ONE Dinner Specs

How many they would like, the price is per prawn, and which sauce they would like: garlic butter or scented soy with chili aioli.

4oz.

The foie gras is seared and comes on a lemon loaf with wild ginger foam (asarum steeped in milk) and a sesame tuile.

5.

They are filled with yukon gold potatoes and black truffle paste. They come pan seared on a bed of stewed shortribs (shortrib suace, chives, parsley). Pickled red onions, sour cream and scallions garnish the dish.

The onions are pickled in a red wine, red wine vinegar pickling liquid, containing mustard seed, thyme and sugar.

Beets, roasted strawberries, frisee, baby arugula and Straciattella. The salad is finished with roasted sunflower seeds, poppy seed croutons, basil cress, red mustard cress, and champagne vinaigrette.

The strawberries are chopped, washed and marinated in a white balsamic and black pepper marinade for 30 minutes. Once marinated, they are placed in the oven for 20 minutes at 500F. The berries are soft, still have their shape and are served cold.

Straciattella is the creamy mixture that is found in the middle of burrata. It is made by combining the bits of mozzarella that fall off when the cheese is being pulled, with heavy cream.

Vine ripened tomatoes are seasoned with thyme, olive oil, salt and pepper and slowly roasted in the oven, removing a good amount of the moisture from the tomato. Onced cooked, the tomatoes are mixed in a pot with caramelized onions, garlic, and the lobster stock. The mix is cooked, finished with heavy cream, blitzed and passed.

The soup is served with a lobster and brie grilled cheese (puhlmans loaf). Lemon scented whip cream and tarragon leaves will garnish the bowl.

Lake Erie pickerel is being used for this dish. It’s being portioned to 5.5 ounces. It will be pan roasted and finished with butter.

Orzo pasta mixed with French chorizo (spicy), sweet peas, finely dices carrots, pepper relish, chives and brown butter. Mustard vinaigrette will be drizzled over the mixture once it is plated. Leek puree and whipped goats cheese will finish the dish, both providing a bit of acidity to round out the flavour. The leek puree contains alcohol.

A black olive puree, cured tomatoes, wrapped lemons and baby herbs will accompany the fish.

The olive puree is made by combining garlic, chili, oregano, lemon zest, lemon juice, basil, and nicoise olives. The olives are rinsed multiple times in hot water in order to remove some of the saltiness. Xanthan gum is used to thicken the puree.

This dish will have two different cuts of the lamb (rack and shank). The rack will be roasted and the shank will be braised. The rack is Australian and the shank is Welsh.

The guest will receive 1/3 of a rack. The shank will be mixed with reduced braising liquid and placed in a pile on the plate. It will be topped with a sweet pea and mascarpone ravioli. Foie gras croutons and reduced lamb braise will finish the dish. Foie gras croutons are made by tossing puhlmans loaf with foie fat and toasting them in the oven. A smear of honey mustard will be underneath the sliced rack.

The shortrib is being prepared the same way it always has and served with the same sauce. The garnish will be a braised cabbage and shoestring frites. The cabbage is braised in onions, garlic, wine, chicken stock, beef fat, thyme and horseradish. This will add a nice acidity to the dish, which will cut through the richness of the beef. Shoestring fries are cut and cooked daily.

The portion for this dish is half of a baby chicken (the whole chicken bone on is around 3.5lbs). The chicken is taken off the carcass and the thigh bone is removed. The leg bone will remain in order to keep the shape more presentable.

The olive puree is made by combining garlic, chili, oregano, lemon zest, lemon juice, basil, and nicoise olives. The olives are rinsed multiple times in hot water in order to remove some of the saltiness. Xanthan gum is used to thicken the puree.

This dish will have two different cuts of the lamb (rack and shank). The rack will be roasted and the shank will be braised. The rack is Australian and the shank is Welsh.

The guest will receive 1/3 of a rack. The shank will be mixed with reduced braising liquid and placed in a pile on the plate. It will be topped with a sweet pea and mascarpone ravioli. Foie gras croutons and reduced lamb braise will finish the dish. Foie gras croutons are made by tossing puhlmans loaf with foie fat and toasting them in the oven. A smear of honey mustard will be underneath the sliced rack.

The shortrib is being prepared the same way it always has and served with the same sauce. The garnish will be a braised cabbage and shoestring frites. The cabbage is braised in onions, garlic, wine, chicken stock, beef fat, thyme and horseradish. This will add a nice acidity to the dish, which will cut through the richness of the beef. Shoestring fries are cut and cooked daily.

The portion for this dish is half of a baby chicken (the whole chicken bone on is around 3.5lbs). The chicken is taken off the carcass and the thigh bone is removed. The leg bone will remain in order to keep the shape more presentable.

The flesh of the chicken is marinated in a dry rub (coffee BBQ). The chicken will be roasted skin side down for 90% of the cooking time. It will rest on the flesh side to finish the cooking and to ensure the sugars from the dry rub don’t burn. Once the chicken is picked up, it will be glazed in a house made BBQ sauce (different from that of the fried chicken). This BBQ sauce is a little bit spicy, but will balance out nicely with the rest of the dish.

The BBQ sauce contains the following ingredients… onion, garlic, brown sugar, molasses, ketchup, mustard powder, red wine vinegar, chipotle peppers, espresso, cinnamon, Worcestershire, coke, and coffee BBQ rub.

The dish is garnished with an heirloom potato salad containing baby red, white and purple potatoes. The potatoes are mixed with a house made ranch dressing, celery, red onion, boiled egg, gherkins, mustard, lemon juice and scallions. Cured tomatoes (the same that are found on the sea bream) and house made corn chips are used to finish the dish.

Tomato relish. This will be a combination of acidic, sweet and spicy. The mix will contain garlic, onions, chili, lime, vinegar, honey.

This stuffed pasta is similar to a tortellini.

The pasta is made in house and filled with… roasted chicken, ricotta, roasted red peppers, caramelized onions, roasted garlic, lemon zest, thyme, mustard. The serving size will be five pieces.

It is accompanied by stewed leeks, chicken jus, smoked blue cheese and chicken crackling. The leeks are braised in white wine, white wine vinegar, white balsamic. The leeks will act as the acid on the dish, cutting the richness of the pasta and the sauce. The sauce will contain onions, garlic, white wine, heavy cream, lemon juice and chicken jus. The smoked blue cheese will be crumbled on top and shards of crackling will be placed around the dish. There will only be a small amount of the cheese, acting as a background flavour on the dish.

They are made with house made ricotta, lemon zest, parmesan, salt and black pepper. The portion size for the gnocchi will be five ounces.

Grilled asparagus, sweet pickled heirloom carrots, pancetta, triple crunch mustard, caramelized onions, and brown butter hollandaise are the other components of the dish. The carrots, asparagus, mustard and onions are all tossed with the gnocchi. The gnocchi is finished with chives and parsley. Once plated, the thinly sliced pancetta is placed on top and flashed in the salamander. The pancetta is a Berkshire pork belly pancetta. The dish will then be topped with the brown butter hollandaise.

This pasta is vegetarian. It contains the following… peas, fava beans, wild mushrooms, pickled spring vegetables, stracciatella, lemon zest, fine herbs, onions, garlic, white wine, olive oil, butter. The pasta is house made and will be portioned out to 5oz.

The pasta is house made and infused with rosemary. It will contain braised lamb neck (but we will keep that our little secret, what the guest doesn’t know wont hurt them), pickled artichokes, goats milk mozzarella, buttered bread crumbs, lamb braise, crushed tomatoes, onions, garlic, white wine, butter, and mint. The braising liquid from the lamb will act as the sauce for the dish.

ROASTED BUTTON MUSHROOMS: Button mushrooms are washed and roasted whole. They are accompanied by sherry vinegar roasted pearl onions, garlic butter, fresh thyme, and parsley.

This dish contains white and green asparagus. They are sautéed in oil and finished with lemon zest, bread crumbs and shaved parmesan.

The iceberg lettuce is cut into two large pieces and served with avocado, fresh tomatoes, crushed cashews, green goddess dressing and baby herbs.

The dressing is made with aioli, sour cream, white wine vinegar, lemon juice, parsley, chervil, tarragon, scallion, garlic and anchovy.

The salad is composed of Boston Bibb, mache, frisse, lolo roso, baby arugula, red vein sorrel, chives, basil, cabbage cress, cherville, and any other baby herb that is available in house. Bruniose carrots, smoked tomato concasse and garlic chips are scattered over the saled. Ricotta salata is rasped over the salad to finish. The salad is dressed with a roasted shallot and black pepper vinaigrette.

Chopped baby romaine topped with chopped bacon lardons, herbed croutons, oven roasted tomato puree and shaved parmesan.

The cod is glazed in a miso soy and accompanied with Asian glazed broccoli and spiced rice cakes. The Asian glaze is infused hoisin, oyster sauce, sesame oil, soy, ginger, garlic and chilli). The rice cakes are made by cooking basmati umtil completely soft and then blitzing them with Spanish onion, jalapeno puree, parmesan,salt and pepper before forming them into cakes and crisping them on the flat top until golden brown.