TOP OF THE HOPS DINNER MENU

Selbach Riesling QBA 2009
Appetizers: Thai cucumber shrimp – English cucumber slice finished with baby shrimp
tossed in a sweet chili sauce.
Breast of duck marinated in a green peppercorn sauce within a flaky filo
pastry

Selbach-oster Pinot Blanc Dry 2010
First course: A Saskatchewan combination of rainbow trout, wild rice cake & finished
with L/Americaine sauce & a parmesan crusted tomato

Selbach Riesling Kabinett (Fish Label) 2009
Second course:
Organic Baby arugula & gold beet salad served with a warm
maple & mustard dressing & a spritz of Rozendal 12 yr old organic hibiscus wine vinegar

Selbach-OsterZeltinger Sonnenuhr Riesling Spätlese "Rotlay" 2008

Third course: Sage stuffed young Saskatchewan chicken with a spiced apple chutney &

garnished with roasted red pepper coulis

Selbach-Oster Zeltinger Schlossberg Riesling Auslesse 2007
Fourth course:
Saskatchewan French Pork loin chop served with a Saskatoon
berry & red beet relish accompanied by a mushroom herb spaetzle

Coffee/tea
Dessert: Uptown vanilla bean cheesecake finished with a Saskatchewan grown
sour cherry topping