


VALENTINE'S DAY MENU



THE INTRODUCTION
THE SEDUCTION LOOK
Rose of Atlantic salmon Gravlax
Cheese flaky pastry
Green olives cake

STARTER
THE FLIRT

Foie gras tender bar with gingerbread
crumble, fresh figs and Banyuls wine chutney
Or
Fresh lobster raviolis, light Québec garlic
flower cream sauce and arugula pesto
Or
Marinated zucchinis enlaced with black olive tapenade,
creamy grilled sweet red peppers sauce


MAIN COURSE
THE CONVERSATION

Québec tender pork filet stuffed with mushrooms duxelles,
coarse meat stock sauce, vegetables tian
Or
Slowly braised lamb shank, sweet honey and house
spices sauce, gratin dauphinois
Or
Cod filet sensually swimming in saffron broth, mussels,
shrimps and fennel, dancing waltz vegetables
Or
Roasted eggplant gratin with tomatoes and
Manchego cheese, marinated and grilled cauliflower steak
DESSERT
THE SEDUCTION



Soft dark chocolate cake with raspberry
heart and light maple cream sauce