Valentine's Day Menu

First Course

(Domaine Reverdy Ducroux, Sancerre, France, 2022)

Smoked Wild Scottish Salmon & Ossetra Caviar - Served on Blinis with crème fraiche & dill.
Grilled Australian lamb riblets- with lemon & oregano.
Zucchini Cakes - Served with cucumber & mint yogurt (Veg)

Second Course

(Pio Cesare, Barolo, Piedmont, Italy 2018)
Lobster Bisque – Served with lobster meat and white truffle oil (SH/D)

Spinach and Strawberry - Baby spinach, gorgonzola cheese, fresh strawberries, cherry tomatoes, walnuts, cranberries, and red onion served withRaspberry Vinaigrette dressing (N/D)

Third Course

(Alpha Omega, Proprietary Red, Napa Valley, 2018)

Australian Lamb Chops – Served with Swiss chard, roasted potatoes, lemon vinaigrette

Wild Salmon – served with asparagus, & roasted rosemary potatoes in a piccata sauce

Scallops with Risotto – Scallops, English peas, Chanterelle, with assorted mushrooms, mascarpone cheese, truffle oil, and shaved black truffle

Fettuccine Pescatore - Salmon, halibut, clams, and prawns in a spicy white wine tomato sauce, served with freshly made fettuccine (SH) Organic Chicken Puttanesca – roasted rosemary potatoes and asparagus Porcini Mushroom Ravioli – Assorted wild mushroom, roasted cherry tomatoes, spinach, in a light Marsala cream sauce (V/D)

Fourth Course

(Sandeman 20-year Tawny port, Douro, Portugal)

Chocolate Temptation-Chocolate cake made with cocoa from Ecuador, filled with chocolate and hazelnut creams and a hazelnut crunch, covered with a chocolate glaze. (N)

This four-course menu starts at $185.00 per person

Allergen Key: (N) Nuts (SH) Shellfish (V) Vegetarian (D) Diary
Recommended wine pairing: +80