This evening was a specially arranged dinner under the supervision of the relatively new chef, Marc St Jacques..
Mille-feuille of Ontario apples, lobster salad, celery, horseradish aioli and apple reduction. A tasty dish but the flavour of the lobster was rather overwhelmed by the distinctive flavours of the apple and the horseradish.
Chilled cauliflower flan, sea urchin, dill, lobster salpicon with a lobster vinaigrette, sea urchin sauce.
Roasted duck breast, duck leg confit filled Swiss chard dumpling (to which an intense, rich consomme de volaille reduction will be added) and shaved black Perigourd truffle.
The consomme reduction is added. This was one of the standout dishes of the evening.
Cumbrae Farms roasted rack of lamb, black trumpet mushrooms, salt baked celery root, radicchio and black current and oven braised lamb aigre-doux. Another standout dish.
This was original: a cheese course and dessert were desired so the chef compromised creatively: blue d'Auvergne mousse, dried fig tart, black pepper and red wine gastrique. Another big hit!
And then there was more: mignardises: (clockwise from the right to left): black current jellies; delicious, perfectly rendered canele and chocolate ganache with sesame and candied ginger. What a mouth watering end to a special meal.