Valentine's Day at The Fifth Toronto Fine Dining

VALENTINE’S DAY MENU
Saturday, February 10 & Wednesday, February 14

Celebrate Valentine’s Day with our Chef’s menus created to woo hearts & palates. Enjoy the menu with our sommelier selected wine pairings or open a bottle from our curated wine list. These evenings are all about romance and our team is here to take care of every detail.

for the Omnivore Heart
$65 | $85 with pairings

gf – gluten free | vt – vegetarian

APPETIZER

CREAMY BURRATA CHEESE (gf, vt)
salad of porcini, Belgian endive, beet, pomegranate vinaigrette
Albariño 2015, Castell de Raimat, Costers del Segre, Spain
or
ONTARIO PEACHES AND CREAM CORN SOUP
snow crab cannelloni
Chardonnay 2016, La Palma, Cachapoal Valley, Chile
or
SEARED DUCK MAGRET (gf)
warm marinated olives and orange salad, espresso gastrique
Pinot Grigio 2016, Giorgio & Gianni, Pavia, Italy
—–

MAIN COURSE

BLACK COD ALLE VONGOLE
king oyster mushroooms, housemade gnocchi
Sauvignon Blanc 2016, Appleby Lane, Nelson, New Zealand
or
CANADIAN PRIME BEEF TENDERLOIN (gf)
roasted root vegetables, parmesan polenta
Syrah/Mourvèdre 2014, Château de Gourgazaud, Minervois, France
or
HOMEMADE ROLLED LASAGNA (vt)
truffled boschetto, piquillo peppers
Cabernet Sauvignon 2015, Echeverria ‘Reserva’, Curicó Valley, Chile
—–

DESSERT

CARAMELIZED CHIBOUST (vt)
fresh blood orange, blood orange sorbet
Hennessy VS Cognac
or
WARM APPLE TATIN (vt)
Tahitian vanilla ice cream, salted caramel
Boulard Calvados

for the Vegetarian/Vegan Heart
$55 | $75 with pairings

gf – gluten free | vt – vegetarian | v – vegan

APPETIZER

WINTER SALAD OF CURLY BELGIAN ENDIVE (gf, v)
king oyster mushroom, roasted hazelnuts, orange, pomegranate
Albariño 2015, Castell de Raimat, Costers del Segre, Spain
or
ROASTED CARROT AND FENNEL SOUP (gf, vt)
sliced almonds, tarragon infused yogurt
Pinot Grigio 2016, Giorgio & Gianni, Pavia, Italy
—–

MAIN COURSE

STUFFED ACORN SQUASH (gf, v)
root vegetable ratatouille
Chardonnay 2016, La Palma, Cachapoal Valley, Chile
or
HOUSEMADE PARMESAN GNOCCHI (vt)
Swiss chard, wild mushrooms, truffle pecorino
Cabernet Sauvignon 2016, Konzelmann, Niagara-on-the-Lake, Canada
—–

DESSERT

ARTISAN FRUIT SORBET (v)
chef’s selection
Burt Prosecco NV, Nuà, Veneto, Italy
or
WARM APPLE TATIN (vt)
Tahitian vanilla ice cream, salted caramel
Calvados Boulard

reserve by email thefifthgrill@thefifth.com, by phone at 416-979-3005, or book a table online.

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