Valentine’s Day

Valentine’s Dinner menu

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

Saturday, February 12th


Sunday, February 13th


Monday, February 14th


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.


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 : $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.


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)


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


  • 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.


  • 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


  • 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.


  • 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


  • 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.


  • 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.


  • 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.


  • 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.