AUTUMN

Cocktails and Canapés

Malpeque Oysters with Tomato-Water Granite
Citrus Cured Grav Lox, Chive Blini & Lemon Crème Fraîche
Sea Scallop with Corn Puree, Onion Jus & Cherry Tomatoes
Seared Tuna with Truffled Celery Root Puree


Appetizer

Pan Seared Quebec Foie Gras with Roasted Figs, Concord Grape Coulis & Orange Duck Jus
Chateau D’Yquem 1967


Main

Trio of Local, Organic Lamb:
Braised Shoulder with Fennel Puree & Pommes Lyonnaise
Herb-Crusted Leg with Arugula Pistou & Black Olive Oil
Roasted Rack with Tomato Confit, Haricot Verts, Bulb Onions & Rosemary Lamb Jus
Château Pichon-Longueville, Comtesse de Lalande 1982


Dessert

“Chocolate, Chocolate, Chocolate”
Chocolate Banana Bread Pudding with Wild Blueberry Sauce
Chocolate Fondue with Raspberry, Blackberry & Nectarine Kabobs
Chocolate Sorbet with Candied Walnuts



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Cocktails and Canapés

Mushroom Soup with Chanterelles
Foie Gras Terrine with Concord Grape Coulis & Gage Plums
Seared Tuna with Artichokes Barigoules


Appetizer

Pan Seared Scallops with Cauliflower Mousseline, Caramelized Cauliflower & Matsutaki Mushroom Jus
Or…
Local Greens and Herb Salad with Caramelized Cauliflower, Roasted Mushrooms & Mushroom Vinaigrette
Chablis Premier Cru 2002


Main

Boneless Quail with Polenta Cake, Roasted Figs, King Oyster Mushrooms, Brussel Sprout Leaves & Thyme Jus
Or…
Pan Seared Pacific Salmon with Olive Oil Crushed Potatoes, Roasted Artichokes & Sauce Niçoise
Château Giscours, Grand Cru 1990


Dessert

Mini Apple Pie with Vanilla Ice Cream & Apple Gastrique
Mini Earl Grey Crème Brûlée