Held at Latitudes Restaurant
International Wine & Food Society Oakville branch
Latitude Global Cuisine
Tasting Menu
Prosecco reception Villasandi, served w/ amuse bouche.
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Thai chili marinated gulf prawn, w/ cilantro lime yoghurt.
Served w/ Gazela Vinho Verde, 2009-Portugal.
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Pan seared sea bass, fresh sage leaf, Gaufrette potato and olive coulis.
Served w/ Carmen Chardonnay, 2008-Chile.
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Rendered “Hudson Valley duck breast, w/ balsamic, baby arugala and grapefruit perfume.
Served w/ Bodega Humberto Canale Pinot Noir, 2007-Argentina.
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Provimi veal meatball, w/ San Marzano tomato, and spaghettini.
Served w/ Farina Le Pezze Ripasso Valpolicella,2006-italy.
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Roasted Ontario lamb chops, snap peas and braised beets.
Served w/ Lotus Cabernet Sauvignon, 2007-California.
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Raspberry crème brulee.Served w/ Joseph Estates late harvest Vidal.
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Coffee and tea service.
Menu created by Executive Chef Michael Maddison.