From our table to yours, DINE wishes everyone a happy and healthy new year full of enrichment and excitement, and beginning with a good meal.
New Year’s Eve Dinner
Senses invites New Year’s revellers to enjoy a toast-worthy prix fixe menu to bid farewell to 2011. A decadent creation from Chef Vincent Leung, the menu features Champagne gelee, roasted quail, truffle and gold leaf topped mushroom ravioli, with mains that include rack of lamb or sea bass; followed by dessert and Chef’s cheese selection. Senses offers both early and late seatings for New Year’s Eve dinner.
New Year’s Day Brunch
Senses welcomes the New Year with a buffet brunch sure to make the first meal of 2012 a memorable one, including a selection of salads and seafood, unlimited entrees including smoked salmon, braised lamb shank, truffled mushroom and spinach quiche, Cornish hen and a selection of fine Senses desserts.
Gingerbread Man Competition
Re-live your childhood and decorate a house-made gingerbread man at Inniskillin. Enter your creation for a chance to win the ultimate Icewine package. Includes a sample of Cabernet Franc Icewine to enjoy as you watch the gingerbread man disappear.
Chestnuts Roasting On An Open Fire
Kick off the holiday season by roasting chestnuts on an open fire at Jackson Triggs Winery. Paired with the perfect vintage Icewine. This is one experience you will not forget.
* Gift packages from Jackson-Triggs include their Silver Series Sauvignon Blanc & Silver Series Shiraz with 2 Bottle Leather Wine Tote.
Azure Restaurant & Bar, at the Intercontinental Hotel
• New years eve dinner- 4 course choice menu and a glass of sparkling wine.
New Year’s Eve Gala Dinner and Party
Avenue rings in the New Year with a Moulin Rouge-themed party. A five-course tasting menu begins with a seafood platter “cocktail” featuring fresh-shucked East Coast oysters, crab claw cocktail and chilled Nova Scotia lobster with Mary Rose sauce. Next it’s foie gras and smoked duck terrine with red onion marmalade and mulled wine jelly before the highlight of the evening arrives: slow-roasted Ontario venison loin served with parsnip puree, red wine-poached figs, truffled Brussels sprouts and red wine jus.
The final two courses include crottin de Chavignol pain perdu with honey-cheddar roasted Bartlet pear and iced cider glaze, and Champagne chocolate concord with cocoa dust and raspberry caramel.
New Year’s Day Brunch
In a bubbly nod to the previous night’s celebrations, the meal begins with sparkling pear ginger juice, or the morning-after Free Radical with raspberry, apricot and guava. The Raw Bar and Oyster Station will be back, along with antipasti, salads, cheeses and a Pasta Station. At the Carving Station, 2012 begins on a delicious note with rosemary and confit garlic-roasted leg of lamb, roasted beef striploin with horseradish and red wine sauce, and salt-baked salmon.
Several trips to the Dessert Station may be in order with so many temptations to try before the annual January diet begins: mini celebration cheesecakes, chocolate Champagne profiteroles, plum phyllo purses, chocolate hazelnut concords, blueberry crème fraiche tarts, and just for the occasion, 2012 Mayan chocolate pots de crème.
Dinner on New Year’s Eve and New Year’s Day , December 31, 2011 and January 1, 2012
Studio Cafe rings in 2012 in style with choices that include housemade foie gras and duck terrine, roasted pheasant breast with cider-braised cabbage, carmelised lady apple and truffled Brussels sprouts salad, or grilled king mushroom open-faced ravioli with creamy leek fondue. Diners may want to consult with one another to ensure that each of three special desserts make it to the table, with extra forks and spoons: choices include a Champagne coupe with Tonka bean tulip, Champagne cremeuse, carmelised almonds and limoncello caramel; or a pistachio bombe with Grand Marnier centre and morello cherries; or the spectacular “The Resolution!” with dulce de leche fondant, brown butter ice cream and spicy Mayan chocolate shooter.
There’s no need for last minute runs to the supermarket and hours in the kitchen with Turkey-to-Go, offering a gourmet festive feast with all the trimmings, prepared by Four Seasons chefs. Menu includes butter-basted turkey with pine nut, green onion and cranberry cornbread stuffing, orange cranberry sauce and sage jus; buttermilk-whipped potatoes, roast root vegetables and breads; and choice of chocolate yule log or pecan pie. Heating instructions and holiday crackers included. CAN 65.00 per person with a six-person minimum order.
Reservations recommended throughout the holiday season at Studio Cafe, Avenue and Lobby Bar. Turkey-to-Go may be ordered through In-Room Dining.