Mt. Boucherie Estate Wine Dinner
6:30 pm, Thursday, July 6
Imbibe with Mt. Boucherie Estate Winery’s award-winning Winemaker & Sommelier Jeff Hundertmark and discover the distinctive terroirs of West Coast wine country, while six courses finessed by H2 Restaurant Chef Homer Baisa enrich the tasting journey. With Jeff leading the way, you’ll get to know the winemaking process and traits of the vineyard that shape each vintage featured. Course by course, savour the tapestry of flavours and aromas that unfold with every bite. The tantalizing menu features Rabbit Farm Egg with a fluffy, whipped Meyer lemon crème fraîche, refreshing Compressed Melon, Pink Scallop Hushpuppy, poached spring salmon, brined and prosciutto-wrapped Smoked Pork Tenderloin and a decadent Dark Chocolate Mousse.
I
Rabbit Farm Egg
whipped Meyer lemon crème fraîche, maple syrup, smoked trout roe, leek
Wine: ‘Natural Gas’ 2022 Pet Nat | Modest Wines
II
Compressed Melon
cantaloupe gazpacho, honey dew, strawberry, cucumber, crispy prosciutto, mint, basil
Wine: Original Vines Sémillon 2021
III
Pink Scallop Hushpuppy
sea asparagus, green goddess, gremolata
Wine: Original Vines Chardonnay 2021
IV
Spring Salmon
gently poached, salt spring island mussels, creamed spinach
smoked dashi beurre blanc
Wine: Original Vines PTG 2020
V
Smoked Pork Tenderloin
72-hr brined, prosciutto-wrapped, butternut squash, pickled patty pan, spring peas, ancho corn, peach gastrique.
Wine: Original Vines Cabernet Sauvignon 2019
VI
Dark Chocolate Mousse
Valrhona Guanaja 70% dark chocolate mousse, macerated sour cherries
buckwheat streusel, chocolate tile, coconut foam
Wine: Summit 2018