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!
