The French Table is introducing a new series of food and wine dinners starting Wednesday November 12th at 5:30pm.
The Winery Dinners are events where we partner with a different local winery to create a unique dinner with custom dishes designed specifically to pair with a prime selection of their wines.
Our first winery dinner is with Van Westen Winery from Naramata Bench in the Okanagan Valley. We have created a selection of dishes to showcase both our food and their series of award winning wines.
The following is the menu for the evening.
The price for the menu is $125.00 including tax but not service. As this winery dinner is a limited seating special events dinner we do ask for a prepayment of $50 per person to confirm your reservation and our cancellation policy is 72 hours. We accept credit card payment over the phone or payment in person. You can reach us between 10.30 am to 10.00 pm every day. We look forward to hearing from you. If you have any questions please feel free to contact us.
Reception from 5:30 to 6:30pm
Gougère: baked savory choux pastry made with cheese.
Vino Grigio: An intriguing combination of riper cantaloupe melon, golden apple, pear and white peach with more restrained lime, lemon zest, apple peel, green apple and subtle floral notes.
Dinner at 6.30
House smoked wild sockeye salmon mousse, curried flying fish caviar and paprika lotus chip.
Vivacious Pinot Blanc: Predominantly Pinot Blanc, with a splach of Pinot Gris for complexity, sourced from the rocky soils on our Home Lot Vineyard high up on the Naramata Bench.
Marinated and seared venison loin, red wine and port jus, crispy dauphine potato stuffed with sherry jelly, market vegetables and pickled chanterelles.
V 2010 French style Bordeaux: A complex and intense wine built to age. The concentrated and lively palate sings with juicy raspberry, sweet brambly fruit, prune plum, black olive, dusty cocoa and lingering dried sage flavours.
Alpindon, Kootenay Meadows, Lady Jane, Farmhouse Agassiz
Beddis Blue, Moonstruck, Salt Spring Island
Voluptuous: Elegance and ageability. Complex aromas of ripe prune plum, blueberry, dried herbs, dusty burlap, tobacco and bacon lead to an intense and structured palate with great tannin and acidity for ageing.
Opera cake, dark chocolate ganache, marinated cherries
in port, white chocolate cream, toasted coconut flake.
Vicicle:Intense sweetness, flavour intensity and aromatics have been captured with honey, baked apple, baking spices, dried apricot, pineapple, sultana and peach notes.