226 Nepean Street
Ottawa, Ontario
(613) 238-7063
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Saturday, September 04, 2010
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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 (58K)
Dinner Appetizers
Young Organic Salad Greens
Tender Baby Lettuces with House Vinaigrette, Red Pear, Goat Cheese and Crispy Shallots
12
Beef Salad Roll
Red-Cooked Tenderloin, Spring Onion, Shiso, Shiitake Mushrooms, Daikon Radish and Spicy Cashew & Tamarind Dipping Sauce
16
Hamachi Sashimi & Tartare
Umeboshi Plum Purée, Smoked Coconut, Scallions, Cold Pressed Canola Oil and Sesame “Snaps”
18
Heirloom Beet Salad
Pickled Bulls Blood, Roasted Chioggia, Steamed Golden, Ermite Fondue, Candied Bacon and Argan Oil
15
Grilled B.C. Prawns
Garlic Scape Kimchi, House-Made Noodles, Arugula and Lemon-Lime Vinaigrette
16
New Potato Soup
Watercress Coulis, Brown Butter Parisian Potatoes, Cru du Clocher Welsh Rarebit, Baguette Ribbon
12
Organic Tomato Salad
Grilled Halloumi, Crispy Pork Belly, Sweet & Sour Pearl Onions and Extra Virgin Canola Oil
16
Veal Sweetbread Millefeuille
Almond & Pignoli Granola, Truffled King Eryngii Mushrooms, Baby Squash and Cream Vinaigrette
18
Dinner Main Courses
Veal Striploin
Sweetbread & Summer Pea Raviolinis, Glazed Artichokes, White Bean Purée and Summer Truffle Jus
35
Pan Seared Pacific Lingcod
Roasted Peaches, Shallots, Red Bell Pepper, Kalamata Olives, Blue Oyster Mushrooms and Sparkling Sabayon
34
Qualicum Beach Scallops
Summer Succotash, Black-Eyed Peas, Pickled Ginger Tempura and Broken Brown Butter
33
Laurentian Free-Range Chicken
Roasted Chicken Breast, Peaches & Creamed Corn Polenta, Swiss Chard, Oyster Mushrooms and Wild Blueberry Coulis
30
House Made Gnocchi
Summer Mushrooms, Baby Zucchini, Roasted Cipollinis, Wild Ramp & Sorrel Sauce and 5 Year Old Provolone
27
‘AAA’ Alberta Beef Tenderloin
Yukon Gold Gallete with Bone Marrow Butter, Green & Yellow Beans, Baby Fane Carrots and Horseradish Demi Glace
39
Grilled Steelhead Trout
Sautéed Rapini, Fondant Potatoes, Mini King Eryngii, Shaved Parmesan and Kumquat Marmalade
32
Roasted Lamb Loin
Pearl Oyster, Lobster & Chanterelle Mushrooms, Fava Beans, Lemon Cauliflower Cream, Lamb Bacon and Exploded Garlic
37
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 42.
Optional Cheese Course 15.
Thank you for understanding that we can only offer this experience for an entire table,
due to the complex nature of its service.
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