World Gourmet Summit 2017 – Canadian Flavours ft. Quentin Glabus

selection of canapes
SUB SOLE FOR LOBSTER ROLL
aboriginal fry bread, Canadian sole, cedar aioli,
pickled apple & sea asparagus, fresh dill
YELLOW SQUASH GAZPACHO
pickled Canadian baby shrimp, spiced sunflower seed, maple crema, crisp sage
CANADIAN BEEF CARPACCIO
buckwheat bannock crisp, pickled mustard seed,
blueberry molasses gastrique, pemmican dust
2007 Champagne Perrier-Jouet Belle Epoque
**
dinner
COASTAL JOURNEY
cedar plank red fish, wild potato, dungeness crab foam,
apple crisp, pacific kelp
2012 F. Theinpont Blanc
 **
WESTERN INTERIOR
sous vide canadian beef, 63 degree egg, charred green beans,
bone marrow béarnaise
2014 Chateau d’Aussieres Corbieres
**
PRAIRIES
smoked duck broth with compressed meat, fingerling potato,
root vegetables, wild rice soba
2013 Pont des Arts Reserve Speciale-NSG
 **
CANADIAN SHIELD
brown butter Canadian sole, squash & ricotta gnocchi, corn soubise,
charred fiddleheads, shaved pemmican, toasted hazelnuts
2013 Los Vascos Grande Reserve
**
EASTERN INTERIOR
seared Canadian pork tenderloin, braised pork belly, red bean velouté,
puffed corn, pickled Baie’Quapple berries, spruce tip fry bread
2012 Pont des Arts Saint Emilion GC
**
MARITIMES
sea buckthorn curd, wild rice shortbread crust,
wojapi compote,  birch bark ice cream
 **
coffee by Punto Italia Espresso
Newby tea selections
**
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