Friday dinner - Winter 2025

801 Aviation Pkwy, Ottawa, ON | 613 742-2483 x2400



Friday January 10th 2025 ENTRÉES Warm venison pâté, cranberry chutney and Port jus Or Fresh salad of julienned vegetables, shrimps marinated in lemon and coriander, Espelette pepper aioli FOLLOWED BY Cream of carrot soup with coconut milk and ginger, gingerbread croutons MAIN COURSE Baked duck breast, green pepper sauce, julienne potatoes and broccoli with almonds Or Asparagus and shiitake risotto seasoned with aged cheddar cheese DESSERT Tatin tart and vanilla-flavored custard
Friday January 17th 2025 ENTRÉES Fine salad with pears and crispy pesto prosciutto, with balsamic vinaigrette Or 6 Rockefeller oysters FOLLOWED BY Cappuccino-style watercress soup MAIN COURSE Unilateral salmon filet, tomato and basil compotée, leek cream and romaine style gnocchi Or Medallions of pork tenderloin stuffed with apples, maple sauce, baby potatoes and braised endives DESSERT Paris-Brest
Friday January 24th 2025 ENTRÉES Salmon tartar, herb salad and avocado coulis Or Caramelized onion pie au gratin with ash goat cheese FOLLOWED BY Maple turnip cream soup MAIN COURSE Quail stuffed with grapes and foie gras, white wine jus, baked squash and gratin dauphinois Or Fresh tagliatelle with pesto, grilled vegetables and sautéed shrimp DESSERT Breton shortbread with raspberries and mascarpone, berry coulis
Friday January 31st 2025 ENTRÉES Niçoise salad, red tuna tataki and aioli Or Asparagus puff pastry with hollandaise sauce FOLLOWED BY Parmentier soup with bacon MAIN COURSE Grilled chicken breast, devil's sauce, pommes allumettes and zucchini tian Or Seafood and saffron risotto DESSERT Coffee bavarois on hazelnut crisp, chocolate sauce
Friday February 7th 2025 ENTRÉES Salmon gravlax, sour cream, blinis and radish salad Or Snail puff pastry with Pastis and spinach FOLLOWED BY Cream of parsnip with caramelized walnuts MAIN COURSE Iceland cod steak, meunière sauce, parsley mashed potatoes, sautéed green beans Or Beer-braised beef cheeks, thyme polenta, cauliflower au gratin DESSERT Berry gratin with Savoy cookie and vanilla ice cream.
Friday February 14th 2025 ENTRÉES Thin tomato tart, octopus salad as seen in Italy Or Crab cromesquis, tartar sauce and fine salad FOLLOWED BY Cream of asparagus with 5-year cheddar cheese MAIN COURSE Stuffed guinea fowl leg, quinoa risotto, root vegetables Or Effiloché of lamb leg and eggplant caviar, boulangère apple, sautéed oyster mushrooms DESSERT Strawberry tiramisu
Friday February 28th ENTRÉES Grilled red tuna marinated in yuzu, green papaya salad Or Open ravioli to seafood and spinach FOLLOWED BY Tomato water with coriander tomato flan MAIN COURSE Pan-seared rainbow trout filet, roasted red bell pepper coulis and basil garlic mashed potatoes Or Guinea-fowl breast stuffed with morels, roesti, carrot purée and parsley coulis DESSERT Maple mousse and oat tuile
Friday March 7th 2025 ENTRÉES Warm venison pâté, cranberry chutney and Port jus Or Fresh salad of julienned vegetables, shrimps marinated in lemon and coriander, Espelette pepper aioli FOLLOWED BY Cream of carrot soup with coconut milk and ginger, gingerbread croutons MAIN COURSE Baked duck breast, green pepper sauce, julienne potatoes and broccoli with almonds Or Asparagus and shiitake risotto seasoned with aged cheddar cheese DESSERT Tatin tart and vanilla-flavored custard
Friday February 21st CLOSED We are closed for the February break week. Thank you
Friday March 14th 2025 ENTRÉES Fine salad with pears and crispy pesto prosciutto, balsamic vinaigrette Or 6 Rockefeller oysters FOLLOWED BY Cappuccino-style watercress soup MAIN COURSE Unilateral salmon filet, tomato and basil compote, leek cream and romaine gnocchi Or Medallions of pork tenderloin stuffed with apples, maple sauce, baby potatoes and braised endives DESSERT Paris-Brest
Friday March 21st 2025 ENTRÉES Salmon tartar, herb salad and avocado coulis Or Caramelized onion pie au gratin with ash goat cheese FOLLOWED BY Maple turnip cream MAIN COURSE Quail stuffed with grapes and foie gras, white wine jus, baked squash and gratin dauphinois Or Fresh tagliatelle with pesto, grilled vegetables and sautéed shrimp DESSERT Breton shortbread with raspberries and mascarpone, berry coulis
Friday March 28th 2025 ENTRÉES Niçoise salad, red tuna tataki and aioli Or Asparagus puff pastry with hollandaise sauce FOLLOWED BY Parmentier soup with bacon MAIN COURSE Grilled chicken breast, devil's sauce, pommes allumettes and zucchini tian Or Seafood and saffron risotto DESSERT Coffee bavarois on hazelnut crisp, chocolate sauce
Friday April 4th 2025 ENTRÉES Salmon gravlax, sour cream, blinis and radish salad Or Snail puff pastry with Pastis and spinach FOLLOWED BY Cream of parsnip with caramelized walnuts MAIN COURSE Iceland cod steakwith meunière sauce, parsley mashed potatoes, sautéed green beans Or Beer-braised beef cheeks, thyme polenta, cauliflower au gratin DESSERT Berry gratin with Savoy cookie and vanilla ice cream.
Friday April 11th 2025 ENTRÉES Thin tomato tart, octopus salad as in Italy Or Crab cromesquis, tartar sauce and fine salad FOLLOWED BY Cream of asparagus with 5-year cheddar cheese MAIN COURSE Stuffed guinea fowl leg, quinoa risotto, root vegetables Or Effiloché of lamb leg and eggplant caviar, boulangère apple, sautéed oyster mushrooms DESSERT Strawberry tiramisu
Friday April 18th 2025 ENTRÉES Grilled red tuna marinated in yuzu, green papaya salad Or Open ravioli to seafood and spinach FOLLOWED BY Tomato water with coriander tomato flan MAIN COURSE Pan-seared rainbow trout fillet, roasted red bell pepper coulis and basil Garlic mashed potatoes Or Guinea-fowl breast stuffed with morels, roesti, carrot purée and parsley coulis DESSERT Maple mousse and oat tuile