Valentine’s Day and the Oyster


It’s well and truly the New Year once Valentine’s Day is upon us.  A twelfth of the way through 2012 already.  Wow.  V-Day is on a Tuesday night this year, so plan to call in sick on the 15th, come down with someone you care about, and let us set you up to get lucky. Galley Head Rodrigo De Romana has come up with a beautiful menu this year – details below – and our Spring Wine List will be making its debut, featuring some old favourites and new, exciting additions.  (And if you’re alone on the 14th, join us at the bar for some bivalves and beer, and maybe you’ll meet someone nice).  The night always fills up quickly, so make sure you call us at 416-363-8105 ext 0 and reserve a table.

Rodrigo’s Valentine’s Day Menu –

The Hopeless Romantic

The Box of Oysters: 6 different oysters with 6 different flavours and toppings

–          Lightly smoked

–          Jalapeno mango

–          Acadian caviar, crème fraîche and chives

–          Bacon foam and balsamic caviar,

–          Pear ginger vinaigrette,

–          Cucumber cilantro salsa

–          Parmesan ice cream

Getting Hot and Steamy

Crab bisque topped with fresh avocado and spicy fried corn tortillas

The Foreplay

Scallop Ceviche

Seared  Fundy scallops served under a bacon foam and Acadian caviar, and live sea scallops, lightly grilled and topped with a fresh lime herb salsa and pop rocks.                                                         
“Charcuterie” Plate

Salmon rillette, shrimp and lobster leek sausage, saffron scallop and Dungeness crab terrine, with grilled baguette, garlic aioli, and fresh herb salad.

The Main Events

Grilled Pacific Salmon

Served with celeriac puree, buttery baby carrots, Brussels sprout and radicchio slaw in a mustard vinaigrette, and topped with winter truffles and olive oil.

Claw-stuffed Lobster

Roasted in the shell with smoked garlic and compound butter, served with roasted herb lemon fingerling potatoes, sautéed wild mushrooms and marinated roasted cherry tomatoes, topped with crispy leeks.

The Sweet Kiss Goodnight

Dessert plate of French macaroons and chocolate truffles

We’ll see you in February!