Choux pastry cup with poached pickerel cheek, Vidal cured Pike caviar,
crème fraiche and honey spinach pesto
Sperling Vineyards’ Sparkling BRUT 2008 VQA
Brahmans greens, endive, apple and walnut in a lemon grass vinaigrette
with poached ginseng chicken and green tea cream
Sperling Vineyards’ 2011 Pinot Gris VQA
Country pork pate with orange pepper aspic, grey salt crostini, funky relish and apple sorbet
Sperling Vineyards’ 2009 Old Vines Riesling VQA
Duck trio: pan roasted duck breast with caramelized onion mushroom risotto and roast carrot blueberry coulis; grilled flatbread with duck sausage, Oka, sun-dried tomato, olive, eggplant and aioli; duck confit with brioche, frites and cherry sauce