DINNER UNDER THE STARS MENU
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)
Korean Beef Tartar with pear, sesame, kimchi and popcorn served on a prawn cracker (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