Bluegrass has posted its Valentine's Day menu. The February menu is up and running, too, at the South Baltimore restaurant.

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.

Entree options are seared scallops with chorizo, Maine mussels and saffron risotto, red snapper with Russian tea broth, chocolate braised sort ribs with turnip-green porridge and rack of lamb with sauce Robert. Then come a cheese course and dessert.

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.

You can see the Valentine's Day and February dinner menu on Bluegrass's website.