Caramelized Pear, Mascarpone and Serano Ham Chanterelle Gougere Island Scallop, White Truffle Oil and Tomato Salsa Tandoori Spot Prawns, Mint Raita Polderside Duck Rillettes and Faux Gras* Pate Moroccan Lamb Slider Okanagan Chevre and Roasted Vegetable Tart
Inniskillin Okanagan Discovery Series Chenin Blanc Summerhill Cipes Brut Summerhill Organic Pinot Gris & Pinot Noir Granville Island Ales and Lagers Molson Canadian, Coors Light Heineken
Maple Sake Butterfish du Puy Lentils, Venturi Shulze Balsamico
Sumac Ridge Estate Winery 2006 White Meritage
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British Columbia “Petite Marmite” L7 Bison Short Rib, Barley Fed Pork Belly & Free Range Chicken Primeur Végétables, Green Gnocchi Porcini and Moelle Toast
Mission Hill Family Estate Five Vineyards 2006 Pinot Noir
Tinhorn Creek Kerner Icewine Tinhorn Oldfield Collection Merlot The Fort Wine Co Isle Queen The Fort Wine Co. Saucy
JJ Bean Coffee - Terra del Sol
Chefs Preparing:
Okanagan Spirits Vieille Prune Ice Cream Apple Sorbet, Merridale Cider Mini Floats Saffron Crème Brulée Hazelnut Financier, Wildflower Honey Semifreddo
* This very special Hors d'Oeuvre is brought to you by Polderside Farms and the BC SPCA
who are working towards ethical alternatives to foie gras (hence the play on words "faux gras").
Virginia and Jens-Hugo Jacobsens' ducks have acres for freedom of movement and are given free choice of a special feed
which includes sunflower seeds...making the liver so flavourful and special – no confinement or force feeding.
