Valentine’s Day

Valentine’s Dinner menu

This year, we are celebrating Valentine’s Day Three Times !!

Saturday, February 12th

or

Sunday, February 13th

or

Monday, February 14th

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By reservation only.

Limited seating.

Seating options starting at 4pm. No entertainment.

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) or by email ([email protected])

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

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

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Menu options (per person)

Appetizer & Main Course : $70.00

Main Course & Dessert : $70.00

Appetizer, Main Course & Dessert : $82.00

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

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Choice of Appetizers 

  • Duo d’Escargots:                             

Pairing of

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

and

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

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  • Quiche aux Epinards et au Chêvre.

Warm “cake” baked with eggs (quiche style) seasoned with spinach and soft French goat cheese, in a thin puff pastry crust on a bed of mixed greens.

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  • Gravlax de Saumon.

Signature recipe of marinated fresh salmon cured with French kosher salt (Guérande), dill, black sesame seeds and a touch of lemon vodka with light honey wasabi sauce

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  • Velouté d’Amour Carottes et Oranges

Carrot & Orange velouté soup with coconut milk.

 Choice of Main Courses

  • Steak, Sauce Forestière.

Tender striploin steak topped with mushrooms on a bed of red wine and mushrooms reduction sauce. Served with French fries.

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  • Carré d’agneau au Romarin.

Baked New Zealand rack of lamb covered with a crust of breadcrumbs, Dijon mustard, garlic and parsley with a side of Rosemary Burgundy sauce. Served with couscous and fresh veggies of the day

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  • ½ Canard au poivre vert (1/2 duck, confit style, with green peppercorn sauce)

Served with potatoes “au gratin” and fresh veggies of the day.

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  • Limande sole au curry et poires.

Pan seared Lemon Sole covered with a light creamy Moroccan curry (not spicy) sauce with sliced poached pears on a bed of veggies of the day.

 Choice of Desserts

  • Mille-Feuilles aux Fraises (Strawberry Napoléon)

Homemade puff pastry filled with fresh strawberries, raspberry coulis & homemade whipped cream.

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  • Gâteau d’amour façon Forêt Noire (Chocolate cake, Black Forest style).

Homemade lightly warm chocolate cake (heart shape) filled with Amarena cherries (“Griottes),

homemade chocolate sauce and whipped cream.

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  • Baiser de Meringue au chocolat.

Homemade soft & crusty plain meringue filled with 1 scoop of ice cream, topped with homemade chocolate sauce and whipped cream.