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Avalon - Adventure Menu last Friday

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  • DUH CAR Sep 22, 2003 10:29 AM
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This is the Adventure Menu that we enjoyed at Avalon Friday Sept. 19th with accompanying wines. Apparently the chef is doing this on Friday nights.

This is the most that I have ever spent on dinner! Everything was yummy except the lamb dumpling that was a litte bit dried out. A special treat indeed!!!

RAW
Sardine fillets with guacamolw, beet sorbet and cucumber-gin shooter.

BROILED
Bay scallops with ea urchin and wakame bread stick.
Nicholas Feuillatte Reserve Particuliere Brut N.V. Champagne France

CONSOMME
Tomato-fish broth woth smoked eel, rapini, edamamw and sesame salt.
Manzanilla Sheery La Gitana Vinicola Hidalgo

SEARED
Quebec Fois Gras with braised oxtail and socca.
Oloroso Sheery Alvear Asuncion

DEEP-FRIED
Squash blossom filled with pipian with a olden nugget squasgh ragout.
Rioja Blanca R. Lopez de Heredia Vina Condonia 1991 Crianza, Spain

ROASTED
Black bass with curried cuttlefish ragout and spinach sauce.
Soave Classico Superioe Pieropan 2002 Veneto, Italy

PICKLED / BRAIDED / STEAMED
Lamb tongue, Cheek and dumpling with matsutake & porcini mushrooms and asian greens.
Vino Nobile de Montepulciano Salcheto 199 Tuscany, Italy

JELLIED
Niagara grape jelly with peppered pecorino, organic arugula and argan oil.
Moscato d'Asti Saracco 2001 Piedmonte, Italy

FROZEN
Canteloupe slush

SAUTEED
Organic peachs with vanilla mouse and wild blueberries.
Special Select Late Harvest Riesling Henry of Pelham 2000 Niagara

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  1. How much was this ? Sounds yummy to me.

    Marie