delft blue cheese, carrot, zucchini, fingerling potato, glacé

Wagyu Flank Steak

garlic herb butter, lemon, grilled baguette

Baked Langostino Tail

saffron rice, charred tomato tikka, brussels sprouts, housemade naan

Grilled Poulet Rouge Butter Chicken

chocolate ganache, sesame seed brittle, blueberries, pomegranate red wine reduction, flakey sea salt

Chocolate Tahini Tart

Caribbean Pork Meatballs

white chocolate passionfruit ganache, toasted macadamia nuts, caramel, crunchy chocolate

Layered Chocolate Cake

fried german potato salad, bacon, asparagus, whole grain mustard cream sauce

Pork Tenderloin

blue barley berries, asparagus, candy striped beets, sugar snap peas, radicchio, herb tahini sauce

King Trumpet Mushroom

goat cheese, sugar snap peas, corn, blistered tomatoes, herb oil

Charred Tomato Risotto

A velvety blend of fresh sweet peas and savory miso, this soup offers a delightful harmony of flavors that is both comforting and refreshing.

Sweet Pea & Miso Soup

baked meringue, lemon curd, seasonal fruit, blueberry dust, vanilla cream, herb oil

Pavlova

shaved apple & fennel salad, sugar snap peas, serrano ham, sweet & smoky corn puree, chorizo oil

Diver Scallops

fettuccine, olives, artichokes, heirloom tomatoes, onions, focaccia

Grilled Shrimp Puttanesca

smoked butternut squash vinaigrette, whipped goat cheese, toasted pecans, microgreens

Fried Delicata Squash

charred corn salsa, peppers, avocado puree, cilantro oil, salsa roja

Shrimp Ceviche Tostada

purple & napa cabbage slaw, carrots, red & poblano peppers, bok choy, orange carrot puree

Pan Seared Halibut

orange carrot puree, hot honey mascarpone, golden chutney, smoked sea salt

Roasted Heirloom Carrots

black pepper and cheese pasta, parmesan reggiano, pecorino locatelli, confit egg, focaccia

Cacio e Pepe

fried walleye, pommes souffles, remoulade, charred lemon

Fish & Chips

red pepper, poblano pepper, chorizo, shallot, garlic, white wine, cream, grilled baguette

Half Pound Mussels

farmer's greens, purple eye peas, red lentils, shaved carrots, preserved lemon vinaigrette

Grilled Avocado Salad

hand-picked charcuterie and artisan cheeses, baguette, crackers, pickled vegetables, grain mustard, fruit chutney

Chef's Board

House Made Ice Cream

"Any Colour You Like" Artisan Popsicle

Preheat your oven to 400°F (200°C). Slice the carrots and zucchini into thin strips. Wash and scrub the fingerling potatoes, then cut them in half lengthwise.

Prepare the Vegetables

Toss the fingerling potatoes with 1 tablespoon of olive oil, salt, and black pepper. Spread them on a baking sheet and roast in the oven for about 25-30 minutes, or until golden brown and tender.

Cook the Potatoes

While the potatoes are roasting, heat a skillet over medium-high heat. Rub the Wagyu flank steak with the remaining olive oil, salt, black pepper, and fresh rosemary. Sear the steak for about 4-5 minutes per side for medium-rare, or until desired doneness.

Sear the Steak

In the same skillet used for the steak, add the glacé and bring to a gentle simmer, scraping up any brown bits from the steak. Allow to reduce slightly.

Prepare the Glaze

Slice the cooked flank steak against the grain. Arrange the carrots, zucchini, and fingerling potatoes on a plate, top with sliced steak, and drizzle with the reduced glacé. Crumble Delft blue cheese over the top before serving.

Serve

Wagyu flank steak

Delft blue cheese

Carrot

Zucchini

Fingerling potatoes

Glacé (glaze)

Olive oil

Salt

Black pepper

Fresh rosemary

In a medium bowl, combine the softened butter, minced garlic, chopped parsley, chopped thyme, lemon juice, lemon zest, salt, and black pepper. Mix until well combined.

Prepare the Garlic Herb Butter

Preheat the Oven

Place the langostino tails in a baking dish and generously coat them with the garlic herb butter mixture.

Prepare the Langostino Tails

Bake in the preheated oven for 15-20 minutes, or until the langostino tails are opaque and cooked through.

Bake the Langostino

While the langostino is baking, slice the baguette into 1-inch thick pieces and grill until lightly toasted.

Grill the Baguette

Serve the baked langostino tails hot with grilled baguette slices on the side.

Langostino tails

Unsalted butter

Garlic cloves, minced

Fresh parsley, chopped

Fresh thyme, chopped

Lemon juice

Lemon zest

Baguette

In a bowl, combine yogurt, garam masala, cumin, turmeric, cayenne pepper, salt, garlic, and ginger. Add chicken thighs, coat well, cover, and marinate for at least 1 hour or overnight.

Marinate the Chicken

In a large skillet, melt butter over medium heat. Add marinated chicken and cook until browned and cooked through, about 7-10 minutes. Remove chicken and set aside.

Cook the Chicken

In the same skillet, add heavy cream and saffron. Stir well and let it simmer for 5 minutes. Return the chicken to the skillet, simmer for an additional 5 minutes.

Make the Sauce

In a saucepan, combine rice, water, saffron, and salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until rice is fluffy.

Prepare the Rice

Preheat grill or broiler. Toss halved tomatoes with olive oil, salt, and black pepper. Grill for about 5-7 minutes until charred and softened. Garnish with cilantro.

Char the Tomatoes

Preheat oven to 400°F (200°C). Toss halved brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until crispy.

Roast the Brussels Sprouts

In a bowl, combine flour, yeast, sugar, and salt. Add yogurt and warm water, mix until a dough forms. Knead for 5 minutes until smooth. Let it rise for 1 hour.

Make the Dough

Divide dough into balls, roll out, and cook on a hot skillet until bubbly and golden on both sides. Brush with melted butter before serving.

Cook the Naan

chicken thighs, boneless and skinless

plain yogurt

garam masala

ground cumin

ground turmeric

cayenne pepper

salt

garlic, minced

ginger, grated

butter

heavy cream

saffron threads

basmati rice

water

tomatoes, halved

olive oil

black pepper

fresh cilantro, chopped

brussels sprouts, halved

all-purpose flour

active dry yeast

sugar

yogurt

water, warm

butter, melted

In a bowl, mix the flour, cocoa powder, powdered sugar, and salt. Cut in the butter until crumbly. Stir in the egg yolk and form a dough. Press into a 9-inch tart pan. Bake at 350°F (175°C) for 15-20 minutes. Let cool.

Prepare the Tart Crust

Heat the heavy cream in a saucepan until just boiling. Remove from heat and add the chocolate chips, stirring until melted. Stir in tahini until smooth. Pour into the cooled tart crust. Refrigerate until set, about 2 hours.

Make the Chocolate Ganache

In a saucepan, combine sugar and water over medium heat. Stir until sugar dissolves and mixture turns amber. Remove from heat and stir in sesame seeds. Pour onto a parchment-lined baking sheet and let cool. Break into pieces.

Prepare the Sesame Seed Brittle

In a saucepan, combine pomegranate juice, red wine, and sugar. Simmer until reduced by half and syrupy, about 15 minutes. Let cool.

Make the Pomegranate Red Wine Reduction

Once the ganache is set, top with blueberries and sesame brittle. Drizzle with pomegranate reduction and sprinkle with flaky sea salt. Slice and serve.

Assemble the Tart

unsweetened cocoa powder

powdered sugar

unsalted butter

egg yolk

In a large bowl, combine ground pork, breadcrumbs, egg, minced garlic, chopped green onion, chopped cilantro, allspice, salt, and black pepper. Mix until well combined.

Make the Meatballs

Shape the mixture into small meatballs, about 1 inch in diameter.

Form the Meatballs

In a large skillet, heat olive oil over medium heat. Add meatballs and cook until browned on all sides and cooked through, about 10-12 minutes.

Cook the Meatballs

In a medium bowl, combine diced pineapple, red onion, red bell pepper, minced jalapeño, lime juice, salt, and chopped cilantro. Mix well.

Prepare the Pineapple Salsa

Serve the meatballs on butter bibb lettuce leaves topped with pineapple salsa.

Ground pork

Breadcrumbs

Garlic, minced

Green onion, chopped

Cilantro, chopped

Allspice

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Bake the Cake

In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.

Mix Dry Ingredients

In another bowl, beat together the eggs, milk, oil, and vanilla extract. Add to the dry ingredients and mix until just combined.

Combine Wet Ingredients

Carefully stir in the boiling water. The batter will be thin.

Add Boiling Water

Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Bake

Remove from the oven and let the cakes cool in the pans for 10 minutes. Then transfer to wire racks to cool completely.

Cool Cakes

While the cakes are cooling, heat the heavy cream in a small saucepan until just boiling. Pour over the chopped white chocolate in a bowl and let sit for 5 minutes. Stir until smooth, then mix in the passionfruit puree.

Make the Ganache

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of ganache over the top, sprinkle with toasted macadamia nuts, and drizzle with caramel sauce. Place the second cake layer on top.

Assemble the Cake

Pour the remaining ganache over the top of the cake, allowing it to drip down the sides. Decorate with crunchy chocolate pieces.

Finish with Ganache

Slice and serve the layered chocolate cake. Enjoy!

granulated sugar

cocoa powder

baking powder

baking soda

eggs

whole milk

vegetable oil

vanilla extract

boiling water

white chocolate

passionfruit puree

toasted macadamia nuts

caramel sauce

crunchy chocolate (shavings or pieces)

Start by boiling the potatoes. Cut the potatoes into bite-sized pieces and boil them in salted water until tender, about 10-15 minutes. Drain and let cool.

Prepare the Potato Salad

In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon, crumble it, and set aside while keeping the bacon fat in the skillet.

Cook the Bacon

In the same skillet with the bacon fat, add the boiled potatoes and sauté over medium-high heat until golden brown. Add in the apple cider vinegar, salt, and pepper, mixing well. Stir in the crumbled bacon and set aside.

Sauté the Potatoes

In another pan, add olive oil and sauté the asparagus over medium heat until tender, about 5-7 minutes. Season with salt and pepper.

Cook the Asparagus

Season the pork tenderloin with salt and pepper. In the same skillet used for the bacon, sear the pork over medium-high heat for about 4-5 minutes on each side until browned. Reduce heat to medium-low and cook until the internal temperature reaches 145°F (63°C), about 15-20 minutes.

Prepare the Pork Tenderloin

In a small saucepan, combine heavy cream and whole grain mustard. Heat gently over low heat until warmed through and slightly thickened.

Make the Cream Sauce

Slice the pork tenderloin and serve on a plate with fried German potato salad and sautéed asparagus. Drizzle the whole grain mustard cream sauce over the pork and garnish with fresh parsley if desired.