SOLD OUT
Friday, August 23, 2024
Experience an evening of culinary excellence as our Guest Chef series continues to unite the finest Chefs in an unforgettable culinary event.
Join Chef Ryan Bowles, a teacher in the Culinary Program at Georgian College and Chef Taylor Dow, Executive Chef from The Ktchn, and our own Executive Chef Iniyan as they collaborate on a fabulous menu.
7-course dinner with pairings $139* plus taxes and gratuities.
Don’t miss out on this extraordinary opportunity – reserve your spot now!
MAKE IT A GETAWAY
Stay the night from $272** per night for 2 adults when you book the Chef Ryan and Chef Taylor dinner!
MENU
LOBSTER TAIL
Sous vide half lobster tail, puttanesca butter, cauliflower crema, green bean almandine, beet foam
2020 Adamo Estate Sogno Unoaked Chardonnay, Four Mile Creek, Ontario
KOHLRABI
Roasted kohlrabi, fennel & pomegranate slaw, herb emulsion
2020 Jean- Yves Bretandeau Sauvignon Blanc, Loire Valley, France
TOMATO RISOTTO
Fire roasted tomato, basil, Ontario buffalo mozzarella, salsa verde
2019 Adamo Estate Red Head Pinot Nair, Niagara Peninsula, Ontario
DUCK BREAST
Seared Muscovy duck breast, celeriac fondant, swiss chard, foie gras dust, cherry jus
2019 Frankland Rock Gully Shiraz, Frankland River, Australia
BEEF RAVIOLI
Braised Wellington county beef filling, charred shallot broth, sourdough, pearl onions, scallion
2018 Adamo Estate Lepp Vineyards Cabernet Franc, Niagara Lakeshore, Ontario
SORBET
HALIBUT
Roasted 6 herb crusted halibut, pea crema, artichoke mousse, sturgeon roe, beurre blanc, seedlings
2018 Oomaine de Mauperthuis Wild Ferment Chablis, Goutte de Lune, France
SUMMER BERRY TIRAMISU
Mascarpone crema, local raspberry pastry cream, Chambord liqueur & espresso soaked ladyfinger
NV Batter Prosecco, Piave, Italy
*Plus taxes and gratuities
**Plus taxes & resort fees
