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    MARQUEE SPRING MENU LAUNCH ~ 2019

    April 18, 2019 In Menu Launch

    After many months of wood burning fires, parkas and boots, we are finally seeing some warmth and sunshine! In celebration and in anticipation of all that is green and fresh to come, we are proud to announce the issue of our Marquee Spring Menu! We had the pleasure of meeting with our resident food photographer, Brigitte Elise from August Tree Farm for our seasonal photo shoot yesterday. Here are the results of her creative collaboration with our talented culinary team…

    AHI TUNA

    Our Ahi Tuna dish was so popular as an Entree, our chefs decided to create an appetizer for guests to enjoy prior to their main course. Who ever said you can’t have it all?

    SESAME CRUSTED AHI TUNA, SOY, GINGER, CILANTRO, AVOCADO, WASABI, TEA NOODLE

    MOROCCAN SEARED CAULIFLOWER

    If you haven’t noticed, Cauliflower is all the rage these days. Our chef team created their own version of this popular dish by first pickling the vegetable to give it extra flavour. The presentation turned out beautifully with the inclusion of locally grown amaranth by local farmers, our friends Michelle & Matt from Gagne Greens

    MOROCCAN SEARED CAULIFLOWER, TOMATO, EGGPLANT, SUNFLOWER SEED, POMEGRANATE GASTRIQUE

    SMOKED SALMON & SHRIMP FETTUCCINE

    For the seafood lovers out there there is a lot to enjoy on this menu including our delicious Smoked Salmon & Shrimp Fettuccine! All of our pasta is made in house. We’ve noticed that this dish has been flying out of the kitchen. We’ve also brought back the Grilled Octopus and added some fantastic Bourbon Street Mussels.

    SMOKED SALMON & SHRIMP FETTUCCINE, GRAPE TOMATO, SPRING PEA, LEMON, DILL, CHARDONNAY CREAM

    SPINACH & AMARANTH

    SPINACH & AMARANTH, TOASTED MACADAMIA NUT, PINEAPPLE RELISH, TOMATO WATER & SHERRY VINAIGRETTE

    LAMB WELLINGTON

    Spring Lamb is always an item discussed during spring menu planning and of course our chef team are always looking for ways to put a unique spin on each dish. This time, they’ve traded your traditional rack of lamb for a lamb wellington. It is a beautiful dish, one that is sure to delight our lamb lovers.

    LAMB WELLINGTON, PESTO, PORT REDUCTION, MASHED POTATO

    We know that you are busy with planning your gardens, spring cleanup and signing all your little ones up for this season’s outdoor sports, but you do have to eat! Visit us at Marquee for a quick bite or a formally planned party. We hope you enjoy our newest creations!






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