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Friday, 18 February 2011

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Romantic Valentine’s Day

Moving in to February 14 – a day of exchanging love and for many have forgotten to show their beloved how much they love and appreciate them. It is the season of love that got you busy finding great gifts and making plans to express your love, making your surroundings more romantic and treating your loved person to a special dinner has become a part of the Valentine’s day celebrations.


A lucky couple

Ceylon Continental Hotel gave couples the chance of celebrating their love at a five course special menu hosted by the candlelit Pearl Restaurant romantically situated by the side of the Indian Ocean and decorated to the theme with hearts and many other love resembles to make this special occasion unforgettable.


Jimmy and Roshanthi Deen

The hotel received more than the targeted couples it had hoped would come and had to sadly turn down several walk-ins that came to celebrate. Their target was 30 and around 35 had made it that night – a great achievement for them.

Each couple had their picture taken at the heart shaped entranced and were given the copy of the picture then and there as well as well as a red rose was given to every lady (courtesy Second Chance Managing Director Suminda). Couples were dressed to the theme and had the choice of sitting inside or outside at the terrace under the starry skies.

The lovers moved and grooved to the music provided by Fantasy. Winners of the raffle draw won two vouchers making them eligible to dine at Emerald with their partner again. The first and most valuable price of the night - gold pendant - was sponsored by Mallika Hemachandra.

Couples were treated to a five course sit down menu with themed dishes and complimentary champagne cocktails. The set course included a spectacular seafood variety of lobster medallion, marinated tiger prawns wrapped with smoked salmon, alligator pear sushi roll and crunchy greens – titled the “Be My Valentine” starter.

Main course included base options of lamb, chicken or fish. Each dish was carefully prepared with combinations that titillated the senses - Herb crusted pink roasted lamb hint with mint, heart shaped garlic polenta, young vegetable and rosemary jus was one such option. For chicken lovers, the crumbed breast of chicken dish was enhanced with stuffing including soft cheese and ham, and further flanked with caramelized sweet potatoes and more.

The third optional main course was a seafood extravaganza including oven baked seer fish fillet with lobster and salmon mousse on champagne and saffron butter, steamed vegetables and angel hair pasta, a spokesperson said.

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