Tuesday, August 18, 2009
Pan seared halibut, rainbow tomato salsa, broken vinaigrette. A nice glass of crisp Riesling to wash it all down.
Roasted Rack of Lamb with Persillade, carrots and yukon gold potatoes. Persillade is a classic mixture of parsley and garlic.
Crispy skinned chicken supreme, lemon white wine jus, with simple tomato salad. An expression of simplicity and attention to proper technique.
Pan Roasted Ontario Pickerel, Heirloom Tomato Salsa, Purple Potatoes, Warm Tomato Vinaigrette. The mild flavor of fresh water Pickerel compliments the acidity and sweetness in the warm vinaigrette.
Beef rolls with enoki mushrooms, sweet soy and togarashi. The togarashi gives it a subtle spicy kick.
Pan seared pork chop, with Vietnamese Black Pepper Caramel Jus, Pommes Puree a la Robouchon. The potatoes are a bit of an indulgence, not recommeded for daily consumption.
Heirloom Tomato salad: Ontario Heirloom Tomatoes, basil, Tuscan Olive Oil, Aged Balsamic, Alae Hawaiian Sea Salt. Let the ingredients speak for themselves.
Grilled Lamb Chops with Herbes de Provence, tomato reduction. So simple, so quick, so delicious.
