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New Menu as of September 29th, 2010
Menu
Maison Tait House
Executive Chef & Sommelier
Chris MacAdam
is proud to present
Starters
“Carters Point” NB Hot Smoked Acadian Sturgeon Mille-Feuille
Julienne of Vegetables and Beet Shoots
Roasted Scallop Cream Sauce
$13
Lobster and Shitake Mushroom Open Faced Ravioli
Crispy Leeks and Herbed Mascarpone Cheese
$13
Szechuan Butter Escargots topped with Shaved Parmesan
Grilled Baguette and Pea Shoots
$11
“Duo”
Chilled Gazpacho Soup with White Truffle Scallions
Tahiti Lime Pepper Digby Scallop ceviche withPonzu sauce
and Shungiku Shoots
$12
New Style Shediac Bay Chowder with Giant Tiger Shrimp
$13
“Village Bay” Oysters au Gratin
topped with Roasted Red Pepper, Bacon and Parmesan
$15
“Richibouctou Village” Oysters in the Half shell
Acadian Mignonette and Lemon
$13
Salads
Vine Ripened Tomato Capri Salad
Shaved Proscuitto and Bocconcini
Basil and Chive oil
$12
Tait House Salad with Maple Curry Vinaigrette,
Cashews, Sun Dried Cranberries, Oxford Blueberry and
Cassis Poached Baby Pear
$10
Organic Salad “in Green House” Strawberries and
Marinated Asian Cut Vegetables
Amherst Micro Greens
$12
Main Courses
From The Sea
Charbroiled Fresh Atlantic Sword Fish
Teriyaki and Black Sesame Glaze
Creamy Dill Brandade Potatoes
Herbed Baby Vegetables
$25
Ruby grapefruit and Tarragon “Bay D’Espoir”
Newfoundland Steel Head Trout
Loose Jasmine Tea Infused Basmati Rice
Summer Vegetables
$25
Chef Chris’ Signature Dish
Lemon Grass Skewered Atlantic Salmon
in Saint John Molasses, Ginger and Dark Rum
Savory Israeli Couscous and Seasonal Vegetables
$26
Truffle and Thyme Giant Digby Scallops
Sautéed in Shrimp Butter
Cuttlefish Ink Orzo
Asparagus Spears and Ruby Grapefruit
$32
From The Land
Charbroiled AAA Filet Mignon
Brandy Flambéed Green Peppercorn Demi Glace
Sweet & Yukon Gold Mashed Potatoes
Garden Vegetables and Stilton Butter
$32
Zahtar Crusted Rack of Lamb
Lamb Bone “au Jus”, cuttlefish Ink Orzo
Braised Fortified Pearl Onions and Baby Vegetables
$33
“Seawind Farm” Buffalo Strip Loin
marinated in Burgundian Pinot Noir
Sweet PEI Potatoes
Field Mushroom Demi Glace
$28
“Springbrook Farm” Free Range Chicken Supreme
filled with Pimentos, Spinach and Brie
Tomato and Rosemary Demi Glace
Roasted Leek and Sundried Cranberry Basmati Rice
Buttered Baby Vegetables
$27
Vegetarian Creation of the Day
$24
Desserts
Assorted Cheese Board with Fresh Fruit and Gourmet Crackers for Two
$18
Chef’s Daily Creations
*We are pleased to say that there is no MSG or Trans Fats in our dishes.
Please note: Chef Chris features a menu based on regional and seasonal ingredients. Our menu is re-created on a regular and seasonal basis.
Friday, July 9, 2010
Executive Chef and Sommelier Christopher MacAdam
invites you to an evening of food and wine
“Exploring California to Vancouver ”
featuring
Sommelier Wallace Fraser of Vincor Canada
6:00 PM Reception
6:45 PM Dinner
Maison Tait House in Shediac, NB
Course One
Mission Figs with “Ste Marie de Kent” Jeai Bleu
Candies Walnuts
Fresh Chervil and “Maitland” Micro Greens
White Truffle and Thyme Vinaigrette
Course Two
Olive Oil Poached “Carters Point” Sturgeon
Tempura Lobster
Pure of Sweet Potatoes and Parsnips
Wilted Beet Shoots
Course 3
Veal and Shitake Mushroom Soup
Toasted Onions and Pearl Pasta
Course 4
Oven Roasted Beef Tenderloin Sliced English Style
Rosemary and Blue Berry Demi Glace
Herb Rosti Potatoes
Baby Vegetables
Course 5
Cassis and Fortified Wine Poached Baby Pear
Local Cheese varieties and Preserves Taster
Wallace K. Fraser
Sommelier
Vincor Canada
A Constellation Company
As the Sommelier for Canada’s and the world’s leading wine company, Constellation Brands Inc., Wallace Fraser has extensive knowledge of both local and national wine trends. He has strong relationships throughout the wine industry and hospitality business in Nova Scotia, the Atlantic provinces and across Canada. He is co-founder and past President of the Association of Sommeliers of the Atlantic Provinces (now CAPS Atlantic) and a past Cellar Master for the Atlantic Chapter of the International Sommelier Guild. For over twenty five years, he has managed the food and beverage operations of a number of fine dining restaurants, a major resort hotel, two yacht clubs and three of his own restaurants.
He is a certified sommelier by The International Sommelier Guild and has led many wine tastings for both clients and sommelier guild colleagues. In 2000, Mr. Fraser was made an “Honorary Harvester” and participated in the grape harvest at Chateau Mouton Rothschild. Mr. Fraser has earned a Diploma in Wine and Food Dynamics from the Culinary Institute of America at Napa Valley. He has taken cooking courses in Nice and was invited by the Sommelier Association of Nice to their supplier tastings and CPV Wine Show.
His extensive knowledge, creative flair and keen appreciation of quality service, fine foods, wines and spirits have led to the establishment of some of Halifax, Nova Scotia’s finest dining establishments, including his own Rosco’s in the late 80’s, Ryan Duffy’s and La Maison.
Wallace continues to embrace his loves of food, wine and travel with the opening of many fine and not so fine bottles of wine at home and abroad.
Wine country is his favourite country to visit and to this end some of his travels have included among others Napa, the Okanagan, Niagara, Bordeaux, the Rhone, Veneto, Tuscany, Sonoma, Lodi and Nova Scotia’s own wine regions.
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