Past Events

The Four Seasons Hotel — Event Menu

Hors d’Oeuvres
1990 Mailly Grand Cru Champagne

Sabayon of Leeks et Smoked Bacon
2001 Lucien Albrecht Alsace Pinot Blanc

Cucumber Terrine, Fine-de-Claire Oyster
& Potato Crusted Smoked Salmon, Oscietra Caviar
1999 Condrieu La Doriane E. Guigal
2001 Viognier Andrew Murray Estate Grown,
Santa Ynez Valley

“Minestrone” of Langoustine, Tomato Tortellini
1989 Bourgogne Blanc - Olivier LeFlaive
1999 Schweiger

Cêpe Roasted Squab with Quebec Foie Gras
Spiced Rhubarb Bread Pudding
1991 Adobe Canyon Cabernet Franc Sonoma

Saddle of Veal with Truffles & Creamed Morels
Crispy Sweetbreads & Spring Pea Purée
1983 Hospices de Beaune
“Cuvée Nicolas-Rolin” Jadot

Bleu d’Auvergne Soufflé, Dried Fruit and Walnut Crisp
Fruit Gelée
1998 Quivira Zinfandel Sonoma
Dry Creek Valley

Lavender Crème, Alpine Strawberry Granita
Orange Sable Breton
Sparkling Ice Wine Inniskillin
VQA Niagara Peninsula 2001

Mignardises

Café and Thé