Top of the Hops Menu

Selbach Riesling QBA
Appetizers: Thai cucumber shrimp – English cucumber slice finished with baby shrimp
tossed in a sweet chili sauce.
Breast of duck marinated in a green peppercorn sauce within a flaky filo

Selbach-oster Pinot Blanc Dry 2009
First course: A Saskatchewan combination of rainbow trout, wild rice cake & finished
with L/Americaine sauce & a parmesan crusted tomato

Selbach Riesling Kabinett(Fish Label)
Second course:
Organic Baby arugula & gold beet salad served with a warm
maple & mustard dressing & a spritz of Rozendal 12 yr old organic hibiscus wine vinegar

Selbach Riesling Detzmer Maximiner klosterlay spaetlese 2010
Third course: Sage stuffed young Saskatchewan chicken with a spiced apple chutney &

March 23, 2012

garnished with roasted red pepper coulis

Selbach-Oster Zeltinger Schlossberg Riesling Auslesse 2007
Fourth course:
Saskatchewan French loin chop served with a Saskatoon berry &
red beet relish accompanied by a mushroom herb spaetzle

Dessert: Uptown vanilla bean cheesecake finished with a Saskatchewan grown
sour cherry topping

File Attachments: