Chef’s Table
*Premium Ontario Asparagus provided by Welsh Brothers Farms in Scotland, Ontario*
Amuse Bouche
Tempura Asparagus with Sumac Aioli
Wine
Paired with Golem Gruner Veltliner Weinviertel Austria
A classic match for asparagus. Herbal and peppery notes mirror the vegetable’s flavours, while its bright acidity balances the creamy aioli and crisp tempura coating
Appetizer
Asparagus Galette
with Puff Pastry, Pickled Asparagus Tips, Whipped Ricotta, Preserved Lemon Asparagus Chimichurri
Wine
Paired with Allan Scott Sauvignon Blanc, Marlborough, New Zealand
The wine’s bright citrus and herbaceous notes compliment the asparagus and chimichurri while its crisp acidity balances the richness of the ricotta and puff pastry.
Entrée
Sous-Vide Beef Tenderloin
Asparagus Five Brother’s Barley Risotto, Asparagus and Spinach Hollandaise
Wine
Paired with Dominique Piron, Beaujolais-Villages, Beaujolais, France
Light red fruit and bright acidity balances the richness of the beef and hollandaise while soft tannins and earthy notes pair well with the barley and asparagus
Dessert
Rhubarb Vanilla Bean Pot de Crème
Asparagus Mint Gel and Pistachio Crumble
Pairing
Strawberry French – Strawberry compliments the rhubarb while the citrus and bubbles balance the rich vanilla custard
Note:
Thanks to Kyle for the edited photographs. Really shows off the meal and, of course, the theme. I wasn’t at all sure about an entire menu of asparagus but real culinary creativity came through. And, thanks to Emily for her notes on the wine pairings. As usual service was spot on – thanks Lesley and Hannah.
No picture but the bread served at the start of the meal was delicious. Congrats to the up and coming baker.