

watermelon and radish amuse bouche

pork belly with quince, cashews, and banyuls vin

bay scallops with cauliflower, miso, and currants

pork shoulder and celery root cappellacci in a persimmon broth, watercress, and pine nuts

house-made ricotta gnocchi with chestnut, mint, and meyer lemon

strip steak with marrow-thyme butter, whipped parsnip, and fig jus

halibut with white bean, sunchoke, and kumquat

key lime with graham cracker dusting

chocolate mousse

no better way to celebrate our tenth valentine's day together than an intimate fireside dinner at a brooklyn favorite, vinegar hill house. looking forward to another ten with my goofy funny valentine!