A Sparkling Hello
Mixed berry compote puree, raspberry sourz, prosecco finished with a fresh basil leaf
Seared Ecovima Tuna
Candied lemon zest, fried caper berries & organic micro greens finished with a roasted garlic aioli and peppercorn dust.
Paired with – M. Chapoutier Tournon Mathilda 2013
Land & Sea
U/10 Digby scallops over maple cured porchetta crispy baby arugula finished with citrus butter and parmesan cracker.
Paired with – Cuvee Marie-Justine Chinon 2013 Cab Franc Val De Loire
Slow roasted Lamb loin
Slow cooked Ontario lamb loin over a potato and porchini mushroom risotto with sweet onion crumb.
Paired with – Ray’s Station 2012 Mendocino, California
Chocolate parfait
Lindt chocolate mousse, sugared pecans, chambord marinated strawberries and caramel cookie crumb. finished with baileys whipped cream
Paired with – Spice wine Cassis, winter spice and red wine