Look Inside
Delicious Small Dishes
by James MacDougall
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Cuisse de Grenouille (Frog Legs)
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Liquid Gorgonzola Grilled Cheese
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Foie Gras on Rosemary Branches with Balsamic Syrup
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Cortoni
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Belgian Endive with Olive Oil-Tempranillo Dressing
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Pheasant Breast Salad
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Ancient Grain Salad with Soybean Tartar, Seaweed Salad and Wasabi Vinaigrette
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Marinated Duck Salad
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Mushroom Consomme
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Black Truffle and Duck Consomme
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Beet Soup
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Green Olive Soup
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Roasted Sweet Potato and Eggplant Soup
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Roasted Parsnip Soup with Slow-Braised Crispy Pork Belly
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Roasted Apple and Parsnip Soup
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Carrot, Ginger and Lime Soup
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Duck Shepherd's Pie
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Prosciutto-Wrapped Quail Stuffed with Foie Gras, with Vin Santo Fig Jus and Braised Radicchio Treviso
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Atlantic Crab Cake
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Malpeque Bay Oyster Caesar Shooter
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Seafood Tasting
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Cured Peppered Halibut
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Dungeness Crab Cakes
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Corn and Crab Fritters
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Poached Lobster Claw, Fiddleheard and White Truffle Flash, Chevre and Apricot Twix
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Pickerel Cheeks Poached in Tomato Consomme
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Tom Yam Goong
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Langousines Simply Roasted with Espelette Chili, Tomatoes and Currened Fennel with Basil, Tomato Sabayon, Accompanied by a Small Salad
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Grilled Spigola (Mediterranean Sea Bass) with Herbed Salad and White Balsamic Vinaigrette
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Sauteed Finlayson Arm Spotted Prawn and Truffled Sooke Rabbit, Boudin Blanc with Black Truffle and Watercress Emulsion
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Salmon Poached in Olive Oil with Arugula
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Island Style Salmon Sashimi
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Roast Celery Root Soup with Caramelized Digby Scallops
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Diver Digby Scallops with Madras Curry Sauce
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Seared Scallops with a Carrot Juice Reduction
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Black Bean Omelette
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Grana Padano and Ricotta Gnocchi with Roasted Chestnut, Sage and Truffle-Scented Brown Butter, Grana Crisp
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Fettuccini con Funghi
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Ravioli Ririeno Anitra e Gorgonzola con Fico
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Agnolotti Pasta (Pasta Stuffed with Walnuts, Prunes, Spinach and Gorgonzola, Served with a Squash Sauce Scented with Orange)
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North Shore Halibut with Island Lobster
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Tournedos de Fletan Halibut with Citrus Turnip, Mashed Potato and Lobster Sauce
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1505 Shrimp
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Sesame-Crusted Tuna with Spicy Green Celery Jus
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Big Eye Tuna Tartare, Caramelized Banana Lady Fingers and Preserved Black Bean Bouillion
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Nova Scotia Duck Breast with Flageolets
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Petto d'Anatra cib Miele e Marsala Duck Breast with Honey and Marsala Glace with Rosemary Roasted Potato and Broccoli and Cauliflower Cheese Flan
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Duck Confit Agnolotti
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Alberta Beef Tenderloin with Foie Gras Ravioli, Potato Souffle, Porcini Jus
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Beef Tenderloin with Shallot and Cabernet Sauce
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Elk Medallions
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Roasted Rabbit Loin
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Rack of Lamb with Smoked Paprika, Potato and Yam Stack
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Noisette of Lamb, Moroccan Spice Rubbed, Slow Braised and Topped with Chimichurri
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Lamb Curry
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Il Piatto di Saltimbocca
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Wild Boar Cassoulet
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Veal Cheeks wth Braised Red Cabbage
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Venison Loin with Juniper, Celeriac and Mascarpone Cheese Puree, Roasted Winter Fruits with Maple Syrup and Thyme
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Roast Loin of Venison with Mocha Infused Blueberry Demi
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Lemon Tart with Fresh Raspberries
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Pineapple Crumble
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Apple Strudel
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Blueberry Bread Pudding
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Cranberry Cake
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Gingerbread Cake with Green Tea Ice Cream
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Crema Catalana Foam with Blood Oranges and Shaved Chocolate
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Creme Brulee with Rum and Cola Reduction
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Screech Pie
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Panna Cotta
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Torte di Cioccolata con Pera (Warm Chocolate Torte with Pear)
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Profiteroles with Pistachio and Lime Gelato and a Caraibe Valrhona Chocolate Puddle
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Triple Chocolate Cake
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Molten Chocolate with Chocolate Gelato and Fresh Berries
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Red Wine and Chocolate Fondant with Mascarpone Gelato
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Chocolate Creme Brulee
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Crème Brulee with Rum and Cola Reduction
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Chocolate Crème Brulee
