Valentine's Day Menu
$60 per person
Amuse Bouche
Spinach, artichoke, gruyere & parmesan quiche with wine soaked red onions
Seared Qualicum Bay scallops
on top of pan fried Chard and a light miso soy glaze, garnished with pacific salmon roe
Beef tenderloin vol au vent
tenderloin & button mushrooms with a Roquefort cheese demi sauce served over mini vol au vents and garnished with green onion
Chilled Seafood Martini
with jumbo prawns, wild smoked sockeye salmon, Dungeness crab & Pacific baby shrimp , garnished with Andalusia sauce
Charcuterie platter
a selection of Ryder Lake Farms best cured proscuitto, chorizo, cheese, & Abbotsford duck galantine garnished with gherkins and figs
Raspberry Sorbet
Traditional French palette cleanser
Prawns Amoureuse
a light puff pastry filled with jumbo prawns & sliced mushrooms in a Sambuca cream sauce
Chilliwack-Ryder lake farm free range Chicken Oscar
topped with Dungeness crab asparagus and rich béarnaise
Filet Mignon & Lobster Tail
AAA Tenderloin with peppercorn sauce accompanied with a broiled lobster tail lemon & hot garlic butter
Roast Rack of Lamb
primed with Dijon mustard, topped with a rosemary bread crust and served with a classic mint demi glaze
White & dark chocolate covered strawberries
served with Okanogan Summerhill Winery pink brut champagne
Raspberry chocolate mousse cake
served with a raspberry coulis whip cream & garnished with fresh raspberries
Sticky Toffee Pudding
an iconic British dessert made with a light sponge cake filled with dates and topped with a toffee sauce
Triple layered semifreddo
a layer of Tia Marie coffee mousse, Grand Marnier soufflé & strawberry mousse