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.





Rabbit Farm Egg

whipped Meyer lemon crème fraîche, maple syrup, smoked trout roe, leek

Wine: ‘Natural Gas’ 2022 Pet Nat | Modest Wines


Compressed Melon

cantaloupe gazpacho, honey dew, strawberry, cucumber, crispy prosciutto, mint, basil

Wine: Original Vines Sémillon 2021


Pink Scallop Hushpuppy

sea asparagus, green goddess, gremolata

Wine: Original Vines Chardonnay 2021


Spring Salmon

gently poached, salt spring island mussels, creamed spinach
smoked dashi beurre blanc

Wine: Original Vines PTG 2020


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


Dark Chocolate Mousse

Valrhona Guanaja 70% dark chocolate mousse, macerated sour cherries
buckwheat streusel, chocolate tile, coconut foam

Wine: Summit 2018