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Canapes
Chicken & Foie Gras Mousse
Red currant, brioche
House Smoked Salmon
Herring roe with crème fresh and cucumber
Potato pancake with Oeufs Mayonnaise, espellette pepper and black olive NV Domaine Baud, Blanc de Blancs, Crémant du Jura, France
Dinner
Coquilles St. Jacques aux Choux
Sea scallop, turnip, choux farc
Riesling butter sauce
2014 Domaine Muré, Riesling, Alsace, France
Petit fillet, short rib, winter vegetables, pommes aligot with sauce marchand des vin
Chateau Roc de Segur Bordeaux Rouge 2016
Sweet
Pear & Sunchoke Clafoutis black currant, almond, kirsch ice cream
2011 Castelnau du Suduiraut, Sauternes, Bordeaux, France
This event was most special – commemorating the 85 anniversary of the International Wine and Food Society
Our evening was facilitated by Pamela Anderson Khan with help from Cath Sparling
Many thanks to chef Fraser MacFarlane
