WinterBites 2013: Le Cordon Bleu Bistro at Signatures

 

LUNCH @ LE CORDON BLEU BISTRO AT SIGNATURES

WinterBites 2013: January 10 (Thur) & January 11 (Fri)

 

$20 menu

Soup of the day

Ricotta and spinach ravioli with smoked tomato sauce and shaved parmesan

Crème caramel, almond tuile, strawberry

$25 menu

Saffron lentil and bacon soup with crispy crouton
or
Roasted tomato tart tatin, goat cheese emulsion

Veal osso bucco flavored with orange zest, creamy polenta, and root vegetables
or
Chef Yannick Anton’s fish & chips with tartar sauce

Crème caramel, almond tuile, strawberry

 

 

LUNCH @ LE CORDON BLEU BISTRO AT SIGNATURES

WinterBites 2013: January 16 (Wed) – January 18 (Fri)

 

$20 menu

Soup of the day

Ricotta and spinach ravioli with smoked tomato sauce and shaved parmesan

Crème caramel, almond tuile, strawberry

$25 menu

White tuna tetaki, sake & miso emulsion, marinated shitake salad
or
Leek and Yukon gold potato cream, shallot and parmesan custard

Chorizo-crusted tilapia filet, Niçoise ratatouille, basil oil
or
Lamb daube, panisse, roasted pepper and gremolata

Mango cremeux, exotic fruit salad

~ No substitutions ~ 

 

 

LUNCH @ LE CORDON BLEU BISTRO AT SIGNATURES

WinterBites 2013: January 23 (Wed) & January 25 (Fri)

 

$20 menu

Soup of the day

Ricotta and spinach ravioli with smoked tomato sauce and shaved parmesan

Crème caramel, almond tuile, strawberry

$25 menu

Sicilian blood orange, black olive, fennel and red onion salad
with mascarpone
or
Jerusalem artichoke soup, eggplant and coriander foam

Seafood medley served bourride style in a garlic olive oil broth, fingerling potatoes and seasonal vegetables
or
Seared hanger steak, potato and truffle oil puree, selection of mushrooms

Coffee parfait, ice cream, chocolate lace crisp, vanilla cream

~ No substitutions ~ 

 

 

DINNER @ LE CORDON BLEU BISTRO AT SIGNATURES

WinterBites 2013: January 10-26

 

$30 menu

Pan Bagna: confit tuna, quail egg, cherry tomato, artichoke on a miniature roll, red radish, black olive puree with vinegar

Seared Moroccan chicken breast with wild mushroom salad

Maple and blueberry crème brûlée, almond tuile

$40 menu

Sautéed escargot, celery root purée with grilled bread and parsley, Provençale sauce flavoured with Pastis

Seared Angus Beef striploin with seasonal vegetables

Pineapple pavlova, mango crémeux, citrus gelée, lime crisp