Wine pairings an additional $59 per person.
Limited availability, please contact concierge
Quail egg, northern divine caviar, dill fingerling potato chip
NV Cava Anna de Codorniu “Blanc de Blancs” Brut, Spain
Ponzu gel, crispy wonton, shaved radish & scallions and pickled ginger
2012 Chardonnay ‘Russian River Valley’, Hartford Court, Sonoma, California, USA
or
Maple mustard glazed pork belly, squash ‘variations’
2017 Viognier ‘Small Lots’, Sandhill, Kelowna, Okanagan, BC, Canada
or
Avocado mousse, citrus dressed cucumber, tempura baby bok-choy
2013 Chorey-lès-Beaune, Domaine Boisset, Burgundy, France
Pan-roasted breast, confit leg meat terrine, spiced carrot agnolotti, glazed baby vegetables, shitake mushroom Hunter sauce
2006 Merlot ‘Allegreto’, La Stella, Osoyoos, BC, Canada
or
Tamari & bacon braised daikon, roasted baby carrots, grilled baby bok-choy, Salt Spring mussels, ginger broth, crispy quinoa
2016 Pinot Noir, Penner-Ash, Willamette Valley, Oregon, USA
or
Herbed spelt, roasted winter squash, chanterelle mushrooms, crisp potato, bordelaise sauce
2005 Châteauneuf du Pape, Château de Beaucastel, Rhône, France
Lemon tuile, candied hazelnuts, white chocolate anglaise, rose water gel
2015 Bonarda Rosado Dolce, Chayee Bourras, San Rafael, Mendoza, Argentina
or
Sponge toffee, candied almonds, crème de cassis mouse, dark chocolate shortbread crumble, fresh berries
Taylor’s Fladgate 20 Years Old Tawny Port, Portugal
or
Brandy soaked blueberries, lemon crème anglaise, Chantilly cream
2016 Late harvest Sauvignon Blanc, Errazuriz Estate, Casablanca, Chile
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