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Post Hotel & Spa Menu (PDF) ANNUAL MOUNTAIN WEEKEND Surrounded by mountains dressed in the golds and rusts of autumn, forty-three members of the Edmonton Baillage, gathered at the Post Hotel & Spa, Lake Louise, on a balmy Friday evening to launch what proved to be a summer-like weekend, for a delicious buffet including, oysters on the half shell, melt-in-your mouth beef tenderloin and four white and four red wines selected by the banquet manager from the hotel’s extensive cellar. Saturday evening fifty-three gathered in the charming dining room for a seven course dinner which began with a Pommery “Brut Royal” Champagne NV. Tartare of Ahi Tuna accompanied with Gruner Veltliner “Ried Kaferberg”Brundlmayer Kamptal Austria, 2006. Sauteed Atlantic lobster was paired with Chardonnay Lewis Cellars, California, 2005. A pan-seared duck breast with Clos de la Roche Grand Cru, Jacky Truchot, Burgundy 1994. Roasted filet of Alberta whitetail deer served with Chateau Pavie 1er Grand Cru Classe B, Saint Emillion, 1986. A selection of cheeses accompanied with Barolo. Riserva Martinengo, 1970, and lastly a Chateau Guiraud 1er Cru Classe Sauternes, Bordeaux 2003. was paired with a quince tarte tatin.
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