Menu by Macpherson Jul 2010

FORTIS PROPERTIES Participating Chefs Roary MacPherson Sheraton Hotel Newfoundland Thomas Canning, Sheraton Hotel Newfoundland Angie Ryan Sheraton Hotel Newfoundland Andrew Hodge, Holiday Inn St. John's Philip Washington, Holiday Inn Sarnia Land Meets Sea Dinner menu Freshly baked artisan breads and butter Newfoundland salt cod cake with roasted red pepper-apple compote, lemon aioli and crispy pork scrunchion 2007 SLC Sauvignon Blanc/Semillon Petit medallion of beef tenderloin, Newfoundland crab lollipop, Newman's port reduction, carrot and turnip puree 2003 SLC Merlot Smoked salmon tartar with buttered poached lobster 2006 SLC Chardonnay Herb and Dijon encrusted rack of lamb with wild mushroom duxelle, maple-whiskey reduction, shaved marinated fennel and tomato with pea sprouts 2005 Oculus Wild strawberry shortcake with fresh mint whipped cream, and blueberry- infused dark chocolate mousse 2004 SLC Riesling Ice-wine MISSION HILL Family Estate Newfoundland Labrador