Niagara asparagus in buttery puff pastry barquettes with a Sauvignon Blanc spiked mousseline sauce and edible spring flowers paired with Sauvignon Blanc.

Brined St. Jacob’s pork tenderloin on a bed of thyme scented wilted sweet onions with a Cabernet Merlot sauce and toasted Grimo nursery pecans paired with Reif Estate Cabernet Merlot

OR Roast supreme of chicken stuffed with Niagara Gold cheese and sundried tomato wrapped in Pingue prosciutto. Served on a cauliflower and sunchoke puree with a Chardonnay and Late Harvest spiked jus paired with Chardonnay.

Half of a Riesling poached peach in a lavender scented meringue shell with poaching syrup drizzle, 'Bloomin Acres' blueberries and Chantilly cream paired with Riesling Icewine.