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• Hors d’Oeuvre
  • Sweet-and-Spicy Canadian Lamb Loin with Onion–Cherry Jam on Crostini
  • Newfalafel  > Yellow Split Pea–Salt Meat Falafel with Tahini and Yogurt–Mustard Pickle Sauce
  • Pan-Seared Scallops with Crab Salad and Lemon–Herb Scones
  • Prosciutto-Wrapped Aged Gouda with Acadian Caviar
  • Hot-and-Sour Lobster Salad
  • Serrano Ham–Wrapped Newfoundland Mushroom Brioche Bread Pudding
  • Henry of Pelham Family Estate Cuvée Catharine Brut NV
• Dinner
  • Caramelized Newfoundland Scallops with Double-Smoked Bacon, Buttercup Squash, Honeycrisp Apples, and Crushed Herb Oil
  • Henry of Pelham Family Estate Chardonnay 2010
  • Asparagus–Sweet Pea Velouté with Roasted Atlantic Cod
  • Henry of Pelham Family Estate Pinot Noir 2008
  • Pork Hock Terrine with Pickled Cloudberries, Malt Vinegar–Molasses Vinaigrette, Baby Arugula, and Crostini
  • Henry of Pelham Family Estate Speck Family Reserve Riesling 2008
  • Truffle-Infused Newfoundland Lobster–Oyster Mushroom Ravioli
  • Henry of Pelham Family Estate Speck Family Reserve Riesling 2008
  • Trou Terre Neuvien > Partridgeberry Sorbet with Iceberg Vodka
  • Newfoundland Duck Confit and Spiced Honey–Glazed Duck Breast with Roasted Beets, Wilted Greens, and Sweet Potato Mash
  • Henry of Pelham Family Estate Baco Noir 2010
  • Peanut Butter Mousse with Ragged Rock Rum–Banana Semifreddo
  • Henry of Pelham Family Estate Select Late Harvest Vidal 2010
  • Mignardises
  • Wines generously provided by Henry of Pelham Family Estate Winery.