# Menu

## Entree

- Roasted Tomato Soup - served with goat cheese croutons and basil puree.
- Summer Salad - organic butter lettuce with apples, blood oranges, and gorgonzola, tossed with raspberry vinaigrette.
- Fondue of Brie, Goat Cheese, and Gruyere - served with green apples and garlic crostini. Good for sharing.
- Crispy Flatbread - topped with asiago, prosciutto, and rocket.
- Yellow-fin Ahi Tatar - served on a bed of shredded cabbage with avocado relish and a green peppercorn dressing.

## Main Course

- Pancetta-wrapped Sea Scallops - drizzled with tarragon puree. Served with baked cauliflower au gratin in a tangy Gruyere sauce.
- Cajun Seafood Bouillabaisse - with crawfish, scallops, catfish, crab, and mussels. Served with Southern-style cornbread and honey butter.
- Cavatappi Pasta with Spicy Chickpea Sauce - tossed with grilled eggplant, green olives, and sun dried tomatoes. Topped with Mediterranean feta.
- Sage-rubbed Double-cut Pork Chop - topped with a ragout of mushrooms and chunky pancetta. Served with griddle corn cakes.
- Lasagna Bolognese - house-made pasta between layers of slow-cooked pork and beef Bolognese sauce. Served with organic asparagus.
- Sake-soaked Kobe Beef Tartar - served with fontina-stuffed squash blossom tempura with cream wasabi sauce.

## Dessert

- Tiramisu - cool, refreshing Italian dessert.
- Baked Pears with Caramel Sauce - topped with house-made vanilla-bean ice cream.
- Pumpkin Creme Brulee - served with our famous ginger snap cookies.
- New York Cheesecake - creamy traditional cheesecake topped with dark chocolate sauce and fresh-picked strawberries.
- Sacher Torte - three layers of dark chocolate cake, filled with house-made apricot jam, covered in a creamy, rich chocolate glaze.

## Friday Catch of the Day

- Alaskan Halibut with a Rich Loire Valley Beurre Blanc Sauce - served with mashed purple Peruvian potatoes and haricot verts.
- Recommended pairing: '98 Passi Emilio Vineyards Sauvignon Blanc

# News and Views

We've received so much favourable feedback about Chef Steven Bienni's first three DVDs that we are pleased to announce the release of a fourth DVD. This time Chef Bienni is concentrating on some of his most popular recipes, which many of you have enjoyed again and again at Cafe Bienni. Now you have the opportunity to see and hear how those dishes are prepared.

In addition, to the Bonus features which include techniques such as peeling and deveining shrimp and cutting up a rack of lamb, the DVD includes a revealing 15-minute bonus interview where Chef Bienni talks about his humble beginnings, his years at the Culinary Institute of Milan and his culinary interests. He also reveals his favourite red and white wines.

Learn more about the DVD.