The Amuse Bouche included seafood and caviar paired with Moet et Chandon Champagne
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Cream of parsnip and sweet potato soup was paired with Tio Pepe Fino Palomino Sherry
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Spiced lamb loin with arugula and frizzy salad was paired with “Eroica” Riesling
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Our favorite course was herb crusted halibut with scallion mashed potatoes and saffron bearer blanc was paired with Laboure – Rot Pouilly Fuisse
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Apple and Pear spoom was served in a martini glass and doused with champagne
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Beef tenderloin with sautéed greens and rosemary jus matched perfectly with Silverado Cabernet Sauvignon
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Stilton cheese laced with port wine was paired with Dow’s Porto
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And then the chef’s chocolate fantasy was severed with Inniskillin Vidal Ice Wine
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Wrapped up with coffees and chocolates
If you like food and wine, this was a fun, informative and delicious evening!