Wild game for this dinner with a great menu created by Chef David Lee, a very creative game chef.
Chateau La Tour Martillac 99
Chambolle Musigny 96 Noellat
Gracher Himelreich auslese 2007 Prum
Chateau Haute Brion 89
Abadio Retuera el Campanario 96
Cured Canada goose breast topped with black Perigourd truffles.
Mallard tartar on tendon puffs.
Venison and moose game croquettes topped with black garlic.
Fogo Island snow crab, japchae noodles and hearts of palm, all topped with shaved Alba truffles.
Wild Haida Gwai halibut cooked sous vide, with leeks and sunchokes.
Wild Haida Gwai chinook salmon in its consomme.
Carpaccio of King Township wild whitetail deer and Charlevoix moose, foraged Ontario butternuts, served with Marc Thuet's truffle bread.
Winter salad of Norfolk County wild duck with Perigourd truffles and foie gras.
Roasted leg of wild turkey.
Butter poached breast of Bruce County wild turkey with gnudi and shaved Alba truffles (added after the photo). This was a truly sublime dish.
Two enthusiastic guests!!
Roast Norfolk County woodcock, brioche with parfait de foie de volailles and wild New Brunswick blueberries.
Mixed game with tortellini in brodo, celeriac and shaved Perigourd truffles.
Pressure cooked Charlevoix moose shoulder with spatzle, crab apple puree and Ontario pine mushrooms.
Roast saddle of King Township whitetail doe with root vegetables, chestnuts and Newfoundland cloudberries.
Clementine sorbet with meringue.