Tipplers Wine Club  17th Annual Dinner

Woolfy's at Wildwood

June 5th 2004

Menu

Citrus Herb Cured Salmon Rolls

Duck Liver Green Peppercorn Crostini

Scallop Ceviche

Crispy Spring Rolls

with

Henry of Pelham Cuvee Catherine

 

Chicken Consommé with Shitaki Mushroom Dumplings

with

Cave Spring Riesling Reserve 2002

 

Filet of Sea Bream

Swiss Chard, Chickpeas and Cherry Tomatoes

with

Robert Mondavi Fumé Blanc 2001

 

Strawberry Granite

 

Roasted Loin of Venison, Sun Dried Cherry Sauce

Horseradish Potatoes Rosti

with

Chateau Beychevelle 1986

Burgess Napa Valley Zinfandel 1986

 

Lemon Lime Sorbet

 

Warm Compote of Berries, Frozen Pecan Brittle Terrine

with

Royal Tokaji Aszu Puttonyos 5 1996

 

Selected Canadian Cheeses

with

Port

 

Forster

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