Lunch Menu Additions

Question 1

Bruschetta

Answer 1

Bruschetta
(G, D, N, V)

-Sourdough toast topped with labneh, avocado puree, mix of heirloom tomato and dukkah
-Garnished with frisee and basil.
-Dukkah is an Egyptian spice mix. -Traditionally made with hazelnuts, our version is a Southern French riff on it with pistachio, dried figs, pepper, pumpkin seeds, fennel seeds, and coriander seeds.

Question 2

Crepe Croque Madame

Answer 2

Crepe Croque Madame
(G, D, NF)

-Crepes with béchamel, wilted spinach, sliced ham, Gruyere, and Emmental Cheese
-Topped with 2 sunny-side-up fried eggs
-Garnished with pickled zucchini
-These are pre-built before service, so we cannot accommodate any changes to the filling or dietary restrictions like no ham or no spinach.

Question 3

Tuna Nicoise Salad

Answer 3

Tuna Nicoise Salad
(GF, DF, NF)

-4 oz portion of seared Albacore Tuna, very lightly seared and rare in the middle. Don’t recommend cooking this past Medium and would suggest substituting the tuna for trout cooked WD.
-Albacore tuna, also known as longfin tuna, has a mild, delicate flavor with a slightly sweet undertone. Its smooth and tender texture makes it ideal for La Plume’s preparation of it that resembles sliced sashimi.
-Salad has frisee, heirloom tomato, boiled new potato, pitted Nicoise olives, and basil
-Dressing is orange, olive oil, and chardonnay balsamic-based

Question 4

Rotisserie Chicken Pot Pie

Answer 4

Rotisserie Chicken Pot Pie
(G, D, NF)

-Shredded rotisserie chicken mixed with veloute (roux — flour and butter enriched with chicken stock)
-Folded with potatoes, carrot, and peas
-Topped with puff pastry
-Chicken and veg mix portion size 400g
-Topped with puff pastry

Question 5

Rotisserie Chicken Salad

Answer 5

Rotisserie Chicken Salad
(GF, D, N)

-Whipped feta has cow milk feta, yogurt, Aleppo pepper, herbs de Provence, and confit garlic.
-Squash is roasted with spice rub and olive oil.
-The salad also has pickled squash in white wine pickling liquid.
-Warm picked chicken mixed with caramelized onion and chicken drippings.
-Salad greens dressed with lemon vinaigrette.
-Topped with walnuts.
-Can omit walnuts and feta to make it nut and dairy free for allergies.

Question 6

Rotisserie Chicken Pita

Answer 6

Rotisserie Chicken Pita
(G, D, NF)

-100g shredded chicken tossed with roasting juices, tomato, sumac, parsley, harissa, and chimichurri.
-Pita cut into ½ and pockets lined with hummus and labneh and chicken mix stuffing topped with a kosher dill pickle.
-Hummus has sesame paste, olive oil, garlic, and lemon.

Question 7

Gluten Free Options During Lunch

Answer 7

Appetizers

1) Pour La Table: Warm Marinated Olives, Oysters, Grissini with Gluten Free Bread
2) Any Tartare without baguette crostini
3) Any salad(including lunch additions). Escarole Caesar will have to be with garlic croutons omitted.
4) Belgioso Burrata with Gluten Free Bread

Mains

1) Any Rotisserie Item(including lunch additions)
2) Any Steak
3) Mushroom Risotto
4) Omelette
5) Salt Spring Mussels with Gluten Free Bread

Any Sides

Question 8

Dairy Free Options During Lunch

Answer 8

Appetizers

1) Any Pour La Table Options(bear in mind Conservas isn’t served at lunch)
2) Beef Tartar
3) Green Salad
4) Rotisserie Cauliflower Salad with Herbed Labneh omitted

Mains

1) Tuna Nicoise Salad
2) Seared Salmon
3) Any Steaks
4) Any Rotisserie Items

Sides
1) Green Beans Almondine

Question 9

Nut Free Options During Lunch

Answer 9

Anything except Rotisserie Cauliflower Salad, Rotisserie Squash, Rotisserie Chicken Salad, or Bruschetta.