VALENTINE’S MENU | 40

*

FIRST COURSE

Arugula Cobb Salada

  • balsamic vinaigrette
  • blue cheese
  • cherry tomatoes
  • pancetta
  • boiled egg
  • avocado

Roasted Tomato Bisque

  • basil pesto cr me fra che
  • toasted pine nuts
  • chilli oil

*

SECOND COURSE

Caprese Cannelloni

  • feta + ricotta cheese
  • spinach
  • sundried tomatoes
  • cashew pesto cream
  • mozzarella
  • fresh basil
  • bruschetta
  • toasted baguette

Cedar Roasted Sockeye Salmon

  • lemon caper dill aioli
  • parmesan panko breading
  • herb roasted baby potatoes
  • seasonal vegetables
  • glo compound butter

Tandoori Chicken Rice Bowl

  • jasmine rice
  • traditional butter sauce
  • grilled tandoori chicken
  • cucumber cilantro salsa
  • spicy yogurt
  • pea shoots

*

DESSERT

Strawberry Cheesecake

  • mint chocolate ganache
  • whipped cream
  • marinated berries