VALENTINE'S DINNER

House‑smoked oyster, crostini, garlic–fine‑herbs goat cheese, pickled onion, poached jumbo shrimp, yuzu‑kosho remoulade, mixed sprouts, PEI lobster amusettes, Canadian sturgeon caviar 

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

Grilled dry aged prime rib eye steak, rosemary-onion black garlic butter, red wine and au jus reduction, seasonal vegetables, Yukon gold mash potatoes, chives

Pan‑Roasted Vancouver Island Black Cod Served with dill pesto, preserved‑lemon butter beurre blanc, seasonal vegetables, golden‑beet 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