DINE AROUND Five Sails

RECEPTION

CHEF’S SELECTION CANAPÉS
NV HENRIOT BLANC DE BLANCS BRUT, CHAMPAGNE

DINNER

DUNGENESS CRAB & LOBSTER SALAD
fresh mango carpaccio, palm heart & micro greens
2007 TABLAS CREEK ESPRIT DE BEAUCASTEL BLANC, PASO ROBLES

CARAMELIZED QUALICUM BAY SCALLOPS
mirin glaze & carrot reduction, celeriac purée
2009 MEYER FAMILY VINEYARDS CHARDONNAY MCLEAN CREEK ROAD VINEYARD, OKANAGAN VALLEY VQA

AUSTRIAN-STYLE MOUNTAIN RAVIOLI
spinach, herbs & ricotta cheese, hazelnut brown butter
1998 JOSEPH DROUHIN CHARMES-CHAMBERTIN, GRAND CRU, CÔTE DE NUITS

ROASTED RACK & LOIN OF LAMB
eggplant pavé with almonds, roasted bell peppers, vine ripened tomatoes & capers, golden fingerling potato gratin & natural jus
2004 E. GUIGAL CÔTE-RÔTIE CHÂTEAU D'AMPUIS, NORTHERN RHONE

THE FIVE SAILS GRAND MARNIER SOUFFLÉ
homemade rum & raisin ice cream, crème anglaise
1999 CHÂTEAU SUDUIRAUT 1ER CRU CLASSÉ, SAUTERNES

EXECUTIVE CHEF ERNST DORFLER
FIVE SAILS RESTAURANT
VANCOUVER BC