Chef’s Top Ten 2018 – Week Three: Seafood Linguini

Week three of the Chef’s Top Ten brings a dish from the earliest days of the now-defunct Provence Mediterranean Grill. The Seafood Linguini – sautéed clams, mussels, grilled fish, prawns, roasted garlic, and tomato sauce. Despite the apparent simplicity of pasta with tomato sauce and fish, it really does satisfy an itch that can sometimes be hard to scratch.

But let’s not get ahead of ourselves! We need to talk about the appetizer before we get too involved in the entrée. Sous Chef Florian brings us a House Cured Steelhead Trout with blinis and citrus crème fraiche for his third outing as a Top Ten contributor.

SEAFOOD LINGUINI
sautéed clams, mussels, grilled fish, prawns, roasted garlic, tomato sauce

Chef’s Top Ten 2018 – Week Four: Grilled Line Caught BC Halibut

You know it’s fall when the pumpkin and cranberries come out. In our 4thweek, Chef de Cuisine Sheldon has created an appetizer that might as well be Pumpkin Pie that you can have before dinner. I introduce to you Pumpkin, Brie and Cranberry en Croûte with white balsamic reduction.

GRILLED LINE CAUGHT BC HALIBUT
shaved zucchini, rainbow carrots, asparagus and shallot salad, fingerling potatoes, tomato and black garlic vinaigrette

Once you’ve finished your ‘appetizer’ you can move on to the always popular Line Caught BC Halibut. With the price for the halibut regularly at $41, you really can’t go wrong with this deal at $46 including the appetizer. For my money, I think that the chefs might be losing it with this much of a discount on a great meal.

Chef’s Top Ten 2018 – Week Five: Sautéed Wild Prawns Provençal

SHELDON MALOFF
Chef de Cuisine

I find the whole naming of pasta shapes confusing; for instance, do you know what shape Pansotti is? I know that for each shape, there is history, and a story, but sometimes I just want to order dinner. Lucky for me (and you) Chef de Cuisine Sheldon, did his research while he was creating the appetizer for week 5 of the Chef’s Top Ten. When I tasted the Ricotta Pansotti with Prawn and Bay Scallops in smoked bell pepper sauce I realized that heaven by any other name is still heaven, and I don’t care what you call my pasta.

We’ve been serving our Sautéed Wild Prawns Provençal for as long as I’ve been working at Provence with almost no change to the recipe. Even if we wanted to change this dish, I don’t think our guests (that’s you) would let us. This is most definitely one of those situations where the customer is right – but really, how can you go wrong when you cook prawns in butter, garlic and brandy?

SAUTÉED WILD PRAWNS PROVENÇAL
garlic, parsley, brandy, butter sauce, marinated tomatoes, seven grain rice, zucchini spaghetti

For the record, Pansotti are triangle shaped. That reminds me of the song Particle Man by They Might Be Giants. Have a listen… https://www.youtube.com/watch?v=vOLivyykLqk. Go Triangle Man!

Chef’s Top Ten 2018 – Week Six: Wild Mushroom Ravioli with Prawns

By the end of October, you might be feeling the winter blues, well we have the cure for that – House Cured Bacon and Lentil Soup with spiced yogurt and a lentil crisp. Top Ten rookie, Chef de Partie Yohannes is really making a splash with this one, watch for more from him in the future.

WILD MUSHROOM RAVIOLI WITH PRAWNS
white wine, butter sauce, garlic, fresh tomato, herbs

What goes great with bacon? Mushrooms and prawns of course! And what better way to get both mushrooms and prawns than in our Wild Mushroom Ravioli with Prawns? Round out your meal with a glass of Pinot Noir, and you’ve got an almost perfect evening. The only thing that could make it better is a little something sweet from our dessert menu.

Chef’s Top Ten 2018 – Week Seven: Bouillabaisse

YOHANNES RETA
Chef de Partie

For the 7th week in our Top Ten, Chef de Partie Yohannes has given us a great Baby Beet Salad with herb whipped goat cheese, sorel, and orange vinaigrette. A trio of classic flavours, but like the power rangers, their combined power is greater than their individual parts.

BOUILLABAISSE
west coast style, prawns, scallops, mussels, clams, fish, fingerling potatoes, gruyère et la rouille

After the sweet, earthy flavours of beets and goat cheese, Chef Jean-Francis’ bold fishy Bouillabaisse is an obvious choice. While Chef Jean-Francis doesn’t use the most traditional varieties of fish, many guests (most notably my mom) have commented that this is the best version of a bouillabaisse they’ve had outside of France. Why not drop by the restaurant and see what they hype is all about?

Chef’s Top Ten 2018 – Week Eight: Oven Roasted Rack Of Lamb

JONATHON PEAT
Chef de Partie

Making his debut appearance in the Chef’s Top Ten, Jonathon has created an amazing dish that compliments the fall weather perfectly – Confit Brussels Sprouts and Mascarpone Tarte with beet root salad and pesto vinaigrette. I know brussels sprouts sometimes get a bad rap, but you really can’t go wrong when you add mascarpone.

Follow the creaminess of the brussels sprout tarte with the earthiness of the Oven Roasted Rack of Lamb and you’ve got a winning combination. The only thing missing is a big bold glass of red wine.

Book a table now!

OVEN ROASTED RACK OF LAMB
crusted with dijon and fresh herbs, market vegetables

Chef’s Top Ten 2018 – Week Nine: AAA Canadian Beef Filet

ANTHONY OH
Chef de Partie

New to the scene at Provence, Chef de Partie Anthony is making waves in the kitchen. You know what else makes waves? Ducks… ducks make waves, you know, when they swim. Anthony though makes a Nutmeg Seared Duck Breast with butternut squash purée, roasted acorn squash, and apple vinaigrette. This is our week 9 appetizer, which is a coincidence, since ducks are my 9thfavourite water fowl – right after the blue heron and before the pink flamingo. It’s odd that I shared that with you, but there you have it.

Now that we’re finished talking about birds, let’s talk about cows. One of the most popular dishes for the Top Ten is our AAA Canadian Beef Filet. At just $43 including an appetizer, it’s a pretty great deal, so I can see why it’s so popular. Don’t delay, make your reservation today to take advantage of this opportunity.

Chef’s Top Ten 2018 – Week Ten: Fennel Infused Baked Whole Mediterranean Fish

When I think of winter vegetables, kale is often one of the first things to come to mind for me. And one of my favourite things to match with kale is mushrooms. So now we have kale and mushrooms, can anybody guess what the next ingredient is going to be? It has to be bacon, which according to people on the internet is pretty much the best thing ever. Now that we have kale, bacon, and mushrooms I think we need to make a salad. And thus is born Sous Chef Florian’s Top Ten creation – Warm Mushroom and Baby Kale salad with crispy maple bacon. That’s a winner in my book.

WARM MUSHROOM AND BABY KALE SALAD
crispy maple bacon

Another great dish with flavours that I find perfect for cool winter weather is the Fennel Infused Baked Whole Mediterranean Fish. Served with sautéed vegetables and seven grain rice, the whole fish has very homey and comforting presence that just makes you feel good on a cold winter night.

Heirloom Tomato 2018 Extended

We’ve had a great heirloom tomato season this year, and it looks like we’re going to be able to continue serving our tomato menu well into September.

TOMATO AND NECTARINE SALAD
whole grilled Argentinian prawns, red onion, fresh basil, sherry vinaigrette

If you haven’t joined us for tomato month yet, what are you waiting for? If you have come in and enjoyed this amazing fruit masquerading as a vegetable, there’s still time to come down to try something new featuring this most versatile fruit.

Come back here and leave a comment to let us know what your favourite tomato dish is.

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Heirloom Tomatoes 2018

We’re wrapping up our lobster menu for another year, but don’t worry, we always have fresh Atlantic Lobster on the menu.

For the month of August, we’ll be serving everyone’s favourite imposter vegetable, the ever-versatile tomato. Most of us know that the tomato is a fruit, but it always seems to masquerade as a vegetable. The tomato is as at home with berries as it is with lettuce, there seems to be no end to the things you can do with a tomato.

BROWN BUTTER POACHED CHICKEN BALLOTINE
sundried tomato and marcona almond pesto,
heirloom tomato wedges, orzo, tomato compote

This year, Chef’s Jean-Francis and Sheldon have updated some of the most popular dishes from past tomato menus and created some new dishes.

My new personal favourite this year is the Brown Butter Poached Chicken Ballotine. Check out the full menu below, and let us know what you’re most excited about in the comments.

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