Valentine’s Day 2009

Amuse Buche

house selection of bites

First Course

Sweet Blue Prawns wrapped Dried Cured Lomo
served with a coral sauce

Second Course

choice of:

California Lobster Tail with Vanilla Beurre Blanc
fresh spiny California lobster tail poached corn and finished with a vanilla beurre blanc

Third Course

choice of:

Roasted Butternut Squash Soup with Parmesan-Garlic Crouton
Porcini Dusted Scottish Salmon
porcini dusted Scottish salmon sautéed, served over caramelized shallots, topped with pinot noir beurre rouge

Fourth Course

choice of:

Roasted Maple Leaf Farms Duck Breast with Kumquat-Ginger Sauce
with a wild rice medley and seasonal vegetables
Slow Roasted Angus Beef Tenderloin
over a potato galette with béarnaise sauce, served with seasonal vegetables
Porcini Dusted Scottish Salmon with Pinot Noir Beurre Rouge
porcini dusted Scottish salmon sautéed, served over wilted spinach and finished with pinot noir beurre rouge
Lamb en Croûte
New Zealand lamb loin coated with herbs and garlic and wrapped in pastry, baked to perfection and finished with a sage au jus, served with haricot verts

Fifth Course

Vincent’s Valentine Dessert

Sixth Course

choice of:

A Very Special Gift
not edible

per guest
Seating is limited.
4:30pm - 9:00pm
Please call the restaurant for reservations.