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! 🙂