LUNCH @ LE CORDON BLEU BISTRO AT SIGNATURES
WinterBites 2013: January 10 (Thur) & January 11 (Fri)
$20 menu
Soup of the day
Ricotta and spinach ravioli with smoked tomato sauce and shaved parmesan
Crème caramel, almond tuile, strawberry
$25 menu
Saffron lentil and bacon soup with crispy crouton
or
Roasted tomato tart tatin, goat cheese emulsion
Veal osso bucco flavored with orange zest, creamy polenta, and root vegetables
or
Chef Yannick Anton’s fish & chips with tartar sauce
Crème caramel, almond tuile, strawberry
LUNCH @ LE CORDON BLEU BISTRO AT SIGNATURES
WinterBites 2013: January 16 (Wed) – January 18 (Fri)
$20 menu
Soup of the day
Ricotta and spinach ravioli with smoked tomato sauce and shaved parmesan
Crème caramel, almond tuile, strawberry
$25 menu
White tuna tetaki, sake & miso emulsion, marinated shitake salad
or
Leek and Yukon gold potato cream, shallot and parmesan custard
Chorizo-crusted tilapia filet, Niçoise ratatouille, basil oil
or
Lamb daube, panisse, roasted pepper and gremolata
Mango cremeux, exotic fruit salad
~ No substitutions ~
LUNCH @ LE CORDON BLEU BISTRO AT SIGNATURES
WinterBites 2013: January 23 (Wed) & January 25 (Fri)
$20 menu
Soup of the day
Ricotta and spinach ravioli with smoked tomato sauce and shaved parmesan
Crème caramel, almond tuile, strawberry
$25 menu
Sicilian blood orange, black olive, fennel and red onion salad
with mascarpone
or
Jerusalem artichoke soup, eggplant and coriander foam
Seafood medley served bourride style in a garlic olive oil broth, fingerling potatoes and seasonal vegetables
or
Seared hanger steak, potato and truffle oil puree, selection of mushrooms
Coffee parfait, ice cream, chocolate lace crisp, vanilla cream
~ No substitutions ~
DINNER @ LE CORDON BLEU BISTRO AT SIGNATURES
WinterBites 2013: January 10-26
$30 menu
Pan Bagna: confit tuna, quail egg, cherry tomato, artichoke on a miniature roll, red radish, black olive puree with vinegar
Seared Moroccan chicken breast with wild mushroom salad
Maple and blueberry crème brûlée, almond tuile
$40 menu
Sautéed escargot, celery root purée with grilled bread and parsley, Provençale sauce flavoured with Pastis
Seared Angus Beef striploin with seasonal vegetables
Pineapple pavlova, mango crémeux, citrus gelée, lime crisp