19TH CENTURY COMPUTER LOVE

a love which showed the hour of the past,

the people call the present.

 

a chocolate flower shows the blossoms,

this whispers of the moon.

 

our love hath worn their spells,

this me was born to me.

 

my dining dreams are still and soft and round,

my stone is an evening sun.

LOCAL DUNGENESS CRAB lobster bisque emulsion, zuchini spaghettini, crispy basil leaves

LOCAL DUNGENESS CRAB
lobster bisque emulsion, zuchini spaghettini, crispy basil leaves

I’m not sure this worked out as well as I had hoped. Last year, I tried my hand at poetry for the Valentine’s blog post. Feeling a bit of pressure this year (and honestly just a bit lazy) I thought I would see if there’s some kind of poetry writing AI that could do the job for me. Sure enough google has a project that could do the job for me. The results are above – it did the job, just not very well – it seems as though the poets of the world don’t have to worry about the machines taking their jobs any time soon.

 

Lucky for you, Chef’s Jean-Francis and Sheldon didn’t opt to have a computer do their work for them. They’ve created another fabulous Valentine’s Dinner menu (priced at $95/seat) this year. To complete your dining experience be sure to try one of our optional wine pairings. Wine Director Joshua Carlson has created both a BC ($55/seat) and French ($80/seat) wine pairing to complement each course.

 

SEARED MEDITERRANEAN SEABREAM with NORTHERN DIVINE WHITE STURGEOON CAVIAR sautéed golden swiss chard, camargue red rice

SEARED MEDITERRANEAN SEABREAM with NORTHERN DIVINE WHITE STURGEOON CAVIAR
sautéed golden swiss chard, camargue red rice

Begin your culinary odyssey with an Amuse Bouche created to whet your appetite, before proceeding on to Fresh Conway Royal Oysters (Served with apple and pear vinegar mignonette and fresh lemon.) straight from the east coast of Canada to your plate – and we all know what they say about oysters and the bedroom.

 

For our third course, we have Local Dungeness Crab served with lobster bisque emulsion, zucchini spaghetti, and crispy basil leaves. While crab is not widely considered an aphrodisiac, throughout history, seafoods have been linked to an increase in desire. Possibly due to the fact that in Roman mythology, Aphrodite, the goddess of love, was born of the sea.

 

Our fourth course brings a Sunchoke (also known as a Jerusalem artichoke) Velouté with shaved black truffles and sunchoke chips. Sure to set your mouth to watering, this dish also has a double whammy of aphrodisiacs, with both sunchokes and truffles having a reputation for helping to move things along romantically.

 

As a palate cleanser before the main event, the Chef’s offer us a Grapefruit Granita with eucalyptus foam. I tried, but I couldn’t find anything linking either grapefruit or eucalyptus to bedroom performance. I was beginning to think maybe the guys in the kitchen were trying to put one over on me with this menu, but perhaps it’s just my own dirty mind.

 

RASPBERRY TIRAMISU house made macarons and Thomas Haas chocolates

RASPBERRY TIRAMISU
house made macarons and Thomas Haas chocolates

Our entrée this year brings a choice, Double Cut Australian Lamb Chop Pôele, or Seared Mediterranean Seabream with Northern Divine Caviar. In either case, you can’t go wrong. The lamb is served with rainbow carrots, Provençal roasted tomato, morel mushrooms, pomme gaufrette, and a pan jus. While the seabream is accompanied by sautéed golden swiss chard and Camargue red rice. Don’t forget that Caviar is also considered an aphrodisiac…

 

And of course, no meal would be complete without something sweet to finish. For dessert, we have a Raspberry Tiramisu with house made macarons and Thomas Haas chocolates. With raspberry and chocolate some of the most well-known of treats to enhance desire, there’s really no reason that you shouldn’t get lucky tonight.

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FRESH OYSTERS pear vinegar mignonette with shallots and black pepper, fresh lemon

FRESH CONWAY PEARL OYSTERS
apple and pear vinegar mignonette with shallots and black pepper, fresh lemon

LOCAL DUNGENESS CRAB lobster bisque emulsion, zucchini spaghetti, crispy basil leaves

LOCAL DUNGENESS CRAB
lobster bisque emulsion, zucchini spaghetti, crispy basil leaves

SEARED MEDITERRANEAN SEABREAM WITH NORTHERN DIVINE WHITE STURGEON CAVIAR sautéed golden swiss chard, camargue red rice

SEARED MEDITERRANEAN SEABREAM
WITH NORTHERN DIVINE WHITE STURGEON CAVIAR
sautéed golden swiss chard, camargue red rice

DOUBLE CUT AUSTRALIAN LAMB CHOP PÔELE sautéed rainbow carrots, provençal roasted campari tomato, morel mushrooms, pomme gaufrette, pan jus

DOUBLE CUT AUSTRALIAN
LAMB CHOP PÔELE
sautéed rainbow carrots, provençal roasted campari tomato, morel mushrooms, pomme gaufrette, pan jus