Valentine's Day

Sautéed Prince Edward Island mussels in your choice of red (hot and savory) or green curry (mild and earthy) broth with hints of garlic, ginger, basil, and coriander. Served with pita points.

Traditional hummus prepared with savory and smokey notes from the beets and peppers served with pita points, beet chips, and taro chips.

Nova Scotian halibut pan-seared in olive oil. Served over wilted spinach, parmesan orzo and a smoked beet gastrique and topped with a ruby red beet relish.

7oz Filet Mignon pan-seared and smothered with a rich parsley-thyme bernaise, served over roasted fingerling potatoes, broccolini, and heirloom baby carrots.

Cauliflower marinated in white balsamic vinegar and herbs for 48 hours. Smoked for 4 hours, and finally grilled to order. Served over wilted spinach, parmesan orzo, roasted heirloom baby carrots, and a ruby red beet gastrique.

A gluten-free German chocolate cake with a mirror glaze and served with a raspberry coulis. Do not knock it until you try it!

A traditional Italian dessert made with cream and raspberries. Topped with candied pecans and fresh mint.

Creamy New York style cheesecake served with raspberry coulis, fresh raspberries, and mint.