VALENTINE'S DAY MENU

2010

Please choose one from each category

SOUP

ginger potato leek with sesame scallion cream

smoked paprika white bean and homemade

bacon with caraway croutons

APPETIZER

jumbo lump crab cake

served on asparagus fennel salad and basil vinaigrette

baked escargot under puff pastry

with leeks, garlic and pancetta

aged cheddar-wild rice cake

on roasted red pepper gumbo and shallot mousse

lamb terrine

with sundried tomatoes and pine nuts on new

potato salad and cucumber dill sauce

SALAD

mixed greens with our special mustard vinaigrette

MAIN COURSES

roasted chicken breast

stuffed with bleu cheese and pecans on apple sauce,

mashed Yukon gold potatoes and bacon roasted cauliflower

duet of organic salmon and scallops

in a potato basket, pearl onion sauce and snow peas

prime grade angus rib eye

served with polenta cake, roasted root

vegetables and pink peppercorn sauce

($5 supplement)

pepper crusted Tuna

with wilted greens, jasmine rice and saffron aioli

braised Australian lamb shank

with chick peas, spaghetti squash and shitake

mushroom sauce

sole stuffed with fresh shrimp

in phyllo with sweet and sour egg fried rice,

 snow peas and coconut curry sauce

DESSERT SAMPLER

warm chocolate souffle cake, lemon squares,

and hazelnut ice cream 

$60 per person plus tax and gratuity