VALENTINE'S DINNER

House smoked Malpeque oyster, crostini, garlic-fine herbs goat cheese, pickled onion Poached jumbo shrimps, freeze-dried yuzu flakes, remoulade, mix sprouts  PEI lobster amusettes, Canadian sturgeon caviar

Local prosciutto, salchichon iberico, duck rillettes, burrata cheese, balsamic glaze, spiced green olives, triple crunch mustard, grilled flatbread, multigrain baguette Niagara Riesling white wine jelly

Grilled grass fed, naturally raised rib eye steak, rosemary-onion black garlic butter, red wine and au jus reduction, seasonal vegetables, Yukon gold mash potatoes, chives

Pan roasted Vancouver Isle black cod, dill pesto, preserved lemon butter beurre blanc, seasonal vegetables, golden beets and potato mash, chives

Pan-roasted Ontario farm raised chicken supreme, Niagara chardonnay and thyme braised apricots, natural jus, butter poached PEI lobster tail, seasonal vegetables, parsnip mash, chives

Local cultivated mushroom tart, cauliflower rice, caramelized onion, heirloom baby carrots, balsamic glaze, gremolata

Coffee and Kahlua lady finger, mascarpone sabayon, Kalua jelly