VALENTINE’S 2020
Join us on Friday, February 14 and Saturday, February 15 and cozy up by our wood-burning fireplace while indulging in Chef Tim Schulte’s modern French tasting menu. Featuring luxe ingredients such as foie gras, white truffle and lamb hip, this menu is certainly worth enjoying with someone special.
ST. VALENTIN 2020
February 14 & 15
Amuse-bouche
hamachi, wasabi emulsion, crispy seaweed
–
St-Jacques
sea scallops, blood orange, cilantro, ikura
or
Tartare
beef tartare, black garlic, shimeji mushroom, rice cracker
or
Foie Gras
duck liver parfait, plum textures, brioche, Madeira reduction
–
Consommé
egg yolk ravioli, celeriac, chevril
or
Champignons
mushroom velouté, black truffle, enoki, burdock crisp
–
Morue
sablefish, textures of pumpkin, pear, Champagne sauce
or
Bœuf
beef tenderloin, truffled panisse, heirloom carrots, Madeira jus
or
Agneau
lamb hip, potato mousseline, deconstructed ratatouille, red wine jus
or
Agnolotti
white truffle, baby spinach, white wine sauce
–
Pavlova
cheesecake mousse, winter fruit compote, buttermilk sherbet
or
Chocolat
chocolate cake, peanut foam, chocolate crémeux, gianduja crumble, cassis gel
or
Fromage
Brie de Meaux, Cantal, wine-poached pear, honey, walnut bread
–
Petit Fours
passion fruit guimauve
per person 155
excludes tax & gratuity
