226 Nepean Street
Ottawa, Ontario
(613) 238-7063
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Wednesday, May 14, 2008
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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 (36K)
Menu en Français en PDF (34K)
Dinner Appetizers
Young Organic Salad Greens
Tender Baby Lettuces with House Vinaigrette, Red Pear, Goat Cheese, and Crispy Shallots
12
Steak & Eggs
Egg Custard with Shaved Bottarga & Truffle Oil; Beef Carpaccio with Caper Berries & Parmesan Shards
18
Heirloom Beet & Frisée Salad
Crisp Pear Chips, Roasted Fennel, Ermite Blue Fondue & Pear Cider Vinaigrette
14
Rabbit Garganelli
Roasted Organic Garlic, Miniature King Eryngii Mushrooms, Asiago and Salsa Verde
16
Duck Confit Reuben
Grana Padano Cracker, Brussels Sprout Choucroute, Purple Pommery Mustard and Devilled Quail's Egg
16
Tuna Sashimi
Pickled Ginger Tempura, Spicy Soy Puree, Sweet Chili Sauce, Honey-Yuzu Vinaigrette
18
Organic Mushroom & Red Miso Soup
Christophe's Finest Varieties, Mushrooms Broth, Leek Brunoise & Crispy Shiitakes
12
Seared Quebec Foie Gras
Pickled Beet and Apple Tartare, Pomegranate-Grapefruit Reduction & Baby Tatsoi
20
Dinner Main Courses
‘Berkshire’ Heritage Pork Chop
Sautéed Swiss Chard, Red Beans and Rice, Shiitake Mushrooms and Grainy Dijon Gravy
34
Pan-Roasted B.C. Halibut
Tender Green Asparagus, Crispy Anchovies, Shaved Breakfast Radish, Baby Marble Potatoes & Lemon Vinaigrette
35
Maison Du Gibier Cornish Hen
Chicken Liver Sausage, Swiss Chard, Mashed Celery Root, Braised Celery, Oyster Mushrooms & Tiny Celery Leaves
32
Seared Digby Scallops
Sunchoke Purée, Bacon, Snow Peas, Sylvetta, Almond Milk & Brown Butter Sauce
30
Wild Nunavut Arctic Char
Artichoke Purée, Sorrel Sauce, Morels, Local Fiddleheads and Butter-Braised Leeks
31
AAA Alberta Beef Tenderloin
Boulanger Potatoes, Broccoli Rabe, Roasted Onion Purée and Bordelaise Sauce
38
Root Vegetable Risotto
White Root Vegetables, Organic Baby Shiitakes, Truffled Eggplant Caviar and Parmesan
27
Duck Duck Duck
Moulard Duck Breast with Grilled Apples, Swiss Chard, Mushrooms, Duck Confit Spaetzle & Caramelized Foie Gras Sauce
36
The Tasting Menu
A special Chef’s inspirational Tasting Menu navigated
by Chef Michael Moffatt & Sommelier Stephen Beckta
Five Course Menu 79.
Optional Wine Pairing 35.
Optional Cheese Course 15.
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