Inspirational Menus with Wine Pairings

Executive Chef Randy Dupuis from Queen’s Landing

ST. DAVID’S BENCH VINEYARD TOUR

4 Course Meal: $85 per person
3 Course Meal: $63 per person

COLD FIRST COURSE
Vine-ripened Organic Tomatoes with Mini Mozzarella Cheese
Extra Virgin Olive Oil and Aged Balsamic
Sauvignon Blanc, St. David’s Bench Vineyard $29

HOT SECOND COURSE (Optional 4th course)
Lobster and Truffle Yukon Gold Potato Gnocchi
Lobster Essence and Sautéed Forest Mushrooms
Chardonnay, St. David’s Bench Vineyard $36

MAIN
Duo of Grilled Beef Tenderloin and Roast Cornish Hen Breast
Smoked Corn Potatoes, Natural Jus
Gamay Noir ‘Droit’, St. David’s Bench Vineyard $29

DESSERT
French Vanilla Cheesecake
Shortbread Crumbs, Fruit Compote with Raspberry Coulis
Savagnin Icewine, St. David’s Bench Vineyard $143

SURF, TURF & VINE

4 Course Meal: $89 per person
3 Course Meal: $70 per person

COLD FIRST COURSE
Five Spiced Ahi Tuna Salad
Avocado, Quail Eggs, Fingerling Potatoes, Parsley Vinaigrette
Riesling, Estate Bottled $22

HOT SECOND COURSE (Optional 4th course)
Dungeness Crab Risotto
Sweet Peas, Pea Shouts, Italian Parmesan Cheese and Tomato Coulis
Chardonnay Musqué, Estate Bottled $31

MAIN
Braised Alberta Beef Short Ribs
Lobster Delmonico Potatoes and Natural Jus
Cabernet Franc, St. David’s Bench Vineyard $50

DESSERT
Maple Crème Brulée
Almond Macaron and Fresh Berries
Vidal Icewine, Estate Bottled $50 (200 ml)

GOIN’ LOCAL

4 Course Meal: $79 per person
3 Course Meal: $63 per person

COLD FIRST COURSE
Woolwich Goats Cheese and Caramelized Shallot Tart
Micro Greens by Daniels and Ontario Beets
Chardonnay Musqué, Estate Bottled $31

HOT SECOND COURSE (Optional 4th course)
Crisp King Cole Duck Breast
Summer Beans Salad and Niagara Apple Cider Dressing
Barrel Fermented Chardonnay, Estate Bottled $25

MAIN
Roast Ontario Pork Tenderloin with Black Walnut Crust
Celeriac and Apple Puree, Shallot Mustard Jus
Gamay Noir ‘Droit’, St. David’s Bench Vineyard $29

DESSERT
Fresh Niagara Fruit with Buttermilk Scone (Seasonal)
Whipped Cream Flavoured with Organic Honey
Late Harvest Riesling, Estate Bottled $42

The fine print

Executive Chef Damian Harrington from Pillar and Post

DINNER ONE

 $49.00 per person
$61.00 per person with optional enhancement course

FIRST COURSE
Roma Tomato and Roasted Eggplant with Parmesan and Fresh Herbs Soup (Vegetarian/ Vegan without Parmesan)

MAIN
Espresso Marinated Chicken Supreme with Lemon Buttered Asparagus, Grilled
Zucchini and Garlic Mashed Potatoes

DESSERT
Tiramisu

OPTIONAL ENHANCEMENT COURSE
Woolwhich Goats Cheese Soufflé with Pistachio Crust, Pineapple Peach Chutney and Daniels Seedlings (Vegetarian)

DINNER TWO

 $54.00 per person
$66.00 per person with optional enhancement course

FIRST COURSE
Mixed Lettuces with Vanilla Poached Pears, Toasted Walnuts and Crumble Danish Blue Cheese with Sweet Onion Vinaigrette (Vegetarian/ Vegan without Blue Cheese)

MAIN
Grilled Cajun Striploin with Roasted Pepper Salsa, Orange Honey Green Top Carrots, Buttered Broccoli, Roasted Fingerling and Onion Gallet

DESSERT
Maple Pecan Torte

OPTIONAL ENHANCEMENT COURSE
Blue Crab Cake with Pineapple and Mango Salsa, Smoked Red Pepper Cream and Watercress Shoots

DINNER SIX

 $54.00 per person
$66.00 per person with optional enhancement course

FIRST COURSE
Mixed Lettuces with Cucumbers, Sliced Tomatoes and Carrot Julienne with Balsamic Vinaigrette (Vegan)

MAIN
Rosemary Mustard Rubbed Striploin with Pan Drippings, Orange Honey Green Top Carrots, Buttered Broccoli and Garlic Mashed Potatoes

DESSERT
New York Style Cheese Cake with your Choice of Blueberry, Raspberry or Peach Topping

OPTIONAL ENHANCEMENT COURSE
Potato Gnocchi with Shitake, Oyster, and Cremini Mushrooms Tossed with Truffle Cream Sauce and Lemon Ricotta (Vegetarian)

The fine print

For more information or to book an appointment for a private tour of our property, please contact Erin Hughes, Special Events Manager, (905) 262-4219 ext. 27 or erinh@chateaudescharmes.com