Splendido Celebrates Valentine’s Day
with His and Hers Tasting Menus

Saturday & Sunday
February 13 & 14, 2010

Her:

Truffle Scented Big Eye Tuna Tartar
Crispy Rice, English Cucumber
Riesling, 2006, Heissenberg,
J.M. Sohler, Alsace, France

Acorn Squash Raviolo, Brown Butter and Sage
Pulled Braised Pork Shoulder
Cabernet/Sangiovese, 2003, “Roccato”,
Rocca delle Macie, Tuscany, Italy

Nova Scotia Butter Poached Lobster
Seared Qualicum Bay Sea Scallops
Savoy Cabbage, Tarragon Nage
Meursault, 2005, La Barre Dessus, Clos Marguerite,
Domaine Michel Caillot, Burgundy, France

Chateau de Bourgogne
Onion Cranberry Walnut Jam
Toasted Fig Bread
Riesling, “Indian Summer” Select Late Harvest, 2006,
Cave Spring, Niagara Peninsula, Ontario, Canada

Salted Chocolate Caramel Tart
Chocolate Gelato
Tawny Port, 20 Year Old,
Taylor Fladgate, Oporto, Portugal


Him:

Victor’s Foie Gras Parfait
Toasted Brioche, Duck Procuitto
Amontillado Sherry, Classic Old Medium,
Bodegas Ray fernando, Jerez, Spain

Molise Black Truffle Pappardelle
Parmigiano Reggiano
Pinot Noir, 2007, Cherry Ave. Vineyard,
Tawse, Twenty Mile Bench, Ontario, Canada

Cumbrea Farms Braised Beef Short Ribs
Roasted King Oyster Mushrooms, Pommes Puree
Barolo, 2004, Vigna dei Pola,
Giacomo Ascheri, Piemonte, Italy

Charles Roquefort
Pear Mostarda, Crostini
Muscat, Beaumes de Venise, 2007,
Perrin et Fils, Rhone Valley, France

Crème Fraiche & Madagascar Vanilla Bean Panna Cotta
Moscato D’Asti, 2007,
Ca’ del Baio, Giulio Grasso, Piemonte, Italy


100 per person
70 for wine pairing

Please note that no à la carte service
will be provided on these dates

Splendido will make every effort to accommodate special requests. This may result in a supplemental charge.

Chef, VICTOR BARRY