VALENTINE’S DAY
Une célébration de la Saint-Valentin
Settle in by the wood-burning fireplace and enjoy a thoughtfully crafted dining experience on Saturday, February 14. Chef Kane Van Ee and his team have curated a series of tasting menus, from a romantic daytime offering to an elevated evening experience.
During lunch service, guests are invited to enjoy a $175 six-course tasting menu, featuring seasonal flavours and refined French-inspired cuisine, perfect for a romantic midday escape.
In the evening, a seven-course dinner tasting menu is available for $245, offering a more indulgent way to celebrate Valentine’s night. Carefully paced and elegantly composed, this experience is designed for an intimate evening spent by the fire.
For those seeking a truly elevated celebration, the Prestige dinner tasting menu offers a ten-course experience priced at $355, with limited seats available from 7:15pm. This premium menu highlights the finest ingredients and techniques of the season, creating a longer, more immersive Valentine’s evening.
Lunch is available from 11:30am–2pm, with dinner available from 5–10pm. Reservations between 5pm and 5:30pm will have a two-hour seating window. Limited prestige reservations from 7:15pm.
Reservations are extremely limited. Secure your table now for a memorable Valentine’s celebration.
Looking to celebrate early?
Join us for our standard tasting menu experience or à la carte dining on Friday, February 13.
ST. VALENTIN
February 14
Lunch
per person 175
Pain au Lait
housemade cultured butter
–
Canapés
oyster, salade bouquet, petit shrimp tartine
–
Scallop Crudo
scallop sashimi, kohlrabi, horseradish, sorrel, dill
–
Lobster Risotto
Nova Scotia lobster, Koshihikari rice, lime leaf, fennel, bok choy, Espelette pepper, bisque
–
Canard
aged Brome Lake duck, beet, shiitake mushrooms, rose, pink peppercorns
or
Bœuf
wagyu ribeye, beet, rose, pink peppercorns, sauce au poivre
–
Red Velvet Cheesecake
black currant ice cream, yuzu gel
–
Petit Fours
Dinner
per person 245
Pain au Lait
housemade cultured butter
–
Canapés
oyster, salade bouquet, petit shrimp tartine
–
Scallop Crudo
scallop sashimi, kohlrabi, horseradish, sorrel, dill
–
Red Sea Bream
radish-scaled madai, finger lime, citrus beurre blanc
–
Lobster Risotto
Nova Scotia lobster, Koshihikari rice, lime leaf, fennel, bok choy, Espelette pepper, bisque
–
Canard
aged Brome Lake duck, beet, shiitake mushrooms, rose, pink peppercorns
or
Bœuf
wagyu ribeye, beet, rose, pink peppercorns, sauce au poivre
–
Red Velvet Cheesecake
black currant ice cream, yuzu gel
–
