Valentine’s Day 2018

First Course


“Salade Nicoise” Tasting
seared tuna, roasted piquillo peppers, confit potatoes, green beans & pickled shallots drizzled with a nicoise vinaigrette & finished with fried capers

Second Course

choice of:

Carrot, Curry & Coconut Soup
topped with a shrimp dumpling
Charred Beets & Roasted Radish Salad
charred beets, roasted radishes, lola rosa greens tossed in an aged balsamic vinegar & finished with a peanut brittle dust, served with a ciabatta & honey-goat cheese crostini
Steak Cobb
mixed greens, confit cherry tomatoes, sieved egg, blue cheese soufflé, pork belly croutons & a filet skewer, dressed with a herb-Dijon vinaigrette

Third Course

choice of:

Roasted Duck Breast with Crispy Pork Belly & Polenta Terrine
Maple Leaf Farm duck breast seasoned & pan-roasted plated with a crispy polenta & pork belly terrine, finished with cherry-port wine sauce & served with snap peas
Veal Osso Buco Milanese with House-Made Wide Noodles
veal shanks braised in veal stock with white wine, garlic, carrots, tomatoes, crimini mushrooms & herbs, served over house-made wide noodles
Salmon-Crab Roulade
Salmon-Crab Roulade Scottish salmon rolled with a crab stuffing & pan-roasted & finished with a sun-dried tomato & caper sherry-cream sauce, served over a quinoa pilaf with a medley of seasonal vegetables add king crab +12.
Hanger Steak with Truffle-Cipollini Onions
hanger steak, grilled to your preferred temperature, plated with roasted truffle cipollini onions, bacon-wrapped potato gratin & asparagus spears, finished with a bordelaise sauce add lobster tail +14.

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