I was looking to create a menu to entertain some friends for dinner to celebrate the end of the harvest season and the wonderful produce from our vegetable garden. The end result was this Harvest Menu that incorporated not only items from our own garden (carrots, beets, onions, garlic and potatoes) but some local apples and pears as well. Plus with a little poetic license I figured including a little of the grape into our menu wouldn’t hurt either.

Appetizers:

Caramelized onion, mushroom and goat cheese spread on baguette
Tomato Scape Canapes
Garlic Jelly and Cream Cheese on crackers

Served with Ice Wine Martinis

To Start:

Roasted Garlic and Potato Soup
followed by
Arugula with Ice Wine Vinaigrette

Served with 2005 Chateau Haut-Bergeron Sauternes: a Semillon, Sauvignon Blanc and Muscadelle blend

Main Course:

Roasted carrots with garlic
Beet and Goat Cheese Salad made with roasted red and yellow beets
Grilled Lamb Loins

Served with 2009 Sebastien & Jean-Charles Villard Tanagra Syrah from Chile

Dessert:

Spiced Apple Crumb Pie or Pumpkin Pie with ice cream (since some in my family do not like apple pie I made both)

Aperitif: 2007 Pelee Island Vidal Icewine, VQA Pelee Island