French Wine Pairing Evening



Saturday January 18, 2012



Cocktails and Hors d'oeuvres Begin at 6:00pm
Dinner Served at 7:30pm

Chef's Action Statios Include

Moules Marnieres - Steamed Mussels tossed in a White Wine Sauce
Potage Cressoniere (Watercress Soup)
Assortmnet of Freshly Baked Quiche Served to you by our Professional Staff

Une
Tomatoes a la Provencale
Tomatoes Stuffed with a Vegetable and Herb combination

Deux
Sole Meuniere with a Spinach En Croute
Pan Fried Filet of Sole with a Browned Butter Sauce, served with a Puff Pastry Stuffed Spinach

Trois
Coq au Vin served with con fit fingerling potatoes
Red Wine Brasied Chicken served with fingerling potatoes, slowly cooked in an herb flavored oil with roasted root vegetables

Quatre
Profiteroles served with a Strawberry Cream Chantilly and Rich Chocolate Sauce

The 19th Fall Flavour's Menu

Appetizers

Maple Butternut Squash Soup

With caramelized apples and nutmeg scented whipped cream

Fall Seedling Salad

Fall greens tossed with a passion fruit vinaigrette, roasted pumpkin seeds and goat cheese

Spinach Salad

Cranberries, roasted pine nuts and sesame seeds with a honey mustard maple dressing

Pumpkin Gnocchi

Smoked chicken, caramelized onions and sun dried tomatoes in a herbed cream sauce

Mains

Red Wine Braised Lamb Shank

Roasted root vegetables and Yukon gold mashed potatoes

Pork Tenderloin Wrapped with Sage and Apple Smoked Bacon

With a trio of purées Red beets, Yukon gold potatoes and parsnip

Topped with crisp root Vegetables

Baked Tilapia

Over a Bonito Broth with roasted root vegetables and Parisian potatoes

Desserts

Warm Apple Tart

With a scoop of peach gelato

Maple Scented Cream Brulee

With fresh whipped cream

Chocolate Pear Tart

Topped with caramelized walnuts

French Vanilla Ice Cream

With chocolate sauce

Your choice of Appetizer, Main and Dessert $25