Nov. 26th Dinner

So with only a short time available to put this dinner party together, I decided that posting the menu here is probably the easiest way.

So.....

Kataifi wrapped shrimp with fermented black bean and tomato
Fois gras mousse profiterole
Pork belly confit with Maple BBQ sauce frosting

Roasted beet with blue cheese mosaic, candied walnuts, arrugula

Seared salmon with fois gras and black trumpets, braised leeks

Duck confit, pomme salardaise, swiss chard, cranberry

Beef tenderloin, smoked pomme puree, cepes, chipotle honey

Flourless chocolate cake, smoked oreo, vanilla custard ice cream, cherry

Ice wine bite with raspberry and mastic

$85.00 per person

We can do a wine pairing or allow you to bring suggested wines. This will be decided amongst those who reserve a seat.

Please email : chef@essencecatering.ca or twitter to @chefjayl

Only 10 seats available. Booking needs to be completed by Friday Nov17 for this meal to go forward.

Thank you.