Please note that while we do offer sample menus, these are highly dependent on the season and ingredients available. This is simply to give you an example of the style of food we offer, but please keep in mind flavors and ingredients will change every month as new products become available. We are constantly researching and developing new recipes to make sure we’re always improving and growing as artists and chefs.
Hors d’oeuvres
- White bean and sage fritter, shallot aioli, stout gel
- Fried black sesame wonton cup with braised cauliflower and wasabi foam
- Herb shortbread, cucumber lattice, pickled mustard seeds, brine gel
- Fried polenta, 10-spice mix, herb aioli
- Tostada with blackened tomato, spicy seitan, micro herb salad
- Cannoli with confit squash puree, coated in 5-spice mix
- Tempeh brochette with sweet soy, chili gel
- Fried oyster mushroom with smoked kimchi aioli
- Savory white tomato granita, with basil oil and fried caper crisp
Appetizers
- Tempeh brochette, fried rice cake, grilled zucchini and shishito peppers
- Fried polenta, cultured corn cream, seared corn salad
- Taquitos with kabocha squash filling, tequila cream, smoked cabbage slaw
- Cucumber terrine with apple pearls, micro herbs
- Chicory salad, apple, cabbage, red onion, apple gel and herb-infused olive oil
- Smoked root vegetable salad, fried capers, dill mayo
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Main Courses
- Seared rice cakes, smoked tofu braised with dark soy, thai basil oil, white kimchi
- Grilled house-made tempeh, seared rapini, spiced peanut and shallot crisp, shiso mayo
- Seared ghocchi, chantarelles and brandy cream, seared cauliflower and broccoli
- Phyllo spring rolls filled with curried potato and squash, tomato confit, fennel and herb salad
- Kabocha squash tamales, grilled corn salad, pipian cream, roasted pepitas
- Seitan and smoked tomato stew, grilled seasonal vegetables, grilled flatbread
- White wine and herb risotto, braised lobster mushrooms, white bean croquette
Desserts
- Almond tartelette with pink peppercorn ganache, strawberry gelee, strawberry and chambord ice cream
- Triple chocolate brownie with espresso and cardamom ice cream, pickled blueberries with blueberry powder
- Vanilla sumac genoise, raspberry balsamic compote, gin and peppercorn ice cream
- Black sesame beignet, 7-spice coating, cumin and pasilla chili ice cream
- Chai and maple panna cotta, ginger and Grand Marnier ice cream, hazelnut biscotti
Extras
- Ice cream bar
- Dessert table
- Grazing table
- Box of chocolate / confectionary
- Brunch table
- Midnight ramen / taco / french fry bar
- Cocktails
info@seletcendre.ca