v a l e n t i n e ’s d a y AT G A R D E N O F T H E G O DS
first c ours e R OAST E D B E E T SA L A D Endive, Burrata, Citrus
s e c ond c ours e B U T T E R N U T AG N O LOT T I Brown Butter Sage, Pickled Cherries
e ntrè e SEARED FILET MIGNON Wild Mushroom Risotto, Cavolo Nero
or R OAST E D A I R L I N E C H I C K E N B R E AST Sweet Potato Purée, Brocolinni Chicken Bordelise Sauce
or H AS S E L B AC K P OTATO Romesco, Broccolinni
d e ss ert ST R AW B E R RY & R AS P B E R RY CREAMUEX DOME Mascarpone Cheesecake Center, Almond Cake Base Gold Leaf Champagne Gelee, Strawberry Fluid Gel Valhrona Bahibe Gelato