Valentine’s Day Menu

Three Offerings
Saturday Feb. 11th - Tuesday Feb. 14th - Saturday, Feb. 18th

Amuse Bouche
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Starters
Truffle butter poached lobster, crab crushed potato, fennel, Champagne emulsion
Duck “raviolo”, mustard foam, red cabbage, raisin, chestnut puree
Tuna, pak choi, chorizo, Thai beets, lemongrass & ginger sauce
Tomato veloute, shrimp & mussels, toasted brioche
Pearl barley risotto, peas, Geiss black pudding, fried smoked poached egg
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Mains
Filet of beef, ox shin, parsnip puree, potato tuile, root vegetables, red wine jus, black truffle
George’s Bank scallops, pearl onion, spinach & bacon “bonne femme”, mushroom, and
Parmentier potatoes, rosemary beurre blanc
Poussin, leeks, pomme & herb puree, fava beans, herb puree, ceps, Riesling jus
Spinach, mushroom, goat cheese, pappardelle, parmesan tuile & foam, black truffle
Market fish to be decided based on availability & sustainability closer to date
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Pre-Dessert
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Desserts
Hazelnut mousse, white chocolate mascarpone, brown sugar & banana ice cream,
banana foam, hazelnut chocolate tart, coffee & almond ice cream, biscotti,
Warm lemon drizzle cake, passion fruit sorbet, blackberry gel

Prix fixe---76

Please call for reservations 715.848.2345