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 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
Tuscan Easter Feast:
Takes on Regional Traditional Cuisine and its Wines
Check back for menu updates, follow our socials or BOOK NOW!
Thursday April 9th - SANO POP-UP
SANO POP-UP: An Evening with Wines from International Wine Maker Mary Taylor
Check back for menu updates, follow our socials or BOOK NOW!
Thursday April 30th
An Evening with Winemaker Alex Baines of Hidden Bench in Beamsville
Check back for menu updates, follow our socials or BOOK NOW!
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