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Chers amis, dear friends

Please join us February 14th for 

Chef Diego's Valentine's Day Dinner

  110pp (exclusive of tax and service)

In order to serve you in an efficient manner, regular menu items may not be available

First Course

(please choose one)

🦋 🦋 🦋

•    Soupe aux lentilles corails / Organic red lentil soup

carrots, Beeler’s uncured bacon (GF, Vegan available)

•    Rolls saumon fumé asperges / Smoked salmon Asparagus crêpe rolls

filled with Balmoral smoked salmon, asparagus, whipped fromage blanc, wrapped in a white crêpe, with soy and sherry reduction

•    Empanada aux champignons /Argentinian empanada 

Argentinian pie filled with baby Bella mushrooms and Emmental cheese, Roquefort bechamel sauce (VG)

Second Course

(please choose one)

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•    Steak Tartare

seasoned hand chopped Wanderer barley-fed raw beef filet, organic egg, buckwheat crêpe chips (GF) or baguette
•    Sole Meunière

wild caught Oregon sole, baby carrot purée, zucchini spaghetti, lemon chablis sauce (GF)
•    Canard à l'orange

Mary's duck cooked in Grand Marnier orange sauce, potato, apple (GF)
•    Bœuf Bourguignon

Wanderer barley-fed beef marinated in Burgundy Pinot Noir, slow cooked, served with whipped potato purée (GF) 
•    Tarte Ratatouille Blé Noir

Eggplant, zucchini, carrots, onions, red bell peppers, cherry tomato sauce on a buckwheat galette base (GF, VG, VGN avail)

Third Course

(please choose one)

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•    Verrine Tiramisu Breizh

Brittany version of Tiramisu topped with cherries (GF, VG)
•    Crêpe en verrine aux marrons glaces

Candied chestnut crêpe, Bourbon vanilla ice cream, Chantilly, Benedictine sauce (VG)
•    Artisanal French Macarons (GF, VG)

Organic Tea or Espresso Bar Beverage

(please choose one)

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•    Tea (Ceylon, Earl Grey, Green, Chamomile, Mint)

•    Coffee (Americano, Espresso, Cappuccino, Latte)

GF=no gluten ingredients





(Valentine’s Day pricing) 

Ruinart Blanc de Blancs, Reims
Bottle 145 (Regular 170)

Beau Joie Special Cuvée Brut Rosé, Épernay
Bottle 150 (Regular 180)

Raw and undercooked food: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Gluten: Most of our menu items are prepared without gluten ingredients, however we cannot guarantee no cross contamination in the kitchen. Therefore, we cannot guarantee that any menu item is free from any particular allergen. We assume no responsibility for guests with food allergies or sensitivities.

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