His & Her’s Menu
BC Steelhead Sashimi
Compressed Cucumber, Lime & Crispy Tapioca
Vouvray, 2010, “La Dilettante”,
Domaine Breton, Loire Valley, France
Or
Rocky Point Oyster
Smoked Butter, Acadian Caviar & Crisp Potato
Pouilly-Fuissé, 2009, Domaine Roger Luquet,
Burgundy, France
~
Victors Foie Gras Parfait
Confit Rhubarb, Black Truffle Coulis,
Pistachio & Brioche
Riesling, 2008, Kabinett,
Leitz, Rheingau, Germany
Or
Hawaiian Big Eye Tuna Tartar
Crispy Sweetbreads, Piquillo Pepper,
Fennel Confit & Sauce Tonnato
Chinon, 2010, Rosé, Charles Joguet,
Loire Valley, France
~
Chestnut Agnolotti
Glazed Parsnip, Toasted Hazelnuts,
Coffee & Brown Butter
Chardonnay, 2008, “Cuvée Dix-Neuvième”,
Twenty Mile Bench, Ontario
Or
Yukon Gold Potato Gnocchi
Perigord Black Truffle & Parmigiano Reggiano
Chianti Classico Riserva, 2006, “Guarnellotto”,
Castello San Sano, Tuscany, Italy
~
Cumbrae Farms Pastured Veal
Tenderloin & Smoked Brisket
King Oyster Mushroom, Cippolini
Onion & Bone Marrow Jus
Château Divon, 2004, Saint-Georges-Saint-Emilion,
Bordeaux, France
Or
Qualicum Bay Diver Scallop
Roasted Belgium Endive, Blood Orange Coulis,
White Bean Puree & Juniper Skin
Pinot Gris, 2009, Vieilles Vignes,
Domaine Zind-Humbrecht, Alsace, France
~
Malted Toffee Pudding
Candied Kumquat, Coconut, Lime,
Shiso Sorbet & Pistachio
Vidal, 2009, Special Select Late Harvest,
Henry of Pelham, Niagara Peninsula, Ontario
Or
Chocolate & Caramel Verrine
Peanut Ice Cream & Caramel Espuma
Vino Santo del Chianti Classico, 1999,
Lornano, Tuscany, Italy
Menu $115
Pairing Wines $60
Chef, VICTOR BARRY
