The Great White North: An expedition through French Canadian Cuisine
Demi-Smoked Salmon Tartar
A fresh tartare of half-smoked and half-fresh Salmon w/ garlic crostini
Sweet Potato Poutine
Sweet potato fries topped with smoked cheese curds, ladled with gravy.
Soup & Salad
Soupe Aux Pois- Ham & Split Pea Soup
A classic Quebecois soup made from green peas flavored with smoked ham-hock.
Roasted Fall Vegetable Salad
A spinach salad with roasted butternut squash, red onions, red peppers and apple Cider Vinaigrette
Pan-fried chicken drizzled with white wine mushroom tarragon gravy simmered with carrots.
Steak Au Poivre
A New York strip steak with a cognac and cream black pepper sauce.
Autumn Stew & Dumplings
A hearty vegetarian stew made with a medley of vegetables and thyme dumplings
A French-Canadian meat pie, reimagined: A stew of beef and pork, topped with a puff pastry lid.
Mussels in Lemon Beurre Blanc
A bucket of Prince Edward Island mussels steamed and served with a white lemon-butter sauce.
Pan-Roasted Brussel Sprouts with Parmesan
French Onion Green Beans
Cranberry-Glazed Acorn Squash
Truffled Mashed Potatoes
Maple Creme Brulee