St. Valentine’s Day 2018
Amuse-Bouche
Toasted crostini topped with cranberry chevre, julienne apple and pickled onion
choice of:
Fresh basil fettucine with confit duck leg, garlic cream, Tuscan relish and Manchego cheese
or
Shredded phyllo wrapped jumbo prawn over spring mix with
fruit salsa, blood orange vinaigrette and honey drizzle
***
choice of:
Winter white vegetable puree with snipped chives and beet streaker
or
Salad of baby spinach with fresh strawberries, slivered red onions,
gorgonzola cheese, toasted pine nuts and blueberry vinaigrette
***
choice of:
Grilled filet of beef with cognac cream, wild rice-goat cheese risotto cake,
sautéed oyster mushrooms and prosciutto wrapped asparagus and baby carrots
or
Pistachio crusted Alaskan halibut with mango salsa, citrus scented
Israeli cous-cous, buttered sugar snap peas and grapefruit supremes
or
Pan seared elk chop topped with St. Andre cheese and raspberry port
wine glaze, served with seafood potato gratin and braised Belgian endive
or
Roast smoked breast of pheasant with sage butter, served with apple
chutney,Calvados jus de volaille, mushroom lasagna and grilled squash
***
Sweetheart Sampler of Desserts:
Profiteroles with homemade raspberry ice cream, classic cream brulee
and dark chocolate dipped fresh strawberries
Alpen Sierra French roast coffee or selected teas
Eighty dollars per person for food only… no corkage permitted, tonight only
Chef, Oscar Herrera
Pastry Chef, David Stuart
