April 18, 2005

with

Chef Erik Peacock Wellington

Court Restaurant & Catering

11 Wellington Street, St. Catharines

http://www.vaxxine.com/wellington/default.htm

Steamed Pickerel

in “Fricassé” of Fava Bean, Roasted Garlic,

Wild Mushroom and Tomato

* * *

Cured and Roasted Breast of Duck

On Truffled Macaroni and Cheese with Veal and

Porcini Reduction

* * *

Sticky Toffee Pudding

With Toffee Sauce, Fresh Cream and Praline