Main Courses Flashcards
(19 cards)
Spring Vegatable Risotto
Spring Vegetable Risotto
(GF, D, V, NF)
-Risotto cooked with veg stock, finished with asparagus, peas, zucchini, and stinging nettle purée.
-Topped with zucchini blossom filled with whipped ricotta, mint, and pecorino.
-Note: Zucchini blossoms may be substituted with fried zucchini if unavailable.
Duck Tagliatelle
Duck Tagliatelle (G, D, E, NF)
-Whole ducks roasted, meat cubed, mixed with soffrito (onion, carrots, celery), tomato paste, duck stock, and herbs
-Ragu bianco (minimal tomato in the braise)
-Bigoli is thicker spaghetti, 120g portion
-Garnished with Parmesan
Mascarpone adds a creamy, rich flavor
Expect a savory, hearty pasta with earthy duck flavors, creamy mascarpone, and a slight herbal aroma.
Conchiglie Frutti Di Mare
Conchiglie Frutti Di Mare
(G, D, NF, E)
-Sea shell pasta (100g) with shrimp (60g), mussels (80g), calamari (50g) in a light tomato-fennel sauce.
-Garnished with basil and pangrattato (toasted breadcrumbs).
Agnolotti
Agnolotti
(G, D, NF, V, E)
-Spinach-dough pillows filled with ricotta-spinach.
-Served with cacio e pepe sauce (Parmesan cream and black pepper).
-6 pieces per portion.
Omelette
Omelette
(GF, D, NF, E)
-4-egg French omelette with whipped ricotta (can sub for Comte).
-Topped with seared cherry tomatoes, garlic, basil, and arugula.
Mussels
Mussels
(GF, DF, NF)
-1 lb premium organic mussels (Newfoundland or PEI) in Acqua Pazza sauce (tomato, fennel, white wine, Pernod).
-Served with grilled bread and shell receptacle.
-Halal note: White wine can be omitted; confirm with kitchen.
Seared Whole Branzino
Seared Whole Branzino
(GF, DF, NF, E)
-Deboned, head removed (150g), crispy skin.
-Accompanied by celeriac remoulade (French coleslaw with gherkins, capers, mayo).
-Garnished with Guindilla pepper and charred lemon.
Seared Salmon
Seared Salmon
(GF, D, NF)
-5oz BC salmon, seared to medium, served with:
Vadouvan beurre blanc (French-Indian spiced sauce of shallots, white wine, butter, and cream).
-Salmon roe & tobiko (fish roe) garnish.
-Vadouvan: French-Indian spice blend (shallots, garlic, curry spices).
-Beurre blanc: Classic emulsified butter sauce.
-Contains dairy (beurre blanc).
-Roe adds briny umami; recommend serving sauce on the side for guests to adjust richness.
French Onion Burger
French Onion Burger (G, D, NF, E)
-5oz ground beef chuck patty, cooked to medium (or as requested)
-Topped with caramelized onion, Gruyere cheese, and Dijon rosemary aioli
-Gruyere cheese has a nutty, creamy, complex flavour profile, with a bit of earthiness to it. It’s a swiss Cheese.
-Served with fries or small salad
Juicy and savory, with sweet onions, creamy cheese, and tangy aioli.
Hudson Valley Duck Breast
Hudson Valley Duck Breast (GF, D, NF)
-200g Mulard duck breast from Hudson Valley Farms (Quebec)
-Cured with salt, sugar, and citrus (grapefruit/orange/lemon zest)
-Recommended MR, can be cooked to preference
-Served with: braised red cabbage (spiced marmalade consistency), pomme Anna (duck-fat potato galette), cherry and Armagnac jus (contains dairy)
Grilled Octopus
Grilled Octopus (GF, DF, NF)
-175g portion of grilled octopus sourced from FAO 34 (Southern Spain), a UN-designated sustainable fishery
-Octopus has a higher fat content, making it sweet and tender
-Grilled and served with Piperade (Basque stewed peppers/onions/tomatoes with Espelette), crispy Yukon potatoes, sauce verte (chimichurri: parsley, oregano, paprika, vinegar, chili).
-Garnished with charred lemon, arugula, and sweety drop peppers (Peruvian pickled peppers).
Sauce vierge, bearnaise, and shallot jus
Sauce vierge: tomato concasse, lemon juice, and butter
Bearnaise: white wine, lemon juice, herbs and butter
Shallot Jus: red wine, beef stock, shallots, herbs and butter
Giannone Rotiesserie Chicken
Giannone Rotisserie Chicken (GF, DF, NF)
-Chicken is premium Halal-certified and sourced from Quebec
-Brined for 7 hours with peppercorn, rosemary, thyme, salt, and garlic. And air-dried for 2 days before being rubbed with a spice mix of sugar, salt, garlic powder, onion powder, cayenne pepper, espellette pepper, paprika pepper.
-Cooked in a Rotisol French Rotisserie for approximately 1 hour
Portion size: 3-4 lbs for the whole bird
-Served with: rotisserie cabbage, rotisserie potatoes(potatoes roasted in drippings from the chicken) or pomme purée
Sauces: Chicken gravy of cooked down chicken bone broth, and smoked mustard aioli.
Can be ordered as a full bird, half bird, or ¼ bird:
¼ bird is typically a mix of dark and white meat (guests can request specific meat)
½ and full birds are generally served as a mix of dark and white meat
Rich, flavorful, and tender chicken with smoky and savory accompaniments.
Steak au Poivre
Steak au Poivre (GF, D, NF)
-7 oz AAA tenderloin, generously crusted with lightly crushed peppercorn.
-Served atop green beans, mashed potatoes. Garnished with potato allumette. -Served with cognac peppercorn sauce on the side. Cognac is a premium brandy produced in the Cognac region of Western France.
-For the preperation of the cognac peppercorn sauce, we begin by slow cooking the shallots until they develop a jammy texture. Next we add the shallots alone in the Cognac for some time so the shallots melt and become one with the sauce. Next we add some cream, and keep cooking the sauce until it’s reduced. Finally, we add a fruity green peppercorn, a white peppercorn, and a black peppercorn in the sauce.
What are the sizes of the different steaks?
7 oz Flatiron
10 oz New York Striploin
7 oz Tenderloin
24 oz Bone-in Ribeye(20-25 minutes cook time for medium rare, and 30+ minutes for anything above that), so make sure to warn them of this
Gluten Free Main Courses
1) Hudson Valley Duck Breast
2) Any of our Fish Dishes
3) Any of our Steak Dishes
4) Any of our Rotisserie Dishes
5) Spring Vegetable Risotto
6) Omelette
Nut Free Main Courses During Dinner
Anything Except Vegan Eggplant Steak
Dairy Free Main Courses During Dinner
1) Any Fish Dishes(except Salmon)
2) Any Steak Dishes(except Steak au Poivre). Keep in mind that the sauce must be omitted for it to be dairy free
3) Any Rotisserie Dishes
Vegan Eggplant Steak
Vegan Eggplant Steak
(Vegan, G, DF, N)
-Japanese eggplant fried in GF cornstarch, baked with glaze.
-Topped with vegan cashew cheese (nutritional yeast, harissa) and olive-pepper vierge.
-Garnished with candied pepita seeds.
