Menu 2018

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


Ambiance music by

ByTown Duo