September 13, 2012
Toronto Golf Club

Hand passed hors d’oevres
Nino Franco Valdobbiadene Prosecco
Lobster and Corn Soup
Rolly Gassman Reisling 2004
Duck presse with Foie Gras and apple chutney
Dopff & Irion Gewurztraminer 2011
Boysenberry Sorbet with garden flowers
Roast Suckling Pig, Classic Rotisserie preparation, Bone marrow sauce
Domain Coste-Caumartin ‘Les Fremiers’ Pommard 1er Cru 2003
Côte de Beaune
Peaches, Hot, Cold, Frozen
Konzelmann Estate Winery Late Harvest Vidal 2004
Niagara on the Lake
Local Cheese with house made quince jelly
J.W Burmester Vintage Port 1995
Coffee and Tea
Served in the drawing room with house made truffles
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