Caramelized sunchoke, truffled duxelles jus, wilted Swiss chard

Grilled bavette steak

Caramelized onion soubise, roasted fingerling potatoes, pickled celery

Rabbit and pancetta roulade

Served with aioli or plum sauce, choice of fries or salad.

Crispy chicken tenders

Served with roasted potatoes and seasonal vegetables.

Kids grilled bavette

Served with fresh berries and house made coulis.

Warm walnut & chocolate brownie

Mix green salad

Served with daily market vegetables, choice of roasted potatoes or French fries.

Catch of the day

Tossed in tomato sauce, garlic cream or butter and parmesan.

Daily pasta

Caesar salad

Milk 2% or chocolate milk

Apple, pineapple or orange juice

Choice of water or assorted pop flavours.

Water or pop (assorted flavours)

Enjoy an evening of Indigenous culinary tradition with a three-course dinner created by NAC sous-chef, and Resident Chef (Fall 2024), Chris Commandant.

Tionnhehkwen

Juniper and peppercorn crust, celeriac purée, kale chips

Roasted venison loin

Carrot emulsion, black garlic pinot noir reduction, watercress, crispy sunchokes

Smoked duck breast

Blueberry, fermented squash, hominy crisp, horseradish aioli

Steak tartare

Rosehip and lemon chantilly, raspberry anglaise

Pumpkin seed dacquoise

Selection of cured meats served with house pickles, mustards, chutneys, preserves, and toasted baguette

1 Elgin charcuterie

Flourless chocolate cake

Cherry sorbet, fresh basil and Sauterne espuma

Apricot and almond gazpacho

Pickled jalapeño, hominy crisp, smoked paprika crema

Corn chowder

Peach and elderflower compote, lavender tuille

Cedar panna cotta

Chamomile crème brûlée

Cinnamon and lemon emulsion, hazelnut, chervil and cold-pressed canola oil

Stone fruit and grilled halloumi

Rub the bavette steak with olive oil, salt, and black pepper. Let it marinate for at least 30 minutes.

Season the Steak

Preheat the grill to high heat. Grill the steak for about 4-5 minutes on each side for medium-rare. Let it rest for 5 minutes before slicing.

Grill the Steak

Peel and slice the sunchokes into thin rounds.

Prepare the Sunchokes

In a skillet, melt butter over medium heat. Add minced garlic, sunchokes, salt, and pepper. Cook until the sunchokes are golden brown and tender, about 15-20 minutes.

Cook the Sunchokes

In a pan, sauté shallots until translucent. Add mushrooms and cook until they release moisture and become browned, about 10 minutes.

Sauté the Ingredients

Add vegetable stock and truffle oil to the mushroom mixture. Simmer for 10 minutes, then season with salt and pepper to taste.

Make the Jus

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add the chopped Swiss chard, season with salt and pepper, and cook until wilted, about 5 minutes.

Sauté the Chard

Bavette steak

Olive oil

Salt

Black pepper

Sunchokes (Jerusalem artichokes)

Butter

Garlic cloves, minced

Mushrooms, finely chopped

Shallots, finely chopped

Truffle oil

Vegetable stock

Swiss chard, chopped

Preheat the oven to 180°C (350°F). In a skillet, heat olive oil over medium heat. Add diced pancetta and cook until crispy. Add minced garlic and thyme, cooking for another minute. Combine with the rabbit meat, salt, and pepper, and mix well. Place the mixture on a sheet of plastic wrap, form into a log, and roll tightly. Refrigerate for at least 30 minutes.

Prepare the Rabbit

Remove the wrapped roulade from the fridge and place it in a baking dish. Bake in the preheated oven for 40-50 minutes or until cooked through. Let rest before slicing.

Cook the Roulade

In a saucepan, melt butter over low heat. Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until the onions are deeply caramelized, about 30 minutes.

Caramelize Onions

Add heavy cream to the caramelized onions and simmer for an additional 10 minutes. Blend until smooth and adjust seasoning with salt.

Finish Soubise

Toss halved fingerling potatoes with olive oil, salt, and chopped rosemary. Spread on a baking sheet and roast in the oven (alongside the rabbit) for about 30-35 minutes or until golden and crispy.

Roast Potatoes

In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil, then pour over celery sticks in a jar. Let cool, then refrigerate for at least 1 hour before serving.

Pickle Celery

Rabbit leg meat, boneless

Pancetta, diced

Fresh thyme, chopped

Garlic, minced

Onions, thinly sliced

Heavy cream

Fingerling potatoes, halved

Fresh rosemary, chopped

Celery stalks, cut into sticks

White vinegar

Water

Sugar

Cut Chicken

Set up three bowls: one with flour mixed with salt, pepper, paprika, and garlic powder; one with beaten eggs and milk; and one with bread crumbs.

Prepare Breading Station

Dip each chicken strip first in the flour, then in the egg mixture, and finally coat with bread crumbs.

Bread the Chicken

In a large skillet, heat the oil over medium-high heat.

Heat Oil

Fry the breaded chicken strips in batches until golden brown and cooked through, about 3-4 minutes per side.

Fry Chicken

Remove the chicken tenders and drain on paper towels.

Drain

In a bowl, mix mayonnaise, minced garlic, lemon juice, and salt to taste.

Combine Ingredients

Cut potatoes into thin strips, toss with olive oil, salt, and pepper, and bake or fry until crispy.

Prepare Fries

Toss mixed greens with olive oil, salt, and pepper for a fresh salad.

Prepare Salad

chicken breast

all-purpose flour

cornstarch

eggs

milk

bread crumbs

salt

black pepper

paprika

garlic powder

oil for frying

mayonnaise

garlic

lemon juice

plum sauce

potatoes

mixed greens

olive oil

pepper

Preheat the oven to 400°F (200°C). Wash and cut the potatoes into wedges. In a bowl, toss the potato wedges with 2 tablespoons of olive oil, salt, black pepper, garlic powder, and paprika until evenly coated. Spread them out on a baking sheet.

Prepare the Potatoes

Roast the potatoes in the preheated oven for about 25-30 minutes, or until golden and crispy, turning halfway through.

Roast the Potatoes

While the potatoes are roasting, wash and chop the seasonal vegetables into bite-sized pieces. In a large bowl, toss the vegetables with the remaining 1 tablespoon of olive oil, salt, and pepper.

Prepare the Vegetables

Preheat a grill or grill pan over medium-high heat. Season the bavette steak with salt, black pepper, and garlic powder. Grill the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Let it rest for 5 minutes before slicing.

Grill the Bavette

In the last 10 minutes of the potatoes roasting, add the seasoned seasonal vegetables to another baking sheet and roast them in the oven until tender, about 10-15 minutes.

Cook the Vegetables

Slice the grilled bavette against the grain and serve it alongside the roasted potatoes and seasonal vegetables.

Plate the Dish

Potatoes

Seasonal vegetables (e.g., carrots, zucchini, bell peppers)

Garlic powder

Paprika

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan.

Preheat the Oven

In a saucepan, melt the butter over medium heat. Remove from heat and stir in granulated sugar and brown sugar until well combined.

Melt Butter and Mix Sugars

Allow the mixture to cool slightly, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Add Eggs and Vanilla

In a separate bowl, whisk together flour, cocoa powder, and salt.

Combine Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chopped walnuts and chocolate chips.

Mix Wet and Dry Ingredients

Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Bake the Brownies

Allow the brownies to cool in the pan before cutting them into squares.

Cool and Cut

In a small saucepan, combine fresh berries, sugar, and water. Cook over medium heat until the mixture is bubbling and the berries break down, about 5-7 minutes.

Prepare the Coulis

Remove from heat, let cool slightly, then blend until smooth. If desired, strain through a fine mesh sieve to remove seeds.

Blend and Strain

Place a warm brownie on a plate, top with fresh mixed berries, and drizzle with the house-made coulis.

Serve

unsalted butter

granulated sugar

brown sugar

vanilla extract

unsweetened cocoa powder

walnuts, chopped

semi-sweet chocolate chips

fresh mixed berries (strawberries, raspberries, blueberries)

fresh berries (raspberries or strawberries)

sugar

water

Wash and dry the Romaine lettuce and spinach thoroughly. Tear the Romaine lettuce into bite-sized pieces and place in a large salad bowl.

Prepare the Greens

Dice the cucumber and green bell pepper into small pieces. Thinly slice the green onions and add them to the bowl.

Chop the Vegetables

Chop the fresh parsley and add it to the salad bowl.

Add Fresh Herbs

In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.

Make the Dressing

Pour the dressing over the salad and toss gently until all ingredients are well coated.

Toss the Salad

Romaine Lettuce

Spinach

Cucumber

Green Bell Pepper

Green Onions

Fresh Parsley

Olive Oil

Lemon Juice

Black Pepper

Preheat the oven to 400°F (200°C). In a bowl, mix olive oil, lemon juice, minced garlic, salt, and black pepper. Coat the fish fillets in the mixture, then place them on a baking sheet lined with parchment paper.

Prepare the fish

Bake the fish in the preheated oven for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork. Garnish with chopped parsley before serving.

Bake the fish

While the fish is baking, wash and chop the seasonal vegetables into bite-sized pieces. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the vegetables, season with salt and black pepper, and sauté for about 5-7 minutes until tender but still crisp.

Prepare the vegetables

If using potatoes, cut them into wedges and toss with olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven at 400°F (200°C) for 20-25 minutes until golden and crispy. For French fries, fry or bake according to package instructions.

Grilled Bavette Steak

Rabbit And Pancetta Roulade

Crispy Chicken Tenders

Kids Grilled Bavette

Warm Walnut & Chocolate Brownie

Mix Green Salad

Catch Of The Day

Daily Pasta

Caesar Salad

Milk 2% Or Chocolate Milk

Apple, Pineapple Or Orange Juice

Water Or Pop (assorted Flavours)

Tionnhehkwen

Roasted Venison Loin

Smoked Duck Breast

Steak Tartare

Pumpkin Seed Dacquoise

1 Elgin Charcuterie

Flourless Chocolate Cake

Apricot And Almond Gazpacho

Corn Chowder

Cedar Panna Cotta

Chamomile Crème Brûlée

Stone Fruit And Grilled Halloumi