First Course
Amuse Bouche Course – Lumpia @ $28.95
Allimant‐Laugner Cremant d'Alsace (Alsace, France)
Sparkling wine, lively and fine. The result of a harmonious blend of the fruit and suppleness of Pinot Blanc, the acidity and freshness of Riesling, as well as the richness and structure of Pinot Gris, our desire is to reveal here a refreshing and festive Crémant. With abundant acidity, effervescence, and complementary flavors, this sparkling wine effortlessly cuts through all of the oil, cleansing and refreshing your palate with every bite
Second Course
Appetizer Course ‐ French Onion au Gratin @ 29.95
Ziereisen Tschuppen Spatburgunder (Pinot Noir) 2018 (Baden, Germany)
Red cherry and berry aromas intermixed with refined (lime) stony and floral notes on the elegant and refreshing aromatic nose of the Tschuppen lead to a highly delicate, pure and refreshing palate with tight tannin tension and salty‐phenolic grip on the finish. Still lean and discreet but full of vitality and vibrant energy, this is a concentrated and ambitious Burgunder. Pinot Noir is high in acidity and full of bright strawberry, cherry, and raspberry flavours that complement the sweetness of the caramelized onions. Pinot Noir also has an appealing mushroom and truffle quality on the nose that makes it a good match with the rustic onion, garlic and herbs notes of French Onion au Gratin.
Third Course
Salad Course ‐ Scallops and Salmon mousse roll in a medley of assorted greens @ $32.95
Chateau de Lionne Graves Blanc 2018 (Bordeaux, France)
This is one of Jim’s favourite wines ‐ a straw color with green highlights, a fine and elegant nose with fruity and floral aromas. On tasting, fullness and liveliness make up a tasty whole. A mineral touch and a finish on citrus fruits and exotic notes, for a successful cuvée. Graves Blanc is a dry white wine that is vibrant with citrus, grapefruit, and lemon flavours. The acidic nature of Grave Blanc teases out the delicate flavours of the scallops, helping them stand out amongst any sauce you have added. Sauvignon Blanc also has grassy flavours of herbs, which make it excellent with any sauces containing herbs, garlic, pesto, or shallots.
Fourth Course
Main Course ‐ German Beef Rouladen with Red Cabbage and Spätzle @ 29.95
Wakefield Jaraman Cabernet Sauvignon 2017 (Coonawarra, Australia)
Dark Violet color. Aromas and flavors of boysenberry preserves and wild mint with a velvety, vibrant, dry medium‐full body and a tingling, medium‐length finish conveying notes of blackberry jam, wild berry skittles, thyme, and mixed peppercorns with chewy, fruit tannins and light oak flavour. A true‐to‐form jammy Coonawarra Cab brimming with wild berry notes. The bold, generally fruity flavours of Cabernet Sauvignon are able to stand up to the richness of beef, not to mention whatever spice rub or marinade that might be added into the mix as well. In particular, it is the tannins and notable acidity the wine boasts that helps cut through the fattiness of animal proteins.
Fifth Course
Dessert Course ‐ Black Forest Course @ $15.29
Rosso Nobile al Cioccolata (Bottled in Germany)
Rosso Nobile al Cioccolata is a noble red wine with the finest chocolate aromas. The intensive flavour of dark berries and the soft vanilla notes of red wine are carefully blended with the finest chocolate flavours to create an irresistible taste experience.