June 9, 2006
Hosts: Justin and Jane (catered by Kent van Dyk)
Miniature Lamb Burgers with Spicy Rosemary Ketchup
Hand cut Tapenade with fresh Ontario Goat’s Cheese on Crostini
Vegetable “Caviar” with Sweet Red Onion Crème Fraiche
Seared Tuna on Avocado Salsa
Pol Roger Extra Cuvee de Reserve Champagne
“Cappuccino” of Pea Soup with Parmesan Foam
Henri Bourgeois Sancerre “Les Baronnes” 2004
Asparagus with Lentils and Parmesan
Henri Bourgeois Sancerre “Les Baronnes” 2004
Pan Roasted Salmon with Vanilla Mayonnaise, Grapefruit and Balsamic Reduction
Chartron et Trebuchet, Saint-Aubin, Premier Cru, “Les Chantenieres” 2002
Pink Grapefruit Sorbet
Beef Tenderloin on Swiss Chard Gratin with Wild Mushroom Sauce
Chateau Souverain, Alexander Valley Cabernet Sauvignon 2002
Olive Oil Chocolate Truffle with Orange Reduction, Roasted Red Pepper and Raspberry Gelee
Cave de Rasteau, Rasteau Vin Doux Naturel
St. Maure Goat’s Cheese with Roasted Beets
Dow’s Vintage Port 1994
