Cocktail
Presented by Allea Solutions
Chorizo, strawberry, and thyme canape
Ham stuffed endive leaf topped with a basil and garlic sprout pesto
Kielbasa corn dogs served with a blueberry and chili sauce
At the bar ($)
Wines from Clos du Vully
Beers from Tuque de Broue Brewery
First Course
Mushroom, cream cheese, and cheddar cake in a mushroom, garlic, and lavender broth. All will be topped with green peas, fresh mushrooms, and dill
Perfectly paired with a glass Cavalerie d’Houblons beer from Tuque de Broue Brewery
Second Course
Cucumber salad in a white wine, garlic, rosemary, and mint yogurt. Topped with jalapenos, cherry tomatoes, and buckwheat honey
Third Course
Sharing boards
Thai chicken
Blue cheese, strawberry, and basil lamb
Garlic roasted potatoes
Vegetable medley
Fresh bread
Perfectly paired with a glass of Cuvée Caroline from Clos du Vully
Fourth Course
Dessert trio
Strawberry polenta cake
Blueberry mousse
Raspberry mousse
Served with Poppa Bean Coffee