The Montreal Branch of IWFS came together to share a post Velntine dinner at a new Mediterranean/ Middle Eastern restaurant in the trendy Griffentown part of Montreal.

AYLA (meaning Moonlight) created a post Valentine’s special evening for us. Reynald Belkacem, Ayla Sommelier, and Earl Eichenbaum, our Cellar Master selected selecting unique pairings of exclusive and private import European wines

 Their eclectic menu embraces the vision of Chef Yohai Rubin, who has worked at Michelin Restaurants Israel and New York. The cuisine combines the coastal flavors of Turkey, Lebanon, Syria and Israel with influences of Spain, Italy and Morocco.  The starter of Pain Turk Ekmet started off the evening with a finger licking traditional oven fired Turkish bread, and members asking for more. We were able to watch the kitchen, the cooking and preparation in our area. What a wonderful relaxing evening was shared by all in our own section of the restaurant.  The evening was well paced and at 11 pm many of us were still enjoying post dinner drinks and desserts and conversation. 

APPETIZER ON TABLE

Pain Turk Ekmek - Turkish Bread Baked in a “Taboon”

Plateau Mezze -Specialty Mediterranean dips Hummus, Labneh, Muhammara 

Ca’dei Zago Colli Trevigiani 2021 - Valdobbiadene

1ere SERVICE

Fattoush Salad with Vinaigrette and Tahini

Force Céleste Swartland Chenin Blanc

2ieme SERVICE – choice

• Grilled Shrimps cook with white wine and garlic with Grilled asparagus-w Parmesan
• Roasted cauliflower and grilled carrots with a “Dukka” pistachio and “tarator” sauce

Force Céleste Swartland Chenin Blanc

3ieme MAIN SERVICE – choice

• Filet of Branzino Turkish spinach, yogurt sauce
• Short Ribs (fall off the bone) ... on a bed of Polenta with Mascarpone and Salsa Verde Sauce
• Gnocchi a la ricotta with Pistachio and Mint Pesto

Langhe Chardonnay – Az. Agr. Ca’ Del Baio Luna d’Agosto

VDF Domaine la Réméjeanne Syrah - Cotes du Rhone

4ème DESSERT

Ayla Turkish Date Cake – a killer -

Vignalta Alpianae 2017 Passito – Veneto