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Chef Jean Pierre Gillet and his team Adam Brenner, Shelley David, Kari Rose Lameman, Randy Burke and Sheila MacDonald give you a glimpse behind the scenes of the kitchen at the Inn, during a wine and food pairing. Tasting Menu: AMUSE BOUCHE OYSTER BAKED IN A SPINACH, FENNEL, SHALLOT CREAM SAUCE TOPPED WITH JAPANESSE BREAD CRUMBS AND PARMESSAN CHEESE SERVED WITH A SPICE BERRY MIGNONETTE DUO PATE PLATE CHANTRELLE MUSHROOM PATE AND VENSION AND WALNUT PATE SERVED WITH MANGO CHUTNEY DUO SOUP GINGERED PUMPKIN SOUP AND FENNEL LEEK SOUP SERVED WITH GRUYERE CROSTINI AND TOASTED MAPLE PUMKIN SEEDS SALMON RILLETTE CONFIT OF SALMON, CARMELIZED ONION, ST MARYS SMOKED SALMON, LEMON ZEST, GARDEN HERBS BINDED TOGETHER. GARNISHED WITH ORANGE AND GRAPEFRUIT SEGEMENTS, TOPPED WITH HOUSE CRÈME FRAICHE AND SAUCED WITH DILL AÏOLI PALATE CLEANSER STRAWBERRY SORBET BEEF WELLINGTON AAA BEEF TENDERLOIN, WHITE TRUFFELED MASHED POTATOES, HERB GLAZED VEGETABLE MEDLEY, SAUCE AUTUMN HARVEST SALAD GARDEN GREENS, ROASTED SWEET POTATO, PROSCUITTO, POMEGRANATE, TOASTED ALMONDS, BLUE BERRIES, BLACK BERRIES, BLUE CHESSE WITH A WARMED CRANBERRY VINAGRETTE BLACK FOREST CAKE CRÈME ANGLAIS,
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