Special new summertime treats on the menu at the NAC’s le café terrace

This week, le café at the National Arts Centre in Ottawa launched some delicious new summertime patio offerings. I was lucky enough to sample them the other day and I think executive chef John Morris has done this landmark institution proud with his merry menu. 

BBQ duck lettuce warps with pickled radish and roasted enoki mushrooms- Lettuce and pickled radish provided by Acorn Creek Farms

BBQ duck lettuce warps with pickled radish and roasted enoki mushrooms- Lettuce and pickled radish provided by Acorn Creek Farms

The NAC’s terrace restaurant is one of Ottawa’s most gorgeous outdoor dining spaces, located in the heart of Ottawa’s dynamic downtown and perched on the banks of the historic Rideau Canal. A 180-degree panorama view offers sightlines of the Chateau Laurier, the Ottawa Convention Centre and more. A generous tent-like roof means you can enjoy this patio rain or shine.

Speaking of shining, here’s the lowdown on this new 8 for 8 menu. It’s a great representation of the contemporary Canadian cuisine that le café has long been famous for and it’s also a whole lot of fun. Eight fresh tapas plates, priced at eight dollars each, available from four to eight p.m. from now until Labour Day. To sweeten the deal, there are also eight great refreshing wine, beer and cocktail offerings to complement the plates, also priced at $8 each.

Lump crab cake with roasted corn, ginger-tamarind chutney, and cilantro sprouts- Sprouts provided by Butterfly Sky Farms

Lump crab cake with roasted corn, ginger-tamarind chutney, and cilantro sprouts- Sprouts provided by Butterfly Sky Farms

Chef Morris teamed up with some great Savour Ottawa certified farmers and producers to give his menu launch some extra local flavour; each are listed in the photo descriptions. Omitted from this gallery is a fantastic veggie poutine composed of potato chips, mushroom herb gravy, molten Quebec brie, caramelized onion and red pepper jam- Mushrooms provided by Le Copin Mushrooms, brie provided by Fromagerie Les Folies Bergères. The truth is, it looked so fantastic, I dove in before I even thought about taking a photo. I can’t really recommend any one particular dish – all were fresh, flavourful and fun. I look forward to many more happy visits to le café this summer.

Confit pork shoulder tacos with charred pineapple, mole verde- pork provided by Upper Canada Heritage Meat, feta cheese provided by Clarmell Farm

Confit pork shoulder tacos with charred pineapple, mole verde- pork provided by Upper Canada Heritage Meat, feta cheese provided by Clarmell Farm

“Fish n Chips” pogos with white fish with potato and dill batter, cornichon and lemon remoulade- Potato provided by Acorn Creek Farms

“Fish n Chips” pogos with white fish with potato and dill batter, cornichon and lemon remoulade- Potato provided by Acorn Creek Farms

Grilled cheese “lambwich” with brioche, aged white cheddar, braised lamb shank, arugula, fiery “ratatouille” relish- arugular and relish ingredients provided by Acorn Creek Farm

Grilled cheese “lambwich” with brioche, aged white cheddar, braised lamb shank, arugula, fiery “ratatouille” relish- arugular and relish ingredients provided by Acorn Creek Farm

Tempura prawn po’boy, butter leaf, and smoked chili aioli- butter leaf provided by Acorn Farms

Tempura prawn po’boy, butter leaf, and smoked chili aioli- butter leaf provided by Acorn Farms

Herb breaded bocconcini with spicy beef cheek and tomato sauce- beef cheek provided by O’Brien Beef Farms

Herb breaded bocconcini with spicy beef cheek and tomato sauce- beef cheek provided by O’Brien Beef Farms

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About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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2 Responses to Special new summertime treats on the menu at the NAC’s le café terrace

  1. Pingback: Interweb Goings On – Week Ending July 12 |

  2. Pingback: Crab Cakes with Grilled Mango and Red Pepper Salsa | Constantly Cooking

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