recursal/Fanatic-Fandom huggingface dataset:
Domaine de Pallus • ‘Les Pensées de Pallus’ Chinon (Cabernet Franc) • 2012 Loire Valley, France

**What is it?**

**Chinon** is a region in the Loire Valley of northern France. It is the most important
region in the world for Cabernet Franc.

It
is somewhere around this region that the Cabernet Franc vine mated with the
Sauvignon Blanc vine to produce Cabernet Sauvignon. This is the Royal
Bloodline.

**Who makes it?**

Domine
de Pallus (est. 1891) is a family estate currently headed by 5th
generation Bertrand Sourdais. It is organic and biodynamic.

His
resume is ridiculous. Mouton-Rothschild. Léoville-Las-Cases. (Two of the BEST
in Bordeaux, France) Santa Rita (Top Chilean) & Alvaro Palacios (Top
Spanish).

Unbelievable.
That would be akin to a hospitality professional working at The French Laundry,
The Dorchester, Noma, and El Cellar de Can Roca.

**Where does it come from?**

**Chinon** is an appellation on the banks of the
Loire River in northern France.

**What does it taste like?**

This
is a medium-bodied, acid-driven wine. I’ve had controversy over this style with
some guests who call this ‘sour’ It is, but it’s supossed to be that way. This
is not a beginner’s wine. It’s all about the cool climate crunch. This is
raspberry, underripe plum, black berry, dried currant leaf, ash, tobacco,
forest fire smoke, riverstones both wet and dry. This is ethereal complexity.
To derive this level of nuance and intrigue is masterful

**Is it Classic?**

**Yes**. This is one of the classic regions of
France and the wine world. The importance of this region and wine is the
equivalent of the Wizard of Oz to cinema.

**What should I eat with it?**

12.5%
abv!!!! That allows it to be a marvel with our cuisine. Lamb. Beef. Venison.
Game. Vegetables. There is almost nowhere where this wine can’t go...within
reason. Maybe avoid the shellfish. This level of acid and tannin can bring out
some undesirable metallic flavours in some sea creatures.

**Sommelier**
says:

“Most
of you know how I feel about this wine. It has so much soul and so much to
offer. It’s a bit of a puzzle that you have to put together on your own. For
the amount that I talk it up, it doesn’t necessarily deliver the in-your-face
intensity right away. It surprises you for it’s true character is in its
dexterity with food. Any apprehension once it punches you through a flavour portal has one quickly asking for ‘Forgiveness
please.’

https://www.youtube.com/watch?v=W647gDp-u-s
Charcuteries

**Drop line**

* The selection of cured meats including: x, y,z, and chicken liver pate served with house made toasted sour dough.

**Ingredients**

* In house cured meats by Edward, always changing selection,
* See white board for daily selections
* Chicken liver pate tooped with:
* Granny smith apple (julienne), pork spices and apricot jam.
* Toasted sourdough with olive oil and vin cotto

**Allergy warning**

* Gluten
* Dairy

**Mise**

* Fork, knife
Shisito peppers

## Shishito peppers

The pepper is small and finger-long, slender, and thin-walled. Although it turns from green to red upon ripening, it is usually harvested while green. The name refers to the fact that the tip of the chili pepper (唐辛子 *tōgarashi*?) looks like the head of a lion (獅子 *shishi*?), and in Japanese it is often abbreviated as **shishitō**.[*citation needed*]

About one out of every ten peppers is spicy. The occurrence of pungent fruit is induced by such factors as illumination, and other stress may predispose the peppers to turn spicy.

The prefectural agricultural testing center at Kishigawa, Wakayama stated in 2005 that capsaicin forms more easily in hot and dry conditions in the summer, and even experts may not be able to distinguish relative hotness on the same plant.

For cooking, a hole is poked in the pepper beforehand to keep expanding hot air from bursting the pepper. It may be skewered then broiled (grilled), or pan-fried in oil, stewed in a soy sauce- and dashi-based liquid, or simply eaten raw in a salad or as a condiment. It is thin-skinned and will blister and char easily compared with thicker-skinned varieties.
Witbier / Bière Blanche

A refreshing, elegant, tasty, moderate-strength wheat-based ale, with strong orange and coriander notes.

**Aroma**

* Moderate sweetness (often with light notes of honey and/or vanilla) with light, grainy, spicy wheat aromatics, often with a bit of tartness.
* Moderate perfumy coriander, often with a complex herbal, spicy, or peppery note in the background.
* Moderate zesty, citrusy orangey fruitiness.
* A low spicy-herbal hop aroma is optional, but should never overpower the other characteristics.
* Spices should blend in with fruity, floral and sweet aromas and should not be overly strong.

**Appearance**

* Very pale straw to very light gold in color. The beer will be very cloudy from starch haze and/or yeast, which gives it a milky, whitish-yellow appearance.
* Dense, white, moussy head. Head retention should be quite good.

**Flavor**

* Pleasant sweetness (often with a honey and/or vanilla character) and a zesty, orange-citrusy fruitiness.
* Refreshingly crisp with a dry, often tart, finish.
* Can have a low wheat flavor. Optionally has a very light lactic-tasting sourness.
* Herbal-spicy flavors, which may include coriander and other spices, are common should be subtle and balanced, not overpowering.
* A spicy-earthy hop flavor is low to none, and if noticeable, never gets in the way of the spices. Hop bitterness is low to medium-low, and doesn’t interfere with refreshing flavors of fruit and spice, nor does it persist into the finish.

**Mouthfeel**

* Medium-light to medium body, often having a smoothness and light creaminess from unmalted wheat and the occasional oats.
* Despite body and creaminess, finishes dry and often a bit tart.
* Effervescent character from high carbonation.
* Refreshing, from carbonation, light acidity, and lack of bitterness in finish.

**Comments**

* The presence, character and degree of spicing and lactic sourness varies.
* Overly spiced and/or sour beers are not good examples of the style.
* The beer tends to be fragile and does not age well, so younger, fresher, properly handled examples are most desirable. Most examples seem to be approximately 5% ABV.
* Almost all beers of this style from Belgium are flavoured with Curaçao orange peel and coriander.

**History**

* A 400-year-old beer style that died out in the 1950s; it was later revived by Pierre Celis in the town of Hoegaarden in 1966, and has grown steadily in popularity over time.
* Its popularity is even greater in North America than in Belgium, with a staggering number of breweries producing their own version.

**Examples:** Troublette, Blanche Des Honelles, Wittekerke, Hoegaarden, Blanche De Charleoi, Celis White
Gazpacho de tomates vertes

**Drop line:**

* Sapo Bravo Heirloom Tomatoes on green gazpacho served with oven dried proscuitto and baby green salad.

**Ingredients:**

* Heirloom tomatoes(from Sapo Bravo) seasonned with dried mint, Fennel, Basil and Tarragon.
* Green Gazpacho
* Prosciutto (oven dried)
* Vin cotto
* Baby mustard greens (Hannah Brook Farm) with basil, tarragon and extra virgin olive oil dressing

**Allergy warning:**

* Egg

**Mise:**

* Fork, Knife and spoon

**Notes:**

Can be made vegetarian (without the proscuitto)
Anjou

## Anjou Pears

The **D'Anjou pear**, sometimes referred to as the **Beurré d'Anjou** or simply **Anjou**, is a short-necked cultivar of European pear. The variety was originally named Nec Plus Meuris in Europe and the name Anjou or d'Anjou was erroneously applied to the variety when introduced to America and England. It is thought to have originated ito mid-19th century, in Belgium orFrance.

The two cultivars that comprised d'Anjou pears are the Green Anjou pear and the Red Anjou pear. The Green Anjou pear has a pale green skin that does not change color as the pear ripens, unlike most other cultivars of green pears, which turn yellow as they ripen. The Red Anjou pear originated as naturally occurring bud sport found on Green Anjou trees. Red Anjou pears are very similar to the original Anjou other than color.

The d'Anjou is considered a medium to large pear, typically around 270–285 grams, 85 mm in height, and 80 mm in diameter. It has a wide, globular base, short stem, and thin skin with many notable lenticels.

Because this pear does not show ripeness by color it is recommended to test the top near the step with a slight press of the thumb until it gives slightly. This is because the pear ripens from the inside out and the top is closest to the inside. It typically takes 3 to 5 days after purchase for the pear to ripen whereupon it may be refrigerated to slow (but not stop) the ripening giving you a couple more days to eat it.

In the United States, the variety was recommended for general cultivation by the American Pomological Congress in 1852, and as of 2004 represented 34% of reported U.S. pear production, with Oregon being the leading state.
Previous chambar dishes

Le Steak Argentin $26

[1]

**Ingredients**

* 8 oz manhattan beef steak marinated in Tamari maple and red wine
* green beans charred tomatoes and radicchio
* chimichuri
* shallot and black pepper jam
* potato croquettes: potato, grana padano, herbes de Provence, egg, bread crumbs, flour
* lemongrass sauce: chicken stock, lemongrass, chipotle, chilli, cumin, coriander, sugar, and tamari
* Pepper corn crust: garlic, herb de province
* Chilli aioli
**Allergy warning**

* Dairy, gluten
**Mise**

* Fork, Steak Knife
**Drop line**

* Pepper crusted Manhattan steak with chimichurri sauce, lemongrass sauce, potato croquettes, and shallot jam
**Asperges et Champignons $17**

   **Drop line**

* Shaved and grilled asparagus with soy and maple glazed mushroom served with goat feta cheese and garnished with papadum crisp
**Ingredients**

* Asparagus
* Spruce tips
* Goats feta
* Local Mushrooms
* Papadum crisp
* Soy maple dress
**Allergy warning**

* Mushroom
**Mise**

* Fork, and Knife
**Dome de Noix de Coco $12**

   **Drop Line**

* Poached pear sorbet cube on macerated Coconut served with pear glass.
**Ingredients**

* Pear sorbet
* Poach liquid
* Coconut dome
* Macerated Coconut
* Pear glass
* Mint
**Allergy warning**

* none
**Mise**

* Dessert fork and knife.
Chorizo

**Chorizo** (Spanish) or **chouriço** (Portuguese) is a type of pork sausage. Traditionally, it uses natural casings made from intestines, a method used since Roman times.

Chorizo may be cooked before eating. In Europe, it is more frequently a fermented, cured, smoked sausage, in which case it is often sliced and eaten without cooking, and can be added as an ingredient to add flavor to other dishes. Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red color from dried smoked red peppers
Salsify

## Description/Taste

Salsify root resembles a long, thin parsnip. Only slightly tapering in shape, Salsify can grow as long as a carrot. The white variety of Salsify is often hairy when harvested and a bit longer, the smoother, black variety has a more uniform shape. The flesh is cream-colored beneath a thick skin. Black Salsify is found to be the most preferred as it is fleshier, easier to peel, less fibrous and offers a more distinct nutty flavor. Even though they slightly differ in taste and texture, both types of Salsify are very mild and subtly-flavored. The flavor is very similar to artichokes, specifically the Jerusalem variety.

## Seasons/Availability

Salsify root is available year-round with a peak season from late fall through early spring.

## Current Facts

Salsify is a root vegetable related to the dandelion family and originally cultivated for both its root and greens. There are actually two different plants, unrelated botanically, that are referred to as Salsify. Black Salsify is scientifically classified as Scorzonera hispenica and is not actually part of the Salsify family. It is commonly known as Spanish or Scorzonera Salsify. White Salsify is scientifically classified as Tragopogon porrifolius and is what most people think of when they refer to Salsify. The white variety is sometimes called Purple Salsify for the lilac-colored flowers that bloom on the plant in the spring. Salsify has a history of being called "Oyster root," though the name is a misnomer.
Poulet a la cardamone

## Poulet a la cardamone

**Drop Line:**

* Cardamon chicken on Puy lentils with fall vegetables and labneh.

**Ingredients:**

* Cardamon poached chicken (4oz of mixed pulled leg and breast) **BC raised**
* Du Puy lentils
* Black Kale
* Purple Kale
* Rainbow cauliflower
* Rainbow carrots
* Radish
* Dried berries
* Sumac
* Mint
* Labneh (contains garlic)

**Allergies:**

* Dairy

**Mise:**

* Folk and Knife
Olives

**Drop line**

* Selection of olives and capers served with pistachio and black currants in a blend of chili and olive oil

**Ingredients**

* Olives (Castelvetrano- Italy and Black Morrocan)
* Pistachio
* Capers
* Black currants
* Chili
* Turmeric
* Olive oil
* Lemon juice
* Oven dried molasses
* Fennel seeds
* Basil

**Allergy warning**

* Nuts

**Mise**

* Ramekin for pits
Blonde Ale

A moderate-strength golden ale that has a subtle Belgian complexity, slightly sweet flavor, and dry finish.

**Aroma**

* Light earthy or spicy hop nose, along with a lightly sweet Pils malt character.

* Shows a subtle yeast character that may include spicy notes, perfumey or honey-like alcohol, or yeasty, fruity esters (commonly orange-like or lemony).
* Light sweetness that may have a slightly sugar-like character.

**Appearance**

* Light to deep gold color. Generally very clear.
* Large, dense, and creamy white to off-white head. Moderate-to-good head retention.

**Flavor**

* Smooth, light to moderate Pils malt sweetness initially, but finishes medium-dry to dry with some smooth alcohol becoming evident in the aftertaste.
* Medium hop and alcohol bitterness to balance. Light hop flavor, can be spicy or earthy.
* Very soft yeast character (esters and alcohols, which are sometimes perfumy or orange/lemon-like).
* Some lightly caramelized sugar or honey-like sweetness on palate.

**Mouthfeel**

* Medium-high to high carbonation, can give mouth-filling bubbly sensation.
* Medium body.
* Light to moderate alcohol warmth, but smooth.
* Can be somewhat creamy.

**Comments**

* Similar alcoholic strength as a dubbel, similar character as a Belgian Strong Golden Ale or Tripel, although a bit sweeter and not as bitter.
* Often has an almost lager-like character, which gives it a cleaner profile in comparison to the other styles.
* Belgians use the term “Blond,” while the French spell it “Blonde.” Most commercial examples are in the 6.5 – 7% ABV range.

**History**

* Relatively recent development to further appeal to European Pils drinkers, becoming more popular as it is widely marketed and distributed.

**Examples:** Leffe Blond, Val-Dieu Blond, St. Martin Blond, Saxo, Binchoise Blond, Affligem Blond, Brugse Zot, Steenbrugge, Augustijn Blond
Chocolat Tropicale

**Drop Line:**

* Hazelnut and chocolate fudge with passion fruit sorbet

**Ingredients:**

* Fudge Bar (Hazelnut Paste, white chocolate, milk chocolate, feuilletine wafer)
* Passion fruit curd (passion fruit puree, eggs, sugar, butter, gelatin)
* Praline glaze (hazelnut paste, cream)
* Passion fruit gel (passion fruit peuree, simple syrup, agar
* Chocolate mamelaka ( 54% chocolate, milk, cream, gelatine)
* Passion fruit sorcet (passion fruit puree, sugar, water)
* Hazelnuts

**Allergies:**

* Dairy
* Gluten
* Nuts

**Mise:**

* Dessert fork
* Dessert Spoon
Ganache

**Ganache** (/ɡəˈnɑːʃ/; from the French word for "jowl") is a glaze, icing, sauce, or filling for pastries made from chocolate and cream. Ganache is normally made by heating cream, then pouring it over chopped chocolate of any kind. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired. Butter is traditionally added to give the ganache a shiny appearance and smooth texture.

**Ingredients:**

* Chocolate
* Gelatine
* Cream
* Butter
* sugar
* Agar
Gulden Draak

While it's tempting to just let this guy tell you about the inspiration for this beer, the story is too good not to share here (also, he's a little to excitable). A great example of the hyperbole surrounding Belgian beers almost outweighing the product itself, the tale of the *Golden Dragon* stretches back far into the annals of history.

First featuring on the prow of a Norwegian Crusader's ship in 1111, the gilded dragon was offered as a gift to the Byzantine Emperor, and placed on the top of the Hagia Sophia in what is now Istanbul. When, later, a Flemish Count became Emperor, he had the statue moved to Bruges. For the past six centuries, it has lived in Ghent, after it was taken as a spoil of war after the Battle of Beverhout 1382 was fought between the two cities.

Now, everyone enjoys a good story, but we're here to talk about beer, after all. And there is no beer quite like this. Perhaps this is why there is so much discord about how to define it among its devotees. Is it a Quad? Is it a dark Tripel? Is it Barley Wine? Is there such a thing as a dessert beer? Who cares?!

Using yeast strains normally reserved for wine-making, it draws comparison to so many other types of our favourite potables: Barley Wine, Brandy, Rum, Madeira, Marsala! This versatility also makes it a great element in the kitchen, as it seeks to emulate so many characteristics valued by chefs.

**Aromas:** Yeasty, malty molasses, honeyed prunes, apples and cherries.

**Appearance:** Dark brown until held up to the light, when it reveals a dark ruby hue, with caramel colored head.

**Flavour:** Plums, prunes, brown sugar, dark chocolate, and roasted malts with a bittersweet finish.

**Mouthfeel:** Tight carbonation with an alcoholic warmth, and a voluminous buttery smoothness.

**Food Pairing:**Bordelaise Sauce, Madeira Jus, Dark Chocolate, Rich Stews, Blue Cheese, Coffee (Seriously! Try it!)
Bleu d'auvergne

***Bleu d'Auvergne*** is a French blue cheese, named for its place of origin in the Auvergne region of south-central France. It is made from cow's milk, and is one of the cheeses granted the Appellation d'Origine Contrôlée from the French government.

Bleu d'Auvergne is of relatively recent origin, developed in the mid-1850s by a French cheesemaker named Antoine Roussel. Roussel noted that the occurrence of blue molds on hiscurd resulted in an agreeable taste, and conducted experiments to determine how veins of such mold could be induced. After several failed tests, Roussel discovered that the application of rye bread mold created the veining, and that pricking the curd with a needle provided increased aeration. It allowed the mold to enter the curd and encouraged its growth. Subsequently, his discovery and techniques spread throughout the region.

Today, bleu d'Auvergne is prepared via mechanical needling processes. It is then aged for approximately four weeks in cool, wet cellars before distribution, a relatively short period for blue cheeses.
Salade d'hiver

**Drop line:**

* Poached pear and morel salad with Belgium endive and blue cheese served with stilton dressing and blue cheese crumble.

**Ingredients:**

* Poached pears (Anjou)

Poached in red wine and vinto

* wild mushroom (Morels; dried and pickled)

Pickled with sherry vinegar, coriander, fennel seeds, garlic, thyme and olive oil

* Black Kale
* Red flowering kale
* Hannah Brook Farm mixed greens
* Belgium endive
* Bleu d'auvergne

Salad dressed with pickling liquid

* Bleu cheese dressing

(Japanese mayo, sherry vinaigar, maple syrup, juniper berries, thyme and Stilton bleu)

* Bleu cheese crumble (blue cheese, flour,salt, sugar and baking powder)

**Allergy warning:**

* Dairy
* Gluten

Can be made gluten free

**Mise:**

* Dinner folk and knife
Bar Program

## **Chambar** **Cocktails**

##### Crafted by Wendy McGuinness, Yacine Sylla, and Chambar bar crew.

$13 THE BASQUE SOUR Beefeater gin & Amontillado sherry shaken with almond syrup and citrus.Topped with a Bordeaux float (contains nuts)

$13 MASTER OF MY DOMAIN Cachaça 51, elderflower vermouth & Aperol stirred with orange bitters and lemon. Hennessy rinse.

$13 APROPOS Absolut vodka, Moscato Grappa & Martini Bianco Shaken with chamomile & pressed lemon.

$13 IVANO’S 12 Bombay Sapphire East, Disaronno & citrus topped with house made lemongrass pepper soda.

$14 URBAN SOMBRERO El Rey Zapoteco Mezcal, rhubarb shrub, Peychauds bitters & Lillet Blanc. Shaken over crushed ice.

$12 TALK OF THE TOWN Citadelle gin, sweet vermouth & Drambuie 15yr. Finished with grapefruit essence.

$14 BRUSHED VELVET Jim Beam bourbon, Dubonnet rouge, Amer Nouvelle & Angostura orange bitters.

$13 PLOUGHMAN’S OLD FASHIONED Mount Gay Eclipse, spiced wild honey, solera sherry & Angostura bitters. Poured over a coconut ice sphere.

$13 MOI ET FERNET El Jimador reposado, Amer Nouvelle, fresh grapefruit juice & licorice twist tea syrup. Fernet Branca float.

$12 THE BLUE FIG Oven roasted fig infused gin, side of blue cheese.
Orval

Belgium has some of the most unique beers in the world. Of this there is no doubt. However, as the world becomes a smaller place, one can't help but notice that, like everything, Belgian beer is starting to fall into some very distinctive cagtegories. After all, while the notion exists that all Belgians drink strong, complex beer and are always seeking out the next breakthrough, the past few years have actually seen domestic consumption levels drop.

Regardless of their stature in the brewing world, most beer-makers put out products that can be easily recognized as belonging to a particular group, whether it be Dubbels, Tripels, Ambers or Lagers. That is, until you come across Orval. A unique, unmistakeableTrappist that punches its way out of sense of conformity or tradition, this was the beer that, when pressed, the famous beer writer Michael Jackson chose as his quintessential brew. Brewed with the Abbey's own well water, and served in a chalice designed by the architect responsbile for the rebubilding of the Abbey, there is no chance this beer could come from anywhere else (which is good, since it's the only one they make).

After an initial fermentation which produces few esters, dry-hops are added as the secondary takes place. This is a practice that was traditionally rarely seen in Belgium, as it was much more common in Britain. The bottle-conditioning utilizes Brettanomyces, consuming sugars conventional yeast cannot convert, making for a light, firm body and more alcohol.

This is a beautiful example of how you can think of beer being a living thing, as it matures and changes as it ages; going from a refreshing, slightly sweet and peppery brew, to something hoppy and fruity, and then living out its days as a dry and sour beer of sheer elegance.

**Aromas:** Quince, sourdough, nettles and clove with the expected funky hop-sack and leather expected from the Brettanomyces.

**Appearance:** Honey-orange, with a moussey head that is easily restored with a little swirling in the chalice.

**Flavour:** Complex bitterness gives way to a maltiness, hinting at sweetness without becoming really sweet; mandarin orange zest and olives linger at the back of the palate, as a mildly sour flavour shows on the finish.

**Mouthfeel:** Midly carbonated like natural spring water, the body is a perfect balance of chewiness and lightness.

**Food Pairing:** Sardines, Herbaceous Sausages, Feta, Walnuts, Sezchuan Noodles
Paella

**Drop line**

* Curried orzo and grana padano paella, hot spanish chorizo sausage, sunny side egg, and Pico de Gallo served with a side of chili creme fraiche

**Ingredients**

* One sunny side egg (enquire for customer preference)
* Curried orzo including: turmeric, crushed fennel seed, black pepper, and lemon zest
* Hot spanish chorizo
* Grana Padano
* Pico de Gallo
* Charred tomato salsa
* Fresh arugula

* Garlic

* Chili crème fraiche

**Vegetarian option available, cannot be made vegan as orzo contain egg** **Allergy warning**

* Gluten
* Dairy
* Egg

**Mise**

* Fork , knife
Veau a la biere

**Drop Line:**

* Veal Tenderloin on farro with duchesse plum compote and whipped ricotta

**Ingredients:**

* Veal tenderloin "5oz" (Quebec)

Served Rose (MR); enquire for customer preference

* Farro grains (prepared with Tarragon, Chervil and Parsley)
* Cabbage salad ( Charred Savoy cabagge, olive oil, Fine herbs, Balsamic onions)
* Whipped Ricotta (with Horseradish, Tarragon, Chervil, Parsley)
* Duchesse de Bourgogne and Plum Compote (contain Chicken stock)
* Pea Tips (with Duchesse dressing: EVO(extra virgin olive oil), Cherry vinaigre, Duchesse de Bourgogne)

**Allergies:**

* Dairy
* Gluten

**Mise:**

* Folk
* Steak Knife
Cerise, Orange et thym

**Drop Line:**

* Poached cherries and dark chocolate ganache on Orange and thyme granola served with cherry sorbet

**Ingredients**

* Dark chocolate Ganache (72% dark chocolate)
* Oats Granola (grape seed oil, honey, thyme, orange zest)
* Chocolate Namelaka (54% dark chocolate)
* Cherry sorbet
* Poached cherries (cherry liqueur, orange zest, vanilla)
* Fresh cherries

**Allergy warning:**

* Dairy
* Gluten (oats are not GF)

**Mise:**

* Desert fork and spoon
Gaufre au Saumon

## Gauffre Au Saumon

**Drop line**

* House made salmon gravalax on savoury waffles with soft poached eggs, yuzu hollandaise, garnished with pea tip salad

**Ingredients**

* In house gravlax salmon: brown sugar, salt, jalapeños, citrus (orange, lemon and lime), star anise, coriander, and juniper berries
* 1 Savoury waffle: fennel, and chilli flakes
* Two soft poached eggs
* Yuzu and tajine spice hollandaise: peppadrew, dill, and red onion
* Pea tip salad with pomegranate vinaigrette
* Honey espellette

**Notes:**

* It is important to mention to your tables that this dish is not served very hot but warm.

**Allergy warning**

* Gluten and Dairy

**Mise**

* Fork and knife
La Ratatouille

**Drop Line:**

* Ratatouille with ricotta and halloumi; served with Quinoa tabouleh and side of hummus

**Ingredients:**

Blend of Seared and Roasted vegetables slightly baked into a tajine pot:

* Tomatoes
* Peppers
* Zucchini
* Eggplants
* Sunchokes
* Spinach
* Red pepper coulis (bottom of the dish)
* Ricotta
* Green Olives (Castelvetrano olives)
* Halloumi

**Side of Quinoa Tabouleh:**

* Quinoa

* Tomatoes
* Red Onions
* Parsley
* Mint

* **Side of Hummus (**chick peas, chili flakes, dates, bay leaves, lemon juice, mint, salt, garlic,tahini)

**Notes:**

* **Can be made vegan**

**What traditionally is a Ratatouille?**

* The word *ratatouille* derives from the Occitan *ratatolha* and is related to the French *ratouiller* and *tatouiller*, expressive forms of the verb *touiller*, meaning "to stir up". From the late 18th century, in French, it merely indicated a coarse stew.

**Allergies:**

* Dairy

**Mise:**

* Fork and Knife
Salade de Patates

**Drop Line:**

* Potato and camembert salad with pistachios and buttermilk dressing.

**Ingredients:**

* Purple potatoes (oven roasted with fennel and garlic)
* Torched Camembert (triple cream)

***Camembert** is a soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century at Camembert, Normandy in northern France.*

* Belgian endives
* Kale chips
* Pistachios
* Buttermilk dressing (buttermilk, dijon, olive oil, japanese mayo, garlic, apple cider vinegar, black pepper)
* Pesto (Parsley, Basil, Parmesan, Fennel, chili, garlic, olive oil)
* Leek oil

**Allergy:**

* Nuts
* Dairy

**Mise:**

* Fork
* Knife
Mixed olives

**Drop line**

* Selection of olives and capers served with pistachio and black currants in a blend of chili and olive oil

**Ingredients**

* Olives (Castel de Trano- Italy and Black Morrocan)
* Pistachio
* Capers
* Black currants
* Chilli
* Turmeric
* Olive oil
* Lemon juice
* Oven dried molasses
* Fennel seeds
* Basil

**Allergy warning**

* Nuts

**Mise**

* Ramekin for pits
Fontanafredda • Gavi di Gavi • 2014 Piedmont, Italy

**What is it?**

Despite being called 'Gavi di Gavi,' the grape here is actually an indigenous white grape called **Cortese**. *That's Italian wine folks - sometimes you never know what the label will say and how it will actually relate to what is in the bottle.*

Basically, Cortese is Gavi. Confusingly, Gavi is also the name of the town at the centre of this production area. Hence, Gavi *(the grape)* di *(of)* Gavi *(the town)*.

TL;DR The grape is Gavi .....or Cortese. Ha!

**Who makes it?**

**Fontanafredda (est. 1858)** is a hugely important winery in the Piedmont region of Italy. They are iconic trailblazers in the modernization of both white and red wine production and currently work with over 400 independent vineyards.It was recently purchased by Italian gourmet food giant *Eataly.*

**Where does it come from?**

**Piedmont** is a region in **north west Italy.**

**What does it taste like?**

This is a dry, medium-bodied, unoaked white wine with notes of yellow pear, chamomile, field grass and vanilla. It's refreshing without being too light and textural without being too heavy.

**Is it a classic?**

**Nope.** There are hundreds upon hundreds of Italian white grapes, I can think of maybe two that would be considered classic. Gavi is not one of them.

**What should I eat with it?**

This is a great, almost soothing, textural white that is an apt wintery apéritif. Alongisde our menu, we're seeking white proteins and poached, grilled, or broiled seafood.

**Sommelier says:**

"I've been a huge fan of this wine ever since I first tasted it years back. For Italian white wine, as we know, is dominated by the flavourless dross known as mass-market Pinot Grigio. I honestly think that the only reason that this wine is popular is because it is relatively fun to say. GREE---GEE---OH. As mentioned above, there are hundreds upon hundreds of indigenous Italian varieties that are much more delicious, satisfying, and exploratory than GREE-GEE-OH.

Gavi (heh. Cortese) is one of them. GAH-VI. It's even more fun to say. GAH-VI." ~JY
Roti de Boeuf

**Drop line**

* Sliced Roast beef and galangal sauce served with Hanna brook farms mixed greens, pickled portobello mushrooms, spiced nuts, cherry tomatoes and basil salad.

**Ingredients**

* Roast beef marinaded in: Balsamic vinegar, Salt, and Pepper
* Hannah Brook farms mixed greens
* Cherry tomatoes
* Portobello mushrooms pickled in: White balsamic vinegar, olive oil, and chili
* Spiced nuts
* Belgian endives
* Salad dressed in Pomegranate Vinaigrette
* Galangal dressing: Galangal, Garlic, Chili, lemon grass, fish sauce, yuzu, and brown sugar

**Allergy warning**

* Nuts
* Seafood
* Mushroom

**Mise**

* Fork, Knife
Bread program

**What is Bread?**

·      Bread is a staple food prepared from a dough of flour and water, usually
by baking.

·       There are many combinations and proportions of
types of flour and other ingredients, and also of different traditional recipes
and modes of preparation of bread. As a result, there are wide varieties of
types, shapes, sizes, and textures of breads in various regions.

**What is Sourdough?**

·       Sourdough bread is made by the fermentation of
dough using naturally-occurring lactobacilli and yeast. Sourdough bread has a
mildly sour taste not present in most breads made with baker’s yeast and better
inherent qualities than other breads, due to the lactic acid produced by the
lactobacilli.

**What is a starter?**

·       The preparation of sourdough begins with a pre-ferment (the "starter" or "leaven", also known as the "chief", "chef","head", "mother" or "sponge"), a fermented
mixture of flour and water, containing a colony of microorganisms including wild yeast and lactobacilli.[1] The purpose of the starter is to produce
a vigorous leaven and to develop the flavour of the bread. In practice there
are several kinds of starters, as the ratio of water to flour in the starter (*hydration*)
varies. A starter may be a liquid batter or a stiff dough.

**What is poolish?**

·       Poolish is a term used in Italian and French
baking for sponges made with domestic baker’s yeast. Poolish is a fairly wet
sponge made with one-part-flour-to-one-part-water ratio by weight

**Difference between bread flour and other flours used for pastry?**

·       Bread flour has more protein in it witch help
with gluten development giving the product a chewier and more elastic texture
not necessarily desired in pastry.

**What is Leaven?**

·       Leaven is a substance that is added to dough to
make it ferment and rise ( Yeast is a type of leaven)

**What is dough?**

·       Dough is a thick, malleable mixture of flour
and liquid used for bread or pastry

**There is a variety of bread made in house at Chambar served on their own or in addition to some of our dishes:**

* Sourdough

* · Bread roll

* Daily bread
* Foccaccia

* Lavash
* Seed crisps

* Brioche

* Waffles

* Corn Bread

* Burger bun

* Flat bread

·

I order to make our different bread
Cassidy use 2 types of starter.

They are so important for the
process that our baker even gave them names:

·       **Margerie:** created out of a yeast culture made
of exclusively bread flour (used only for the sourdough)

·       **Guendoline:** created out of a yeast culture made
by a blend of whole wheat, rye and bread flour (used in everything else)

**We do not use commercial yeast**
Remoulade

* Remoulade is used in France, Denmark, Iceland, Faroe Islands, Germany, Poland, Sweden, Netherlands, Norway and in the United States, especially in Louisiana Creole cuisine. It is often used with french fries, on top of roast beef items, and as a hot dog condiment, although there are a multitude of other applications:
* *Rémoulade* is made from mayonnaise with vinegar, mustard, shallots, capers, chopped pickles, and/or fresh herbs (chives, tarragon, chervil, burnet). It is commonly used in a dish called *céleri rémoulade*, which consists of thinly cut pieces of celeriac with a mustard-flavored remoulade, and also to accompany red meats, fish and shellfish.

**​Remoulade can be compared to a Slaw**
Tajine d'Aziz a L'agneau

**Drop line**

* Braised Moroccan style Lamb shank and bok choy in his braising jus with figs accompanied by a couscous and raita

**Ingredients**

* Lamb shank (Australia) -Braised for 4hrs
* Lamb Braising liquid (onion, garlic, ginger, coriander, fennel seed, chilli,

honey, turmeric, cinnamon)

* Chambar couscous (turmeric, mint, parsley, green onion, almonds, sunflower seeds, sultana raisins)
* raita (olive oil, pomegranate molasses, coriander, lemon,

ginger, chilli, salt)

* Bok Choy
* Cilantro
* Figs
* Cinnamon

**Allergy warning**

* Gluten
* Nuts
* Dairy

**Mise**

* Fork, Steak Knife, Soup Spoon
Tahini

**Tahini** /tɑː.ˈhiː.ni/ (also **tahina** /tɑː.ˈhiː.nə/ or /tɑː.ˈxiː.nə/; Arabic: طحينة‎‎) also known as **Ardeh** (Persian: ارده) is a condiment made from toasted ground hulled sesame seeds. Tahini is used in Lebanese, Armenian, Greek, Cypriot, Iranian, Kurdish, Israeli, Palestinian, Turkish, Iraqi, Levantine, North African and Bulgarian cuisines. Tahini is served as a dip on its own or as a major component of hummus, baba ghanoush, and halva. It is also widely used in Chinese and South East Asian cuisine, notably Vietnamese cuisine.
Ceviche

**Ceviche** (Spanish pronunciation: [seˈβitʃe]) is a seafood dish popular in the coastal regions of Ecuador, Colombia, Chile and Perú and other parts of Latin America.

The dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with *ají* or chili peppers. Additional seasonings, such as chopped onions, salt, and cilantro, may also be added. Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn, avocado or plantain. As the dish is not cooked with heat, it must be prepared fresh to minimize the risk of food poisoning.

Our scallop ceviche is made with:

* Lemon
* Cumin
* Salt
* Lizano
Wynns Coonawarra Estate • ‘Black Label’ Cabernet Sauvignon • 2012 Coonawarra, Australia

**What is it?**

 Cabernet Sauvignon. The
king. The most recognized red grape in the world. It’s full flavoured, it’s
broad shouldered, it can age gracefully.

**‘Black Label’** is the
benchmark Cabernet Sauvignon that Wynns has been making for over 60 years.

**Who makes it?**

 Wynns Coonawarra Estate (est.
1891) is undisputably the Coonawarra region’s most important winery. They were
the first. They own most of the land. The winery is pretty much synonymous with
the region.

**Where does it come from?**

Coonawarra (or Honeysuckle
in the regional dialect) is located due west of Melbourne...after a 5 hour
drive. It’s in a region called the Limestone Coast.

**What does it taste like?**

This
is a full-bodied wine that tastes like one puréed blackberry, cassis,
eucalyptus, and gravel into a refreshing morning smoothie. It is pronounced in
its acidity, it is pronounced in its tannins. It concludes with a long
refreshing finish. It is quintessential Cabernet.

**Is it classic?**

 Boy howdy yes. This IS the
archetype. The Platonic ideal.

**What should I eat with it?**

 You
should eat steak with it. You should eat lamb with it. You should eat full
flavoured proteins with red wine and herb sauces.

This
Cabernet is 13.5% abv. That’s virtually unheard of for Cabernet Sauvignon
anywhere. Low alcohol = more potential food pairings.

**Sommelier says:**

“I
have a very difficult time selecting what wine I’m most passionate about on
this BTG list. Seems that I’m getting progressively more animated and
enthusiastic as the profiles go on. However, if pressed, this is my favourite
wine we serve by-the-glass.

You
must understand, I HATE most Cabernets Sauvignons. I find them boring,
predictable, alcoholic, under ripe, and dripping with obnoxious levels of oak.

However,
I absolutely adore this wine. It, as I mentioned above, is the archetype for
Cabernet Sauvignon for me. I proudly declare at tables ‘This is the single best
Cabernet Sauvignon made on this planet.’ *(Of*
course I incorporate the dollar-for-dollar value assessment in that assertion.)
That is a ballsy statement. But it delivers.

Seriously
take a second the next time that you taste this wine...consider the balance,
the dark fruit, the layers of texture and flavour that unfold on your palate.
This doesn’t happen with every wine. In fact, it’s quite rare.

It’s
also helpful to know that winemaker Sue Hodder is an absolute gem. She was in
here for dinner during Wine Fest in February and loved the experience. Of
course, she has to come visit the restaurant that sells definitely the most of
her wine in Vancouver!” ~ JY
Prosciutto

## Proscuitto

**Prosciutto** (/prəˈʃuːtoʊ/, Italian: [proʃˈʃutto], Italian ham) is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called ***prosciutto crudo*** in Italian (or simply ***crudo***) and is distinguished from cooked ham, *prosciutto cotto.*

Commonly associated with Friuli and Emilia, the most renowned and expensive legs of prosciutto come from central and north-eastern Italy.
Brochette de Porc

**Drop line**

* Pork salami and bacon skewer with sunny side eggs, spiced potatoes on spicy chared tomato sauce seved with tomatillo and pineapple salsa.

**Ingredients**

* Pork skewer (coated with bordelaise sauce) including: mortadella, spicy andouille sausage, french saucisson, bacon, balsamic chipollini onions
* Two sunny side up eggs (enquire for customer preference)
* Deep fried potatoes
* Charred tomato salsa
* Shishito pepper, green onion, and parsley
* Pineapple and tomatillo salsa (Jalapeño red pepper, cilantro, tajine spice, and jalapeño vinaigrette)

**Allergy warning**

* Egg

**Mise**

* fork and steak knife
Cappellano • Barolo Chinato • NV Piedmont, Italy

**What is it?**

Barolo Chinato is a fortified digestif-style wine that combines Barolo wine (100% Nebbiolo grape) with sugar and a secret blend of herbs, barks, roots, and spices. Notably quinine – hence the name Chinato.

**Who makes it?**

Cappellano (est. 1890) is one of the most traditional estates in Barolo. In 1983, he banned any critics from visiting the winery unless they agreed to review the wines without point scores.

**Where does it come from?**

Piedmont is a region in NW Italy. It is home to some of the most revered and site-specific wines in the world.

**What does it taste like?**

Christmas. Dreams. Fantasy. Delight. Joy. Excellence. Humility. Melancholy.

Any descriptive adjective that I use to attempt to describe this wine will immediately do it a terrible injustice. It is only appropriate to speak of this wine in pretentious metaphor. Come taste it and find out why.

**Is it a classic?**

No. Too rare.

**What should I eat with it?**

Meditation. Chocolate. Chocolate pudding. Salted chocolate. Spiced chocolate. Chocolate melted atop a nearby lover.

**Sommelier says:**

I believe I will post my first instagram experience with this wine.

99 weeks ago! Wow.
Manchego cheese

**Manchego** (officially Spanish: *queso manchego*, pronounced: [ˈkeso maɲˈtʃeɣo]) is a cheese made in the La Mancha region of Spain from the milk of sheep of the *manchega* breed. Official *manchego* cheese is to be aged for between 60 days and two years.

*Manchego* has a firm and compact consistency and a buttery texture, and often contains small, unevenly distributed air pockets. The colour of the cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish-beige. The cheese has a distinctive flavour, well-developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep’s milk.
Maple Glaze Bacon

pics

**Drop Line:**

* Maple glaze bacon and seared apple topped with green onion

**Ingredients:**

* Cured Bacon (glazed with Maple and sherry vinaigre)

The Bacon is "pork belly style"; the entire belly is cured and then cut in cubes

* Seared green apple (seared with bacon fat)
* Vin cotto
* Spice mix (coriandre seeds, juniper berries, bay leaf)
* Green onions
Smith Woodhouse • Late Bottled Vintage Port • 2002 Douro, Portugal

**What is it?**

‘Late Bottled Vintage Port’ is pretty much exactly what it promises to be in its very name. It is a port destined for the most prestigious ‘vintage’ status. However, it was selected to be bottled later than most Vintage Port is. Therefore, it spends longer in oak casks making for a more immediately approachable style than the long-lived Vintage Ports.

**Who makes it?**

Smith Woodhouse (est. 1789) is an historic, yet unsung, port house that always provides tremendous value for their exquisitely crafted wines.

**Where does it come from?**

The only place that Port is made is in the Douro Valley of northern Portugal.

**What does it taste like?**

Port is based on red grapes unlike the white Sherry or Madeira. Port is always full-bodied and wine inherently has a darker, berry-like, profile with nuances of cassis, blackberry, currant, and plum. The dark berries are framed by a shimmer of toasty oak and underpinned by a stony and rocky texture.

**Is it a classic?**

Port is the most famous dessert and fortified wine in the world. Absolutely a classic.

**What should I eat with it?**

Salty cheeses is the most famous combination. This really highlight the contract between sweetness and saltiness. The extra dark-berry intensity can act as a compote over characterful and rich cheeses. Consider spiced chocolate puddings and fondants as a great accompaniment.

**Sommelier says:**

“Port is so famous that it absolutely sells itself. It is the default, go-to, after dinner thought that pops into many diners’ mind. They are always recognized as richer, sweeter, fuller, and more intense than their fortified cousins of Madeira and Sherry. It’s hard to wax too poetically about an established classic. But Port is Port.” –JY
Vista d’Oro • Walnut Port • 2008 Fraser Valley, BC

**What is it?**

Walnut Port – It’s a wine made in exactly the same way as traditional port. The big difference is that the fortification spirit has been infused with green walnuts that contribute a nuance of greenness and nuttiness....

**Who makes it?**

Vista d’Oro (est, 2001) is a 10 acre family-owned farm that specializes primarily in jams. They also make a range of ciders from estate apples and of course, this walnut port.

**Where does it come from?**

The estate is located between Surrey and Langley on 4 Ave very near the USA border.

**What does it taste like?**

It’s a full-bodied, intense sweet wine that is founded on its dark fruit character as the profile is predominantly based on late harvested Merlot and Cabernet Franc from the south Okanagan. The dark fruit profile is supported by a toasty, vanillan, coconutty quality from the years that this has spend in bourbon casks. Finally, the green walnuts offer a harmony with the oak by providing the long nuances of green-tones and nuttiness.

**Is it a classic?**

Not even in the same ballpark.

**What should I eat with it?**

Chocolate based desserts. Nutty things. Different cheeses.

**Sommelier says:**

“This is one of the best dessert wines made in BC. It’s extremely unique. The recipe is an historic style coming from Jerome Dudicourt’s family. Jerome is the smiling and enthusiastic face of proud Vancouver company Oyama Sausage. It’s like nothing else I’ve tasted anywhere and the folks at Vista d’Oro put a huge amount of love and effort into this. It shows.” JY
Dessert Wines

*bright fruit, aromatic, & tropical*

Michele Chiarlo • ‘Nivole’ Moscato d’Asti • 2014 Piedmont, Italy

Sea Star Vineyards • ‘Prose’ Riesling/Apple • 2014 Pender Island, BC

Chateau Dereszla • ‘5 Puttonyos’ Tokaji Aszú • 2008 Tokaji, Hungary

*toasty, nutty, and caramel*

Blandy’s • ‘Aged 5 years - Medium Dry’ Verdelho • NV Madeira, Portugal

El Maestro Sierra • Cream Sherry • NV Jerez, Spain

Castello d’Albola • Vin Santo • 2004 Tuscany, Italy

*dark fruit, spices, and savour*

Smith Woodhouse • Late Bottled Vintage Port • 2002 Douro, Portugal

Vista d’Oro • Walnut Port • 2008 Fraser Valley, BC

Cappellano • Barolo Chinato • NV Piedmont, Italy
Crabe des neiges

## Crabe des neiges

**Drop Line:**

* Snow crab and yuzu foam on crab bisque.

**Ingredients:**

* Snow crab (Miso Glazed)
* Yuzu Foam
* Bisque (Laksa) Soup
* Ginger

* Pea shoots
* Jalapeno
* Cilantro
* Black sesame seeds
* Korean pepper

**Notes:**

* Bisque is poured into the dish at the table.

**Allergies:**

* dairy

**Mise:**

* Fork, spoon, knife and side plate (for crab shell)
Paprika

**Paprika** (US English more commonly [1]i/pəˈpriːkə/, British English more commonly [2]i/ˈpæprɪkə/) is a ground spice made from red air-dried fruits of the larger and sweeter varieties of the plant *Capsicum annuum*, called *bell pepper* or *sweet pepper*, sometimes with the addition of more pungent varieties, called *chili peppers*, and cayenne pepper. In many languages, but not English, the word *paprika* also refers to the plant and the fruit from which the spice is made.

Although paprika is often associated with Hungarian cuisine, the peppers from which it is made are native to the New World and were later introduced to the Old World. Originating in central Mexico, paprika was brought to Spain in the 16th century. The seasoning is also used to add color to many types of dishes.
Beignet de Poisson

**Drop line**

* Larger and tumeric battered Halibut beignet served a jalepeno coleslaw, juzu and a spread of coconut remoulade.

**Ingredients**

* Slaw
* Yuzu
* Tamarind and Yuzu gel
* Coconut rémoulade
* lime leaves
* curry leaves
* Halibut mousse
* Batter

**Allergy warning**

* Dairy, gluten(in batter)
* Nuts ok (coconut a drupe, not a nut)

**Mise**

* Fork, knife
Sapo Bravo

## Sapo Bravo Farm

Sapo Bravo Organics is located 18 km NorthWest of Lytton, B.C.  Our home is tucked into the wilderness of the Fraser River Canyon.  Our water flows from a glacial fed creek. Living with a palpable link to the land, we apply low energy use practices and sustainable farming techniques that minimize the dependence on machinery in the garden. In addition, we use the natural cooling of the earth by means of a root cellar to store fruits and vegetables and solar power to light our home.
Fraise et Rhubarbe

## Fraise et Rhubarbe

**Drop Line:**

* Poached Rhubarb Rhubarb with coconut pannacotta and strawberry glass.

**Ingredients:**

* Strawberry and Rhubarb Jelly (made with agar and poached liquid)
* Poached Rhubarb (strawberry puree, rhubarb, sugar, vanilla, lemon juice)
* Coconut Pannacotta (coconut milk, sugar, agar, vanilla)
* Strawberry and rhubarb whip
* Strawberry glass

**Allergies:**

* None

**Note:**

* Suitable for Vegan people

**Mise:**

* Dessert spoon