| Dish No. 1 - Yellow Fin Tartare with roasted leek and red pepper coulis on crostini, served with Banfi Le Rime Chardonnay/Pinot Grigio (Italy) |
| Dish No. 2 - Blue Crab Cremini Mushrooms with mascarpone garlic stuffing, served with King Estate Pinot Grigio (USA) |
| Dish No. 3 - Spinach and Feta Spring Rolls with sweet chili aioli, served with La Vieille Ferme Côtes du Ventoux Rosé (France) |
| Dish No. 4 - Spanish Style Stewed Chicken Wing with paprika maple barbeque glaze, served with Domaines Perrin Coudoulet Rouge (France) |
| Dish No. 5 - Warm Braised Veal with Belgium endive and parsnip frite, served with Bolla Le Poiane Valpolicella Ripasso (Italy) |
| Dish No. 6 - Montreal Triple Cream Brie with Saskatoon berry jam, served with Brachetto d’Acqui Rosa Regale (Italy) |
