WINTER

Cocktails and Canapés

Barbequed Jumbo Prawns with Thai Dipping Sauce
. . . .
Truffled Risotto with Wild Mushrooms and Parmesan Foam
. . . .
Boneless Chicken Wing with Asian Pear Puree and Shaved Fennel
. . . .
Mini Sheep’s Milk Cheese Panini with Oven-Dried Tomatoes
. . . .
Duck Shu Mai with Braised Shitakes & Orange Duck Sauce


Appetizer

Lobster Gratin with Lemon-Porcini Crust, Celery Root Puree, Caramelized Root Vegetables, Lobster Reduction & Wild Leek Foam


Main

Red Wine Braised Shortribs & Roasted Loin of Veal with Potato Gnocchi, Onion Puree, Haricots Verts & Bordelaise Sauce


Dessert

Mini Apple Pie with Pistachio Ice Cream & Apple Gastrique
Mini Vanilla Bean Crème Brûlée



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Cocktails and Canapés

Carnaroli Risotto with Mushrooms & Parmesan Broth
Seared Tuna with Truffled Celery Root Puree
Oxtail Consommé with Oxtail Ravioli
Foie Gras Terrine with Macoun Apple Puree & Brioche
Grilled Tiger Prawns with Basil & Lime


First

Georgian Bay Lake Trout Grav Lox, Dill Blini with Citrus, Capers & Lemon Crème Fraiche


Second

Brandade and Squash Tortellinis with Caramelized Root Vegetables, Tender Scallions, Chanterelles & Sage Foam


Third

Pan Seared Wild Striped Bass with Cauliflower Puree, Caramelized Cauliflower, Pearl Onions & Lobster Sauce


Fifth

Roasted Ontario Squab, Polenta Cake, Chanterelle & King Oyster Mushrooms, Dried Cherries & Squab Jus


Dessert

Chocolate Banana Bread Pudding
Earl Grey Crème Brulee
Greg’s Roasted Marshmallow Ice Cream