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