VALENTINE’S DAY 2016 

Housemade Bread Course

Artisan Rolls and House Butter w/ Café de Paris butter and roasted shallot butter

To Start

Seared Scallops: Miso butter, daikon radish, ponzu, taro crisp

Wine Pairing: Mission Hill Pinot Blanc (3oz)

or

Citrus Marinated Roasted Beets: Pickled cipollini onions, olive oil scented mascarpone, pea tendrils

Wine Pairing: Red Rooster Chardonnay (3oz)

 

To Follow

Roasted Duck Breast: Celeriac puree, roasted baby squash, kumquat demi

Wine Pairing: Haywire Pinot Noir (6oz)

or

Walnut Pesto Penne Pasta: Roasted gem tomatoes, arugula, fresh mozzerella, basil chip

Wine Pairing: Red Rooster Pinot Gris (6oz)

or

Grilled Beef Tenderloin & Prawns: lyonnaise potatoes, haricot verte, bordelaise sauce

Wine Pairing: Black Sage Cabernet Franc (6oz)

or

Seared Sockeye Salmon: Masala spiced coconut broth, mussels, manila clams, fingerling potatoes

Wine Pairing:  Haywire Sauvignon Blanc (6oz)

 

To Finish

Blood Orange Panna Cotta: Chocolate beignets, fresh berries

Wine Pairing: Quail’s Gate Optima (1oz)

or

Croquembouche: Espresso profiterole, caramel mousse, chocolate sauce

Wine Pairing: Unworth Ovation (1oz)

 

Executive chef                                  Victor Jacinto

Sous Chefs         Dave Bartolloni     Dave Keske   Richard Tamayo

$89.95 PER PERSON

$18 Add Wine Pairings

Price does not include applicable taxes and gratuity

Live music from 5-10PM by Melanie Dekker in the restaurant. Every guests also receives complimentary glass of champagne and strawberries. 

Menu will also be offered on February 12th & 13th for $69.95 per person without the bread course, champagne, strawberries and live music.