Course 1
Chowder of Fire-Roasted Local Hot-house Tomatoes, Vidalias and Thyme, with Brie, and Ontario Maple-Candied Pearl Onions.
Course 2
Oven Crisped Artisan Pancetta on Mustard-Specked Root Vegetable Remoulade, with Niagara Apples and Cres
Course 3
Demerara Cured Duck Breast, on Sweet Potato and French Beans, with a Vineland Merlot & Berry Jam
Course 4
Cinnamon Crust Pecan Cheese Cake, with Ontario Apple Butter, and Hot Amber-Maple Drizzle
*Special dietary restriction options are available
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