CHEF'S VALENTINE'S DAY MENU
(2 ½ hour Seating)

*Available Tuesday, February 14th, 2012

Amuse Bouche

* * *

Caramelized Qualicum Bay scallops
roasted celeriac purée, carrot reduction
glazed with mirin, capers & shallot

* * *

CHOICE OF APPETIZER

Homemade ravioli of fresh crab
nestled on savoy cabbage, drizzle of caviar butter sauce

-OR-

Whole roasted breast of Fraser Valley quail
filled with wild mushrooms & foie gras
crispy pommes pailles & confit of chestnut, fennel and small onion
morel mushroom sauce

* * *

CHOICE OF MAIN COURSES

Trio of fresh Atlantic lobster for lobster lovers!
butter poached
tempura-style
steamed in spinach leaf

-OR-

Roasted lamb loin baked in a salt crust
vegetable gifts of the Winter season, natural jus

-OR-

Roasted loin of Fallow deer
glazed with honey & dates, sauce Poivrade
a gratin of asparagus, homemade pasta & Comté cheese

* * *

VALENTINE'S DAY BLISS

* * *

Coffee or tea

88. per person

* Optional Enhancement - include both choices
of appetizer, add 14. pp

All pricing is subject to 17% service gratuity & 12% HST

Please advise all allergies as not all ingredients are listed.
* Vegetarian alternate is available upon request. A credit card is required to confirm all Valentine's Day reservations and a cancellation charge of $25.00 per person will apply for no shows/cancellations within 24 hours of the reservation. Thank you.

Proprietors: Chef Ernst Dorfler & Gerry Sayers
Sous Chef - Masa Mabuchi
Tuesday, February 14th, 2012