The Valentines Day Menu

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.