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LOVE LOVE LOVE
The
Dish will be open on Sunday February 14, Valentine’s Day for guests
who
would like to enjoy a candlelit dinner in our cozy neighborhood bistro.
Start with:
Prosecco
with Pama Pomegranate Liquor or
Creamy
Vanilla Vodka and Chambord Martini (see recipe below)
Wishing
Tree Australian Unoaked Chardonnay or
Forgotten
Field – a Portugal award winning red or
Charlie
Flint Alley Kat
Then share:
Stuffed
Baked Brie
A pesto and
brie stuffed sourdough crueler
oven baked
and served with honey greens
Pear &
Cambazola Triangles
Oven baked
on flatbread with caramelized
red onions
served with honey greens
Risotto
Cakes
Asiago and
spinach risotto cakes stuffed with goat cheese
and served
on a fresh tomato salad
Artichoke
Lemon Pesto Dip
Choose
from:
Char
Broiled New York Steak
Served with
a wild mushroom red wine demi-glace, gorgonzola garlic smashed potatoes and
seasonal vegetables
Chicken
Paprikash
Seasoned
and seared chicken in a paprika cream sauce with fresh diced tomatoes.
Served on egg noodles with sour cream.
Wild
Mushroom and Feta Pasta
Wild
mushrooms and Feta in a rosemary cream on pasta topped
with
freshly grated asiago - served with focaccia toast points
Dijon Gnocchi
Classic
Italian dumpling in a grainy dijon cream with sautéed spinach,
mushrooms
and pancetta ham (or not if you are a vegetarian)
Crab Cakes
Three
crispy oven baked crab cakes with a mango coulis served with rice pilaf and
seasonal vegetables
*Can be
served on a full spinach salad with a mango vinaigrette
And finish
with:
Mango White
Chocolate Bread Pudding
Classic
Chocolate Fudge
Brownie with ice cream
Cranberry
and Apple Spice Cake with rum cream cheese icing
Tart Lemon
Tart
in a sugared phyllo crust
Old
Fashioned English Sticky Toffee Pudding
Bueno
Gelato
in a waffle bowl … and put the Barry White on when you get home.
$35 dollars
per person + GST & Gratuity
RECIPE
1 oz
Chambord Liquer (raspberry)
1 oz Vanilla Vodka
Splash of
Cream
Splash of
Cranberry Juice
Reservations 780 488-6181
Specials
Soup Feature…
Button and
Portobello Mushroom with Cream
Bowl
$7.75 Cup $5.25
Entrée Features…
Pulled Pork
Flatbread
With our own BBQ
sauce, red onion, jalepeno peppers, mozza and succulent pulled pork.
Served with your
choice of soup or honey greens. $15
Deep Dish Quiche
With smoked
salmon, Fontina and Asiago.
Served with your
choice of soup or honey greens. $14
Chicken
Parmigiana Sandwich
Served
open-faced with an herbed tomato sauce, Swiss, French bread.
Served with your
choice of soup or honey greens. $14
Bison Chili
Farm fresh
bison, three beans, mushrooms, and sweet peppers in a classic herbed chili
sauce. Topped with aged cheddar, cilantro and sour cream and
served with a weggli bun $14
Dijon Gnocchi
Classic Italian
dumpling in a grainy dijon cream with sautéed spinach,
mushrooms and
pancetta ham (or not if you are a vegetarian). $17
Important Features…
Chocolate Almond
Kiss – Hot chocolate with Frangelico and whip cream $7
(or try it with
the liqueur of your choice)
Charlie Flint
Alley Kat $7
The Wishing Tree
– Australia - a crisp unoaked chardonnay
Forgotten Field
– Portugal – a ripe red with cherry and blackberry
$7.50 5oz
glass $10.25 9oz glass $22 half
litre $33 bottle
RECIPE
Cheesy Truffle Chicken Flatbread
5 oz cream cheese
5 oz goat cheese
1 Tbsp white wine
1Tbsp lemon juice
¼ Tsp tarragon
truffle paste, truffle oil or truffle to taste
½ cup grated parmesan
2 chicken breasts sliced thinly
½ cup blanched asparagus
½ cup sautéed Portobellos
1 cup grated fontina
4 flatbreads (we get ours from Happy Camel)
Combine cream and goat cheese with wine, lemon juice, tarragon
and truffle in blender and blend away until smooth. Spread even and to the
edge over four flatbreads.
Slice Portobellos and chop asparagus. Sauté Portobellos
and blanch asparagus.
Layer flatbreads with parmesan first (as it tends to burn if
on top), chicken, asparagus, mushrooms and fontina.
Bake at 350 degrees for 20 minutes.
RECIPE:
Easy Tuna Pockets with Cheddar & Pea Shoots (Serves 6)
2 tins of tuna in water (170 grams in water or 120 grams
drained)
1 tsp fresh lemon juice
1/8 cup sour cream
¼ cup of mayonnaise
1 Tbsp Dijon mustard
1/4 red onion – finely diced
1 stalk celery – finely diced
Salt and pepper to taste
3 fresh pita (we use Happy Camel pitas – they’re local and
fantastic)
Fresh diced tomatoes
Grated cheddar cheese
Pea shoots
Drain tuna and mix with lemon juice, sour cream, mayo,
mustard, red onion and celery. Season to your liking with salt and
pepper. Cut pitas in half and fill.
Add tomatoes, cheddar and pea shoots (as much as you like) and bake for 10
minutes at 350 degrees.
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