green beans, brown butter, almonds, crispy potato

Ora King Salmon

Focaccia

Granny Smith Apple and Turnip

mandarin, pistachio, currant, whole grain mustard, baguette

Country Pate

butternut squash, black lentils, walnut, sage

Rack of Lamb

broccolini, roasted red pepper gravy, tarragon onions

Roasted Half Chicken

pickled mustard seed, shallot, fines herbes, jus & frites

Duck Frites

brandy peppercorn cream, confit potato or green salad

K.C. Strip Au Poivre

Parsnip Soup

Salmon Croquettes

Pomme Frites

P.E.I. Mussels

Sweet Potato Rolls

Selection of meat, cheese, pickles with crackers

Charcuterie

Black Pepper Butter Beans

sherry onions, aioli, cornichon, gruyere, brioche bun, choice of fries or green salad

Double Bistro Burger

Toasted Brie

shallot, radish, fennel, banyuls vinaigrette

Green Salad

Peel and slice the potatoes into thin rounds. Toss them in olive oil, salt, and pepper. Spread them out on a baking sheet and bake in a preheated oven at 200°C (400°F) for about 25-30 minutes or until crispy and golden brown.

Prepare the Potatoes

In a pot of boiling salted water, blanch the green beans for about 3-4 minutes until vibrant green and tender-crisp. Drain and set aside.

Cook the Green Beans

In a skillet over medium heat, melt the unsalted butter. Continue cooking until the butter turns a golden brown color and has a nutty aroma. Remove from heat and stir in the sliced almonds. Set aside.

Prepare the Brown Butter

Season the Ora King Salmon fillets with salt and pepper. In another skillet, heat a little olive oil over medium-high heat. Add the salmon, skin side down, and cook for about 4-5 minutes. Flip and cook for another 3-4 minutes until the salmon is cooked through and flakes easily.

Cook the Salmon

On serving plates, place the crispy potatoes, top with the salmon fillet, and arrange the blanched green beans on the side. Drizzle the brown butter and almond mixture over the salmon and garnish with lemon wedges.

Assemble the Dish

Ora King Salmon fillets

Green beans

Unsalted butter

Sliced almonds

Potatoes

Olive oil

Salt

Black pepper

Lemon

In a large bowl, mix warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

Prepare the Dough

Add flour, salt, and olive oil to the yeast mixture. Stir until a sticky dough forms.

Mix Ingredients

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.

First Rise

Preheat your oven to 400°F (200°C). Punch down the dough and transfer it to a greased baking sheet. Stretch it out to fit the pan.

Shape the Dough

Cover the shaped dough with a cloth and let it rise for another 20-30 minutes.

Second Rise

Use your fingers to create dimples in the dough. Drizzle with olive oil and sprinkle with salt or your favorite herbs.

Add Toppings

Bake the focaccia for 20-25 minutes or until golden brown.

Bake

Let the focaccia cool slightly before slicing. Serve with cultured butter.

Cool and Serve

All-purpose flour

Warm water

Active dry yeast

Sugar

Wash and core the Granny Smith apples, then slice them thinly. Peel and slice the turnips into thin matchsticks.

Prepare the Ingredients

Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast for about 10 minutes until golden brown. Let cool and chop coarsely.

Toast the Hazelnuts

In a small bowl, whisk together the maple syrup, olive oil, Dijon mustard, salt, and pepper until well combined.

Make the Maple Vinaigrette

In a large bowl, combine the sliced apples, turnips, toasted hazelnuts, and shredded Comté cheese. Drizzle with the maple vinaigrette and toss gently to coat.

Combine the Salad

Garnish the salad with fresh parsley and serve immediately.

Garnish and Serve

Granny Smith apples

Turnips

Hazelnuts

Comté cheese

Maple syrup

Dijon mustard

Pepper

Fresh parsley

In a large bowl, combine the ground pork shoulder and pork fat. Add the chopped onion, minced garlic, mandarin zest, mandarin juice, chopped pistachios, currants, whole grain mustard, salt, black pepper, thyme, and bay leaf. Mix well until all ingredients are thoroughly combined.

Prepare the Mixture

Transfer the mixture into a terrine or a loaf pan, pressing down firmly to eliminate air pockets. Smooth the top with a spatula.

Transfer to Baking Dish

Preheat the oven to 180°C (350°F). Place the terrine or loaf pan in a larger baking dish filled with hot water (water bath) to ensure even cooking. Bake for about 1 hour, or until the internal temperature reaches 70°C (160°F).

Bake the Pate

Remove the pate from the oven and allow it to cool at room temperature. Once cooled, refrigerate for at least 4 hours or overnight. Serve chilled with slices of baguette.

pork shoulder, ground

pork fat or bacon, ground

onion, finely chopped

garlic, minced

mandarin zest

mandarin juice

pistachios, chopped

currants

whole grain mustard

salt

black pepper, ground

thyme, fresh or dried

bay leaf

baguette, for serving

Preheat your oven to 400°F (200°C). Season the rack of lamb with salt, pepper, and minced garlic. Rub with olive oil and place in a roasting pan.

Prepare the Rack of Lamb

Roast the lamb in the preheated oven for about 25-30 minutes for medium-rare, or until desired doneness. Remove from oven and let it rest for 10 minutes.

Roast the Lamb

While the lamb is roasting, rinse the black lentils under cold water. In a saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes until tender. Drain any excess liquid.

Cook the Black Lentils

Peel and dice the butternut squash. In a skillet, heat olive oil over medium heat, add the butternut squash, and cook until tender, about 10-12 minutes. Season with salt and pepper.

Prepare the Butternut Squash

In a bowl, mix the cooked black lentils with the butternut squash and chopped walnuts. Stir in fresh sage leaves.

Combine Ingredients

Slice the rack of lamb and serve on a plate alongside the lentil and squash mixture. Garnish with additional sage if desired.

Plate and Serve

Rack of lamb

Butternut squash

Black lentils

Walnuts, chopped

Fresh sage leaves

Garlic, minced

Vegetable broth

Preheat the oven to 425°F (220°C). Rub the halved chicken with olive oil, salt, pepper, garlic powder, and paprika. Place the chicken on a roasting pan, skin side up.

Prepare the Chicken

Roast the chicken in the preheated oven for 45-50 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown.

Roast the Chicken

While the chicken is roasting, steam or blanch the broccolini in boiling water for about 3-4 minutes until tender but still crisp. Drain and set aside.

Cook the Broccolini

In a blender, combine roasted red peppers and chicken broth. Blend until smooth. In a saucepan, melt butter over medium heat, add sliced onions, and sauté until translucent. Stir in the red pepper mixture and simmer for 5-7 minutes.

Make the Gravy

Once the chicken is cooked, let it rest for 10 minutes, then carve. Serve the chicken with the broccolini and drizzle the roasted red pepper gravy over the top. Garnish with fresh tarragon.

Serve

Whole chicken, halved

Garlic powder

Paprika

Broccolini

Roasted red peppers

Chicken broth

Tarragon, fresh

Onion, sliced

Butter

Heat oil in a deep fryer or heavy pot to 180°C (350°F). Once hot, add the cut potatoes in small batches and fry until golden brown and crispy, about 4-5 minutes each batch. Remove with a slotted spoon and drain on paper towels. Season with salt and set aside.

Prepare the Frites

Score the skin of the duck breast lightly in a crosshatch pattern. Season with salt and black pepper. Place the duck breasts skin-side down in a cold skillet and turn the heat to medium. Cook until the fat renders and the skin is crispy, about 6-8 minutes. Flip the duck breasts and cook for an additional 3-4 minutes for medium-rare. Remove from the pan and let rest.

Cook the Duck

In the same skillet, remove excess fat, leaving about 1 tablespoon. Add the chopped shallots and sauté until translucent. Pour in the duck or chicken stock and bring to a simmer. Reduce by half, then stir in the fines herbes and pickled mustard seeds. Season with salt and pepper to taste.

Make the Jus

Slice the duck breast and arrange on a plate with the frites. Drizzle the herbed jus over the duck and serve immediately.

Duck breast

Shallots, finely chopped

Fresh fines herbes (parsley, chives, tarragon)

Duck or chicken stock

Pickled mustard seeds

Potatoes, cut into fries

Oil for frying

Season the K.C. Strip Steaks with salt and crushed black peppercorns on both sides.

Prepare the Steak

In a large skillet, heat olive oil over medium-high heat. Add the steaks and sear for about 4-5 minutes on each side, or until desired doneness.

Sear the Steak

Remove the steaks from the skillet and keep warm. In the same skillet, add the brandy and scrape up any browned bits from the bottom. Allow it to reduce by half.

Make the Sauce

Lower the heat and add heavy cream, stirring until the sauce thickens. Adjust seasoning with salt and additional crushed peppercorns if desired.

Finish the Sauce

Plate the steaks and drizzle the peppercorn cream sauce over the top. Serve with confit potato or a green salad.

K.C. Strip Steak

Black Peppercorns

Brandy

Heavy Cream

Olive Oil

In a large pot, heat the olive oil over medium heat. Add the bacon and cook until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.

Cook the Bacon

In the same pot, add chopped parsnips and sliced scallions (reserve some scallions for garnish). Sauté for about 5 minutes until they soften.

Sauté the Vegetables

Pour in the vegetable broth, and add maple syrup, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until parsnips are tender.

Combine and Simmer

Using an immersion blender, puree the soup until smooth. If using a regular blender, allow it to cool slightly before blending in batches.

Blend the Soup

Drizzle the Aleppo pepper oil over the soup, crumble the reserved bacon on top, and garnish with the reserved scallions. Serve hot.

Finish and Serve

Parsnips

Bacon

Scallions

Maple Syrup

Aleppo Pepper Oil

Vegetable Broth

Black Pepper

In a large mixing bowl, combine the canned salmon (drained and flaked), bread crumbs, egg, mustard seeds, lemon juice, parsley, green onions, salt, and black pepper. Mix until well combined.

Prepare the Salmon Mixture

Shape the salmon mixture into small patties, about 2 inches in diameter and 1/2 inch thick.

Form the Croquettes

Heat olive oil in a large skillet over medium heat. Once hot, add the salmon patties to the skillet, cooking for about 4-5 minutes on each side, or until golden brown.

Cook the Croquettes

Remove the croquettes from the skillet and drain on paper towels. Serve warm with herbed cream or your choice of sauce.