November 27, 2010
Grand Chapitre
RECEPTION


Ontario Sturgeon Caviar and Pacific Salmon Caviar with made to order Blinis, Chives, Shallot, Parsley, Chopped Egg

Sashimi of tuna, yellow tail and shrimps served with seaweed salad, pickled ginger, julienne cucumber and daikon, wasabi and soya sauce

2007 Hinterland Wine Co., Rose Sparkling, Prince Edward County, Ontario


DINNER


The Fairmont Algonquin- 1st course

Chilled Bay of Fundy Lobster, Dulse Dusted Diver Scallop, Nori Wrapped Balik Salmon and Basil Aioli

2007 Daniel Lenko, 'Old Vines' Chardonnay (American Oak), Beamsville Bench, Niagara , Ontario


Fairmont Le Chateau Frontenac- 2nd course

Laurentian Foie Gras & Maple Creme Brulee, Foie Lolly Pop, Ice Wine Gelee

2007 Huff Estates Winery, 'First Frost' Vidal, Prince Edward County , Ontario


Fairmont Chateau Laurier- 3rd course 

Ontario Pheasant & Northern Woods Mushroom Consomm√©, Pheasant Roulade, Chardonnay Poached Quail Egg

2008 Rosehall Run, Rosehall Vineyard Pinot Noir, Prince Edward County , Ontario


The Fairmont Banff Springs- 4th course

Spring Creek Ranch Beef Tenderloin & Braised Veal Cheek, White Cheddar & Buttermilk Polenta

2008 Black Hills Estate Winery, 'Nota Bene', Black Sage Road Vineayard, Okanagan Valley , British Columbia


The Fairmont Empress- 

Opera Cake & Masala Chai

2008 The Foreign Affair, 'Recioto' (Cabernet Sauvignon), Niagara Peninsula, Ontario


The Fairmont Royal York-

Ontario Cheeses with Royal York Roof Top Honey;
Glengarry Figaro Triple Cream, Glengarry Lancaster , Thornloe Heritage Casey Blue Cheese, Thunder Oak Gouda

2006 Pilliteri, Fairmont Royal York Vidal Icewine, Niagara Ontario