A graduate of one of Europe's finest winemaking schools, the University of Burgundy at Dijon, Paul Bosc came to Canada from France in the 1960's. He brought the Old World tradition of winemaking to his new home and he grafted that knowledge and tradition to the soils of Niagara.

Vegetable Terrine, Basil Coulis
Asparagus and Roasted Sweet Pepper, Layered with Goat Cheese
2005 Viognier
St. David's Bench Vineyard

Pan Seared Scallops with Fiddle Heads and King Oyster Mushroom
2002 Chardonnay
St. David's Bench Vineyard

Gougere au Fromage Filled with
Wild Mushrooms and Caramelized Onion, Madera Cream
2005 Gamay Droit
St. David's Bench Vineyard

Crackling Roast Pork Loin
Cabernet and Black Current Gravy
2002 Cabernet Franc
St. David's Bench Vineyard

Molten Chocolate Cake and Nectarine Compote
2004 Vidal Icewine
Chateau des Charmes Vineyard

Coffee Tea

At the privacy of your own table enjoy this multi-course wine and dine event. The host will start the evening with a refresher course in the art of tasting wine. Each wine will be introduced by the expert who will point out interesting and entertaining facts on the region, wine and how they compliment the Chef's food.

Please add a $40.00 per person wine supplement to your overnight accommodation package. Guests not residing at The Little Inn are welcome, $100.00 per person.