Bacalao Fritters Crispy fritters of salt cod and potato, seasoned with garlic and Newfoundland savoury. Served with lemon and green peppercorn aioli.
Jiggs Dinner Cabbage Rolls Everything you love about Jiggs Dinner in an appetizer! Salt beef, turnip, potato & carrot rolled in a tender cabbage leaf, on a dollop of pease pudding, with a pot-liquor shooter & homemade mustard pickles.
Brie and Partridgeberry Phyllo Cigars Warm melting brie cheese and homemade partridgeberry chutney rolled in phyllo pastry and baked crisp. Served with baby salad greens, oranges, toasted walnuts and partridgeberry-orange vinaigrette.
Spirited Mussels Local, plump, fresh, juicy mussels in your choice of broth.
~ Quidi Vidi - with Quidi Vidi 1892 Ale, lemon, leeks and chilies
~ Bloody Mary - with Iceberg vodka, tomatoes, herbs and garlic
~ Daquiri - Fresh lime juice, Ragged Rock amber rum and garlic
Snow Crab Springrolls Glass noodles, julienned vegetables, ginger, garlic and Newfoundland snow crab in crispy spring rolls, served with a mignonette sauce of bakeapple wine, rice vinegar and chiles.
Daphne's Cod au Gratin (Mom's fabulous recipe.) Flaky fresh cod in a creamy béchamel, topped with melted cheddar.
Cod Tongue Salad Crispy cod tongues on a bed of greens, cucumbers & sweet onions, creamy lemon-caper vinaigrette.
Blueberry-Peppercorn Caribou Steak Salad Slices of medium-rare grilled peppercorn-crusted Labrador Caribou on a salad of mixed greens with Rodrigues blueberry wine and blueberry vinaigrette.
Pear, Walnut and Blue Cheese Salad Baby greens with fresh pears, blue cheese and toasted walnuts dressed with a Rodrigues Apple Schnapps vinaigrette.
Caesar Salad Romaine, shaved parmesan, Bacalao's own Caesar dressing, topped with crisped local bacon.
Baby Greens Local, fresh and tender with your choice of dressing.
Main courses:
Bacalao du jour Salt Cod Dish of the Day - could be inspired by local cuisine or the far-away places that share our love for salt fish
Bacalao Savoury Chicken Caesar Romaine, shaved parmesan, Bacalao's own Caesar dressing, topped with crisped local bacon and slices of savoury-seasoned chicken.
Crispy Skin Savoury Chicken Breast Traditional perfection.. golden brown with a Newfoundland savoury jus, sour cream & chive mashed potatoes, buttered vegetables, homemade partridgeberry chutney.
Seafood Pot Pie Newfoundland cod, scallops, coldwater shrimp and lobster in a flavourful Pernod, fennel and vegetable sauce topped with golden puff pastry.
Atlantic Salmon in Gin and Juniper Berry Sauce Juniper-berry rubbed grilled salmon filet with Iceberg Gin and juniper berry sauce, served with roasted local baby potatoes and buttered vegetables.
Steak Frites Grilled 10-ounce striploin, rubbed with Bacalao’s own pink, white and green peppercorn blend served with Newfoundland blue potato fries and lemon & green peppercorn aioli.
Game/Lamb of the Day. Depending on season & availability. A delicious, inspired dish.
Caribou Medallions in Partridgeberry Sauce Tender medallions of Labrador caribou in a deeply flavourful sauce of partridgeberries and Rodrigues Barrens Blend served with buttered vegetables and Newfoundland savoury gnocchi.
Penne & Sausage Arabiata Our own recipe fennel & chili moose sausages with peppers, mushrooms and onions in a spicy tomato sauce tossed with penne. Finished with shaved pecorino romano and toasted pine nuts.
Vegetarian Savoury Gnocchi Tender potato dumplings, flavoured with Newfoundland savoury, tossed with sundried tomatoes, sautéed peppers & vegetables in a light brown butter sauce, with shaved pecorino romano & toasted pine nuts.
Seafood Risotto Beautiful Newfoundland seafood - scallops, snow crab and coldwater shrimp in unctous saffron risotto, with tender asparagus, mussels and finished with a drizzle of lobster oil.
Mussels and Fries Dinner-sized portion of our appetizer mussels in your choice of broth with homemade blue potato fries and lemon & green peppercorn aioli.
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