Friday, January 29, 2010

Valentine's Day Menu

Valentine’s Day Long weekend Menu
Table D’hôte $100 per couple-wine pairings and costs follow
First Course
Buffalo Mozzarella Salad- Olive crostini, house dried Tomatoes, Crispy Artichoke hearts, Basil, Balsamic and Rocquette Salad
Poached Hen’s Egg Florentine-minted hollandaise, fresh brioche, house cured pork belly, wilted spinach. finished with a basil vinaigrette and a vodka tomato consommé
Grilled Tiger Shrimp- Lobster Barley risotto, tossed with soft herbs and grana padano. finished with a saffron beurre blanc
The “2 Share”- cured meats, house made chutney and jelly, pickled vegetables, 2 cheeses and fresh crostini
House made Champagne Sorbet
Main course
Roasted New Zealand Rack of Lamb- truffled polenta, broken Italian sausage, broccolini. finished with a cherry demi-glace
Seared Pork tenderloin- butternut squash ravioli, goats cheese, pancetta, & ginger nutmeg cream
12 ounce New York Striploin- cherry tomato and blue cheese relish. celeriac and potato puree, finished with a balsamic beef jus
Red Snapper en Papillote- Fresh B.C red snapper, blue potatoes, baby carrots and caponata wrapped in parchment and baked. served with a lemon blueberry beurre blanc
(Built to share)
Cinnamon heart panna cotta with ice wine truffles- a classic Italian cream and marscapone based dessert, and fresh berries
De-constructed strawberry shortcake- strawberry coulis, sponge cake, fresh strawberries, brandied chantilly cream
Blue Cheese with a warm port poached peach- accompanied with nuts & crackers

Price does not include gratuities or applied taxes

To Food With Love- Join Chef Michael Hay and Chef Tristan D'Souza for Family Day and Valentines Day

Chef Michael Hay would like to invite you to an evening of food to remember at The Iron Goat Pub and Grill this Valentine's Day
Please join Chef as he introduces the Bow Valley to Chef Tristan D'Souza , an award winning Chef form Toronto , Ontario. Tristan brings with him a new approach to " True Food". Chef Tristan and Sous Chef Adam Janisse have launched a new core menu with a focus on fresh seasonal ingredients, fun interactive food and the highest level of quality.

Tristan D'Souza is a graduate of Goerge Brown College in Toronto and has spent his career cutting his culinary skills in foody hot spots such as Montreal, Toronto and Chicago. His goal is simple while here in the valley - " to train peoples palates to experience what true food has to offer "

Adam Janisse has been in the valley and developed his skills in Windsor , Ontario and both Banff and Canmore. Adam's goal is to exceed each and every guest's expectations and to ensure your experience at the Iron Goat is the best of the Valley.

We wish to extend an invitation to join us on Valentine's Day and through out the Family Day Weekend, to experience our culinary adventure