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29 Cards in this Set
- Front
- Back
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Chopped steak tartare |
Minced tenderloin and serloin mixed with Dijon, capers, cornichon, hot sauce,aoli and slow cooked yolk cream |
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Crab cake |
Red crab meat , aoli,minced onion,celery,parsley,old bay,lemon juice and potato flakes. Cooked in clarified butter to order with sauce creole, celery root remolade and shaved celery as a garnish. |
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Ricotta dimplings |
Ricotta dumplings with roasted red kuri squash, spiced yogurt, pomagranate seed and mint |
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Froie gras torchon |
Froie gras from outside Montreal cured in salt sugar white pepper and pink sea salt. It is marrinated in brandy and wrapped in a cheese cloth and allowed to hang for a day. It is sliced with brioche toast and Apple gelee made from lady apples with compressed mint celery root and Apple. |
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Chilled salmon tartare |
Mince skuna bay salmon tossed with lemon, olive oil, served atop charred red onion and cucumber relish. Mixture is served with lemon juice and poppy seeds. It is finished with cucumber juice and a lavish cracker. |
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Celery root agnoloti |
Rectangular pasta filled minced celery root and onion. Pasta is dressed in a buree fondue and compressed pear, fine herbs and a splash of cider vinegar. |
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Pennsylvania lamb chop |
Double cut lamb chop cooked medium. It is marinated with orange zest and aniseed . It is slow cooked in the marinade and finished on the grill. It is served with a charred egg plant puree, pickled egg plant, demisec tomatos , olive tamponade and shaved pistachios. |
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Salmon |
6 ounce salmon portion pan-roasted and glazed in raspberry vinegar served on top of creme fraiche horseradish marinated napa cabbage roasted beets and potato fresh dill pumpernickel crumble minced chives garnished with a vegetable broth borscht |
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Roast chicken |
Roasted half chicken served w natural chicken jus made from reduced chicken stock, shallot, garlic and brown butter. Chicken is served bonless asside for the wing. A vegetable garnish of carrots, onion, button mushrooms and fingerling potatoes are all cooked with bacon lardons and fresh thyme. Sauce is finished with parsley and lemon juice. |
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Lobster allanage |
Citrus poached 1.5 lobster out of shell. The lobster is glazed in a lobster bullion(brandy,sweet onion, butter , fennel, chili flake, fish fume,lobster bodies, tarragon,lemon, lime, orange,basil) once glazed it is plated with shaved fennel and lighly dressed in the reduced nage as well as fine herbs. |
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Rock bass |
Bass fillet skin on, roasted cauliflower, sliced scallions, capers, lemon, grapefruit, brown butter, parsley Grenoblous. Garnished with onion soubise |
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Roasted scallops |
2 U-10 diver scallops pan-roasted with braised pork belly garnished with Julian leaks Apple rutabaga scallion. Finished with pork belly braising liquid |
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6 oz filet |
Tender steak cut from the tenderloin. |
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14oz bone in filet |
Tender cut steak cut from tenderloin. Bone is left on for cooking purposes slowing for a less severe heat on the meat. |
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16 oz NY Strip |
Thin cut from the short loin, very tender. Beefier than a filet. |
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34oz porter house |
Cut from the short loin that includes both the filet and the strip. Porterhouse ensure a large tbone with a large selection of filet. Minimum thickness of 1.5 inches. |
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36 ounce dry-aged long-bone rib chop |
Cowboy steak dry aged |
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Oxtail marmalade |
Alacarte condiment made from braised oxtail brown sugar red wine and mirepoix |
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12 ounce beef wellington |
Beef tenderloin that is seasoned and seared coated in mushroom duxell and Dijon mustard. Rolled and wilted spinach and a four ounce piece of Foie gras it is enveloped with a puffy pastry and served medium rare with sauce Bordelaise. |
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Roasted mushrooms |
Roasted seasonal mushrooms sherry vinegar butter minced shallots, porcini, soy aoli. |
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Tartiflette potatoes |
Traditional shaped potatoes sweet onion cream smoked ham and reblechon cheese backed in gratin and serve hot directly from the baking dish |
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Crispy fried brussel sprouts |
Brussel sprouts halved and deep-fried Tossed in soy, brown sugar ,mirin miso, mint and chillies |
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Lazy pierogi |
Polish version of cavatelli they are ricotta dumplings that are boiled stewed with butter and onion topped with scallion and black pepper |
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Creamed spinach |
Sauteed spinach cooked in drawn butter shallot and Vin Blanc |
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Steak frite |
Top sirloin steak served with Malt vinegar seasoned french fries it is cooked sou vede to a perfect rose dressed in coffee brown sugar salt pepper tomato red wine chili flakes |
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Steamed broccoli |
Head of broccoli brined and serve with lemon hollandaise and fried bread crumbs |
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Cauliflower steak |
Cauliflower steaks side dish grilled over coals garnished with golden raisins sherry vinegar capers cauliflower puree red onion and mint |
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Baked fingerling potatoes everything |
Fingerling potatoes roasted on a bed of salt until tender potatoes are served with an everything cream and everything spices everything is creme fresh dill parsley poppyseed dehydrated garlic onion sesame seed and kosher salt |
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Crab and potato favuee |
Lightly dressed crab press between two potato crackers served with lemon aioli basil radish shallot lemon juice and olive oil |
