At breakfast we now have several varieties of eggs benedict on our homemade yam scones and omelette’s every day. At lunch we’re offering more sandwiches including hot home roasted beef and the return of our world famous tuna melt. The tuna melt now has an interesting special ingredient – let us know if you can figure out what it is.
At dinner new items include slow baked and pulled beef short ribs stewed with homemade french gnocci and seared chicken breast on a grilled potato samosa with masala sauce. This is quickly becoming a new favourite. We also have several new starters including phyllo wrapped brie with vanilla blackberry sauce and ‘woody cakes’ made from David Wood’s goat cheese panko crusted and then grilled. Our burgers, as always, are awesome and have changed very little. A few have new original toppings like house made apricot chutney.
We all know that Islanders don’t always embrace change. We saw a few long faces because we changed our traditional balsamic vinaigrette to a maple balsamic dressing. We took your comments seriously and changed it back. We’ve had that dressing since 1999 back in the Tree House Cafe days. We’ve tried to change it several times over the years and every time have had to change it back.
Some of you are disappointed by the fact that we’ve taken prawns off our menu. In order to serve prawns year round you must purchase ones harvested in Asia. Asian prawn fisheries are unsustainable and threatening the survival of mangrove ecosystems. We are working on creating a 100% Ocean Wise menu. We are planning on featuring locally caught sustainable seafood when it is in season -watch for local spot prawns on special in the coming month.
Every year we adjust our recipes -making small improvements based on the previous year of experience. This year we tweaked the recipe for our BBQ sauce which we use on the ribs and the yam quesadilla two of our best selling menu items. People are loving the new flavours so we thought we would share the recipe. We share all of our recipes. If you want want one of them go to Island Chef.ca and click on ask a chef.
We look forward to your continued feed back!
Chipotle Espresso BBQ Sauce
2 cans diced tomatoes (large size, good quality)
1 can tomato paste
1/2 container of molasses (we use Crosby’s family cooking molasses 675 gr tetra)
1/2 Tablespoon pepper
1/4 Tablespoon salt
1/4 cup diced garlic
1/4 cup diced ginger
1/2 cup lemon juice
1/4 cup balsalmic vinegar
1/8 can of chipolte peppers (we use 7 oz can of Embasa chipolte peppers)
1 shot espresso
Simmer on very low heat-stirring occasionally.
Remove from heat and blend until very smooth.