Ray Kumm's Valentine's menu begins with an amuse bouche and canapes before launching into the meal proper. Appetizer choices include tuna tartare, venison carpaccio, wild-boar scrapple and Cherry Glen goat ricotta.
The cost for the Valentine's Day menu at Bluegrass is $53 per person and $80 with wine pairings.
Kumm has also done one of his periodic menu sprucings. There's a whole new lineup of first bites, including cold-smoked sablefish, pheasant boudin and warm Jasper Hill Winnermere goat cheese with pickled mustard, Russian red potatoes and smoked bison bresaola. The Caesar salad add-on option is now bulgogi-marinated Roseda Farms flatiron steak.
The big hit from Bluegrass's restaurant week menu has been added to the regular menu. It's a sous-vide Long Island duck breast with a rutabaga-and-blue cheese paves, cashew butter and huckleberry gastrique.
Brand new are Thai mussels with a housemade green curry and a "free-form lasagna" with a winter-squash caponata, goat's milk and mint chutney.