Our dinner was perfect from beginning to end.  Leisa made the planning so easy, and Chef Mark Filatow called to answer questions about the menu and special wine pairings. He also shared tidbits about the menu with our guests during the event. The service staff was outstanding.  We couldn't ask for anything better! 

Marj Snyder
Seattle’s Convention & Visitors Bureau

NTA Past Presidents Dinner Guests
Wednesday, April 25, 2007

Canapé Reception

Crispy Prawn Pakoras, Spicy Tomato Chutney
Housemade Duck Sausage Crostinis with Zucchini Relish
Tuna Tartare, Crisp Corn Tortilla & Avocado
Artichoke & St. Andre Mousse, Black Pepper Biscuit

Dinner Menu

Soup of Local Asparagus & Smoked Salmon
Sumac Ridge White Meritage 2005, Okanagan Valley

Potato & Bacon Wrapped Scallops,
Fennel Salad
Rhubarb Vinaigrette
Twisted Tree Pinot Noir 2004, Okanagan Valley

Whole Roasted Beef Tenderloin
Ragout of New Potatoes, Pearl Onions & Mushrooms
Fig Vincotto Jus
Inniskillin ‘Dark Horse Vineyard’ Meritage 2004,
Okanagan Valley

Warm Ginger Cake, Coconut Sabayon
Housemade Local Strawberry Ice Cream
Quails’ Gate Botrytis Affected Optima 2005,
Okanagan Valley

Menu & Wine Pairings - Chef Mark Filatow
Service – Blake Lawrie