menu
These are examples of the food we do at Bijou. We always try to work seasonally, so you won't find all of these ingredients at the same time.
appetizers
Moskal Farm Heirloom tomato salad with organic haricots vert, wild arugula and ancho chili
Steamed Lake Erie Pickerel Cheeks with scallion, ginger and warm sesame oil
DeMartines Family Prosciutto with Ontario purple asparagus salad and Monforte 'Toscano' sheep cheese
Braised 'Soiled Reputation' Japanese eggplant with locally smoked bacon and C'est Bon goat cheese
Puree of 'Soiled Reputation' Jerusalem artichoke soup with butter chicken mousse and cider vinegar
Lake Huron Whitefish ceviche with cucumber juice, chili and coriander
mains
Braised "Capicolla" of local Berkshire pork with sweet bean paste, chili and pork crackling
Rennecker Farm Elk loin with organic cipolline onions, Weth Farm shiitake mushrooms and sauce of cocoa, chili and sherry vinegar
Crispy braised 'Everspring' Duck leg with beluga lentils, baby bok choy and oyster mushrooms stewed in wakame broth
Saute of Lake Huron Pickerel with tagine of local, organic golden beets, heirloom carrots and preserved lemon
Strudel of wild leek and local sheep cheese with green garlic puree and rhubarb juice
Panfried Lake Erie Yellow Perch with braised baby fennel, Soiled Reputation sugarsnap peas and black vinegar
desserts
Local rhubarb poached in Ontario Riesling with crispy meringue wafer and spiced rhubarb sorbet
A tasting of Perth County strawberries: baked, poached, fried and ice cream
Ontario Peach tarte tatin with black pepper ice cream and local organic basil syrup
Bijou black forest cake: Rich, dark chocolate sponge with Niagara macerated cherries and Harmony Oasis whipped cream
Millefeuille of Ontario honeysweet apple, fig cream and Larry Bender's maple syrup ice cream
Selection of artisanal Ontario cheeses with pumpkin seed oil and Neil Baxter's bread
