Valentine’s Day

Valentine’s Dinner

Thursday, February 14


By reservation only

Seating starting at 4pm. No entertainment.

Due to numerous “no-shows” in the past, a “Reservation & Confirmation” form must be completed (including the selection of menu items ) to validate the reservation. 

Please contact us by phone (754-206-4116), by email ([email protected]) or select “find contact us” tab to get the form.

The “Reservation & Confirmation” form will be emailed to you in return.

Thank you for your understanding !


A “I Love You” souvenir gift will be offered to each Guest at the end of their dinner…..


Menu options (per person)


Appetizer & Main Course : $68.00

Main Course & Dessert : $68.00

Appetizer, Main Course & Dessert : $86.00

                   No Sharing. 7% Tax and 20% service (not included) will be added to the final check.


Choice of Appetizers 

Duo d’Escargots:                              Pairing of

–       “Escargots au gratin” (with mushrooms, artichoke bottom, spinach, Béchamel sauce. Topped with melted Swiss cheese)

–       Mille Feuilles d’Escargots  (homemade puff pastry filled with escargots & mushrooms seasoned with parsley, garlic and butter sauce)

Brie en feuilleté  Melted French Brie cheese with sautéed apple in homemade puff pastry, on a bed of mixed greens and walnuts with signature balsamic dressing

Terrine chaude de Saumon Warm “cake” of fresh salmon baked with spinach and shredded mozzarella cheese in a thin puff pastry crust (quiche style). Served on a bed of mix-greens with our signature balsamic dressing.

Bisque d’Ecrevisses Crayfish Bisque. Served with homemade croutons.

 Choice of Main Courses

Filet de Bœuf, Sauce Forestière. Beef tenderloin topped with Portobello mushrooms on a bed of red wine and mushrooms reduction sauce. Served with French fries flavored with Truffle oil.


Steak de Thon au Poivre et Wasabi. Pan seared Ahi Tuna steak seasoned with pepper, black sesame and a light touch of Wasabi. Served with quinoa and  veggies of the day.

Navarin d’Agneau Printanier. Traditional and delicious family French recipe of lamb stew (New Zealand) with fresh spring veggies. (A must !)

Magret de Canard au Poivre Vert. Sautéed Duck breast (medium rare) with Madagascar peppercorn sauce. Served with potatoes “au gratin” and veggies of the day.

Coquille Saint Jacques aux Ecrevisses. Pan seared Sea Scallops and Crayfish flavored with a Crayfish bisque sauce on a bed of Rice Pilaf. Served with a side of veggies of the day.

Choice of Desserts

Crème brûlée. Chilled crème brûlée flavored with orange flower topped with a caramelized crust. Side of Macarons.


Macarons et gâteau chocolat. Homemade dark chocolate cake paired with assorted Macaroons.

Meringue Surprise aux Fraises. Homemade meringue covered with homemade chocolate sauce, fresh strawberries & whipped cream.

Duo de Sorbets, Vodka et Macarons. Mango and Pear Sorbets served with Lemon Vodka and side of Macarons.