Fishstock  

FISH STOCK MAY 14TH MENU

 

First Course

Smoked Lake Erie Pickerel Velouté

Pickerel “Brandade”, Foraged Ramp Pickle, Fumet “Caviar”

 Pairing: Great Lakes Brewery Canuck Pale Ale

 

Second Course

Poached Shrimp

Sunchoke Puree, Frisee, Grilled Barrie’s Asparagus, Cured Miss Precious Hen’s Egg Yolk, Spruce Tip Vinaigrette

 Pairing: Great Lakes Brewery Blonder Lager

 

Third Course

Pan Roasted Alma Research Station Arctic Char

Roasted Beets, Braised Swiss Chard, Pickled Honey Mushrooms, Smoked Butter

 Pairing: Spearhead Hawaiian Style Pale Ale

 

Fourth Course

Ned Bell Seaweed Brownie

 Pairing: Spearhead Moroccan Brown Ale

 

 

 

CURRENT SOURCES

Pickerel – Caudles/Flanagans 

Shrimp – Planet Shrimp

Asparagus – Barrie’s Asparagus

Sunchokes, Beets, Swiss Chard, Honey Mushrooms – Don’s Produce

Eggs – Miss Precious Hen Eggs (Chassage Farms) 

Spruce Tips – Forbes Fine Foods Toronto 

Arctic Char – Alma Research Station