Valentine's at Fleuri Restaurant

Saturday, February 13th &

Sunday, February 14th, 2010

Amuse Bouche

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First

Kushi Oysters
served with Calamansi Ice, Rhubarb Confit and

Pickled English Breakfast Radish

Recommended Wine Pairing:

Veuve De Vernay, Blanc de Blancs, Vernay, NV

Second

Truffled Ahi Tuna Tartare

with a Sesame Crème Fraiche and Crisp Young Ginger

Recommended Wine Pairing:

Quails’ Gate, Rose, Kelowna, 2007

Third

Sunchoke Velouté

with Beet Cured Arctic Char and Smoked Steelhead Egg Salad

Recommended Wine Pairing:

Quails’ Gate, Rose, Kelowna, 2007

Fourth

Dungeness Crab, Leek and Brie Cannelloni

topped with Fiddleheads in a Late Harvest Ice Wine Sauce

Recommended Wine Pairing:

Dr. Loosen, Riesling, Mosel, 2008

Main

Beef Tenderloin

with local Harvested Morels, Parsnip Purée, Cinnamon,

Cherry Bomb Pepper Jus

Recommended Wine Pairing:

Red Rooster, Pinot Noir, Naramata, 2007

or

Deep Water Pacific Ling Cod

with Chorizo, Orchard Apple, Gold Potato Strudel, Sauce Vierge

Recommended Wine Pairing:

Stoneleigh, Sauvignon Blanc, Marlborough, 2008

Sweet

The Fleuri Restaurant’s ever-popular “Chocoholic Buffet”

Recommended Wine Pairing:

Prospect Winery, “The Lost Bars” Vidal Ice Wine, Oliver, 2006