Ardo Restaurant
Monday April 9, 2018
Reception 6:30pm
Dinner 7:00pm
243 King Street East
Toronto, Ontario
M5A 1J9
Members $165, Guests $180
Dress: Business attire
ARDO Restaurant
Monday April 9, 2018
RECEPTION
HORS D’OEUVRES
Panelle // chickpea fritters with wild fennel & sea salt
Crostini e Buratta // house-made flat bread crostini with Italian buratta,
Sicilian semi sun-dried cherry tomatoes & basil
Polpettine di ‘nduja // potato croquettes ball filled with ‘nduja & romaine sauce
2007 Cabreo II Borgo Toscana IGT
Winemaker Notes
A Sangiovese and Cabernet Sauvignon super-Tuscan blend, this wine shows rich, dense aromas of wild cherry and black currant offset by notes of leather, herbs and vanilla. On the palate, it is velvety and complex, with ripe tannins repeated on the elegant finish.
WS 94
Wine Spectator
2014 Bouchard Pere et Fis Petit Chablis
Winemaker Notes
Typical aromas, with fruit and floral notes. A very perfumed, silky and elegant wine. To be drunk preferably in its youth for its freshness.
W&S 91
Wine & Spirits
DINNER MENU
STARTER
Nova Scotia scallops crudo, rutabaga pure, roasted pistachios & crispy parsley
2014 Priest Ranch Sauvignon Blanc
Winemaker Notes
This 2014 Sauvignon Blanc displays plenty of melon, fig and grapefruit notes along with some quince. It has zesty acidity and a fresh, lively mouthfeel with no obvious oak. Drink it over the next several years.
WE 91 Wine Enthusiast
PRIMO
Carnaroli risotto with Nova Scotia fish wild lobster & asparagus
2016 Kloovenburg Chardonnay
Layers of grapefruit, pineapple and lemon. The palate shows banana, lime and citrus, with a creamy textured finish.
All grapes are handpicked during the early morning hours and then cooled overnight in a temperature – controlled room at 5 °C. One block is picked at 22° Balling to add freshness and length to the final blend; the other block is picked at 24° Balling to add body and riper flavours. The grapes are then crushed, destemmed and transferred to a stainless steel tank for 4 hours of skin contact. The free run juice is then drained into a stainless steel tank to let the juice settle for 24 hours at 8 °C. No enzymes are used during the settling process. The juice is racked from the thick lees to 300 L French oak barrels, 50% new and 50% third and fourth fill. A portion of the wine ferments spontaneously and the balance is inoculated with CY3079 and CH9 yeast. Fermentation takes up to three months to complete. After fermentation the wine is given a low dose of sulphur and is left on the lees with regular battonage. The wine spends a total of six months in the barrel before it is blended and bottled.
MAIN COURSE
Slow braised organic lamb shoulder (from Alberta)
Herbed potato puree
Slow roasted heirloom cherry tomatoes
1998 Delas Freres Crozes-Hermitage Les Launes
This Crozes-Hermitage wine has received good scores from various critics. This Crozes is lean and herbal, but is nonetheless compelling. Sweet berry fruit, resin and olive aromas lead into a palate highlighted by minerals, white pepper and dried spices. Mouthfeel is dry but structured; finishes with white pepper and minerals.
Winemaker Notes
Deep garnet red color. Fruity nose with strong aromas of cassis and plums and a touch of violets. Ample and well rounded, the tannic structure assures good aging potential
DESSERT
Amarena // Sicilian chocolate mouse, vanilla amarena cherry gelato, salted caramel,
meringue & crispy Sicilian pannetone
2011 Rustenberg Straw Wine
This wine is made using a centuries-old process of drying grapes on straw in order to concentrate flavour. The raisining of the grapes on the straw soaks up the moisture and concentrates the sugar and flavour in small, delicious parcels.
Winemaker Notes
Overall 2011 was a harvest that brought a smile to a weary Viticulturist’s face! Although we had a dry winter, there was plenty of water when required in the hot summer months to get the vineyards to mature naturally without undue stress. Vineyards had perfect canopies – allowing optimum light penetration for the ripening of bunches and development of good colour. At harvest, perfect phenolic ripeness with lovely soft, ripe tannins was achieved. The berries came in at lovely low sugars due to cool conditions at harvest, awesome colour and great quality berries.
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