Maximum 16 people for Port & Cheese Tasting
Dinner Menu Selections
Your menu selection is due by Tuesday October 12th, 2021.
Please submit a form for each guest who will be attending the conference.
October 18th Dinner
BUTTERNUT SQUASH SOUP, Spiced Apple Compote
ORGANIC LEAVES, Flowers & Herbs, Raw Vegetables, Niagara Wine Vinaigrette
*Chef prepares the beef pink, medium rare. Please note your preference.
LH SIGNATURE CHOCOLATE POT DE CRÈME, Peanut Brittle, Caramel
October 19th Dinner
CHICKEN BONE BROTH, Root Vegetables & Pasta Mista
ROMAINE LEAVES, Preserved Tomatoes, Warm Lentil Vinaigrette
PÂTÉ À CHOUX, Strawberry Chantilly, Pistachio