Come and celebrate Empire Grill’s 10th Anniversary with a special winemaker dinner featuring Henry of Pelham’s Daniel Speck. Daniel will dig into his wine cellar to sample 10 year old wines alongside recent vintages to highlight the 4 course dining experience. $110 per person (includes food and wine)* Reservations are required, as space is limited: 613 241-1343 or ashaw@rogers.com

Here’s the menu and line-up of wines …

Reception

Cuvée Catharine Brut (sparkling wine) paired with assorted canapes: Beef tenderloin with gorgonzola, Mariposa duck breast with caramelized onions and cranberry chutney, Smoked Norwegian salmon mousse in phyllo

First Course

2006 Riesling Reserve and 1998 Riesling Reserve paired with Lobster ravioli with a cognac, vine ripe tomato pesto cream

Second Course

2004 Merlot Reserve and 1998 Merlot Reserve paired with a trio of carpaccio: Bison tenderloin with brandy, herbs de Provence, Certified Angus Beef tenderloin with roasted garlic, olive oil and Empire specialty steak spice, and Elk tenderloin with chipotle, maple, olive oil

Third Course

2005 Baco Noir Reserve and 1998 Baco Noir Reserve paired with New York Striploin with a Baco reduction, fingerling potatoes and poached green beans

Dessert-Cheese Course

2005 Botrytis Affected Riesling and 1998 Botrytis Affected Riesling paired with Geai Bleu, Dependence du Manoir; Riopelle, Ile-aux-Grues; Niagara Gold, Upper Canada Cheese Company and Assorted Chutneys

This entry was posted on Monday, February 11th, 2008 at 2:48 pm and is filed under Groovy Grapes News. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.

Come and celebrate Empire Grill’s 10th Anniversary with a special winemaker dinner featuring Henry of Pelham’s Daniel Speck. Daniel will dig into his wine cellar to sample 10 year old wines alongside recent vintages to highlight the 4 course dining experience. $110 per person (includes food and wine)* Reservations are required, as space is limited: 613 241-1343 or ashaw@rogers.com

Here’s the menu and line-up of wines …

Reception

Cuvée Catharine Brut (sparkling wine) paired with assorted canapes: Beef tenderloin with gorgonzola, Mariposa duck breast with caramelized onions and cranberry chutney, Smoked Norwegian salmon mousse in phyllo

First Course

2006 Riesling Reserve and 1998 Riesling Reserve paired with Lobster ravioli with a cognac, vine ripe tomato pesto cream

Second Course

2004 Merlot Reserve and 1998 Merlot Reserve paired with a trio of carpaccio: Bison tenderloin with brandy, herbs de Provence, Certified Angus Beef tenderloin with roasted garlic, olive oil and Empire specialty steak spice, and Elk tenderloin with chipotle, maple, olive oil

Third Course

2005 Baco Noir Reserve and 1998 Baco Noir Reserve paired with New York Striploin with a Baco reduction, fingerling potatoes and poached green beans

Dessert-Cheese Course

2005 Botrytis Affected Riesling and 1998 Botrytis Affected Riesling paired with Geai Bleu, Dependence du Manoir; Riopelle, Ile-aux-Grues; Niagara Gold, Upper Canada Cheese Company and Assorted Chutneys

This entry was posted on Monday, February 11th, 2008 at 2:48 pm and is filed under Groovy Grapes News. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.