Lakes & Land: AquaTerra x Perch

Appetizer

• Sourdough

  Cultured butter, fermented garlic scape salt  

• Amuse duo paired with MW BRUT NV

  Mustard macaron, scallop mousse, ground cherry fluid gel, borage leaves, violas

MW BRUT NV: A sparkling wine with tropical aromas; notes of mango, Asian pear and sugared pomelo, with subtle layers of cardamom and beeswax.

Entrée

• Black cod paired with MW ROSE

  Unagi-style marinated black cod, charcoal-grilled, with chawanmushi, charred cucumber broth, cucumber brunoise, carrot, Thai basil

• Tortellini paired with MW Sémillon

  Smoked Hubbard squash, cashew “beurre blanc,” yuzu, dinosaur kale chip

• Granita

  Haskap berry & birch syrup

• Duck paired with MW Gamay

  Shio koji-marinated, sous-vide duck breast with roasted parsnip, sea lettuce sauce, pickled beet strings, wild leek purée

MW ROSE: Syrah-based rosé; dry, vivid, complex, with a lively acidity and whisper of white pepper finish

MW Sémillon: An exploratory wine with aromas of Asian pear, passion fruit, raw honey, soft beeswax, lemon verbena, smoke, rich warm floral notes, and a hint of melon.

MW Gamay: A bright and lively red that glows with a pale ruby hue; aromas of juicy pomegranate and raspberry, with notes of blood orange, fresh flowers, and a touch of pink peppercorn.

Dessert

• Panna cotta

  Spruce tip panna cotta, haskap berry granola, maple syrup

• Golden Hour mocktail

  Pluck maple rooibos tea syrup, cinnamon bitter, fresh orange & lemon juice, soda