Archives - One99 Valentines Weekend Menu - Feb 2010

AMUSE BOUCHE - a tempting mini appetizer to amuse your palate

APPETIZERS - a choice of one of the following

Ceasar Salad
romaine hearts, smoked bacon, asiago shards, croutons and kalamata olives in a house made creamy garlic dressing
OR
Woolwich Goat's Cheese
phyllo wrapped with candied red beets, balsamic drizzle, apple, cranberry chutney and local organic sprouts
OR
Wasabi Crusted Ahi Tuna
pan seared rare tuna, jicama pepper salsa, wasabi aioli. pea tendrils, and sesame seed infused oil
OR
Coconut Shrimp
oven baked black tiger shrimp with Thai mango salad and citrus beurre blanc & toasted almonds

ENTRÉES - a choice of one of the following

Slow Roasted Salmon Filet
farm raised Atlantic salmon, Thai red rice, jicama sweet pepper, tomato salsa, white wine citrus butter sauce
OR
Free Range Chicken Breast
Ontario free range chicken with sundried berries and goat's cheese, with roasted mini potatoes, merlot pan jus
OR
10oz Beef Striploin
Canadian AAA beef striploin with Danish blue cheese fondant potatoes, Julie's oyster mushrooms and red wine demi-glaze
OR
Half Lobster Tail and Deep Sea Scallops
grilled rock lobster tail, pan seared scallops with Thai red rice, organic vegetables and orange beurre blanc (additional $4)

DESSERT

Dessert Variation for Two & Kir Royal
sparkling Freixenet, cassis, garnished with a strawberry

$52.87 per person