POST-ANDRÉ SIMON LECTURE HORS D’OEUVRE

COLD HORS D’OEUVRE

SEARED OCEANWISE TUNA shaved fennel, trout roe
SMOKED SOCKEYE SALMON caviar, green pea blinis
MINTED EDAMAME CROSTINI shaved parmesan
NOVA SCOTIA LOBSTER SALAD gruyere gougere

HOT HORS D’OEUVRE

DUCK CONFIT shiitake ravioli, fresh peas and chives
SAKURA PORK BELLY dashi braised daikon, japanese mustard foam
CARVED BEEF TOURNEDOS porcini cream, seared foie gras
MINI COQ AU VIN free-range chicken
SERRANO HAM, YOUNG MANCHEGO AND TRUFFLE BIKIN
DUNGENESS CRAB AND HALIBUT CHEEK CAKES saffron aioli

WINES

1998 JOSEPH DROUHIN CHARMES-CHAMBERTIN, GRAND CRU, CÔTE DE NUITS
2008 JOSEPH DROUHIN CHABLIS-VAUDÉSIR GRAND CRU, CHABLIS
2007 ST. CLEMENT CABERNET SAUVIGNON PROGENY VINEYARD, MT. VEEDER, NAPA VALLEY
2008 CEDARCREEK ESTATE WINERY PINOT NOIR PLATINUM RESERVE, OKANAGAN VALLEY VQA

Executive Chef | Tony Luk
Dim Sum Chef | Zhang
Executive Chef
Blair Rasmusen