Feb 12 and 13th from 5 pm to 9 pm

SPECIAL FEATURES

FIG & HONEY GOAT CHEESE BRIOCHE 14
CALABRIAN FIG JAM & HONEY GOAT CHEESE ON TOASTED OLIVE OIL BRIOCHE, TOASTED PINE NUTS, PISTACHIOS

SUGGESTED WINE– IL BORRO PIAN DI NOVA – 14 G / 56 B

YELLOWFIN TUNA TARTARE WITH AVOCADO 22
YELLOWFIN TUNA TARTARE AND AVOCADO TOWER TOPPED WITH CRISPY ONIONS WITH PONZU & LIME SOY SAUCE

SUGGESTED WINE– FONTAINEBLEAU ROSE DU PROVENCE 14 G/ 54 B

STARTERS

GAETA OLIVES 7
HOUSE CURED GAETA OLIVES (NOT PITTED)

CAESAR SALAD W/ DON BOCARTE ANCHOVY 14
PARMESAN LEMON & ANCHOVY DRESSING . TOPPED WITH A CANTABRIAN ANCHOVY , GRATED PARMIGIANO REGGIANO & CROUTONS.

SUGGESTED WINE– FIDORA PROSECCO 12 G/ 46 B

OYSTERS ŖOCKEFELLER ( VALERIA STYLE) 16
4 EAST COAST MODEL T OYSTERS TOPPED W PERNOD,SPINACH ,CREAM, PANCETTA, PANKO & PARMESAN
( EXTRA OYSTERS $4 EACH)

SUGGESTED WINE– IL BORRO LAMELLE CHARDONNAY 16 G/ 62 B

EAST COAST OYSTERS 18 / HALF DOZEN 36/ DOZEN

DUXBURY ( MASSACHUSETTS) ” MODEL T” OYSTERS ON THE HALF SHELL W/ MIGNONETTE OR COCKTAIL SAUCE

SUGGESTED WINE– DOM. L’ECU MUSCADET-14 G/ 54 B

SEARED FOIE GRAS 24
WITH CARAMELIZED APPLE FIG COMPOTE, ROASTED PINE NUTS

SUGGESTED WINE– CHATEAU CANTEGRIL SAUTERNES- 14 G

MAINS FROM THE SEA

FISH AND CHIPS 32
ALASKAN COD , BEER BATTERED AND FRIED TILL GOLDEN. WITH FRIES , TARTAR SAUCE, KETCHUP & MALT VINEGAR

SUGGESTED WINE– CH. GOUDICHAUD BLANC ( SAUV BLANC) 14 G / 54 B

FILETTO DI TONNO – SESAME SEED CRUSTED AHI TUNA FILET WITH FRESH WASABI GREENS 34
SESAME CRUSTED AHI TUNA FILET ( SERVED RARE), SOY SAUCE & WASABI VINAIGRETTE, JAPANESE RICE, TOMATO GARNISH, FRESH WASABI LEAVES

SUGGESTED WINE– FINCA RIO NEGRO GEWURZTRAMINER – 14 G / 54 B

LAND BASED MAINS

MELANZANE ALLA PARMIGIANA – EGGPLANT PARMIGIANA 24
PANKO CRUSTED EGGPLANT, HERB TOMATO SAUCE, BUFFALO MOZZARELLA PARMIGIANO

SUGGESTED WINE– SINELLO MONTEPULCIANO D’ABRUZZO – 12 G /46 B

LASAGNA ALLA VALERIA 26
HOUSE PASTA SHEETS, BOLOGNESE, BECHAMEL , PARMIGIANO REGGIANO

SUGGESTED WINE– POGGIO NICO CHIANTI CLASSICO 2015 14 G/ 54 B

CRESPELLE DI POLLO – CREPES FILLED W/ ORGANIC CHICKEN & SPINACH 28
ITALIAN CREPES, CHICKEN, LEEKS, MUSHROOMS, SPINACH, BECHAMEL, FONTINA, CHERRY TOMATOES

SUGGESTED WINE– IL BORRO PIAN DI NOVA – 14 G / 54 B

STEAK FRITES 42
SEARED GRASS FED BEEF TENDERLOIN, BELGIAN FRIES AND DIJON & VEAL DEMI SAUCE

SUGGESTED WINE– FINCA RIO NEGRO “CINCO ANOS” ( CAB, TEMPRANILLO, SYRAH), AGED 5 YEARS BEFORE RELEASE- SIERRA DEL NORTE, SPAIN)- 22 G/ 86 B

SIDES

BROCCILINI SAUTÉED WITH OLIVE OIL AND GARLIC 8

GARLIC SAUTÉED SPINACH 8

ASPARAGUS WITH GARLIC HERB BUTTER 8

BELGIAN FRIES WITH TRUFFLE AIOLI 9

PATATAS BRAVAS FRIES 9
TOPPED W/ AIOLI & SMOKED PAPRIKA