Valentines
Menu
February 14, 15, 16, 2008
Menu ~ $75 per person
Why is Valentine’s Day so special at the Idlewyld Inn?
Because Idlewyld means luxury, and we know there is no more
sensual indulgence than gourmet food. The aromas, textures, and
tastes of our Valentine’s Day menu have been created with lovers
in mind – the perfect coupling of ambience and decadence for a
deliciously romantic evening. Enjoy!
Amuse
Bouche
Just a
taste of what’s to come. A fresh lobster club featuring crisp
pancetta,
oven dried tomato, wild arugula, and a savoury Tahitian vanilla
bean aioli.
Blue Crab and Triple Cream Brie Bisque
A
playful dance of flavours and textures. Served with crispy
shrimp chip and pear crème fraÎche for an experience from the
heart of France – the home of romance!
Hearts of Romaine
A
classic Caesar salad that dazzles with a creamy lemon garlic
dressing, lardons of double-smoked bacon, shaved parmesan
reggiano, and an herbed crouton.
Roasted
Magret of Duck and Striped Beets Salad
Moist duck sautéed with wild morel mushrooms and striped beets,
combined with sweet, fresh sheep’s milk cheese, and drizzled
with an herbed verjus.
Seared
Sea Scallops
Tender sea scallops seared to perfection and complemented by a
rich hazelnut butter.
Served with a fresh orange and fennel salad.
Espresso & Black Pepper Crusted Venison Carpaccio
Dark
chocolate and baby arugula give this dish a sensual spirit.
Drizzled with blood orange-infused extra virgin olive oil for a
truly dramatic flavour!
Nippissing Farms Free Range Pheasant
Succulent breast of corn-fed pheasant glazed with a wildberry,
mission fig,
and sweet onion pan reduction. Served with an Israeli couscous.
Steamed Fillet of Pickerel
A
lively, Asian-inspired favourite, dressed with ginger, soy, and
fresh cilantro,
finished with sesame oil rested over a green tea-steamed jasmine
rice.
Canadian
Lobster Tails
Juicy Canadian lobster dressed for the occasion with a Tahitian
vanilla and wild blueberry buerre noisette that is scented with
tarragon. Served with a fresh garlic, citrus, and jasmine rice
pilaf.
Berskhire Pork Loin
As
spicy and sweet as Valentine’s Day! Camut Farms Roast Porcelait
Pork finished with a truffled apple, wildflower honey, and chili pan reduction.
Perfectly accompanied by potatoes Boulanger.
Chateaubriand of Certified Angus Beef
Cippollini onion, salsify, and a cognac peppercorn jus tease the
best
out of our most delectable Angus beef. Served with velvety pomme
puree.
Seared
Loin of Elk
Loin of elk served with an intense sour cherry gastrique that is
scented with star anise and a hint of cinnamon – a robust and
exotic indulgence! Enjoy with delicious potatoes Boulanger.
Selection of decedent desserts
To reserve your table for one of our
Culinary Events contact Guest Services (519) 433-2891;
(877)435-3466; email info@idlewyldinn.com
Executive Chef:
Andrew Wolwowicz
Director of Food Services : Jim Bay
