Valentine’s Day Saturday

Amuse Buche

house selection of bites

First Course

Crespéou topped with a Poached Sweet Blue Prawn
a dish from Provence, roasted vegetables with layers of thin omelets, baked together
creating a beautiful vegetable terrine, chilled, sliced, drizzled with a roasted tomato oil and
topped with a poached sweet blue prawn

Second Course

choice of:

Crimini Mushroom Soup
served with a brie crouton
Belgian Endive, Wild Arugula, Warm Poached Pears and Hazelnut Salad
endive and arugula tossed in a pear-sherry vinaigrette topped with a warm poached pear,
roasted hazelnuts and a slice of St. Agur blue cheese

Third Course

choice of:

Roasted Duck Breast with Wild Blueberry Sauce
Maple Leaf Farm duck breast seasoned and pan roasted, finished with a
wild blueberry sauce and served with potato gratin and a medley of seasonal vegetables
Slow Roasted Angus Beef Tenderloin with Béarnaise Sauce
Black Angus beef tenderloin seasoned and slow roasted with herbs and garlic, plated over
a potato galette and finished with béarnaise sauce, served with steamed asparagus
Trout Amandine with Confetti Rice
Idaho farm-raised rainbow trout seasoned and pan sautéed in brown butter with
sliced almonds, served with confetti rice and a medley of seasonal vegetables
Lamb en Croûte
New Zealand lamb loin coated with herbs and garlic, wrapped in pastry and
baked to perfection, finished with a sage au jus and served with haricot verts

Fourth Course

choice of:

"pick me up" layers of liqueur-soaked ladyfingers, mascarpone cheese,
zabaglione, whipped cream and shaved chocolate

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