Valentine’s Day 2016

Amuse Buche

house selection of bites

First Course

Alaskan Crab Cake
avocado mousseline, sriracha and mango emulsion,
served with sauce aurore

Second Course

choice of:

Loch Duart Salmon Papillote
confit of tomato and fennel, watermelon liquor and asparagus tips, steamed cooked in a parchment package
Foie Gras Ravioli
black truffle beurre monte, mirepoix of seasonal vegetables

Third Course

choice of:

Charred Beets & Baby Radish Salad
peanut brittle dust, ciabatta and honey goat cheese crostini,
lola rosa greens and aged balsamic
Spring Pea Soup
crispy pork belly croutons, hard boiled quail egg and red pepper foam

Fourth Course

choice of:

Bœuf en Croûte
Black Angus beef tenderloin layered with mushroom duxelles, wrapped with prosciutto and encased in puff pastry, finished with port wine sauce and plated with vegetable tian
Pan Seared Diver Scallops and Apple Salad
seared scallops plated over a champagne beurre blanc layered with roasted turnips, celery root and maple glazed sweet potatoes and topped with a fresh apple salad, served with grilled broccolini
Canard au Cassis
Maple Leaf Farm duck breast seasoned and pan-roasted, finished with a cassis-zinfandel sauce, plated with mascarpone polenta and haricot verts

Fifth Course

Chocolate Bomb
mint and chocolate syrup, chocolate dipped strawberry,
cherry crème anglaise

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