Monday, February 27, 2012


Canapes: River Cafe fresh baked selection of pastries (pictured); House cured pork Lonzino; Fresh shucked west coast oysters

Pairing: N.V. Gaston Chiquet Champagne Cuvee de Reserve Brut

Course: Lois Lake Steelhead Trout Lox Acadian sustainable caviar, smoked chevre, blood orange, celery leaf

Pairing: N.V. Franck Peillot Vin du Bugey-Montagnieu Petillant Brut

Course: Wild Pacific Blue Cod and 64 degree Farm Egg parsnip rosti, Nova Scotia lobster vinaigrette

Pairing: Sonoma Cutrer Chardonnay

Course: wood Grilled Royal Farms Elk Striploin porcini and quinoa porridge huckleberry jus

Pairing: Montes Alpha Syrah, Apalta Valley, Chile

On a snowy February morning, guests turned up to sip sparkling wine, and feast upon brunch staples such as lox, eggs, and pastries.

With fresh shucked oysters reminiscent of the coast, a roaring fire and wine pairings with nearly every course - there were ample ways to warm up.

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