Valentines 2010 $59
“Romantic, Fun and Funky”

Amuse Bouche

Apple Beet and Avocado Tartar
Quaddy mist “fleur de sel”
Meyer lemon dressing

Appetizer / Foreplay

Curry Thai Style Steamed Mussels
Lemongrass, ginger, coconut
Chile-lime rice crackers

Cream of Chestnut soup
Apple-celery chutney
fennel crisp

Fried Oysters and Shiseido peppers
Yuzu roasted garlic aioli, togarashi pepper

Lightly charred Japanese Toro
Shiso, avocado, grapefruit
Miso dressing

Hearts of Romaine and Watercress Salad
Shaved fennel, Cabrales cheese
Toasted walnuts, candied kumquats

Wood Grilled Hudson Valley Foie Gras + 3
Chilean cherry and black pepper relish
Champagne vinaigrette, Marcona almonds

Wild Mushroom Black Truffle Risotto +2 App or entree
Wilted spinach, mascarpone cheese
Shaved Pecorino

Entrée / Climax ?

Spit Roasted Double Cut Pork Chop for two
Red “heart” Gravy, pan seared kale
Cinnamon-brown sugar glazed turnips

Pan Seared Wild Halibut
Ginger Carrot-saffron puree
Hoji Miji mushrooms, baby spinach
Beet “seduction”

Chinese Style Wood Grilled BBQ Lamb Chops
Cilantro, toasted sesame, sweet and spicy bok choi
Steamed rice

Casanova’s Seduces “The Venetian Vegan”
Pan Seared Polenta Cake, oregano, olive oil, pine nuts
Oven dried tomato-tofu “Bolognese”
Lentil-broccoli Rabe antipasti with aged balsamic vinegar

Red Wine Braised Oxtail and Herb Gnocchi
House made tomato fondu
Ricotta cheese, fresh basil

Dry age NY Strip Steak +4
647’s famous bacon collard greens
Truffle and cheddar potato gratin

Dessert / Afterglow

Bitter Sweet Chocolate Tartelette
Blood Orange Caramel
Chinese five-spice ice cream

Jasmine Tea Crème Brulee
Tsatsuma Tangerine
Almond florentines

Andy Husbands - chef/owner     Isadora Sarto - executive chef     Dimitrias Brown - sous chef     Kat Craddock - pastry chef

* consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illness - per regulation of the Department of Public Health