Stay in with your sweetheart! Create a romantic evening at home with the one you love and enjoy a delicious four-course dinner. Culinary Capers‘ Executive Chef Margaret has designed a Valentine’s Day menu that will be simple to heat, assemble and serve in your own kitchen.
Romance Menu To Go | 2015 Valentine’s Day Menu
COLD HORS D’OEUVRE – One of each per person:
Cucumber wrapped scallop – tomato and celery dusted, Victoria gin infused cucumber ribbon
Rösti potatoes with prosciutto with pomegranate sour cream and arugula
Savoury walnut biscotti with Manchego, cumin, orange marmalade, pickled shallots
Butternut squash soup with a warm crostini topped with chèvre and fig compote
Fromage blanc tart with artichokes, pine nuts, oven-roasted cherry tomatoes, basil-scented fresh cheese, fresh herb vinaigrette
Prawn salad with shaved vegetables, green apple and tarragon honey cucumber vinaigrette
Mustard kumquat glazed free-range chicken
housemade kumquat marmalade, Dijon mustard glaze, Marsala, fresh and preserved lemon sauce
Roasted sablefish with niçoise sauce
saffron-scented sauce, golden raisin and vegetable “ratatouille”
All entrées accompanied by:
Chive, celery root and Yukon Gold potato cake
Seasonal vegetables tossed in herb butter
DESSERT – Choose one:
Chocolate bourbon pecan tart
vanilla bean whipped cream, bourbon infused toffee sauce
Pavlova with mascarpone
raspberry mascarpone cream, compote of cherries, raspberries, balsamic vinegar
$65.00 per person (tax not included)
Minimum Order: Two
Orders must be placed by Noon on Thursday, February 12th.
Delivery*/pick up time is Saturday, February 14th – between 11:00 am and 4:00 pm. *Delivery charges will apply.
Food will be presented on recyclable and biodegradable/compostable platters and cookware (with cooking and/or heating instructions).
To order call 604.875.0123 or email: firstname.lastname@example.org
Photo credit: Executive Chef Margaret Chisholm