Appetizers Flashcards
Salumi and Grissini
(G, DF, NF)
Salumi sourced from Lyon, France, including Jesus Lyonnais and Rosette de Lyon, with unique seasonings, both handcrafted by Maison Duculty. Served with house-made grissini with poppy seeds and sea salt, garnished with Guindilla pepper (Spain) and Sweety Drop pepper (Peru). GF bread available on request.
Miche
Miche (G, DF, NF, V)
-Traditional French country-style sourdough based bread from Petit Thuet Bakery, made with Red Fife, Spelt, and Rye flour.
-Served with Italian Frescobaldi extra virgin olive oil and Normandy apple balsamic.
-Rustic and hearty, with a touch of sweetness from the balsamic.
-Detailed Description of Frescobaldi Olive Oil: It’s from the Laudemio Frescobaldi Brand. In the Middle Ages Laudemio was the name for the best part of the harvest, and was meant to go on the landlord’s table. It originated from the Latin word, “Laude”, which meant “praise” or “excellence.” The ingredients are sourced from Tuscany, and the smell of the olive oil will be that of freshly mown grass, artichoke heart, and green olive notes. The flavour has a notable bitterness, with a sparkling spiciness, and a long lasting fruitiness. A 500 ml jar of it on Amazon would be 63 dollars.
-Extra Virgin Olive Oil: Extra virgin olive oil is the highest quality olive oil, made by cold pressing the olives, without using any heat or chemicals. It has the least amount of fatty acids, as fatty acids compose less than 1 percent of the olive oil. And it tastes less rich and more fruity and fresh than other olive oils.
Warm Marinated Olives
Marinated Olives (Vegan, GF, NF)
-A warm mix of Kalamata(Pellopenese region in Southern Greece, Greek), Castelverano(Sicily, Italy), Nicoise(Provence, France), Lucques(Languedoc, France), and Cerignola(Sicily, Italy).
-Marinated with herbs, zest, and chili. The olives have pits; served with an empty ramekin for them.
-Kalamata olives originate from Greece, with an almond shape and a colour that ranges from dark purple to deep brown. They have a deep wine like taste, and a firm texture with a meatiness that provides a satisfying bite. Often used in Mediterranean salads.
-Castleverano olives originate from Sicily, Italy. They are bright green, round olives. They have a mild taste, with a nice balance of butteryness, sweetness, and bitterness. They are crisp and firm with a velvety feel. Popular in antipasti where a milder olive flavour is desired.
-Nicoise olives are from the Provence region of France. They are small, dark brown to black, with wrinkled skin. They are quite briny and tart, with a slight nutty and herbal taste to them. They are used in olive tapenades or salade nicoise.
-Lucques olives are from the Languedoc region of France. They are green, crescent shaped with a pointed tip. They are sweet, nutty, and buttery, with a mild taste. They have a fleshy feel, but they are also fairly crunchy.
-They are from Apulia, Italy. They are large, oval-shaped and can be green, red, or black. The green ones are buttery and rich, while the red or black ones have more of an intense, earthy flavour. Also served on antipasti platters, but they have more intense flavour.
Premium Oysters
Premium Oysters (GF, DF, NF)
-Market-fresh selection served with shallot & red wine mignonette, fresh horseradish, Tabasco, and lemon.
-We use Pearl Valley PEI Oysters: small, slightly briney, reasonably mellony
-Happy Hour: 50% off from 2-5 pm, max 3 dozen per table.
Conservas
Conservas (GF minus bread, DF, NF)
-A premium selection of Spanish canned seafood by Don Bocarte, from Northern Spain in the Bay of Biscay.
-We can do white anchovies in vermouth (floral, herbaceous, slightly pickled taste)
-Cantabrian anchovies in olive oil (buttery, umami, rich flavor). They aren’t as salty as run of the mill black anchovies.
-There is also Octopus sourced from Spain marinated in Spanish paprika from La Vera and extra-virgin olive oil (smoky, tender).
-Served with crisps, crostini, and lettuce.
House Crisps and House Pickles with Tartar
Pickles: carrots, celery, cippolini onions, cauliflower, zucchini
Crisps: taro, potato, sweet potato
Traditional Beef Tartar
Traditional Beef Tartare (GF, E, DF, NF)
Rich yet savory dish primarily based in mayonnaise, brandy, worscestershire, and harrisa for creamy umami flavour. Slight kick from the garlic crisps and pickled shallots. Subtle freshness from the cornichons and and capers. Cannot accommodate requests for no egg or condiment adjustments.
-Capers explanation: Capers are often pickled in a brine solution which gives them a prominent salty taste. They are also tangy, imparting a similar flavour to pickles or olives. They also have a slight herbal quality reminiscent of mustard or black pepper.
90 grams for appetizer. 135 grams for main.
Venison Tartar
Venison Tartare (GF, E, DF, NF)
Venison leg cured with alder(a native shrub that feeds on venison in the wild) for 30 minutes for a slightly resinous taste, paired smoky mustard mayonnaise for a creamy mouthfeel and a woodsy flavour, with pickled shallots and fruity green peppercorns. Topped with radishes.
The dish will remind you of food cooked on the campfire with it’s earthy, gamey, and smoky notes. But it’s balanced out with an unexpected creaminess, with some slight spicy and tangy notes.
-Smoky mustard Mayonnaise Explanation: Smoky mustard mayo combines the creamy, rich texture of mayonnaise with the bold, tangy flavor of mustard and a hint of smokiness. The mustard brings a sharp, slightly spicy bite, while the smokiness adds a subtle, earthy depth.
80 grams for appetizer. 120 grams for main.
Scallop Tartar
Scallop Tartare (GF, DF, NF)
-Scallops cured with salt, sugar, and zest, before being sous vide at 44 degrees celcius for 1 hour.
-Marinated with yuzu(japanese citrus), tamari(soy sauce no gluten), mirin(rice wine based condiment), sansho(japanese pepper).
-Topped with agar based yuzu gel. Agar is a plant based gelatin derived from seaweed. Also with battered nori for added crunch and depth.
70 grams appetizer. 105 grams main.
Mushroom Tartar
Mushroom Tartare (G, D, NF, V)
-Portobello mushrooms braised in soy, Worcestershire, and herbs, then roasted.
-Dressed with crème fraîche, truffle, lemon.
-Garnished with raw cremini slices, sunchoke crisps, and wild mushroom dust.
-Primarily worcestershire is tangy because the base is vinegar. Worcestershire tastes umami from ingredients like soy sauce and anchovies that are a part of it. It tastes sweet because of the molasses.
-Portobello mushrooms have a flavor similar to cremini mushrooms but much more pronounced. They offer a rich umami taste, reminiscent of steak, with a hint of sweetness and a strong umami presence.
-Cremini mushrooms have a mild earthy taste, with subtle hints of umami, and a faint touch of sweetness, and a firm, meaty texture.
-Earthy, umami-rich, and creamy with a subtle truffle aroma.
-
90 grams appetizer. 135 grams main.
French Onion Soup
French Onion Soup (G, D, NF)
9oz portion. A labour of love process, which takes three days to make. The first day and a half is simply cooking down the chicken stock and veal stock down for an intense meaty flavour. Once complete, we caramelize the onions in port, red wine, and brandy for 5 hours. Then we let the onions sit for a day so they develop a jammy, soft consistency. And finally, we mix our alcoholic jammy onions, and our meaty stock, we toss a baguette crostini inside, and we top it with Gruyere Cheese, Emmental Cheese, and Cheese Curds which we fire with a blowtorch for a cheese pull.
Tempura Shrimp and Zucchini
Tempura Shrimp and Zucchini (G, D, NF, Potential CC in fryer)
-110g Argentinian shrimp, 30g zucchini, and 30g green beans.
-Wild Argentinian shrimp are caught off Patagonia’s coast in the cool South Pacific waters, where they encounter fewer contaminants and minimal human interference. Typically medium to large in size, they stand out by being red even before cooking, unlike the grayish hue of other shrimp. Their meat offers a sweeter, lobster-like flavor with a firmer, juicier texture.
-Tempura batter made from flour, rice flour, corn starch, and baking powder, tossed with Espelette pepper and paprika.
-Served with raifort sauce (mayo, sour cream, horseradish).
-Crispy, mildly spicy, with a creamy kick.
Foie Gras Crepe
Foie Gras (G, D, N)
2oz Hudson Valley foie gras served with crepe, prune and armagnac jus, toasted crushed almonds, orange marmelade, and orange segments. Think of a savory crepe with rich foie flavor balanced by sweet sauces, with citrus and nutty elements.
Detailed Foie Gras Explanation: Wild Argentinian shrimp are caught off Patagonia’s coast in the cool South Pacific waters, where they encounter fewer contaminants and minimal human interference. Typically medium to large in size, they stand out by being red even before cooking, unlike the grayish hue of other shrimp. Their meat offers a sweeter, lobster-like flavor with a firmer, juicier texture.
Belgioso Burrata
BelGioioso Burrata (G, D, NF, V)
-Our Belgioso Burrata is an 80-gram portion, appearing as a hand-formed mozzarella ball.
-When cut open, as done for plating at La Plume, the creamy stracciatella inside is revealed. The mozzarella is soaked in heavy cream and stracciatella, blending fresh mozzarella flavors with silky, sweet, milky notes.
-Served with pitted Nicoise olives, pickled red and yellow beetroot, pickled radicchio, and rhubarb chutney.
-Rhubarb chutney is made of onion, sugar, vinegar fennel seeds, and mustard seeds. Accompanied by toasted pita bread (additional pita can be ordered for $4).
Escarole Caesar Salad
Escarole Caesar Salad (G, D, E, NF)
Mix of escarole and romaine, dressed with pasteurized raw egg yolk-based dressing (parmesan, Worcestershire, anchovy, garlic, vinegar, lemon). Topped with crispy bacon, garlic croutons, anchovy fillets, Nicoise olives, and grated parmesan. Savory, creamy, and slightly tangy.
