WINE & DINE – Thurs Mar 23rd, 2023 – 7:00pm at District Kitchen + Bar


Welcome Drink

Astoria Prosecco / Veneto
delicate floral and citrus bouquet comes to life; the dry, fresh taste and savory, fruity notes are in harmony. The wine is elegant, fruit forward and has a clean finish with refreshing acidity

 1st Course
Asparagus Risotto
Served inside a radicchio cup

Paired with:
Montalto Pinot Grigio | Sicily
lovely notes of grapefruit, pear, and white peach. On the palate, it reveals notes of lemon drop and fresh green herbs. It’s light-bodied with lively acidity and a refreshingly crisp finish.

2nd Course
Lobster Tail
Poached in white wine & lemon then finished with a pesto bisque

Paired With
Anselmi San Vincenzo | Veneto
it’s intense and complex, with piquant aromas of red currant, lavender, yellow plum with grassy and nutty notes.

3rd  Course
Pork Tenderloin Formaggio
Provolone & herb stuffed pork tenderloin finished with a garlic marinara sauce

Paired with
Speri Valpolicella Classico | Veneto
Medium-bodied, but the concentration of fruit makes it feel heavier. Lots of energy here, but balance, too. Delicious now.

4th Course
Ricotta & Spinach Canneloni
Served in a roasted red pepper bechamel sauce

Paired with
Sella & Mosca Riserva Cannonau di Sardegna | Sardinia
This traditional version has complex flavours of plum, wild berries, leather and spice

5th Course
Tomato Braised Beef Short Rib
Finished with a shitake demi over mascarpone whipped potatoes

Paired with
Poggio Morino Chianti | Tuscany
This 100% sangiovese is dry with hints of raspberries, cherries and violets. Ruby-red in color, well-balanced acidity and tannins

6th Course
Hazelnut Chocolate Mousse
With a custard sauce & a chocolate cigarette)

Paired with
Brachetto D’ Acqui | Piedmonte
Deep pink in colour with fine bubbles; pronounced floral aromas of strawberry, cherry and raspberry, plus lychee, spice and honey; the palate is medium sweet with flavours reflected from the nose and a long finish.