Winterlude Menu – Restaurant e18hteen

 

Winterlude 2019

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Salt Cod brandade

Celery root remoulade 

Viura,“La Emperatiz”, La Finca, Rioja, Spain, 2017

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 Chicken ballontine

Polenta + le Coprin mushrooms + black garlic jus

 Chardonnay, Ironstone, Lodi, California 2016

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 Paris breast

Praline cream + toasted almonds

Mocasto d’Asti, La Spinetta, “Bricco Quaglia”, Piedmont, Italy, 2015

 62 pp

Wine pairing 32 pp

 Featured cocktails

Executive Chef | David Godsoe

Chef de cuisine | Mitch Lacombe

Sommelier | Alex Nicholson

GM | Marc Theodas

 

Start Date:

February 1, 2019 12:00 am

End Date:

February 18, 2019 10:00 pm

Location

Restaurant e18hteen


Contact

events@restaurant18.com 613-244-1188