Food Syllabus

## **Amuse Gueules**

**Cuisses de grenouilles $12**

**Drop line:**

* Barbecued frogs legs coated in bordelaise sauce served with avocado ranch and carrot/celery salad

**Ingredients**

* Frogs legs farm raised in Washington
* Bordelaise sauce
* Avocado ranch Garnished with micro chive
* Carrot and celery salad with spring onions dressed with a sherry vinaigrette
* Finished with sumac

**Allergy warning**

* Egg
* Dairy

**Mise**

* Fork, Knife

**Calamars Farcis $14**

**Drop line**

* Veal stuffed calamari on chilli aioli garnished with taro root chips and cilantro

**Ingredients:**

* Calamaris
* Veal Stuffing

* Chili aioli
* Taro root chips
* Cilantro stems

**Allergy warning**

* Egg

**Mise**

* Fork, Knife

**Sardines $11**

**Drop line**

* Cured sardines and chermoula on smoked paprika toast with tomato relish and chili creme fraiche .

**Ingredients**

* Smoked paprika sourdough
* Cured sardines
* Tomato relish
* Chermoula

* Chilli crème fraiche
* Parsley (deep fried)

**Allergy warning**

* Gluten
* Dairy

**Mise**

* Fork, Knife

**Spiced Bar Nuts $5**

**Drop line**

* Chilli and maple spiced nuts

**Ingredients**

* Almonds,
* Hazelnuts,
* Pistachios,
* Walnuts
* Pecans

**Process:**

* First Roasted on high heat then tossed with maple, chilli, garlic, tajine spices, salt and pepper, and finally caramelized in the oven

**Allergy warning**

* Nuts

**Mise**

* None

**Mixed Olives $7**

**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

**Thon Frit $15**

**Drop line**

* Water chestnut crusted (Albacore) Tuna on chili aioli with tamarind paste, topped with jalapeno mint pistou, garnished with crispy mint and lime leaves.

**Ingredients**

* Water Chestnut flour crusted tuna belly(Albacore)
* Jalapeno and Mint Pistou
* Chili Aioli
* Tamarind Paste
* Bordelaise sauce
* Fried curry, mint, and kafir lime leaves

**Allergy warning**

* Egg

**Mise**

* Fork and knife

**Fromages $23**

**Drop line**

* Cheese selection (describe by including type of cheese, milk and provenance) paired with spiced nuts, fruit mostarda and served with Lavash and fruit crisp

**Ingredients**

* 3 Cow cheese (hard, soft, blue)
* 1 Goat cheese
* 1 Ewe cheese

* Seasonal fruit mostarda
* Lavash (contains pecans)
* Fruit seed crisp

**Allergy warning**

* Gluten
* Dairy
* Nuts

**Mise**

* Fork, Steak Knife

**Notes:**

The cheese selection may change daily, Description available on the kitchen white board.

**Selection of cured meats $24**

**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) and pork spices

* Toasted sourdough with olive oil and vin cotto

**Allergy warning**

* Gluten
* Dairy

**Mise**

* Fork, knife

## **Petits Plats**

**Foie de Canard “Villa Lorraine”$19**

**Drop line**

* Foie gras terrine with truffled brioche French toast and port reduction. On the side a kriek granite to be used as a palate cleanser in between bites.

**Ingredients**

* Foie gras terrine "Villa Lorraine" (Ducks foie from "Brome Lake Ducks")
* Truffled brioche French Toast
* Spiced bread crumbs (Cinnamon, ginger, cloves, cardamon, white pepper, sugar)
* Port reduction
* Kreik granite

**Allergy warning**

* Gluten
* Egg
* Dairy

**Mise**

* Fork, Knife

* 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)

**Cherry Salad $13**

**Drop line**

* "Okanagan cherry" salad mixed with "Hanna Brook greens", pistachios and basil pesto served on buttermilk and leek dressing garnished with torched Brioche

**Ingredients**

* Hannah Brook Farm mixed greens dressed in Pomegranate Vinaigrette
* Okanagan cherries
* Basil pistachio pesto
* Spiced pistachio (same spices as nuts)
* Torched Brioche
* Butter milk dressing
* Leek oil

**Allergy warning**

* Dairy
* Nut
* Gluten

**Mise**

* Fork, and Knife

**Fruits de Mer $18 (aka: Octopus salad)**

**Drop line**

* Grilled octopus and scallop ceviche on compressed cucumber served with black garlic aioli and gochugari paste garnished with lotus root chips and pea shoots.

**Ingredients**

* Grilled octopus (Pacific) -First blanched then put in brine over night and then vaccumed cooked (sous-vide) for 10h
* Scallop (Atlantic) ceviche
* Black garlic aioli (Black garlic and nori paste)
* Lotus root chips
* Chopped beets and red onion
* Gochugaru paste
* Watercress
* Pea shoots
* Compressed cucumber ("cryovac" compression leaving cucumber more dense and appearing juicier)

**Allergy warning**

**Mise**

* Fork and knife

**Carpaccio d'Autruche $19**

**Drop line**

* Ostrich carpaccio served with Portobello mushroom and mushroom tapenade seasonned with a sesame port vinaigrette and garnished with salsify crisps

**Ingredients**

* Austrich Fan (New Zealand) -Freezed then sliced

* Portobello mushroom marinated with chive, chervil and red onions
* Portobello mushroom tapenade with ginger and five spice
* Sesame port vinaigrette
* Salsify crisps
* Baby mustard greens

**Allergy warning**

* Mushroom

**Mise**

* Fork, and Knife

## ****Mussels****

**Congolaise Mussels $27**

****Drop line****

* Salt Spring island Mussels steamed in coconut milk, chipotle and tomatoe broth, garnished with cilantro, served with a side of fries and Dijon mayo.

****Ingredients****

* Mussels (generaly from SSI- kitchen will inform if provenance is different)
* Tomatoes
* Coconut milk
* Chipotle

* Onion and garlic
* Lemon/lime
* Cumin
* Coriander
* Fennel seed
* Black pepper
* Side of fries and Dijon mayo

****Allergy warning****

* Egg

****Mise****

* **Fork and Spoon**

**Coquotte Mussels $29**

**Drop line**

* Salt Spring island Mussels steamed in a white wine, cream broth tossed with bacon lardon and served with fries and Dijon mayo

**Ingredients**

* White wine
* Cream
* Bacon lardon
* Onions

* Garlic
* Coriander seed

* Fennel seed
* Black pepper

* Parsley/green onion garnish

* Side of fries and Dijon mayo

**Allergy warning**

* Egg
* Dairy

**Mise**

* Fork, Spoon

**Vin Blanc Mussels $27**

**Drop line**

* Salt Spring island Mussels steamed in a white wine and butter broth with celery and leeks garnished with green onions and parsley served with a side of fries and Dijon mayo.

**Ingredients**

* White wine
* Butter
* Onion
* Celery
* Leeks
* Garlic
* Coriander seed
* Fennel seed
* Black pepper
* Parsley/green onion garnish
* Side of frites and Dijon mayo

**Allergy warning**

* Egg
* Dairy

**Mise**

* Fork, Spoon

## **Grosses Pieces**

**La Piece de Boeuf :**

**8 oz Brochette $35, 12 oz NY Strip $49**

**Drop line**

* Brochette or NY Striploin Steak(Rare to Well done) served with potato and herb croquettes, broccolini, grilled shallots and granished with Chimmi churri, sundried tomatoes and capers .

**Ingredients**

* Brochette (Manhattan)

or

* Striploin (New York)
* Herb Croquettes
* Chimmi churri
* Broccolini
* charred shallots
* Pepper Jam Mayo
* Sundried tomato jus (Pink and green peppercorns, fried garlic, capers and sundried tomatoes)
* watercress

**Allergy warning**

* Dairy
* Gluten

**Notes:**

* Brochette is cooked to medium rare to Medium as a standard. Please confirm with guests that this is acceptable with them before ringing it in.

**Mise**

* Fork, Steak Knife

**Canard et Gnocchi $34**

**Drop line**

* Spiced rubbed "Brome Lake Ducks" duck breast on herb goat cheese spread served with ricotta gnocchi and hazelnuts garnished with celery and apple julienne

**Ingredients**

* Duck breast (from Brome Lake Ducks) -rubbed with coriander, star anise, ginger, cinnamon, chili
* Sauce Bigarade
* Shaved apple (julienne)
* Herb goats cheese with tarragon, parsley, black pepper
* Ricotta Gnocchi
* Celery
* hazelnuts
* Watermelon Radish
* Fresh mustard greens
* Arugula

**Allergy warning**

* Gluten
* Nut
* Dairy
* Egg

​**Notes:**

* Duck breast is cooked to medium rare as a standard. Please confirm with guests that this is acceptable with to them before ringing in.

**Mise**

* Fork, Steak Knife

**Tajine d’Agneau $29**

**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

**Pastilla $21**

**Drop line**

* Pastilla (Yam, caramelised onions and almond wrapped in phyllo pastry) served with Du Puy lentils and marinated zucchini salad finished with orange blossom coulis

**Ingredients**

* Phyllo Pie stuffed with yams, spinach, caramelized onions, chickpeas, sugar & almonds
* Orange blossom coulis
* Raita
* Marinated zucchini
* Du Puy lentils
* moroccan olives
* parsley
* radish
* Babaganoosh
* Za'atar,
* cinnamon,
* sugar,
* Espelette.

**Allergy warning**

* Dairy
* Gluten
* Nuts

**Mise**

* Fork, Knife

**Fletan Aux Petits Pois $36**

**Drop line**

* Tajine spiced Haida gwaii halibut filet served on jalapeno pea puree with puffed wild rice, radicchio and golden beet salad finished with a light creamy fish broth

**Ingredients**

* Tajine spiced Halibut (Haida Gwaii)
* Jalapeno pea puree
* Puffed wild rice
* Charred Leeks
* Peas
* Golden beets marinated in rice wine vinager
* Radicchio
* Cipollini onions (pickled in balsamic)
* Broth

**Allergy warning**

* Dairy

**Mise**

* Fork, Knife, spoon

**Saumon Sauvage $30**

**Drop line**

* Tajine spiced Sping salmon served on Ajo Blanco with rapini and Jalapeno, chorizo salad and paprika crisp

**Ingredients**

* Tagine spiced Spring salmon (from Salt Spring island)
* Ajo Blanco
* Rapini in molassis vinagrette
* Pamploma chorizo (sliced and mixed with charred jalapeno and almonds)
* Sultanas
* Paprika sourdough crisp

**Allergy warning**

* Dairy
* Gluten
* Pork
* Nuts

**Mise**

* Fork, Knife

**Gnocchi entree $18**

**Drop Line:**

* Ricotta Gnocchi on herb goat cheese spread with jammed tomatoes, green beans and micro greens

**Ingredients:**

* Ricotta Gnocchi
* Herb goat cheese (Tarragon, parsley, black pepper)
* Brown Butter
* Jammed tomatoes
* Green beans
* Radish
* Micro greens

**Allergy warning:**

* Dairy
* Gluten
* Egg

## **Side Dishes**

**Pain Du Jour $8**

**Drop line**

* “xyz” bread with house churned butter

**Ingredients**

* Daily selection of sourdough bread, served with house churned butter

**Allergy warning**

* Gluten
* Dairy

**Mise**

* Steak knife

**Side Salad $9**

**Drop line**

* Hannah Brook Farm greens with apple cider vinaigrette and a parmesan tuille

**Ingredients**

* Hannah Brook Farm greens containing over 40 different varieties of greens and flowers from farms in Burnaby and Maple Ridge
* Apple cider dressing containing: apple cider vinegar, olive oil, salt, Dijon, honey, and lemon juice
* Parmesan crisps

**Allergy warning**

* Dairy

**Mise**

* Fork, Knife

**Poutine a la Belge $9**

**Drop line**

* Poutine a la belge with Roquefort cheese, peppercorn sauce and topped with green onions, parsley and vin cotto

**Ingredients**

* Hand cut french fries
* Roquefort cheese
* Green onion and parsley
* vin cotto
* Green and pink peppercorns
* Peppercorn sauce
* Green onion and parsley
* Deep fried garlic
* Chicken stock

**Notes:**

* Blue cheese can be substituted for applewood smoked cheddar

**Allergy warning**

* Dairy

**Mise**

* Fork, knife

**Bread Roll $3**

**Drop line**

* Warm bread roll with smoked paprika butter

**Ingredients**

* Sourdough bread roll
* Smoked paprika butter

**Allergy warning**

* Dairy

**Mise**

* Steak knife

**Pomme Frites $6**

**Drop line**

* Kenenbec pomme frites with a side of Dijon aioli.

**Ingredients**

* Hand cut Frites, seasoned with salt and paprika
* Dijon mayo

**Allergy warning**

* Eggs

**Notes**

* BEEF FAT in fries
* **Not** Vegetarian

**Mise**

* none