Valentine’s Menu 2007


Artisan Flat and Dinner Breads


Cold water Lobster Dungeness Crab Cocktail Tian
Lemon Sabayon
Arugula Leaves Drizzled with Pomegranate Oil
Parmesan Crisp


Wild Forest Mushroom Minestrone Soup
Mascarpone Wonton Dumplings
Herbed Crème Fraiche


Vancouver Island Oyster Shots


Flat-Iron Seared Marinated Wild Salmon Gravlax Filet
Champagne-Dill Beurre Blanc, Heirloom Tomato Oil
Potato Spinach Crepe
Crispy Leeks
Butter Poached Asparagus


Or


Charbroiled Veal Crown Chop
Perigourdine Sauce
Sweet Onion Risotto Cake
Shaved Parsnip Spears
Butter Poached Asparagus


Or


Three Cheese Lasagne “al Forno” Served with Fire Grilled Spotted prawns
Cabernet – Truffle Jus
Vegetable Couscous


Desserts of Fire for Two
Pistachio Crusted Sambuca Infused Strawberries
Raspberry-Chocolate Mousse Bombe
Vanilla-Hazelnut Tuile Cone
Mango and Orange Coulis


Freshly brewed Coffee & Tea

 

 

 

 

 

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