Standard Fare Flashcards
Lobster Rolls
Lobster claw meat gets poached in butter, garlic, lemon and herbs to infuse the lobster with more flavor. We then mix the lobster with QP mayo, celery, chives and seasoning. 4oz of lobster mix will be stuffed into a butter toasted hot dog bun.
The dish is garnished with potato chips
Note: Seafood, Gluten allergies.
National Chowder:
A hearty cream based soup full of shrimp, clams, mussels, oysters, carrots, onion, celery and Yukon gold potato. Served with saltines and garnished with green onions
Serving Size: An 8oz cup or 12oz bowl
Notes: Thickened with a flour roux (mix of butter and flour) so therefore is not gluten friendly.
Clams & Mussels:
Manila Clams and West Coast Salt Spring Island mussels are steamed to order in a sauce made of
Blue Buck Ale, caramelized onions, garlic, herbs and butter. The dish is garnished with chunks of crispy pork belly and a piece of garlic cheese bread and drizzled with rouille.
Rouille: is a sauce made with bread, beer, herbs, olive oil and seasonings.
Allergy: shellfish, gluten (can be made gluten free without rouille and garlic bread)
Clive Burger Sliders
Four 2oz burgers cooked well done. The burgers are served with Clive Sauce, American cheese, lettuce, tomato and pickle.
Clive Sauce: top secret recipe…it tastes really good with burgers and fries!
Pork Belly Sliders:
Four spicy hoisin glazed pork belly chunks served on slider buns with chili & cucumber slaw made with pickled carrots, cucumber, green onion and cilantro.
Spicy Hoisin: hoisin sauce mixed with ginger, garlic, green onion, and chili paste
Maui ribs
Thinly sliced beef short ribs (12oz) grilled to order and garnished with cilantro.
The ribs are brined for 24 hours in a mix of salt, sugar, 7 spice rub and water. After the brining process the ribs are dried off and rubbed again with the 7 spice mixture.
Maple Hill Natural Chicken Wings:
All natural hormone and antibiotic free chicken wings from Maple Hill Farms in B.C.
Wings are poached in beer, coriander, garlic, bay leaf and peppercorn. Finished in the fryer, tossed in choice of sauce and served with Ranch
Assorted Flavors: Salt & Pepper and Hot – Frank’s Hot Sauce
What do all poutines consist of?
All Poutines are made with in house cut Kennebec potatoes. We use canola oil in our fryers, no peanut oil. We blanch the cut fries in two stages to ensure proper crispiness and use Quebec cheese curds for all poutines. Approximate serving size is 6oz of fries
Traditional poutine
Traditional: Chicken Gravy and Cheese Curds
Our Traditional Gravy is made with a dark chicken stock, roux and seasoning.
Roux: even amount of Flour and Butter cooked together for use in the thickening of soups and sauces.
Miso mushroom poutine
Miso Mushroom
Wild mushroom stock is thickened with roux and infused with miso paste.
The gravy is tossed with mushroom ragu
Mushroom Ragu: shemiji, Portobello, shitake, crimini and oyster mushrooms, shallot, garlic, parsley, butter and white wine sautéed to make a ragu.
Duck poutine
Duck: Duck confit (3oz), Curds and Mustard Gravy.
Duck confit: a process where duck legs are cured in a mix of salt, sugar and spices for a couple of days, rinsed and then slowly braised in duck fat until tender.
Mustard Gravy: Chicken gravy enriched with grainy mustard, black pepper and spices
Lobster poutine
Lobster:
Lobster claw and leg meat (2oz) is butter poached and tossed in a Mornay sauce (cheddar, milk, cream, onion, garlic, bay leaf, peppercorn, butter and flour) with curds.
