February 14^th, 2008

Salad

Mix of Spring Greens with Sole d’Abruzzo Extra Virgin Olive Oil,

Lemon and Sea Salt

Appetizers

Lobster Bisque with Cognac and Roasted Red Pepper Rouille

or

La Gaffe Mushroom Crepe: Savoury Chive Crepe Filled with Cremini, Oyster and Portobello Mushrooms in a White Wine and Armagnac Cream Sauce

or

Digby Sea Scallops Wrapped with Prosciuto in a Vodka Lime Beurre Blanc 

or

Malpeque Oysters with a Piquant St. Bart’s Mignonette

Agnolotti Stuff with Mushroom and Leak; the Wild Mix Mushroom and Roasted Red Peppers in a White Wine Stillton and Truffle oil Sauce

or

Chilean Sea Bass with a Passionfruit, Kaffier Lime & Ginger Glaze

or

Baked Rack of Lamb with a Pistachio Cumin Crust in an Apricot & Cinnamon Port Sauce with Fresh Mint

or

Surf & Turf: Jumbo Tiger Shrimp with a Three Citrus Compound Butter & New York Striploin with a Five Peppercorn Brandy Jus

or

La Gaffe Bouilliabaisse: Marscille Style Fish Stew with Digby Sea Scallops, P.E.I Mussels, Sherry Stone Claims, Jumbo Tiger Shrimp, Mahi Mahi in a White Wine and Cognac Lobster fumét.. Served with Saffron and Shallot Cous-Cous

or

Citrus & Parmesean Crusted Roulade of Free Range Chicken Breast, Stuffed with Quebec Chevre, Roasted Red Peppers, served with a Cremini Mushroom and Fresh Rosemary Chardonnay Cream Sauce

Entrées are Served with Sautéed Vegetables and a choice of Scalloped Potatoes, Roasted Garlic Mashed Potatoes or Ginger Basmati Rice

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Crème Brûlée

an old recipe (circa 1885) from the

cooking journals of Claude Monet

Or

Gâteau Créole

Bittersweet Belgian Chocolate, Dark Rum and Banana

Torte with Crème Anglaise

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Coffee or Tea

Prix-Fixe $49.95