Special guest Pascal Madevon of Osoyoos Larose

Thursday, November 25th @ 6:30pm
CinCin Ristorante will soon host one of Canada’s foremost wineries in an exclusive winemaker’s dinner starring Autumn’s earthy harvest and premier Okanagan wines.

A highlight of CinCin’s annual Mushroom and Truffle Festival ‘FESTA DI FUNGHI’, Chef de Cuisine Todd Howard, Restaurant Director Ricardo Ferreira and Wine Director Sarah McCauley will present a special multi-course menu designed to accentuate the subtle nuances of each course and its accompanying wine.

Osoyoos Larose’s winemaker and vineyard manager, Pascal Madevon, will guide guests through a descriptive evening showcasing their portfolio of Bordeaux-inspired reds, as well as a personally-selected sparkling and white wine. To conclude the evening, Mr. Madevon will lead an exploratory component tasting of the newly released 2009 vintage of Osoyoos Larose’s flagship wine, Le Grand Vin.

MENU

reception
snake river pork cheeks, polenta and pesto
wild mushroom and truffle honey creme brulée
basil crusted ahi tuna
sumac ridge steller’s jay brut 2006

scallops
grilled scallop, lobster and fennel sausage, parsley purée
baby watercress, apple foam
jackson triggs grand reserve white meritage 2007

oxtail
ravoli of oxtail, kuri squash purée and shaved alba truffles
petals d’osoyoos 2007

squab
burgundy truffle crusted squab, cappelletti of truffle braised squab leg
salsify and truffle foam, black trumpettes and pear cream
le grand vin 2006

buffalo
alderwood grilled ribeye, pulled short rib, horseradish gnocchi
kale, crosnes and red carrot purée
le grand vin 2007

chocolate
chestnut mousse cake, caramel ice cream
chocolate sauce and candied fruit
le grand vin 2009 components

petits fours
handmade chocolates and macarons