AMUSE-BOUCHE
Lobster Bisque
Wine Pairing: Blanc de Noirs
Silky, rich lobster bisque garnished with fresh tarragon and a touch of crème fraîche.
FIRST COURSE (CHOOSE ONE)
Beet Carpaccio with Burrata & Toasted Hazelnuts
Wine Pairing: Pinot Noir Rosé
Roasted beet slices topped with creamy burrata, baby arugula, citrus vinaigrette, and crushed hazelnuts.
Chilled Jumbo Shrimp Cocktail with Champagne Mignonette
Wine Pairing: Unoaked Chardonnay
Poached jumbo shrimp served chilled with classic cocktail sauce and a champagne mignonette.
Baby Iceberg Wedge Salad with Blue Cheese & Pancetta
Wine Pairing: Sauvignon Blanc
Petite wedge of crisp iceberg lettuce topped with blue cheese dressing, heirloom cherry tomatoes, pancetta crisps, and pickled red onions.
SECOND COURSE
Butternut Squash Ravioli with Sage Brown Butter
Wine Pairing: Chardonnay, Estate Reserve
House-made ravioli filled with roasted butternut squash and ricotta, served in a sage-infused brown butter sauce. Garnished with shaved Parmigiano-Reggiano and a drizzle of aged balsamic.
THIRD COURSE (CHOOSE ONE)
Filet Mignon with Red Wine Shallot Reduction
Wine Pairing: Ripasso, Signature Reserve
Center-cut beef tenderloin, perfectly grilled and served with dauphinoise potato, haricots verts, and a silky red wine shallot sauce.
Stuffed Chicken Supreme with Wild Mushroom Velouté
Wine Pairing: Viognier, Estate Reserve
French-cut chicken breast stuffed with spinach, ricotta, and sun-dried tomatoes. Served over parmesan polenta with roasted root vegetables and a velvety wild mushroom velouté.
Wild Mushroom Risotto with Parmesan Crisp
Wine Pairing: Pinot Noir, Signature Reserve
Creamy risotto with porcini and oyster mushrooms, finished with white truffle oil and a crisp of aged parmesan.
DESSERT
Limoncello Sorbet with Fresh Mint & Citrus Zest
Wine Pairing: Mile High Mimosa
A refreshing palate cleanser of tart and sweet limoncello sorbet, garnished with fresh mint and vibrant citrus zest.
Also check out other Workshops in Thorold.
