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

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