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Five Sails Restaurant
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Thu, Aug 03, 2017
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Dinner was at 1900 at Five Sails Restaurant, across the street from our hotel.
We selected the Chef’s Tasting Menu (96) with wine pairings (59).
First came an amuse-bouche of carrot soup with a bit of ahi tuna.
The first course was Chilled Quebec foie gras terrine infused with port and red wine and asparagus “mimosa” accompanied by a glass of Mumm Brut Prestige, Napa.
The second course consisted of Dungeness crab and avocado with crème fraiche, apple and citrus, accompanied by a glass of Black Hills “Alibi” 2015, Black Sage Bench, B.C.
The third course was Honey glazed smoked Brome Lake Duck with caramelized mango, pink peppercorns and huckleberry sauce served with a glass of 1st R.O.W Estate “Big Red” 2013. Fraser V. B.C.
The fourth course was Roast milk fed tenderloin wrapped in pancetta with crispy veal sweet breads, crab and herb ravioli, morels in a silky Port wine sauce served with a glass of Torres “Ibericos” Crianza 2012/13, Rioja, Spain.
Finally, dessert was Luxe lemon mille-feullies delicate layers of crisp phyllo pastry with chilled lemon cream & parfait garnished with pearls of orange “caviar” fresh berry puree served with a glass of Ch Armajandee Ormes 2010, Sauterne, France.
Following dinner we returned to the room and bed at 2115 and 72o.
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Amuse
Bouche |
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| Bread |
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Foie
Gras |
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| Crab |
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| Duck |
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| Veal |
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| Dessert |
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