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Canapes
Vegetable Spring Rolls with citrus chive dipping sauce.
Delouvin Bagnost a Vandieres
Appetizer:
Roasted Parsnip and Cauliflower Soup with smoked bacon chips and finished with a parsley puree and crispy green onion.
La Tunella, RjGialla 2017 (Friuili Venezia Giulia, Italy)
Main Course:
Braised Lamb Shank Slow cooked Ontario lamb shank, parsnip puree, balsamic roasted pearl onions, crispy potato rissoles and finished with a port reduction.
Domaine Ouled Thaleb, Syrocco 2015 (Zenata, Morocco)
Oven Roasted Chicken Supreme served over a winter pea risotto with a lemon, spinach and garlic puree. The garlic is blanched several times before used making it very light and subtle.
Sandhill, Pinot Gris 2017 (Okanagan Valley, British Columbia)
Dessert
Double Chocolate Torte, blackberry jam and vanilla cream finished with almond, lemon and caramel crumb.
Borges Ruby Port Reserve
Our evening was facilitated by Cath Sparling wine selections by chef Cory Cherry, champagne selection by Christian Frayssignes. Many thanks to the executive committee members for their reports. Many thanks to chef Cory Cherry
