roasted duck breast with truffle spaetzle, root vegetables
and madeira reduction Au Bon Climat, Pinot Boir, California 2012 … Fourth Course Red velvet cake with white chocolate crème fraiche Ca ‘Rossa, Birbet, Italy 2012
Menu offered February 14th + 15th by reservation only.
Wine pairings available upon request.
Call 216.961.9637 for reservations.