September 13, 2012
Toronto Golf Club
 
 

Hand passed hors d’oevres
Nino Franco Valdobbiadene Prosecco
Veneto
*****
Lobster and Corn Soup
Rolly Gassman Reisling 2004
Alsace
*****
Duck presse with Foie Gras and apple chutney
Dopff & Irion Gewurztraminer 2011
Alsace
*****
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
Douro
*****
Coffee and Tea
Served in the drawing room with house made truffles
(Clickherefor all photos)