#love - EP VALENTINE'S DAY MENU
Roasted red pepper and goat cheese soup, served with toasted focaccia and fresh parsley paired with Stoneburn Sauvignon Blanc, Marlborough, New Zealand
Mixed green salad, cherry tomato, shaved carrot, feta, honey shallot dressing, candied pecan paired with Keint-he Gewürztraminer Prince Edward County, Ontario
Roasted fig and whipped goat cheese, toasted walnut, crostini, balsamic reduction paired with Cave Spring Cellars 'Adam Steps' Riesling, Beamsville Bench, Niagara
Oysters two ways, ginger, chili, lime and shallot mignonette paired with Vina Cartin Albarino, Rias Biaxas, Spain
Veal Osso Bucco, served with roasted mini red potatoes, sautéed trio mushrooms, green peppercorn jus paired with Langhe Nebbiolo 'Bric del Baio', Piedmont, Italy
Seared Ahi Tuna, dressed quinoa, cucumber, radish, Dijon aioli, soy, chili sauce, fried taro root paired with Montpellier Pinot Noir, California
Yukon gold Gnocchi, handmade potato gnocchi, gruyere cream, fine herbs, Burgundy truffle paired with 13th Street Winery Gamay Noir, Niagara Peninsula, Ontario
Eclairs paired with Carmenet Cabernet Sauvignon, California
Double chocolate cheesecake paired with Cannonball Cabernet Sauvignon, California
LIVE MUSIC with JESSIE T & DAVE MENARD
4 course choice menu $70 CAD per person
Including wine pairing $100 CAD per person
The prices are not including Taxes and Tips
Please advise your server of any allergies or dietary requests. We will do our best to accommodate you with modifications or substitutions.
We cannot guarantee a ‘nut free’ environment as many nuts are present and used in our Kitchen daily.