VALENTINE’S DAY MENU

VALENTINE’S DAY MENU 2018


WINE

Sparkling Rose or Virgin Rouge (De-alcoholized)

SOUP

Sweet Corn “Seafood” Chowder topped with
“King Prawn” Tempura and Kelp Caviar (gf)

SALAD

Warm Kale, Beet, Sweet Peas and Avocado Salad with
Micro Greens in Ginger Sesame Dressing (gf)

OR

Warm Charred Rappini, Edamame, Fresh Basil and
Shredded Coconut on Radicchio with Balsamic Reduction (gf)

HORS D’OEUVRES PLATTER

Crispy Wonton and Grilled Pineapple Kebab

Roasted Baby Potato filled with Sundried Tomato and Basil
Pesto, topped with Roasted Cherry Tomato filled with herbed Cream Cheese (gf)

Purple Sweet Potato Round with grilled Orange and Lemon Rosemary Cashew Cream (gf)

Pan Seared “Scallop” Mushroom with Marinated SmokeTempeh,
Caramelized Cabbage in Mustard Tamari Sauce (gf)

ENTRÉE

Grilled Seitan Steakettes, “King Prawn” and Tempura Vegetables
in Black Pepper Mushroom Sauce

OR

Baked Phyllo Pastry filled with White Beans, Vegetables,
Soya Protein and Tempeh with Charred Rappini, Sweet Peas
in Creamy Mushroom Gravy

OR

Stuffed Tofu Skin Rolls with Artichoke Bhel Puri, Chinese
Broccoli in Plum Citrus Orange Sauce (gf)

DESSERT

Apple Cranberries Crumble in Baked Puff Pastry Cup served with Ice Cream

OR

Layered Vanilla and Chocolate Cake with Raspberry Coulis,
topped with Chocolate “Butter Cream” sprinkled with
Candied Pistachio and Chocolate Shavings (gf)

(gf) gluten free
$74.99 per person