Menus

Lunch Menu - Menu du Midi

MENU IS AN EXAMPLE ONLY - CECI N'EST QU'UN EXEMPLE

THREE COURSE LUNCH SPECIAL - MENU SPÉCIAL DU MIDI
	Daily Soup- Soupe du Jour++ ++ Mini Crème Brulée - Petite Crème Brûlée
Artisanal Greens Salad – Salade de Laitues Artisanales
	Lemon Thyme Vinaigrette, Toasted Pepitas, Parmesan ~ Pepitas, Parmesan, Vinaigrette au Thym et Citron
Soup - La Soupe
Trout Niçoise – Niçoise à la Truite
	Seared Trout, Green Beans, Olives, Hard Boiled Egg, Anchovy, Peppers, Potatoes - Truite Saisie, Haricots Verts, Olives, Poivrons, Anchois, Pommes de Terre, Œuf Dur
Benevolent Burger§ – Burger Bienfaisance §
	Sharp Cheddar, Double Smoked Bacon, House Made Brioche Bun, Fries, Salad - Cheddar Fort, Bacon, Brioche Maison, Frites, Salade Since 2011 Absinthe has donated $1 from every burger sold to Cornerstone Housing for Women - Depuis 2011, Absinthe fait un don de 1$ pour chaque hamburger vendu à l’organisme Cornerstone Housing for Women
Absinthe Steak-Frites – Steak-Frites Absinthe
	Grilled Sirloin Steak Medium Rare, House Cut Frites, Salad - Surlonge Grillé Medium Saignant, Frites Maison, Salade
Beef Stroganoff – Stroganoff de Bœuf
	Sautéed Beef, Mushrooms, Dill and Sour Cream Sauce, Crispy Spaetzle - Bœuf Sauté, Champignons, Sauce à l’Aneth, Crème Sûre, Spaetzles Croustillants
Housemade Pasta - Pâtes Faites Maison
Bacon Wrapped Pork Belly Meatloaf – Pain de Viande de Bedaine de Porc Enrobée de Bacon
	Lemony Green Beans, Sweet Potato Puree, Mushroom and Bacon Gravy - Haricots Verts Citronés, Purée de Pommes de Terre Douces, Sauce Bacon Champignons

Dinner Menu

**OUR MENU CHANGES REGULARLY. THIS IS AN EXAMPLE MENU ONLY**

Appetizers

Tuna Leche de Tigre Ceviche
Coconut Milk, Blood Orange, Pink Grapefruit, Radish, Avocado

Beef Tartare
Brioche Toast, Béarnaise Mayo, Crispy Capers, Quail Egg, Caesar Salad

Smoked and Pickled Beets
Smoked Pickled Beets, Goat Cheese Beignet, Candied Walnuts, Apple Jelly

Escargots Gratin
Mushroom Duxelle, Taragon White Wine Cream

Mixed Green Salad
Toasted Pepitas, Parmesan, Lemon Thyme Vinaigrette

Soup

Mains

Pan Roasted Steel Head Trout
Saffron Pernod Velouté Reduction, Fennel and Tomato Confit

Absinthe Steak Frites
Sirloin Steak Served Medium Rare, Frites, Horseradish Aïoli, Sautéed Green Beans

Cornerstone Burger
Smoked Bacon, “Secret Sauce”, Bacon and Mushroom Poutine, Salad - $1 goes to Cornerstone Housing for Women

Mariposa Farm Duck Breast
Dauphine Potatoes, Fricassée of Coprin Mushrooms, Asparagus, Fiddle Heads, Maple Cranberry Gastrique

Bacon Wrapped Pork Tenderloin
Smoked Potato Champ, Vegetable Fricassee, Sauce Robert

Pasta
Ricotta Cavatelli, Morels, Toasted Pine Nuts, Crispy Scallions, Asparagus Cream, Allegretto

Trio of Québécois Cheeses
Cortland Apple Chutney, Cranberry Walnut Bread (90grams)

Desserts

Ice Cream
A Trio of Homemade Goodness

Dessert Sampler
Chocolate Fondant, Tart, Profiterole, Crème Brûlée

Warm Dark Chocolate Fondant
Dark Chocolate, Ice Cream, Chocolate Sauce

Profiteroles
Choux, Ice Cream, Chocolate Sauce

Crème Brûlée
Tahitian Vanilla

Mariposa Farm, Rodney’s Organic Garden, Rideau View Farm, Acorn Creek Garden Farm. Proud Member of Savour Ottawa, Wild Salmon Supporters and the Endangered Fish Alliance. We use locally sourced and organic ingredients whenever possible.

Menu du Soir

LE MENU N'EST QU'UN EXEMPLE

Entrées
Ceviche de Thon Leche de Tigre
	Lait de Coco, Oranges Sanguines, Pamplemousse, Radis, Avocats
Tartare de Boeuf
	Brioche Grillée, Béarnaise, Câpres Croustillantes, Œuf de Caille, Salade César
Betteraves Fumées et Marinées
	Beignet de Chèvre, Noix Confites, Gelée de Pommes
Soupe
Salade Verte
	Pepitas, Émulsion au Citron et Thym, Parmesan
Gratin d’Escargots
	Duxelle de Champignons, Escargots, Sauce au Vin Blanc et Estragon
Plats Principaux
Steak Frites Absinthe
	Surlonge Grillé Medium Saignant, Frites, Aïoli au Raifort, Haricots Verts
Magret de Canard de la Ferme Mariposa
	PDT Dauphine, Fricassée de Champignons Le Coprin, Asperges, Gastrique Érable et Canneberges
Truite Saumonée Rôtie
	Velouté de Safran et Pernod, Fenouils et Tomates Confites
Filet Porc Enrobé de Bacon
	Champ Fumé, Fricassée de Légumes, Sauce Robert
Burger Bienfaisance§
	Bacon Maison, « Sauce Secrète », Poutine au Bacon Fumé et Champignons, Salade - 1$ va à l’organisme Cornerstone Housing for Women
Pâtes
	Cavatelli de Ricotta, Morilles, Pignons Grillés, Purée d’Asperges, Oignons Verts Grillés, Allegretto
Fromages Québécois Assiette de Trois Fromages, Chutney aux Pommes Cortland, Pain aux Canneberges et Grenobles (90gr)
Desserts
Trio de Crèmes Glacées Maison
	Saveurs du Jour
Pour les Indécis
	Fondant au Chocolat, Profiterole, Crème Brûlée, Tartelette
Mœlleux au Chocolat
	Chocolat Noir, Crème Glacée, Sauce au Chocolat
Crème Brûlée
	À la Vanille de Tahiti
Profiteroles
	Choux, Crèmes Glacées, Sauce au Chocolat
Mariposa Farm, Rodney’s Organic Garden, Rideau View Farm, Acorn Creek Garden Farm. Membre de Savour Ottawa, Wild Salmon Supporters et Endangered Fish Alliance. Nous servons des produits locaux et biologiques autant que possible.

Fondue

FONDUE IS BACK EVERY MONDAY NIGHT UNTIL EASTER 2020
Cheese Fondue - Fondue au Fromage
Fondue Neuchâtelloise
Gruyère and Emmental Cheeses, Baguette, Broccoli, Apples and Pear
Meat Fondue - Fondue à la Viande
Fondue Bourguignonne
Garlic and Anchovy, Ranch, Buffalo and Rébellion 1837 Sauces
Chocolate Fondue - Fondue au Chocolat
Valrhona Caraque Fondue
Churros, Strawberries, Clementines, Banana
Fondue Facts • A Caquelon is a cooking vessel of stoneware, ceramic, enamelled cast iron, or porcelain for the preparation of fondue. The word is from a Swiss French term originating in the 18th century derived from the Swiss German word Kakel meaning an earthenware casserole. The term is in common use throughout Switzerland, and in the Franche-Comté and Provence regions of France. The bottom of a caquelon requires a thickness sufficient to prevent burning of the melted cheese when the vessel is placed over a spirit burner at the table (Wikipedia). • The fondue fork is for dipping purposes only, once dipped the dippee should be transferred to the side plate and picked up with a regular fork. • The bread should have crust on it so the bread does not fall into the “caquelon”. • Tradition, not me, states that should a woman drop her bread into the “caquelon” she must kiss the gentleman to her left. • Tradition also states (remember this is tradition here, not me) should a man drop his bread into the “caquelon” he must buy the next round, if you are dining with me you’re gonna be wasted and I’m gonna be broke. • Gruyère is a hard yellow cheese, named after the town of Gruyère in Switzerland, and originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne. Before 2001, when Gruyère gained Appellation d'Origine Contrôlée (AOC) status as a Swiss cheese, some controversy existed whether French cheeses of a similar nature could also be labeled Gruyère (French Gruyère style cheeses include Comté and Beaufort). • Gruyère is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy and complex. When fully aged (five months to a year) it tends to have small cracks which impart a slightly grainy texture (Wikipedia). • Vacherin Fribourgeois is a firm Swiss cheese. It is produced under Swiss AOC in the Fribourg canton, where Gruyère also originates. It has a slightly acidic, resiny flavor, akin to Italian Fontina, with a varying strength depending on the age and type. It is also a basic component lending character to fondues (depending on the recipe). Vacherin Fribourgeois has Swiss AOC status with 6 varieties being available (Wikipedia). • The grandmother or La religieuse is the crust of burnt cheese left at the bottom of the “caquelon” once the fondue has been enjoyed by all. • Unless you plan to make out with all the people you are dining with no double dipping. • Fondue was a staple of the seventies and so were key parties, so why not double dip? • According to a French legend, cheese fondue must be stirred constantly while it is being prepared, and once you begin stirring one way, you cannot switch to stir in the opposite direction or the fondue will be ruined. • Cheese fondues in Switzerland come in many varieties: Moitié-moitié, Fribourgeoise, Vaudoise, Appenzeller etc. The difference is in the cheese or the blend of cheeses one thing they all have in common is they are traditionally only ever served with bread. • Cheese fondues are often named after the canton from where they derived and thus one may be traditional in one place and foreign in another, therefore there is no notion of a national fondue. • No yodelling, lederhosen or dirndls before 10pm, it’s a family restaurant after all! Opinions my own, facts from various places on the web Pat G.