The Great White North: An expedition through French Canadian Cuisine

Appetizers

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

Entrees

Tarragon Chicken
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

Deconstructed Tourtiere
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.

Sides
Pan-Roasted Brussel Sprouts with Parmesan

French Onion Green Beans

Cranberry-Glazed Acorn Squash

Truffled Mashed Potatoes

Desserts
Maple Creme Brulee


Nanaimo Bars