Saint Valentin's Menu
$60
Appetizers
Escargot Persillade
Garlic, butter, parsley
Gravlax
a Nordic dish consisting of salmon that is cured using a mix of salt, sugar and dill with a layer of butterfly blue pea flower
Fall Beet Salad
Roasted beets, goat cheese, walnut, arugula in a lemon olive oil dressing
Sautéed Brussels Sprouts
Organic brussels sprouts, balsamic, almonds, cranberries
Crab cake
Crab mixed with vegetables (celery and carrot) wrapped on a wonton in a red pepper coulis
Main Course
Sea Scallops
Pan Seared Sea Scallops over an avocado mango purée
Butterfly Salmon
Pan seared butterfly salmon with a lemon-pepper crust over a bed of Ratatouille Provençal
Beef Sliders
Emmental, tomato, homemade mustard, chips
Frog Legs
Pan seared frog legs with our Provençal sauce (garlic, butter, parsley)
Coq au vin
Chicken braised with wine, bacon, mushrooms, garlic and orzo
Nouilles De Courgettes (Vegan)
Zucchini noodles, avocado mash, basil pesto (no nuts), vegan parmesan
Desserts
Cheese Plate
Two Cheese: Fromage D’Affinois and Gruyere (Served with French baguette, walnuts, grapes, sliced green apple and fig jam)
Tropezienne
a French dessert cake made of brioche, pastry cream, buttercream, and pearl sugar. It's a beloved dessert on the French Riviera (St Tropez)
Chocolate Coulant (Gluten Free)
Mini Lava cake
Lemon crème brûlée
Half lemon peel filled in a rich custard base topped with a layer of hardened caramelized sugar