Os à Moelle is a French dish featuring roasted bone marrow served often with accompaniments like foie gras mousse, brioche, and fruit compote. This dish showcases the rich, savory flavor of the marrow, contrasted by the creamy texture of the foie gras mousse and the sweetness of the grape compote. Here's how to make it at home.

Os à Moelle

Chocolate Torte

Lemon Tart

Hudson Valley duck cassoulet, lardons, pearl onions

Duck Confit

romesco, charred corn, shishito peppers, baby kale

Cornish Hen

Cave Spring ‘O&B’ Brut

Veal Strip Loin Blanquette

Monday non-alcoholic gin, apple thyme syrup, yuzu, dehydrated apple

Pomme Épicée

candied pumpkin seeds, ricotta salata, currants, citrus vinaigrette

New Farm Greens

Ricotta Mezzelune

Olmeca tequila plata, Cointreau, lime juice, pineapple syrup, dehydrated pineapple

Choix d’Elaine

vanilla panna cotta, Ontario strawberries, Lillet Blanc

Crème Prise

chilled leek & potato soup, crème fraîche

Vichyssoise Soup

hazelnuts, brown butter mayonnaise, baguette

Beef Tartare

shiitake mushrooms, miso, watercress, yuzu kosho

B.C. King Salmon

Steelhead Trout

Selection of French Cheeses

spring pea ravioli, compressed rhubarb, verjus beurre blanc

Spring Pea Ravioli

Malfy lemon gin, blackberry syrup, lemon juice, blackberries, mint

Le Roncier

Spring pea ravioli, compressed rhubarb, verjus beurre blanc

Pâté

dry-aged duck breast, sea asparagus, cipollini, hazelnut gel, pomme Anna, red currant jus

Dry-Aged Duck Breast

halibut, asparagus, black garlic panisse, spring Vichyssoise

Halibut

Enhance your meal with mocktail pairings.

Mocktail Pairings

Table d'Hôte

bone marrow, foie gras mousse, brioche, wine jelly, Muscat Niagara fruit compote

Preheat your oven to 450°F (230°C). Place the bone marrow bones upright on a baking dish, sprinkle with sea salt and black pepper, and roast for 15-20 minutes or until the marrow is soft and starts to separate from the bone.

Roasting the Marrow

In a food processor, blend the foie gras, heavy cream, brandy, salt, and white pepper until smooth. Transfer to a bowl, cover, and refrigerate for at least 1 hour to set.

Making the Mousse

Spread butter on both sides of the brioche slices. Toast them in a skillet over medium heat until golden brown on both sides.

Toasting the Brioche

In a saucepan, combine red wine and sugar over medium heat. Soak gelatin sheets in cold water for 5 minutes, then stir into the warm wine mixture until dissolved. Pour into a mold and refrigerate until set, about 4 hours.

Making the Jelly

In a small saucepan, combine Muscat Niagara grapes, sugar, and lemon juice. Cook over low heat until the grapes soften and release their juices, about 10 minutes. Allow to cool.

Creating the Compote

bone marrow bones

sea salt

freshly ground black pepper

foie gras

heavy cream

brandy

salt

white pepper

brioche bread

unsalted butter

red wine

gelatin sheets

sugar

Muscat Niagara grapes

lemon juice

In a heatproof bowl, combine the 54% dark chocolate and unsalted butter. Melt them together over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.

Melt Chocolate and Butter

In a large mixing bowl, whisk together the granulated sugar and eggs until the mixture is light and fluffy.

Mix Sugar and Eggs

Gradually add the melted chocolate and butter mixture to the egg and sugar mixture, stirring gently to combine.

Combine Mixtures

Sift the all-purpose flour, cocoa nibs, and a pinch of salt into the chocolate mixture. Fold gently until just combined.

Add Dry Ingredients

Preheat your oven to 180°C (350°F). Grease a round cake pan and line the bottom with parchment paper.

Prepare for Baking

Pour the torte batter into the prepared cake pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Bake the Torte

Allow the torte to cool in the pan for 10 minutes before transferring to a wire rack. Once cooled, garnish with fresh mint leaves before serving.

Cool and Serve

54% dark chocolate

granulated sugar

large eggs

all-purpose flour

cocoa nibs

fresh mint leaves

In a mixing bowl, combine the flour, softened butter, powdered sugar, and salt. Mix until crumbly. Add the egg yolk and ice water, and combine until a dough forms.

Make the Dough

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Preheat the oven to 350°F (175°C). Roll out the dough and fit it into a tart pan. Blind bake for 20 minutes, then remove the weights and bake for an additional 10 minutes or until golden.

Chill and Bake

In a saucepan, combine the sugar, lemon juice, and lemon zest. Heat over medium until the sugar dissolves.

Prepare Filling

Whisk in the eggs until well combined. Add the butter and stir until melted and smooth. Pour the filling into the baked tart crust.

Add Eggs and Butter

Bake the filled tart at 350°F (175°C) for 20 minutes until set. Allow to cool completely.

Bake Filling

In a clean mixing bowl, beat the egg whites on medium speed until foamy. Gradually add the sugar, continuing to beat until stiff peaks form.

Whip Egg Whites

Gently fold in the cornstarch and vanilla extract. Spread the meringue over the cooled lemon filling, making peaks with a spatula.

Add Cornstarch and Vanilla

Use a kitchen torch to brown the meringue until golden. Alternatively, broil in the oven for a few minutes, watching closely to prevent burning.

Torch the Meringue

Garnish the tart with fresh basil leaves and additional lemon zest. Slice and serve chilled.

Garnish and Serve

All-purpose flour

Unsalted butter, softened

Powdered sugar

Salt

Egg yolk

Ice water

Granulated sugar

Lemon juice

Zest of lemons

Eggs

Butter, unsalted

Egg whites

Cornstarch

Vanilla extract

Fresh basil leaves

Lemon zest

In a large bowl, combine the duck legs with salt, thyme, and crushed garlic. Let it marinate for at least 12 hours in the refrigerator.

Prepare the Duck

Preheat the oven to 225°F (107°C). Rinse the duck legs to remove excess salt and place them in a baking dish. Pour melted duck fat over the legs, ensuring they are fully submerged. Cook in the oven for 4-5 hours until the meat is tender and falling off the bone.

Cook the Duck

In a large Dutch oven, sauté the lardons over medium heat until crispy. Remove and set aside. In the same pot, add pearl onions, diced carrot, and celery. Cook until softened.

Sauté the Lardons and Vegetables

Add the cooked white beans, chicken broth, bay leaves, and the crispy lardons back into the pot. Stir to combine.

Combine Ingredients

Remove the duck legs from the duck fat and place them on top of the cassoulet mixture. Cover and simmer for 30 minutes.

Add Duck Confit

Remove bay leaves and sprinkle with chopped parsley before serving. Enjoy your Duck Confit Cassoulet!

Serve

Duck legs

Duck fat

Garlic cloves

Thyme

Black peppercorns

Lardons (or pancetta)

Pearl onions

White beans (canned or pre-cooked)

Chicken broth

Carrot, diced

Celery, diced

Bay leaves

Parsley, chopped

Preheat the oven to 375°F (190°C). Rub the Cornish hens with olive oil, salt, and black pepper. Place them in a roasting pan.

Season the Hens

Roast the hens in the oven for about 45-50 minutes, or until the internal temperature reaches 165°F (75°C).

Roast the Hens

Char the red bell pepper and tomatoes on a grill or stovetop until skin is blistered. Allow to cool, then peel the skin off.

Roast the Peppers and Tomatoes

In a blender, combine roasted red bell pepper, tomatoes, almonds, garlic, red wine vinegar, paprika, cumin, salt, and olive oil. Blend until smooth.

Blend the Sauce

In a skillet, heat olive oil over medium-high heat. Add corn kernels and salt, sauté until slightly charred, about 5-7 minutes.

Sauté Corn

Once the hens are roasted, let them rest for 10 minutes. Serve on a plate with charred corn, sautéed shishito peppers, and a handful of baby kale.

Prepare Plating

Drizzle romesco sauce over the hens and serve with the charred corn and vegetables.

Add Sauce

Cornish hens

Olive oil

Black pepper

Shishito peppers

Baby kale

Red bell pepper

Tomatoes

Almonds

Garlic

Red wine vinegar

Paprika

Cumin

Corn kernels

Harvest the Chardonnay and Pinot Noir grapes from the Niagara Escarpment when they are ripe. Crush the grapes gently to extract the juice while keeping the skins separate.

Harvesting and Crushing

Transfer the grape juice to a fermentation tank. Add the yeast and allow the juice to ferment at a controlled temperature of around 55-60°F (13-16°C) for 2-3 weeks until fermentation is complete.

Fermentation

Once primary fermentation is complete, blend the Chardonnay and Pinot Noir juices. Add sugar and wine acid blend, and transfer to bottles with a small amount of remaining yeast for secondary fermentation. Seal with a crown cap.

Secondary Fermentation

Aging the wine in bottles should be done for at least 12 months at a controlled temperature. During this time, the bubbles will develop.

Aging

After aging, remove the crown caps and chill the bottles. Disgorge the sediment and top off with a mixture of wine and sugar syrup if desired. Seal with corks.

Disgorging and Corking

Chill the Cave Spring ‘O&B’ Brut before serving. Enjoy the sparkling wine chilled, paired with light appetizers or seafood.

Enjoy

Chardonnay Grapes

Pinot Noir Grapes

Yeast (Champagne or Sparkling Wine Yeast)

Sugar

Wine Acid Blend

Water

Trim the veal strip loin of excess fat and cut into bite-sized pieces. Clean the pearl onions and mushrooms.

Prepare the Ingredients

In a large pot, melt the butter over medium heat. Add the lardons and cook until crispy. Remove and set aside.

Cook the Lardons

In the same pot, add the pearl onions and mushrooms. Sauté until they are softened and slightly browned. Remove and set aside.

Sauté the Vegetables

Add the veal pieces to the pot and brown them on all sides. Sprinkle with flour and stir to coat the meat.

Brown the Veal

Pour in the white wine and scrape the bottom of the pot. Add the veal stock, thyme, bay leaves, salt, and pepper. Bring to a simmer and cover.

Deglaze and Simmer

After 30 minutes, return the lardons and sautéed vegetables to the pot. Continue to simmer for another 20 minutes.

Os À Moelle