Valentine's Day

Duck pate on baguette with heirloom tomato and aged balsamic

With black truffle cream sauce

With baby arugula, Roquefort, walnuts and herb vinaigrette

Traditional garlic and butter

In a red wine reduction, potato gratin and haricots vert

With red pepper tarragon coulis, vegetarian pearl couscous and sautéed spinach

Rosemary jus, garlic smashed baby potatoes and tricolor baby carrots

Cassis reduction with rice pilaf and haricots vert

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