Main Courses Flashcards
Mushroom Risotto
Mushroom Risotto (GF, D, V, NF)
-Risotto cooked with onion, garlic, and porcini (wild mushroom) stock
-Finished with porcini cream, wild mushrooms, and fresh truffles
-Porcini mushrooms have a deep, earthy, nutty, meaty, rich flavour. Some people note a subtle sweet or umami undertones in the background.
-Topped with grated Parmigiano-Reggiano, porcini dust, and Jerusalem artichoke (sunchoke) crisps
Expect a creamy, earthy dish with deep umami flavors from the wild mushrooms and porcini, enhanced by the nutty, savory taste of Parmesan and the aromatic richness of truffle.
Duck Bigoli
Duck Bigoli (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.
Lobster Rigatoni all’Amatriciana
Lobster Rigatoni all’Amatriciana (G, D, NF, PORK, E)
-Rigatoni (tube-shaped pasta), 120g portion
Guanciale (cured pork cheeks, can be omitted)
-Red sauce enriched with guanciale, tomatoes, chili, and pepper
-2.5oz picked lobster meat
-Garnished with basil and pangrattato (toasted breadcrumbs)
A rich, slightly spicy dish with sweet lobster and smoky undertones from guanciale.
Fazzoletti
Fazzoletti (G, D, NF, V, E)
-Pasta shaped like a triangle, 6 pieces per serve
-Filling: Roasted squash and ricotta
-Sauce: Brown butter, currants, and sage
-Garnished with roasted pumpkin and Parmesan
Sweet, nutty, and savory flavors balanced by the creamy filling and aromatic sage.
Truffle Omelette
Truffle Omelette (GF, D, NF, E)
-Traditional French omelette of four eggs, half-moon shape with goat cheese filling (can sub Gruyere or omit)
-Topped with wild mushrooms (e.g., chanterelles), butter, shallots, garlic, and white wine
-Chanterelles mushrooms have a primarily offer a buttery flavour and chewy texture, as well as a mildly peppery and nutty taste, with a hint of earthiness.
-Garnished with freshly shaved truffle (3g for dinner)
Rich, creamy, and earthy with aromatic truffle and mushrooms.
Salt Spring Mussels
Salt Spring Mussels (GF, D, NF)
-1-pound portion of premium mussels from BC, plump and buttery. They cross-bred Mediterranean mussels with PEI mussels, so they got the butteryness and sweetness of Mediterranean mussels, and freshness, brinyness and the plumpness of PEI mussels.
-Sauce: Fennel and Pernod (cream-based, with anise flavor)
-Garnished with fennel fronds
-Served with grilled bread
Light, creamy, and slightly sweet with subtle licorice notes from the Pernod.
Seared Whole Branzino
Seared Whole Branzino (GF, DF, NF)
-150g deboned whole Branzino, head removed
-Cooked until skin is crispy
-Served on slow-cooked leeks dressed with vinaigrette made of chardonnay vinegar, shallots, mustard, chives, and olive oil
-Crispy-skinned fish with tangy, herby, and slightly sharp vinaigrette flavors.
Seared Salmon
Seared Salmon (GF, DF, NF, E)
-5oz salmon sourced from BC
-Served on a shrimp and mussel bourride (a tomato-saffron fish stew thickened with rouille)
-Rouille is an aioli enriched with paprika and saffron
-Accompanied by potato and fennel
Rich and flavorful, with creamy saffron notes from the stew and the buttery seared salmon.
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, cured with grapefruit zest, orange zest, and lemon zest for 24 hours.
-Cooked medium rare unless otherwise requested
-Served with broccolini, grilled caulini, sunchoke and celeriac purée, lentils du puy, and prune and Armagnac sauce
-Sunchokes, also known as Jerusalem artichokes, don’t resemble artichokes but are similar to potatoes. They can be roasted into chips or boiled to a tender, creamy texture. They offer a sweet, nutty flavor with a hint of artichoke. Sunchokes are beneficial for digestion and rich in vitamins and minerals.
-Du Puy lentils are also known as French Green Lentils, which have a slightly peppery flavour with earthy undertones. They stay firm even after being cooked, but they still become moist and juicy–and they are very high in iron.
-Armagnac: Brandy produced in Southwest France
Rich, tender duck paired with nutty lentils, sweet prune, and creamy celeriac.
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
-Dish resembles a warm potato salad
Tossed with: warm fingerling potatoes,
capers, castelverano Sicilian green olives, guindilla peppers, and a herb sauce that resembles chimichurri.
-Herb sauce is made of parsley, dried oregano, paprika, canola oil, red wine vinegar, and chili.
-Garnished with charred lemon, watercress, and Espelette pepper
Rich, tender octopus with bright, tangy, and herbaceous flavors. Very green dish.
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.
Rotisserie Squash
Rotisserie Squash
(Vegan, GF, DF, N)
-Delicata quash cooked in the rotisserie rubbed with spices.
-Served atop a base of whipped chickpeas(contains sesame, olive oil, and garlic).
-Topped with Dukkah(an Egyptian spice mix traditionally done with hazelnuts. Our Southern French twist incorporates pistachio, dried figs, pepper, pumpkin seeds, fennel seeds, and coriander seeds).
-Topped with harissa as well(Tunisian condiment with red chilies and spices)
-Served with a small house salad.
Plating: Whipped chickpeas and stewed chickpeas served with a warm caramelized wedge of squash, garnished with harissa, dukkah, and a small herb salad.
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.
