New Years Eve 2006 @ Waterfront Wines

The Menu

Amuse Bouche

Pistachio Crusted Red Mullet
Lemon Foam, Sauce Gribiche
Chardonnay, Catena 2004, Argentina

Warm Carrot & Brie Tart
Truffle Vinaigrette
Riesling, Selbach Oster, 2002 Kabinett, Germany

Rabbit & Foie Gras Terrine
Rhubarb Jus
Pinot Noir, Blue Mountain, 2001 Stripe Label from Magnum, Okanagan

Bacon Wrapped Berkshire Pork Loin
Glazed Root Vegetables with Plums
Osoyoos Larose ‘Le Grand Vin’, 2002 from Magnum, Okanagan

Roasted Beef Tenderloin
New Potato stuffed with Cheeks, Smokey Porchini Jus
Chateauneuf-du Pape, Domaine Duclaux, 2000 from Magnum, France

Raspberry Mousse & Chocolate Tart
White Hot Cocoa Sauce
La Frenz ‘Liqueur Muscat’ NV, Okanagan

Midnight
Glass of Vintage Champagne

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

New Years Eve 2005 @ Waterfront Wines

A Warm Up

Sparkling Reception
Potted Smoked Salmon Crostinis
Ahi Tuna Tartar Stuffed Profiteroles

The Menu

Amuse Bouche

Consommé Celestine

Warm Lobster & Peas with Pine Mushroom Emulsion

Tea Smoked Squab
Italian Plum Jus

Lamb 3 Ways
Grilled Tenderloin, Slow Roasted Leg & Stuffed Saddle
Walla Walla Onion Ring, Mashed Potato
Syrah Jus

Citrus Salad with Coconut Sorbet

Chocolate Mousse with Chambord Parfait

Menu Prepared by Chef Mark Filatow

New Years Eve 2004 @ Waterfront Wines

Champagne Reception with Magnums of
POL ROGER, 1996 Brut

A Warm Up

Potted Smoked Black Cod on Toast
Spinach Pakoras

Lobster in Three Stages

Lobster Bisque with a splash of Cognac

Crispy Lobster & Fennel Springroll

Warm Lobster
Israeli Cous Cous & Peas
Lemon Beurre Blanc

Chardonnay, See Ya Later Ranch, 2002

From the Land

Beef Tenderloin,
Horseradish Scented Beef Cheeks,
Potato & Manchego Gratin, Crispy Onion
Peppercorn Jus

Blackwell Shiraz, St Hallet, 2001

For the Sweet Tooth

Valrhona Chocolate & Hazelnut Tartlet
Warm Pear, Vanilla Ice Cream

Menu & Wine Pairings - Chef Mark Filatow