October 5th – October 8th, 2012

Executive Chef Quang Dang has crafted an exclusive Thanksgiving Tasting Menu, where traditional holiday flavours meet his contemporary-style cuisine. With suggested pairings carefully selected by Wine Director Owen Knowlton, it will truly be a celebration to remember.

TURKEY TASTING MENU

amuse-bouche

lytton pear salad
farmhouse castle blue cheese, celeriac, cider vinaigrette, turkey crackling
sumac ridge brut “steller’s jay” 07, summerland

spiced turkey consommé
“stuffing” garnishes in textures, sage
scarbolo friulano 10, friuli

braised turkey leg cannelloni
black truffles, apples, charred honey
fontanafredda “briccotondo” barbera 10, piemonte

butter poached turkey breast
yukon gold potato purée, cauliflower gratin, agassiz hazelnut jus
plan pegau (rhone blend) 09, southern rhone valley

pre-dessert

pumpkin flan with spiced cake
caramelized pears and orange chiffon
pillitteri riesling ice wine 08, niagara-on-the-lake

petit fours

$68 per person (exclusive of wine pairings, tax and gratuity)
items subject to change

Dinner only; also available à la carte