DINE WELL THIS VALENTINE’S DAY

Virginia Woolf once oraid “One cannot think well, love well, sleep well, if one has not dined well.” I don’t know if that’s true, but it seems like it’s not worth taking any chances. This Valentine’s Day, we suggest that you start by dining well, and see where the rest of the evening goes. Chef’s Jean-Francis and Sheldon have created an outstanding seven course menu priced at $92 per person.

Not to be outdone, Wine Director Joshua Carlson and his team have created not one, not two, but three different wine pairings to compliment the food. Take your pick from a BC Wine Pairing ($40), French Wine Pairing ($65), or Champagne Pairing ($95) – you really can’t go wrong no matter what you do. Or, if you’d rather, you can order from our regular wine list, one of our sommeliers would be happy to assist you in making the perfect selection.

Start your dining experience with an Amuse Bouche; each one a surprise to tantalize your mouth. Dinner aside, we hope this is not the only thing to tantalize your mouth on Valentine’s Day – there are six more courses yet to come.

Oysters have long been believed to enhance the libido, although to my knowledge it’s never been conclusively proven. Truth or fiction, why not give it a shot? For the second course, we’ve got you covered with Fresh Oysters topped with smoked herring caviar and fresh lemon.

Moving on through this culinary odyssey, we present our Argentinian Prawn Consommé with red vein sorel. This seemingly simple soup is anything but with its rich, bold flavour. Consommé has been around since the middle ages, and Chef’s around the world are still finding new ways to incorporate it into their menus.

Getting hungry yet? I know I am… Should we move on to our fourth course? Of course we should! Dungeness Crab and Bay Scallop Cannelloni with spinach pasta, bell peppers, and crustacean bisque sauce.

I need a break, all this eating is making me tired. To cleanse your palate, we offer you a little sorbet with prosecco.

Palate cleaned, it’s time for the main course where you can choose to swing one of two different directions with either the Double Cut Australian Lamb Chop Pôele (parsnip and butternut squash purée duo, sautéed baby kale, olive oil infused lamb jus, shaved truffle) , or the Truffle Infused Mediterranean Seabream (caramelized sunchoke, sautéed brussel sprout leaves, light beurre blanc). It seems to me that it’s a win whichever way you go.

For the big finish, we have a Grand Marnier and Orange Zest Custard with Candied Blood Orange, served with house made macarons, and Thomas Haas chocolates.

All this accompanied by the smooth sounds of Hip Pocket performing songs about love. If you haven’t heard them, Hip Pocket perform with us every Wednesday. Check out their performing schedule here.

Don’t miss this opportunity.

Wishing you all love and happiness this Valentine’s Day

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