We enjoyed the loveliest of evenings crafted by Chef Alexander Fields, whose experience was cultivated in 5-star hotels and Michelin-starred restaurants across Canada and the US. Each course is beautifully paired with exceptional selections from our cellar by Cellar Master Christian Frayssignes.
The Reception
Upon arrival, in the lounge area, a glass of bubbly was paired with a selection of curated canapés:
Chicken liver mousse tart with white chocolate, hibiscus gel, and everything salt
Ackee and Saltfish croquettes with huancaina aioli
Fried plantain with Nashville aioli, Kaviari caviar, and blackberry powder
2022 Duran Cava Gran Reserva Macabeo-Xarello-Parellada Blend (Spain)
❖
Dinner in the Bordeaux Room
Appetizer
Charred shishito with Suya crème fraîche and XO
2023 Felix Grüner Veltliner (Austria)
Fish Main
Cod with Nduja, coconut butter sauce, and peas
* Can be substituted with charred chicken upon request
2022 Cantina Tani-Monti Vermentino di Gallura Superiore Taerra (Italy) or 2024 Tohu Pinot Gris Awatere Valley (New Zealand)
Meat Main
Jerk striploin with toum and cassava pomme purée
* Can be substituted with a seafood or vegetarian option upon request
2021 Paul Durdilly Beaujolais Les Grandes Coasses (France)
Dessert
Grilled sour cream pound cake with espresso ganache, cinder toffee, and coffee ice cream
2009 Château Lafaurie-Peyraguey La Chapelle de Lafaurie-Peyraguey (Sauternes, France)
