Valentine’s Day

Valentine’s Dinner menu

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

Sunday, February 12th

or

Monday, February 13th

or

Tuesday, 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 : $73.00

Main Course & Dessert : $73.00

Appetizer, Main Course & Dessert : $85.00

                   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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  • Fois gras en feuillete.

Pan seared French duck liver with raspberry vinegar sauce in homemade puff pastry, on a bed of apples and grapes sautéed with brandy.

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  • Tartare de Saumon.

Heart shape of fresh salmon and smoked salmon Tartare on a bed of avocado, capers and shallots, flavored with our light wasabi sauce

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  • Velouté Portobello et truffe 

Portobello truffle velouté soup with Cream on the top.

 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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  • Coq au vin Tradition

Famous French recipe of chicken leg slowly cooked with red wine, bacon, onions, mushrooms & carrots. Served with mashed patatoes

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  • Grouper with preserved limon sauce.

Pan seared Grouper covered with a light creamy lemon preserved sauce on a bed of veggies of the day

 Choice of Desserts

  • Tarte Tatin 

Homemade Apple pie with warmed caramelized apples, vanilla ice cream, whipped cream & roasted slides almonds .

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  • Ice cream Mystere

Homemade vanilla ice cream with meringue inside, crushed almonds on the top and homemade creme anglaise around.

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  • Clafoutis aux Poires.

Pear Clafoutis served with homemade creme Anglaise around .(a must )