Chef’s Top Ten 2018

The leaves are changing, the air is cooling, the kids are returning to school, the tourists have (mostly) gone home, and the Chef’s Top Ten is back at Provence – it must be fall!

We like featuring our Top Ten dishes each fall; it’s our way of saying thank you to the locals for their support throughout the year. It’s also an opportunity to showcase a few of our up and coming cooks. This year, we’ve got a great line up of appetizers created specifically to compliment some of Chef Jean-Francis’ favourite dishes.

Join us each week starting September 17, 2018, for a newly created appetizer, with one of our favourite entrées for a fixed price. Click the links below for the full details of each week.

JEAN-FRANCIS QUAGLIA
Executive Chef / Proprietor

Week 1
September 17 to September 23

Appetizer: Seared Tarragon Chicken Thigh
Entrée: Seared Lois Lake Steelhead
$37

Week 2
September 23 to September 30

Appetizer: Calamar Tartine
Entrée: Piparras Pepper Dusted Seared Local Albacore Tuna
$38

Week 3
October 1 to October 7

Appetizer: House Cured Steelhead Trout
Entrée: Seafood Linguini
$39

Week 4
October 8 to October 14

Appetizer: Pumpkin, Brie and Cranberry En Croûte
Entrée: Grilled Line Caught BC Halibut
$46

Week 5
October 15 to October 21

Appetizer: Ricotta Pansotti with Prawn and Bay Scallops
Entrée: SautéedWild Prawns Provençal
$38

Week 6
October 22 to October 28

Appetizer: House Cured Bacon and Lentil Soup
Entrée: Wild Mushroom Ravioli withPrawns
$43

Week 7
October 29 to November 4

Appetizer: Baby Beet Salad
Entrée: Bouillabaisse
$41

Week 8
November 5 to November 11

Appetizer: Confit Brussels Sprouts and Mascarpone Tarte
Entrée: Oven Roasted Rack of Lamb
$47

Week 9
November 12 to November 18

Appetizer: Nutmeg Seared Duck Breast
Entrée: AAA Canadian Beef Filet
$46

Week 10
November 19 to November 25

Appetizer: Warm Mushroom and Baby Kale Salad
Entrée: Fennel Infused Baked Whole Mediterranean Fish
$43

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