Ontario Wine Tasting
Wednesday, July 23rd, 2008

~ Menu $97 ~
with wine parings

Salmon Tartar on English Cucumber rounds with Fresh Dill
Jackson Triggs Proprietors Reserve Methode Cuve Close Sparkling



Smoked Trout Napoleon
layered with Fennel and Onion Compotier, Capers and Baby Pepper Cress
Jackson Triggs Grand Reserve White Meritage



Tasting Trio of Duck Confit, Muscovy Duck Breast and Foie Gras
accented with a chilled Pinot Noir Reduction and Fresh Peach Salad
Jackson Triggs Proprietors Reserve Pinot Noir



Jackson Triggs Videl Icewine
Sorbet



Medallions of Bison with a Truffle demi and petite Atlantic Lobster Tail
baked with spiced Vanilla butter on a Sweet Pea Risotto
Jackson Triggs Delaine Vineyard Cabernet/ Merlot



Decadent Chocolate Terrine
accompanied with Tahitian Vanilla Crème Anglaise and a drizzle of Raspberry
Jackson Triggs Grand Reserve Cab Franc Icewine

 

To reserve your table for one of our Culinary Events
contact Guest Services (519) 433-2891;
(877)435-3466; email info@idlewyldinn.com

  Sous Chef:  Janine Redquest
Director of Food Services :  Jim Bay