DINNER UNDER THE STARS MENU

FEAST OF ST. LAWRENCE 2019

HORS d’OEUVRES
Stationary

Oyster Station (Pearl Diver)
Charcuterie Station (Mangia e Bevi)
Whisky Bar (CC Lounge)
Beer Bar (Creemore Springs Brewery)

PASSED BY THE SERVERS
Ontario burrata on a garlic rubbed crostini with heirloom tomato concasse and micro basil (Hot House)
Sous Vide local trout with Ontario saffron veloute topped with caviar (Hawthorne)
Knackwurst served with corn remoulade, black garlic mustard & crispy shallotts (Batch)

Westcott Vineyard Violette Sparkling / Rosehall Run 2018 Hungry Point Pinot Gris / 13th Street Gamay 2017

APPETISER
Grilled shrimp with avocado and mango salsa (Cafe Nicole)

Cave Spring 2016 Riesling CSV

ENTRE METIER
Grilled peach and quinoa salad with mint, arugula, feta and toasted almonds (Farmr)

Hidden Bench 2018 Locust Lane Rosé

PASTA
Cavatelli, chanterelle, smoked corn sugo, pea shoots (Cantina Mercatto)

Flat Rock 2017 Chardonnay

FISH
Grilled octopus with chickpea, tomatoes and arugula salad with citrus chive vinaigrette (Cirillo's Academy)

Stratus 2017 Tollgate Sauvignon/Semillon

MAIN
Lamb with buttered charred leeks, sweet pea puree, andouille, pea leek andouille fricasse and gremolatta foam (Omni King Edward Hotel)
Vegetarian Alternative: Marinated king oyster mushroom with buttered charred leeks, sweet pea puree, pickled cabbage, leek pea fricasse and smoked onion (Omni King Edward Hotel)

Tawse Grower's Blend Cabernet Franc 2015

SWEET
Honey and yogurt cheesecake with raspberry, arctic rose and pistachio (George Brown College)
Petit Fours (George Brown College)

Southbrook Canadian Framboise