Valentines dinner menu

February 14th 2014

happy Valentines

starters:

soup du jour – cup 4     bowl 6

french onion soupa classic done our way 8

poutinefries with cheese curd, duck confit and duck demi 10 (small 7)

steamed musselswith chorizo, white wine, tarragon and fennel 13

smoked salmon cakeswith spicy aïoli 12

chevre friteswith onion marmalade 6 (double cheese 10)

chickpea croquettes with harissa and tzatziki 6

cheese plateask about tonight’s selection 12

salads:

the house your choice of dressing 5

caesar saladour classic 7

pickled beet saladwith warm goat cheese, toasted walnuts and balsamic vinaigrette 8

quinoa salad roasted squash vinaigrette 8

mains:

pan seared duck* pomegranate-prune sauce and orange-currant couscous 26

grilled petite sirloin*duck fat smashed potatoes, Sauce Robert 24

“mismishaya” lamb taginelava lake lamb braised with apricot, raisin and north African spice with saffron potatoes 20

smoked rabbit ragu – over fresh tagliatelle 18

double cut pork chop* – French lentils and wilted winter greens 22

coq au vinchicken braised in red wine with mushroom, onion, tomato and pancetta, over farro 17

pan-seared halibut* saffron risotto, sundried tomato aioli 26

manicotti stuffed with 4 cheeses and Béchamel sauce 16

Joseph Mihm Chef de Cuisine

if you loved your food, thank the chef by ordering a 6-pack for the kitchen 10

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. They may also increase your risk of enjoying your food.

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