Toasting For A Cause 2018

Thank you for joining us for a special evening of wine and gourmet food prepared by Chef Eddie Sweeney of

 

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Thank you to our generous sponsors

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Reception

Chicken Liver Pâté

Toasted sea salt ciabatta, bacon honey

Bethel Heights, Pinot Noir, Willamette Valley, OR, 2015

1st Course

Roasted Butternut Squash Salad

Prosciutto, arugula, goat gouda, truffle oil, balsamic reduction

J Moreau & Fils, Chablis, France, 2015

2nd Course

Grilled Georges Bank Scallops

Brown sugar braised Asian greens, ginger soy hollandaise

Miner, Chardonnay, Napa Valley, CA, 2016

3rd Course

Dry Aged New York Strip

Marrow bone, parsnip mashed potatoes, smoked caviar, au jus

Hall, Cabernet Sauvignon, Napa Valley, CA, 2015

4th Course

Crème Brulee

Currants, speculoos cookie butter

Chappellet, Mountain Cuvee, St Helena, CA, 2016