Welcome to Chef's Choice - Virtual Two
Please play each video as you are ready to enjoy that course
First Course
Roasted Mushroom and Tarragon Butter Sauce Linguine with Seared Salmon and Citrus Tarragon Cream
This dish would be a French twist on Italian classic pasta
The mushrooms are roasted in a onion garlic rosemary thyme and tarragon mix then blended with butter for emulsifying the sauce
Salmon is lightly cooked with a dash of fresh lemon
Asparagus is simply tossed in olive oil salt and pepper then roasted just till softened
Second Course
Duck Leg Confit with Smoky Tomato Cassoulee and Cous – Cous
This dish is true French bistro
Duck leg is marinated over night with classic French herb blend then cooked slowly in duck fat
With the cassoulee we smoke our tomatoes in house then blend them into a smoky sauce which I use to bake my canelini beans in
We have added cous-cous to the bean mix for a great texture to offset the beans
Finished off with a simple balsamic reduction
Third Course
Stacked Lemon Tart with Torched Meringue and Brandy Blueberries
Stacked lemon tart with torched meringue and brandy blue berries
A nice tart sweet dish to finish off the dinner
Base is made with sweet paste then topped with tart lemon curd
Finished with meringue that we torch before leaving the kitchen and brandy soaked blue berries
Thank you for ordering from us!
The staff at The Fire and Water Bistro would like to extend our sincere THANK YOU for supporting our business during these uncertain times.
Remember to practice your social distancing! 🙂