* Hors d’oeuvres *

Niagara Gold Gougere

Cucumber Gazpacho 

* Dinner *

Asparagus with sauce Gribiche, pickled ramps, crisp pancetta and soft boiled quail’s egg

Nigl ‘Gartling’ Gruner Veltliner, Kremstal, Austria 2009


Seared Sea Scallop: sweet pea vichyssoise, almond, radish and apple slaw, black truffle

Vincent Girardin ‘En Remilly’ Premier Cru, Burgundy, France 2007


Duo of Brome Lake Duck: Roasted breast, crepe wrapped rillette, smoked tomato & morel mushroom chutney

Richmond Plains Pinot Noir, Nelson, New Zealand 2009


Roasted Lamb Loin: Cashew crusted loin, cauliflower & chevre flan, Cookstown carrots with mustard greens

Guado Al Tasso ‘Il Bruciato’, Tuscany, Italy 2008


Strawberry & Mascarpone “Monte Cristo”, lavender, Ice wine crème anglaise

Cave Spring ‘Indian Summer’ Late Harvest Riesling, Niagara, Ontario 2007
June 7th, 2011
Reception & Dinner Menu