Cafe Bouffon Pop-Up Dinner Series
Exclusive Culinary Events in Stratford
| 5-course tasting menu with wine pairings
A rotating dinner series featuring regional wines, seasonal menus, and guest chefs. From curated wine pairings to one-night-only pop-ups, each evening brings something new to the table.
$100pp
Upcoming Wine Dinners
Thursday April 30th
Introducing New Head Chef, Laurène Gaucher- An Evening with Winemaker Alex Baines of Hidden Bench in Beamsville
Check back for menu updates, follow our socials or BOOK NOW!
MENU:
Course 1
Beef Tartare, Oyster & Mushroom
Beef tartare with oyster, sea herbs, and mushroom, in a savoury tartlet
Garlic–ginger crouton, mushroom gelée, lime
Course 2
Bouillabaisse
Reduced fish broth, shrimp, mussels, and cod
Herb oil, vanilla, coffee
Course 3
Kebab 2.0
Pulled veal, warm pita, pickled onion
Spring vegetables, fennel, citrus, green apple
Wasabi and sweet potato–chili
Course 4
Mussels & Frites
Mussels, marinière, shellfish bisque
Pomme dauphine, seaweed
Beurre blanc, roe, dill
Course 5
Chocolate, Lemon, Cardamom
Chocolate, anchovy
Lemon gelée, lemon ice cream
Baileys
Past Dinners
Thursday, November 27th:
Courtney's Swan Song.....A Final Farewell
Wine Pairings by Sommelier Steve Doyle
$100pp
MENU:
First Course
Oeufs Mayonnaise
crispy poached egg, spiced hollandaise, celery and caper relish, chicken skin
-Redstone 2018 ‘blanc des blancs’ Twenty-Mile Bench | Niagara
Second Course
Choux Confit
tender winter leaves braised in miso butter, with anchovy bagna cauda, garlicky bread crumbs and lemon aioli
-Prá 2023 soave classico ‘otto’ Monteforte d’Alpone | Italy
Third Course
Beurre d’Hiver
seared scallop, parsnip puree, curry leaf and mustard seed brown butter, lime and hazelnuts
-Seguin-Manuel 2020 bourgogne ‘chardonnay’ Burgundy | France
Fourth Course
Cotoletta di Maiale
crisp pork cutlet, warm winter spiced beer and mustard jus, pickled fennel and cabbage
-Travaglini 2023 gattinara Piedmonte | Italy
Fifth Course
La Foret Noire
chocolate sponge, luxardo and cherries, crème fraiche and cocoa nibs
-Taylor Fladgate 20 year old tawny port vin de porto | Portugal
(Non alcoholic pairings available)
Thursday January 8th
French Influences in Vietnam and Wines of Alsace
A menu by Isaac McCabe and pairings led by Steve Doyle
$100pp
Wine Dinner Series
French Influences in Vietnam
Paired with Wines from Alsace
Scallop Crudo
with orange and lemongrass vinaigrette
-Domaine Zinck n/v Crémant d’Alsace ‘brut rosé’
Eguisheim | Alsace
Fried Brussel Sprouts
with Nuoc Cham and kewpie
- Domaine Zinck 2023 Pinot Blanc
Eguisheim | Alsace
Bahn Mi Tartare
-Domaine Zinck 2023 Riesling
Eguisheim | Alsace
Steamed Artic Char
with ginger, scallion and mushroom
-Horizn 29 2023 Pinot Noir
Rheinhessen | Germany
Pandan Honeycomb Cake with green tea sauce
-Grand Pré n/v ‘Pomme d’Or’ Ice Cidre
Nova Scotia | Canada
Thursday January 29th
A Study of Argentina Cocina y Vin
Led by Sous Chef Joaquin Garcia Regional Pairings by Steve Doyle TBD
Chimichurri Spiced Carpaccio, with fresh herb and arugula salad and shaved parmesan
-Carlos Basso | Dos Fincas 2023 Torrontés
Cafayate, Salta | Argentina
Tomato Toast, burnt tomato, goat cheese, and anchovy with chili oil
-Catena 2023 High Mountain Vines Chardonnay
Mendoza | Argentina
Empanada Mendocina, pastry stuffed with ground meat, onions, butter, scallions, egg, green olives, and raisins. Deep fried. Served with aji molido mayo.
-Susana Balbo Crios 2022 Cabernet Franc ‘Valle de Uco’
Mendoza | Argentina
Skirt steak served with squash purée and beet purée, and a side of papas Fritas Provenzales French fries tossed with garlic and parsley.
- Versado 2019 ‘Cobos Road’ Old Vines Malbec
Luján de Cuyo, Mendoza | Argentina
Argentinian Rogel, thin crunchy pastry with layers of dulce de leche topped with meringue.
- Stratus 2023 Botrytis Sémillon
N-O-T-L | Niagara
Thursday February 19th
French Quarter Mardi Gras Dinner
Cuisine Isaac McCabe and Cocktails paired by Myles Avigdor - Wines by Steve Doyle
Wine Dinner Series
A French Quarter Mardi Gras Dinner
Welcome
Shucked Oyster
in a bright and briny marinade
Course 1
Seafood Boil Consommé
poached shellfish, fresh herbs and ‘old bay’ spices
Course 2
Cajun Shrimp Toast
holy trinity vegetables and sesame
Course 3
Mixed Mushroom Gumbo
wild mushroom stew, black truffle, classic gumbo flavours and aromatics
Course 4
Cornmeal Dredged Cod Loin
with celeriac remoulade
Course 5
Caramel Bourbon Mousse Sablé
pecan praline, mirror glazed banana bread
Check back for menu updates, follow our socials or BOOK NOW!
Thursday March 12th
Menu:
Course 1
Tuna Crudo
with extra virgin olive oil and lemon
Pairing: CorteAura n/v Franciacorta Brut
{Chardonnay / Pinot Nero}
Lombardy
Course 2
White Bean Brodo
aromatic root vegetable consommé with cannellini and fava beans
Pairing: Di Magliano 2024 ‘Pagliatura’ Toscana {Vermentino}
Tuscany
Course 3
Eggplant Involtini Fritte
crispy eggplant stuffed with ricotta, basil and fresh mozzarella, warm tomato-garlic conserva
Pairing: Tenuta Monteti 2024 ‘TM’ Rosé Toscana
{Merlot | Cabernet Franc}
Tuscany
Course 4
Tortelli with Spring Lamb Ragu
potato stuffed pasta with a ragu of lamb shoulder and pecorino romano
Pairing: Villa a Sesta 2022 Chianti Classico Riserva
{Sangiovese}
Tuscany
Course 5
Soon to be revealed..
Pairing: Castelgreve 2021 Vin Santo del Chianti
{Trebbiano| Malvasia}
Tuscany
Check back for menu updates, follow our socials or BOOK NOW!
Thursday April 9th - SANO POP-UP
SANO POP-UP: An Evening with Chef Isaac McCabe and Sommelier Steve Doyle
Check back for menu updates, follow our socials or BOOK NOW!
Course 1
Beet Tostada
mojo verde, pickled mustard seed and dill
- Tawse 2011 ‘David’s Block’ Blanc de Blancs
VQATwenty Mile Bench
Course 2
Crispy Sunchoke
black sesame sauce, pickled carrot, daikon
- Cave Spring 2020 ‘CSV’ Riesling
VQA Beamsville Bench
Course 3
Layered Celeriac & Cabbage
pickled shiitake, tom yum sauce, herb oil, green onion
- Hidden Bench 2022 ‘R&D’ Skin Contact Chardonnay
VQA Beamsville Bench
Course 4
Roast Courgette
chili sauce, toasted peanuts, garlic scapes, aïoli
- Rosewood Estate 2024 ‘Flora’ Rosé
VQA Niagara Peninsula
Course 5
Lemon madelines, lime curd with pistachio meringue shards and macerated berries
- Stratus 2023 ‘Botrytis Affected’ Sémillon
VQA Niagara-On-The-Lake