working copy, Valentines menu, 2008

Feast of Freya, 2008

pre-game:

Barcelona nights: marinated olives, toasted almonds, roasted peppers, anchovies, figs and dates stuffed with house-smoked bacon
(fino sherry)

first base:

Arugula salad with grilled blood oranges, pine nut brittle, lavender-vanilla aioli
(riesling)

or

Wild mushroom cappuccino with truffle foam
(gamay noir)

second base:

Oysters agrodolce: 3 fresh Malpeque oysters moistened with chocolate sweet and sour sauce, barbecued on the half shell and served warm
(pinot grigio)

or

Teriyaki lamb brochette: honey-soy glazed Aubin Farm lamb, grilled and served over arame, burdock and carrot kimpira with wasabi and sesame “seven secrets” oil and pickled ginger
(sake)

time out:

Lemon-ginger sorbet with poppy seed and rosemary biscotti
(prosecco)

third base:

River Bend Farm duck breast, pan seared with Uncle Bruce’s magic love dust (coffee, chili, mustard seed, fennel seed, coriander and peppercorns) served with port-raspberry demi-glace over a love nest of crispy shoestring fried leeks, potatoes, beets and parsnips
(cabernet)

or

Halibut poached in a lemongrass, damiana, ginseng and coconut love potion served over jasmine rice with bamboo shoots, bok choy, hearts of palm and grilled pineapple
(gruner veltliner)

home run:

Chocolate-chili mole cake with a molten chocolate center, avocado sorbet and smoked cherries
(port)

or

Saffron crepe with rosewater ice cream, pistachios, mandarins and spiced sugar twists
(icewine)