As an alternative to dining out, Executive Chef Margaret Chisholm has designed a delicious 4-course Valentine’s Menu that is easy to heat, assemble and serve in your own home.
HORS D’OEUVRE – One of each per person:
Fig tapenade on a thyme pepper biscotti with walnuts and Danish blue cream cheese
Japanese rice cake with sesame crusted rare ahi tuna, chili mayonnaise, tobiko and scallion
White truffle pancake with grilled New York steak, tomato Parmesan fondant and radicchio salad
APPETIZER – Choose one:
Fresh Dungeness crab salad with cucumber gelée, arugula, pea shoots, shaved spring radishes, grainy Dijon vinaigrette
Jerusalem artichoke soup finished with basil chive oil, porcini Chantilly cream
Mixed greens with Stilton Port gelée terrine, toasted hazelnuts, pear white balsamic vinaigrette
ENTRÉE – Choose one:
Braised beef short rib with Granville Island Chocolate Imperial stout
Parsnip chips, cabernet-sauvignon gastrique
Herb roasted free-range chicken
Wild mushroom ragoût, caramelized pearl red onions, sherry and thyme jus
Roasted sablefish with lemon infused cherry tomatoes
Ratatouille with pine nuts and saffron
All entrées accompanied by:
Yukon Gold potato croquette
Seasonal vegetables tossed in herb butter
DESSERT – Choose one:
Dark and caramelized chocolate terrine
Dark chocolate cake, whipped caramelized white chocolate, chocolate crunch praline, salted butterscotch sauce
Raspberry almond macaron
Almond meringue cookies, vanilla bean cream, fresh raspberries, raspberry coulis
$65.00 per person + tax
Minimum Order: Two
For ease of home preparation we recommend selecting the same menu for your entire party.
Orders must be placed by Noon on Wednesday, February 12th.
Orders may be picked up or delivered (delivery charges will apply) before 5:00 PM on Friday, February 14th.
Food will be presented on recyclable and biodegradable/compostable platters and cookware (with cooking and/or heating instructions).
To order call 604.875.0123
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