Beet Tartare with Lettuce Cups
This menu's salad course takes the form of a slow-roasted beet tartare in a gingery dressing with crispy lettuce leaves for scooping. While there are plenty of plant-based tartare recipes out there, this one goes the extra mile with a clever technique. Beets are peeled, diced and slowly roasted, which concentrates the sweetness.
Malivoire Gamay VQA Vintages Essentials
The juicy cherry, herb and peppery tones in this local red will complement the flavours in our tartare recipe. Best of all, the wine is sustainably made and vegan-friendly.
J.P. Chenet Cabernet Syrah Organic Pays d’Oc
This organic red’s smooth tannins, along with its generous ripe berry, herb and spice notes, will counter the rich textures and bold flavours of the meatball dish.
Taylor Fladgate 20-Year-Old Tawny Port
The nut and chocolate flavours in this port resonate with those elements in the pudding. It offers enough concentration and sweetness to contend with the dessert’s richness.