sponge cake, strawberry rhubarb compote, pastry cream, fresh strawberries, torched meringue

EATON MESS

pan seared atlantic striped bass, bacon, chive and cheese curd mash, broccolini, fine herb beurre blanc, tomato jam

PAN SEARED ATLANTIC STRIPED BASS

beef short rib, red wine braised, Mash, cheese curds, chili butter broccolini

BEEF SHORT RIB

CRÈME BRÛLÉE

crisp puff pastry stuffed with red onion, carrots, broccolini, red bell pepper, zucchini. served with mushroom gravy, confit fingerling potatoes, broccolini, autumn chutney

GRILLED VEGETABLE WELLINGTON

chorizo aioli, buttermilk celeriac slaw, roasted corn compote

PANKO CRUSTED CRAB CAKES

graham crust, fresh meringue, raspberry coulis, berries and fresh mint

KEY LIME PIE

10oz, served with choice of one side and one signature sauce

CERTIFIED ANGUS BEEF STRIPLOIN

butter poached lobster tail, claw knuckle meat, arborio rice, asparagus tips, lobster bisque, shaved parmesan and truffle

LOBSTER RISOTTO

18oz served with 1 order of bread sticks, 2 sides and 2 sauces with tomato provincial and asparagus

CHATEAUBRIAND

classic french preparation, finished with heavy cream and tarragon

LOBSTER BISQUE

pork belly, scallops, parsnip purée, candied hazelnuts, sumac, cider gastrique

BRAISED PORK BELLY

GARLIC BREAD STICKS (3)

8oz pan seared chicken supreme, chipotle sweet potato purée, buttered green beans, pear and bacon compote

PAN SEARED CHICKEN BREAST

chocolate lava cake, raspberry coulis, fresh berries and mint

OLD FASHIONED CHOCOLATE LAVA CAKE

grilled garlic marinated shrimp, vodka pineapple cocktail sauce, lemon

SHRIMP COCKTAIL

OYSTER ROCKEFELLER (5)

white wine cream, fresh herbs, shaved parmesan, grilled baguette and truffle

WILD MUSHROOM BRUSCHETTA

white wine mushroom cream sauce, sautéed mushrooms, pickled fennel, shaved Parmesan

WILD MUSHROOM GNOCCHI

arborio rice, cream, parmesan, lemon, fresh herb

ROASTED GARLIC RISOTTO

five bacon wrapped digby sea scallops, balsamic reduction, grilled half lemon, dressed arugula, sumac

BACON WRAPPED SCALLOPS

preserved yolk, grana padano, pickled shallot, garlic aioli, smoked sea salt potato chips

BEEF CARPACCIO

CERTIFIED ANGUS BEEF TENDERLOIN

crispy, miso honey glaze, pomegranate seeds

BRUSSELS

Preheat the oven to 350°F (175°C). In a mixing bowl, beat the eggs and sugar until light and fluffy. Gradually add the flour, baking powder, and salt. Mix in the vanilla extract. Pour the batter into a greased cake pan and bake for 25-30 minutes. Let cool and then crumble into pieces.

Prepare the Sponge Cake

In a saucepan, combine the chopped rhubarb, sliced strawberries, sugar, and lemon juice. Cook over medium heat until the rhubarb is soft and the mixture is syrupy, about 10-15 minutes. Let it cool.

Make the Compote

In a saucepan, heat the milk and half the sugar until just boiling. In a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch. Slowly add the hot milk to the egg mixture, whisking continuously. Return to the saucepan and cook over medium heat until thickened. Stir in the vanilla extract and let cool.

Prepare the Pastry Cream

In a clean bowl, whisk the egg whites with cream of tartar until soft peaks form. Gradually add the sugar and whisk until stiff peaks form. Spread the meringue onto a baking sheet and torch until lightly browned.

Make the Meringue

In a serving dish, layer crumbled sponge cake, strawberry rhubarb compote, pastry cream, and fresh strawberries. Top with torched meringue. Serve immediately.

Assemble the Eaton Mess

all-purpose flour

granulated sugar

eggs

vanilla extract

baking powder

salt

fresh rhubarb, chopped

fresh strawberries, hulled and sliced

lemon juice

milk

egg yolks

cornstarch

egg whites

cream of tartar

fresh strawberries, hulled and quartered

In a saucepan, combine diced tomatoes, sugar, vinegar, and salt. Cook over medium heat until thickened, about 20 minutes. Set aside.

Make the Tomato Jam

In a pot, boil potatoes until tender. Drain and mash with butter and milk. Stir in bacon (cooked and chopped), chives, and cheese curds until well combined. Keep warm.

Prepare the Chive and Cheese Curd Mash

In a skillet, heat olive oil over medium heat. Add minced garlic and broccolini, sauté until tender, about 5-7 minutes. Season with salt and pepper.

Sauté the Broccolini

Season both sides of the fish fillets with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the fish and sear for 3-4 minutes on each side or until golden brown and cooked through.

Pan Seared Atlantic Striped Bass

In a saucepan, melt 1 cup of butter over low heat. Add white wine and minced shallot. Simmer until reduced by half, then stir in fine herbs and season to taste.

Prepare the Fine Herb Beurre Blanc

On each plate, place a serving of chive and cheese curd mash, top with pan-seared striped bass, and garnish with sautéed broccolini. Drizzle with fine herb beurre blanc and add a spoonful of tomato jam.

Serve

Atlantic striped bass fillets

Salt

Black pepper

Olive oil

Bacon

Potatoes

Chive, chopped

Cheese curds

Butter

Milk

Broccolini

Garlic, minced

White wine

Shallot, minced

Fine herbs (parsley, chervil, tarragon)

Tomatoes, diced

Sugar

Vinegar

Season the beef short ribs with salt and black pepper. Heat olive oil in a large pot over medium-high heat. Sear the short ribs on all sides until browned, about 8 minutes. Remove and set aside.

Sear the Short Ribs

In the same pot, add onion, carrots, celery, and garlic. Sauté for 5-7 minutes until softened.

Sauté Vegetables

Pour in the red wine and scrape the bottom of the pot to release any browned bits. Cook for 3-5 minutes until slightly reduced.

Deglaze

Return the short ribs to the pot, add beef broth and thyme. Bring to a boil, then reduce heat to low. Cover and simmer for 3 hours, or until the meat is tender.

Braise

In a large pot, boil potatoes until tender, about 15-20 minutes. Drain well.

Boil Potatoes

Add butter, heavy cream, salt, and pepper to the potatoes. Mash until smooth and creamy.

Mash and Mix

In a skillet, melt butter over medium heat. Add broccolini, salt, and chili flakes. Sauté for 5-7 minutes until tender.

Cook Broccolini

Serve the braised short ribs over a bed of mashed potatoes. Top with cheese curds and arrange the chili butter broccolini on the side.

Plate the Dish

beef short ribs

black pepper

olive oil

onion, chopped

carrots, chopped

celery, chopped

garlic cloves, minced

red wine

beef broth

fresh thyme

potatoes, peeled and cubed

butter

heavy cream

broccolini

chili flakes

cheese curds

In a saucepan over medium heat, combine the heavy cream and split vanilla bean (scrape the seeds into the cream). Bring to a simmer, then remove from heat and let steep for 15 minutes.

Heat the Cream

In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick.

Whisk Egg Yolks and Sugar

Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. Strain the mixture through a fine-mesh sieve to remove any solids.

Combine Mixtures

Pour the custard mixture into individual ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.

Pour into Ramekins

Bake in a preheated oven at 325°F (160°C) for about 30-35 minutes, or until the custard is set but still slightly jiggly in the center.

Bake

Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.

Cool

Once the custards are chilled, sprinkle an even layer of granulated sugar on top of each custard.

Prepare for Caramelizing

Using a kitchen torch, carefully melt the sugar until it forms a golden, crispy crust. Alternatively, place under a broiler for a few minutes, watching closely to prevent burning.

Caramelize

Allow the caramelized sugar to cool for a couple of minutes before serving. Enjoy your classic vanilla crème brûlée!

vanilla bean

Preheat the oven to 400°F (200°C). Chop the red onion, carrots, broccolini, red bell pepper, and zucchini into bite-sized pieces. Toss them with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until tender.

Roast the Vegetables

In a skillet, sauté chopped mushrooms and minced garlic until golden brown. Add vegetable broth, soy sauce, onion powder, salt, and pepper. Mix the cornstarch with water to make a slurry, then stir it into the gravy to thicken. Simmer for 5-10 minutes.

Prepare the Gravy

In a saucepan, add fingerling potatoes, olive oil, garlic, and rosemary. Simmer over low heat for 45-60 minutes until tender. Season with salt.

Make Confit Potatoes

In a pot, combine diced apple, cranberries, brown sugar, cinnamon, nutmeg, and apple cider vinegar. Cook over medium heat until the cranberries burst and the mixture thickens, about 15-20 minutes.

Prepare the Chutney

Roll out puff pastry on a floured surface. Place the roasted vegetables in the center, fold the pastry over, and seal the edges. Brush the top with olive oil. Bake at 400°F (200°C) for 25-30 minutes until golden brown.

Assemble and Bake

Puff pastry sheets

Flour

Red onion

Carrots

Red bell pepper

Zucchini

Mushrooms

Vegetable broth

Soy sauce

Cornstarch

Water

Garlic

Onion powder

Fingerling potatoes

Fresh rosemary

Apple

Cranberries

Brown sugar

Cinnamon

Nutmeg

Apple cider vinegar

In a large bowl, combine crab meat, panko bread crumbs, mayonnaise, Dijon mustard, green onions, egg, lemon juice, Old Bay seasoning, salt, and black pepper. Mix until well combined.

Prepare the Mixture

Shape the mixture into patties (about 2-3 inches in diameter). Place them on a baking sheet lined with parchment paper.

Form the Cakes

Refrigerate the patties for at least 30 minutes to help them set.

Chill

Heat oil in a large skillet over medium heat. Fry the crab cakes for about 4-5 minutes on each side, or until golden brown and cooked through.

Cook the Cakes

In a small bowl, combine cooked chorizo, mayonnaise, minced garlic, lemon juice, and smoked paprika. Mix until smooth.

Mix Ingredients

In a bowl, mix grated celeriac, buttermilk, apple cider vinegar, honey, salt, and black pepper. Toss to combine and refrigerate until ready to serve.

Combine Ingredients

In a skillet over medium heat, combine corn kernels, red bell pepper, red onion, lime juice, and salt. Cook for about 5-7 minutes until heated through and slightly caramelized. Stir in cilantro before serving.

Eaton Mess

Pan Seared Atlantic Striped Bass

Beef Short Rib

Crème Brûlée

Grilled Vegetable Wellington

Panko Crusted Crab Cakes

Key Lime Pie

Certified Angus Beef Striploin

Lobster Risotto

Chateaubriand

Lobster Bisque

Braised Pork Belly

Garlic Bread Sticks (3)

Pan Seared Chicken Breast

Old Fashioned Chocolate Lava Cake

Shrimp Cocktail

Oyster Rockefeller (5)

Wild Mushroom Bruschetta

Wild Mushroom Gnocchi

Roasted Garlic Risotto

Bacon Wrapped Scallops

Beef Carpaccio

Certified Angus Beef Tenderloin

Brussels