May 19.
Another opportunity to enjoy eclectic cuisine and sip on paired wines. Chef Kyle came up with a very creative A, B, C and D menu. Take note of the starting letter of most of the words describing each course.
Chef Kyle indicated that the next Chef’s Table will be in July.
Housemade bread
With Canadian Sea Salted Butter (with a seasonal addition of ramps – wild leeks that are available only for a couple of weeks in the spring – grabbed up quickly by those in the know)
Amuse – Bouche “A“
asparagus arancini, avocado aioli, arugula almond pesto
Wine Pairing
Orchidess ‘Cover des Terroirs’ – Sauvignon Blanc, France
Starter “B“
Beet borscht with bannock breadcrumb, bacon, balsamic jam and basil sprouts
Wine Pairing
DeLoach California Pinot Noir, United States
Main “C“
Cornish hen, crispy cheddar cheese curd corn polenta cake, caramelized cider cabbage, carrot chive chutney with chili vinaigrette and celery leaves
Wine Pairing
Ogier ‘Heritage’ Cotes du Rhone, France
Dessert “D“
Date pudding donut with dark chocolate ganache and dulce de leche
Pairing
Whiskey cinnamon coffee cocktail
or
Nova 7 Sparkling Rose, Benjamin Bridge, Nova Scotia
Wow the menu sounds amazing.
Enjoy
Sharon🍾🥂