Held at the home of Jo Fallon
Appetizer
Vegetarian Thai rolls wrapped in lettuce, Ginger seared tuna on daicon,thinly sliced carrot with Pepper jelly
Colio Estate Wines Lily Sparkling 2006
First Course
Seared Scallops with lemon grass, ponzu sauce, served in Asian style spoons
Henry of Pelham Cuvée Catherine Brut Rose VQA
Second Course
Mushroom consume, served “Irish Coffee” style
Chapuy Grand Cru Blanc de Blancs Brut Reserve Champagne
Third Course
Risotto with sweet potatoes, and thyme
Gardet Champagne Cuvée Foudres Selected Reserve
Fourth Course
Beef Tenderloin, medium rare, served on a piece of puff pastry, traditional pate
Laurent-Perrier Champagne Brut Cuvée Rosé
Dessert
Assorted Cheeses, roasted apples with butterscotch sauce and ginger cookies
Grant Burge 10 Year Old Tawny
Fielding Estate Winery 2006 Vidal Icewine