Valentine’s Menu

LE DINNER DE LA SAINT-VALENTIN

Escargots Bourguignonne: Start dinner with a dozen snails in garlic and parsley butter  $22.50

Hors d’Oeuvres:

Mousse de Foie d’Oie

Soft goose pâté with French condiments

Appetizer TBA
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Gratin de Fruits de Mer

Bay scallops, lump crabmeat and shrimp in a light saffron cream sauce, finished au gratin

Potage de Chou Fleur

Cauliflower soup with beet purée and beet chips

Salade:

Salade Maison

Red baby kale, carrot slaw, citrus-ginger vinaigrette

Plats de Résistance:

FILET DE BOEUF AU ROQUEFORT

Angus beef tenderloin, Madeira demi glace, topped with blue cheese crust

MAGRET DE CANARD AU CASSIS

Moulard duck breast with black currant sauce

TAGINE D’AGNEAU

Lamb chops in a Moroccan inspired sauce of braised onions, preserved lemons,

olives and spices, served with pearl couscous

SAUMON EN CROÛTE

Scottish salmon Wellington with creamed spinach, Chardonnay sauce

Desserts:

Choice of Black forest Cake or Lavender Crème Brulée and a Coupe of Rosé

VALENTINE’S DINNER is $59.50 Per Guest. Escargots, beverages, tax and service are not included