Chef Frank Dodd of Hillebrand Winery Restaurant - Niagara-on-the-Lake, Ontario

Icewine Cured and Smoked Salmon Balik, Cro Farm Quail Egg, Niagara Cucumber, Musk Melon, and Eweda Sheep's Milk Croquette

Spring Bank Bison Rib Eye, Toscano Cheese Gnocchi, Chanterelle Mushrooms, Summer Peas, Triple Crunch Mustard, and Wild Blueberries

Spring Bank Bison Rib Eye, Toscano Cheese Gnocchi, Chanterelle Mushrooms, Summer Peas, Triple Crunch Mustard, and Wild Blueberries

Eversprings Farm Muscovy Duck, Honey Truffle Breast and Organic Corn Dough Pot Pie, Sweet and Sour Cherries, Riesling Sauerkraut, Cheddar Gratin, and Wild Bluberry Jus

Chef Frank Dodd

Hillebrand Winery Restaurant