A little aperitif...
Blood Orange Martinis
Parmesan shortbread with pepper jelly
Locally made red wine prosciutto and merlot saucisson sec.
Our Valentines gift to each other...
One amazing, intoxicatingly aromatic French black truffle. To be seen later in the evening. Eat local you say? Not today and no apologies necessary.
The First Course:
Oysters of course! The ultimate aphrodisiac, right? Well, I don't know about that...I just know they are super tasty. These ones are Kushi oysters from Vancouver Island and Shigoku Oysters from Washington. Both were sweet and succulent, with the real taste of the ocean. Washed down perfectly with a glass of Champagne.
Cream of Cauliflower with bits of black truffle. Smooth, mild and lovely.
Roasted beets with Blood Oranges and olive oil dressed parsley.
The Main Attraction:
Fresh Linguine with a simple butter and truffle sauce. Words cannot describe the heavenly taste of this pasta. How the Earth can produce such beautiful and complex flavours still amazed me.
No meal is complete without cheese:
3 beautiful cheeses from Washington and Quebec, served with quince paste.
Rosewater Pannacotta with Raspberries and Hearts shaped butter cookies.
I had a lovely evening and I hope you did too.