226 Nepean Street
Ottawa, Ontario
(613) 238-7063
(
map
)
 
Thursday, July 02, 2009
Add to Favourites
Home
Reservations
Private Dining
Menus
Contact
Gift Certificate
Show Case
Employment
Locations
Beckta dining
Play food & wine
Reservation
1 Guest
2 Guests
3 Guests
4 Guests
5 Guests
6 Guests
Otherwise please call
Thu Jul 2
Fri Jul 3
Sat Jul 4
Sun Jul 5
Mon Jul 6
Tue Jul 7
Wed Jul 8
Thu Jul 9
Fri Jul 10
Sat Jul 11
Sun Jul 12
Mon Jul 13
Tue Jul 14
Wed Jul 15
Thu Jul 16
Fri Jul 17
Sat Jul 18
Sun Jul 19
Mon Jul 20
Tue Jul 21
Wed Jul 22
Thu Jul 23
Other
9:30 PM
Gift Certificate
$50
$100
$150
$200
$250
$300
$500
Mail To Recipient
Pickup at Restaurant
Mail To Self
Pay by Credit Card
Pay with PayPal
Pay by Fax
Pay by Phone
Newsletter
Email:
Dinner Menu
Our philosophy is based upon changing involved – and sometimes intimidating – culinary experiences into the comfortable and remarkable. We are committed to working with our many great suppliers to source the best and most flavourful ingredients possible. Many of these products are sustainable, local and organic. Our goal is to showcase the purity and uniqueness of flavour of individual ingredients, which are prepared with great care for our guests.
We are honoured to cook for you.
Download menu in PDF (50K)
Dinner Appetizers
Young Organic Salad Greens
Tender Baby Lettuces with House Vinaigrette, Red Pear, Goat's Cheese and Crispy Shallots
12
Roasted Bone Marrow
Potato “Bone”, Caramelized Marrow, Arugula, Caper Relish and Sweet Lemon Vinaigrette
16
Ahi Tuna Crudo
Risotto “Nigiri”, Candied Lemon, Nori Caviar and Watercress Vinaigrette
18
Shaved Asparagus Salad
Marinated Asparagus, Morel Mushrooms, Grana Padano and Crunchy Tempura Bits
14
Beckta Oyster Presentation
3 of Josh's Finest Oysters with Cucumber & Sorrel Granite, Jalapeno "Pickles" and Two Radish Relish
12
Lobster “Rappie Pie”
Butter Poached Lobster, Yukon Gold Potato, Crispy Pork Belly, Lobster Consommé and Black Garlic
18
Chicken Soup
Soba Noodles, Chicken Confit, Shiitakes and Fried Spring Onion
12
Handcrafted Papardelle
Confit of Pig Cheeks, Garlic Scapes, Marsala Apple Sauce and Arugula
16
Dinner Main Courses
Nagano Pork Trio
Roasted Pork Loin, Smokey Back Ribs, Rice & Beans, Dandelion Greens and Mustard Sauce
32
Wild BC Spring Salmon
Heart of Palm Purée, Samphire, Swiss Chard, Blue Foot Mushrooms and Roasted Red Pepper Oil
31
Digby Scallops
Honey Mushrooms, Cauliflower Puree, Chickweed, Snow Peas, Garlic Scapes and Piperade
30
Spring Chicken
Fingerling Potato Risotto, Green Pencil Asparagus and Morel Sauce
30
Grilled Vegetable Tian
Focaccia, Caramelized Onion Purée, Grilled Vegetables, Goat Cheese & Cured Tomato Salsa and Arugula
27
‘AAA’ Alberta Beef Tenderloin
Boulanger Potatoes, Sautéed Haricot Verts, King Eryngii Confit in Duck Fat and Bordelaise Sauce
38
BC Halibut
Chorizo, Caramelized Fennel, Honey Mushrooms, Black Eyed Peas and Grapefruit Beurre Monté
35
Québec Lamb
Grilled Loin, Artichoke Purée, Asparagus Tips, King Eryngii Mushrooms and Lemon Beurre Blanc
36
The Tasting Menu
A special Chef’s inspirational Tasting Menu navigated
by Chef Michael Moffatt & Sommelier Pieter Van den Weghe
Five Course Menu 79.
Optional Wine Pairing 35.
Optional Cheese Course 15.
Home
|
Reservations
|
Private Dining
|
Menus
|
Contact
|
Gift Certificate
|
Show Case
|
Employment
Copyright (c) 2009 Beckta dining & wine
Terms Of Use
Privacy Statement
Powered by:
SiteBenefits Inc.