Vincent Ma:
A bottle of Australian Grenache.
Vincent Ma:
Winter truffle gruyere cheese soup en croute
Vincent Ma:
Masago, mango and duck confit roll, whiskey ginger click
Vincent Ma:
Seared sea scallops, lobster tortellini, soya truffle butter sauce
Vincent Ma:
"Granite", watermelon and jasmine tea freeze suspension
Vincent Ma:
Oven roasted Alberta ribeye, Yorkshire pudding, fresh horseradish turnip gratin, port retension
Vincent Ma:
Crisp rainbwtrout, potato califlower puree, littleneck clam, XC olive oil bind
Vincent Ma:
Warm cherry butterscotch pudding, three citrus toffee, St. James rum splash
Vincent Ma:
Chestnut and white chocolate crème brûlée
Vincent Ma:
Tea, in the most delightful packaging