Buca Bocconcini Melanzane
Hand carved leg of acorn fed boar, cured 10 months, silky textured with a sweet nutty flavoured fat.
Champagne Barons De Rothschild was served with all the above apps.
Puntarelle (pieces of curly Roman style chicory) with crispy smelts,pesto, pine nuts and organic quail egg yolk.
Cuvée Réservée White 2010
Cervo Stagionato: hand carved cured venison with chick pea panella, house made sheep's milk cheese, Tuscan pistachio and wild grape “mosto cotto”, mustard leaves and chopped pistachios. The only aspect of this dish that did not please me were the rather bland and soft chick pea panellas, which could have been crisper, the only miss of the night.
Cuvée Réservée Red 2007
Goose foie gras and porcini mushroom filled tortelli with Ottawa Valley sweet butter, toasted hazelnuts, crispy fried rosemary leaves, redolent of their flavour and aroma, and chianti "vincotto" reduction. A great dish.
Cuvée Réservée Red 2006 Cuvée Laurence 2006
Alce: Tuscan rubbed elk rack, presented rare, with sun choke, roasted wild mushrooms and grilled treviso hearts finished with shaved uncinato truffle.
Cuvée Laurence 2004
Organic olive oil and roasted quince cake with Quebec flora honey gelati and macerated marcona almond finished table side with Manni “live olive oil”. This dessert was a great finish for the meal and so well matched with the flavours of this wine.
Zind Humbrecht Pinot Gris Clos Jebsal 2006 Sélection De Grains Nobles Trie Speciale