Valentine’s Day in the Heart of the City

Treat your loved one to a romantic evening in the heart of the city this Valentine’s Day. After undergoing renovations during the month of January, Cilantro will be open in time for this extra special date night.

Indulge in a six-course meal in our newly renovated, cozy and romantic dining space, complete with new lighting, accents and a fresh coat of paint. Chef Lancelot Monteiro has prepared a unique menu to brighten your senses and introduce you to some of Cilantro’s new and improved menu items. CRMR’s Wine Director, Brad Royale, will have wine pairings suggestions by the glass for each menu item. The pours will be smaller, so you can enjoy a different wine with each course for a truly gourmet experience.

See the full menu for each option below!

Three course menu: $55 per person
Six course menu:
 $75 per person
Date: Wednesday, February 14, 2018
Reservations: Available from 5:00 p.m. until 9:30 p.m.
Contact: Please contact 403.229.1177 or book online.

*Please note, the a la carte menu will not be available on this evening.

 

THREE COURSES
$55 per person

First course
KALE AND ROMAINE CAESAR herb crouton, soft poached quail egg, parmesan reggiano
or
MEAT AND CHEESE sopressata salami, coppa ham, pierre robert triple cream brie, islay scotch marmalade, house grainy mustard, pickled vegetable, crostini
or
CRMR BISON TARTAR capers, shallot, truffle oil, quail egg, crostini

Second course
38 DAY AGED “AAA” BEEF STRIPLOIN grass fed Alberta beef, herbed fingerling potato, pinot noir demi glaze
or
ELK GNOCCHI braised CRMR elk rib, tomato ragu, kale, parmesan, salt cured egg yolk
or
ARCTIC CHAR parsnips, trout roe, fingerling potato chips, preserved lemon aioli
or
FORNO ROASTED CHICKEN butter milk brine, grizzly gouda mac n cheese, poblano peppers, pan jus

Third course
HOT FUDGE SUNDAE FOR TWO chocolate brownie, whiskey gelato, fermented summer berry compote

 

SIX COURSE TASTING
$75 per person

First course
CRMR BISON TARTAR capers, shallot, truffle oil, quail egg, crostini

Second course
KALE AND ROMAINE CAESAR herb crouton, soft poached quail egg, parmesan reggiano

Third course
ELK GNOCCHI braised CRMR elk rib, tomato ragu, kale, parmesan, salt cured egg yolk

Fourth course
MUSSELS black bean cream, poblano peppers, oyster sauce

Fifth course
CRMR BRAISED BISON SHORT RIB cola braise, brown buttered parsnip and carrots, organic greens

Sixth course
HOT FUDGE SUNDAE chocolate brownie, whiskey gelato, fermented summer berry compote