AAA Alberta beef Bolognese, Grana Padano cheese

PAPPARDELLE

NASH ROAST BEEF

Thai red curry broth, basil, fries & grilled focaccia (GFA)

MUSSELS & FRITES

cured egg yolk, crispy shallots, tallow crackers

ALBERTA BISON TARTARE, TRUFFLE CRÈME FRAÎCHE

NANAIMO BAR CAKE

SEARED HOKKAIDO SCALLOPS, JOSPER OVEN-ROASTED PORK BELLY

Josper roast tomato, gremolata, Grana Padano

RICOTTA GNOCCHI, BRAISED LAMB

Leffers' organic carrots, legumes, hearty greens (V) (GF)

CANADIAN QUINOA & LENTIL FRITTER, TOASTED OAT PISTOU

Nostrala cheese, herbs, brown butter sauce (GF)(VA)

ROASTED MUSHROOM & ROTISSERIE CHICKEN RISOTTO

rosemary & roasted garlic butter, house-made sourdough

GRILLED CHEESE SANDWICH & JOSPER ROASTED TOMATO SOUP

local lettuce, radish, tomato, strawberry gazpacho

CHILLED FOGO ISLAND BABY SHRIMP

CRISPY PRIME RIB STRIPS

natural beef patty, applewood-smoked Cheddar cheese, bourbon & bbq ketchup, peppercorn aioli, dill pickle, sesame bun, our fries

NASH BURGER

POTATO BACON CHOWDER

BBQ PORK SLIDERS

NASH-MADE MACARONS (3pc)

radish, jalapeño, ponzu, local shiso (GF)

AHI TUNA CRUDO

Okanagan pears, whipped Gorgonzola, walnuts, thyme (VA)(GF)

SUDO FARMS' ORGANIC BEETS

In a large bowl, mix the flour and salt. Make a well in the center and add the eggs. Gradually incorporate the flour into the eggs until a dough forms. Knead the dough for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Make the Dough

After resting, divide the dough into four pieces. Roll each piece using a pasta machine to your desired thickness (about 1/8 inch). Cut the sheets into wide strips (about 1 inch) to create pappardelle.

Roll the Pasta

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional minute.

Cook the Vegetables

Increase the heat to medium-high, add the ground beef, and cook until browned, breaking it up with a spoon (about 5-7 minutes). Drain excess fat if necessary.

Brown the Beef

Stir in the crushed tomatoes, red wine, beef broth, bay leaf, salt, and black pepper. Bring to a simmer, reduce the heat to low, and let it cook uncovered for about 1.5 hours, stirring occasionally.

Add Liquids and Simmer

In a large pot of salted boiling water, cook the pappardelle for about 3-4 minutes until al dente. Drain and reserve a cup of pasta water.

Cook the Pappardelle

Add the drained pappardelle to the Bolognese sauce. Toss gently to combine, adding reserved pasta water as needed to achieve desired consistency.

Combine Pasta and Sauce

Plate the pappardelle Bolognese and top with grated Grana Padano cheese before serving.

Serve

All-purpose flour

Eggs

Salt

AAA Alberta beef (ground)

Olive oil

Onion (finely chopped)

Carrot (finely chopped)

Celery (finely chopped)

Garlic (minced)

Canned tomatoes (crushed)

Red wine

Beef broth

Bay leaf

Black pepper

Grana Padano cheese (grated)

Preheat your oven to 325°F (163°C). Rub the beef roast with salt, black pepper, garlic powder, and onion powder. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side.

Prepare the Roast

Transfer the seared roast to a roasting pan. Sprinkle the chopped rosemary over the top. Pour the beef broth around the roast. Cover with foil and roast in the preheated oven for about 3 hours, or until the meat is tender and reaches an internal temperature of 190°F (88°C).

Roast the Beef

Once the roast is done, remove it from the oven and cover it with foil to rest. Strain the broth from the roasting pan into a saucepan, adding water to reach 2 cups total liquid. Mix flour with a little cold water to make a slurry, and stir it into the broth over medium heat until thickened. Season to taste.

Make the Gravy

Slice the roast beef and serve with the rosemary pan gravy over the top.

Beef roast (chuck or brisket)

Garlic powder

Onion powder

Fresh rosemary (chopped)

Water

In a large pot, heat the olive oil over medium heat. Add the Thai red curry paste and sauté for 1-2 minutes until fragrant.

Prepare the broth

Add the coconut milk and vegetable broth to the pot and bring to a simmer. Add the cleaned mussels and cover. Cook for 5-7 minutes until the mussels open. Stir in lime juice and fresh basil before serving.

Cook the mussels

Preheat the oven to 425°F (220°C). Cut potatoes into thin strips. Toss them with olive oil, salt, and pepper.

Prepare the potatoes

Spread the fries in a single layer on a baking sheet. Bake for 30-35 minutes, turning halfway through, until golden and crispy.

Bake the fries

Brush the focaccia with olive oil and sprinkle garlic powder on top. Grill over medium heat for about 3-4 minutes on each side, until golden brown.

Grill the focaccia

Fresh mussels

Thai red curry paste

Coconut milk

Vegetable broth

Fresh basil leaves

Lime juice

Potatoes

Pepper

Focaccia bread

Finely dice the Alberta bison tenderloin and place it in a mixing bowl. Add Dijon mustard, Worcestershire sauce, capers, chives, salt, and black pepper. Mix well and set aside.

Prepare the Bison

In a small bowl, combine crème fraîche, truffle oil, and salt. Mix well and refrigerate until ready to serve.

Make Truffle Crème Fraîche

Heat vegetable oil in a skillet over medium heat. Dredge the sliced shallots in flour and fry until golden brown and crispy. Drain on paper towels and set aside.

Fry the Shallots

Preheat the oven to 180°C (350°F). In a bowl, combine beef tallow, flour, and salt. Gradually add water until a dough forms. Roll out the dough thinly and cut into desired shapes. Place on a baking sheet and bake for 15-20 minutes until golden.

Make Tallow Crackers

On a plate, place a generous portion of bison tartare, drizzle with truffle crème fraîche, and top with crispy shallots. Serve alongside tallow crackers.

Serve the Tartare

Alberta bison tenderloin

Dijon mustard

Worcestershire sauce

Capers, finely chopped

Fresh chives, finely chopped

Black pepper, freshly ground

Crème fraîche

Truffle oil

Shallots, thinly sliced

Vegetable oil, for frying

Beef tallow

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

Preheat Oven

In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.

Make Cake Batter

In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add the dry mixture to the butter mixture, mixing until just combined.

Combine Dry Ingredients

Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.

Bake the Cake

In a medium bowl, mix the shredded coconut, condensed milk, and vanilla extract until well combined.

Prepare Coconut Layer

Spread the coconut mixture evenly over the cooled cake. Place in the refrigerator to set for about 30 minutes.

Layer on Cake

Once the coconut layer is set, spread the chocolate ice cream evenly over the coconut layer. Return to the freezer for at least 2 hours to firm up.

Add Ice Cream

Before serving, sprinkle toasted coconut flakes over the top of the chocolate ice cream. Cut into squares and enjoy!

unsalted butter

granulated sugar

brown sugar

eggs

vanilla extract

all-purpose flour

unsweetened cocoa powder

baking powder

salt

sweetened shredded coconut

condensed milk

chocolate ice cream

toasted coconut flakes

Preheat the Josper oven to 300°F (150°C). Season the pork belly with salt, black pepper, and garlic powder. Place in the oven and roast for about 2 hours, or until the meat is tender and the skin is crispy.

Prepare the Pork Belly

In the last 30 minutes of cooking, brush the pork belly with adobo sauce to create a flavorful glaze.

Glaze the Pork Belly

Heat olive oil in a skillet over high heat. Season scallops with salt and black pepper. Sear them for about 2-3 minutes on each side until golden brown. Do not overcrowd the pan.

Sear the Scallops

In a bowl, mix together fresh herbs, scallions, lemon juice, olive oil, salt, and black pepper. Toss to combine and set aside.

Make the Salad

Slice the pork belly and arrange it on a plate. Top with seared scallops and garnish with the herb and scallion salad. Drizzle with additional adobo sauce if desired.

Hokkaido scallops

Pork belly

Adobo sauce

Fresh herbs (basil, cilantro, parsley)

Scallions, thinly sliced

Lemon juice

In a large bowl, combine ricotta cheese, flour, egg yolks, and salt. Mix until a soft dough forms. If too sticky, add more flour as needed.

On a floured surface, roll the dough into logs about 1 inch thick. Cut into 1-inch pieces and shape each piece with a fork.

Shape the Gnocchi

In a large pot, heat olive oil over medium-high heat. Season the lamb with salt and pepper, then sear on all sides until browned.

Sear the Lamb

Add onion, garlic, carrot, and celery to the pot. Cook until softened. Pour in red wine and beef broth, then add thyme and rosemary.

Add Vegetables and Liquid

Bring to a simmer, cover, and reduce heat to low. Cook for 2-3 hours until the lamb is tender and easily shreds.

Braise the Lamb

Preheat the oven to 400°F (200°C). Toss cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.

Prepare the Tomatoes

In a small bowl, combine chopped parsley, lemon zest, and minced garlic. Stir well and set aside.

Mix Gremolata

Bring a large pot of salted water to a boil. Carefully drop in the gnocchi and cook until they float to the surface, about 2-3 minutes.

Boil the Gnocchi

On a plate, serve the gnocchi topped with braised lamb, roasted tomatoes, and a sprinkle of gremolata. Finish with grated Grana Padano cheese.

Plate the Dish

Ricotta cheese

Egg yolks

Lamb shoulder

Onion, chopped

Garlic cloves, minced

Carrot, chopped

Celery stalk, chopped

Thyme

Rosemary

Salt and pepper

Parsley, chopped

Lemon zest

Garlic, minced

Grana Padano cheese, grated

Cherry tomatoes

Rinse quinoa and lentils under cold water. In a pot, combine quinoa with 2 cups of water and lentils with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until both are cooked and water is absorbed. Let cool.

Cook Quinoa and Lentils

In a large bowl, combine the cooked quinoa, lentils, grated carrots, chopped greens, onion, garlic, beaten egg, almond flour, cumin, salt, and pepper. Mix well until combined.

Mix Ingredients

Using your hands, form the mixture into small patties or fritters, about 2 inches in diameter.

Form Fritters

Heat olive oil in a skillet over medium heat. Cook the fritters for about 4-5 minutes on each side, until golden brown and crispy. Remove and drain on paper towels.

Cook Fritters

In a dry skillet, toast the oats over medium heat until golden brown, about 5 minutes. Stir frequently to prevent burning.

Toast Oats

In a food processor, combine the toasted oats, fresh basil, minced garlic, lemon juice, olive oil, and salt. Blend until smooth, adding water if necessary to reach desired consistency.

Pappardelle

Nash Roast Beef

Mussels & Frites

Alberta Bison Tartare, Truffle Crème Fraîche

Nanaimo Bar Cake

Seared Hokkaido Scallops, Josper Oven-roasted Pork Belly

Ricotta Gnocchi, Braised Lamb

Canadian Quinoa & Lentil Fritter, Toasted Oat Pistou

Roasted Mushroom & Rotisserie Chicken Risotto

Grilled Cheese Sandwich & Josper Roasted Tomato Soup

Chilled Fogo Island Baby Shrimp

Crispy Prime Rib Strips

Nash Burger

Potato Bacon Chowder

Bbq Pork Sliders

Nash-made Macarons (3pc)

Ahi Tuna Crudo

Sudo Farms' Organic Beets