Chambar dinner 4-16-13

 Les Petits Plats
$12 S ALADE AIGRE - DOUCE
B ELGIAN
ENDIVE , GOLDEN BEETS , GRAPEFRUIT , LINGONBERRIES ,
PICKED GREENS , BURNT BREAD , BUTTERMILK HONEY & CITRUS
VINAIGRETTE .
$11 C ARPACCIO DE BETTERAVE
M ARINATED
BEETROOT CARPACCIO , RAITA , MINT PISTOU , TOASTED
SUNFLOWER SEEDS , YAM & GINGER HAY .
$14 L ES MANTIS D ’ AGNEAU
T URKISH LAMB DUMPLINGS , TAHINI YOGURT , SPICY
PEPPER & LEMON BUTTER , CUCUMBER & RADISH .
RED
$18 C EVICHE DE THON ROUGE
Y ELLOW FIN TUNA CEVICHE , CHARRED
LIME & CHILI AIOLI , CRISP PLANTAIN .
JALAPEÑO VINAIGRETTE ,
$17 T ARTARE D ’ AUTRUCHE
O STRICH
FAN TARTARE , MUSTARD GREENS , ASIAN PEAR , LOTUS
ROOT CHIPS , SZECHUAN PEPPER & BEET GELÉE , MICRO SHISO .
$16
B OEUF ET MORILLES
C HICAGO
STYLE BEEF STRIPLOIN , CANDIED MORELS , CIPPOLINI
ONION RINGS , PINE NUTS , GRATED PARMESAN .
$15
L APIN À LA MOUTARDE
S HERRY
BRAISED RABBIT CANNELLONI , PISTACHIOS , DATES ,
RADICCHIO , DIJON MUSTARD SAUCE .
$18
F OIE DE CANARD “ VILLA LORRAINE ”
S PICED
FOIE GRAS TERRINE , PORT REDUCTION , KRIEK GRANITA ,
TRUFFLED BRIOCHE FRENCH TOAST .
S IDE D ISH
$3
$6
$8
$9
B READ ROLL & SMOKED
Pommes frites
Mixed olives
P OUTINE À LA BELGE
PAPRIKA BUTTER
Learn to cook Chambar meals with Chef Nico Schuermans
THE DIRTY APRON COOKING SCHOOL - www.dirtyapron.com
Moules Frites
$24 C OQUOTTE
M USSELS ,
WHITE WINE , CREAM , SMOKED BACON LARDONS ,
SPRING ONIONS .
$23 V IN BLANC
M USSELS ,
WHITE WINE , BUTTER , BRAISED CELERY
COARSE BLACK PEPPER .
$23 &
LEEKS ,
C ONGOLAISE
M USSELS , TOMATO
LIME , CILANTRO .
COCONUT CREAM , SMOKED CHILI ,
Les Grosses Pièces
$31
M ORUE CHARBONNIÈRE AU BEURRE D ’ AMANDES
P AN
SEARED SABLE FISH , RAINBOW SWISS CHARD , PICKED FINE HERBS ,
BRICK TUILE , ALMOND BUTTER & YUZU SAUCE .
$31
D UO DE FLETAN ET CHORIZO
R OASTED
ORANGE
$29
HALIBUT , CHORIZO DEL LOMO , SORREL , CRISPY CHICKPEAS ,
JALAPEÑO BROTH .
&
C ANARD AU CHÈVRE
S PICE
RUBBED DUCK BREAST , O KANAGAN HERB GOAT CHEESE ,
ROASTED HAZELNUT TUILE , RICOTTA GNOCCHI , SAUCE
BIGARADE .
$33
D ÉGUSTATION DE SANGLIER
W ILD BOAR MIXED GRILL , STRIPLOIN , SHOULDER , BELLY , CURED
LEG , SALAMI , B RUSSELS SPROUTS , YUKON GOLD EMULSION .
$29
T AJINE D ’ AZIZ À L ’ AGNEAU
B RAISED LAMB SHANK , HONEY , FIGS , CINNAMON &
C OUS COUS & ROASTED EGGPLANT . ($3 HARISSA &
CILANTRO ,
RAITA )
L'E NTRECÔTE GRILLÉE
100%
NATURAL O KANAGAN A NGUS BEEF , CRISP BLACK KALE ,
ROQUEFORT & GREEN PEPPERCORN BUTTER , H ANNAH B ROOK F ARM
GREENS , SMOKED TOMATO BRUSCHETTA .
$35
$40
$75
10 OZ N EW Y ORK
10 OZ RIBEYE
24 OZ BONE - IN RIBEYE
Learn to cook Chambar meals with Chef Nico Schuermans
THE DIRTY APRON COOKING SCHOOL - www.dirtyapron.com