99367 Mon Sep 22 10:29:09 -0700 2003 1 23 Ontario (including Toronto) 0 538535 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 Mon Sep 22 10:29:09 -0700 2003 0 DUH CAR 1 538788 How much was this ? Sounds yummy to me. Marie Thu Oct 16 13:41:20 -0700 2003 538535 0 Marie