Presdelicious 2019

Presdelicious | Ottawa’s favourite foodie event

10 days only March 1 to 10

Three-Course Dinners

$28 to $48

Winter P

Look inside to meet the chefs and view the menus

“Dreamland is definitely not your old-school Italian restaurant.”

— Marlo De Leo

ITALIAN CUISINE

DreamLand Café Sisters serve up incredible food in a fun atmosphere Thanks to their Nonna who was a whiz in the kitchen, sisters Marlo and Coco De Leo grew up thinking amazingly delicious food was normal. It was only much later that they realized how fortunate they had been. Embracing those scrumptious memories, they’re recreating their favourite childhood pastas, sauces and meatballs, plus a whole lot more, at DreamLand Café.

Marlo explains that DreamLand is named in honour of a business their parents once had and for the fact that pasta is quite dreamy. The hands-on entrepreneurs – both in their twenties – took a leap of faith and opened a second spot last May to accompany their first location

downtown when the perfect space became available on Preston Street.

“We knew, thanks to overwhelmingly positive feedback, that our fresh pasta was exceptional and felt it would be well received in Little Italy,” says Coco. “The chance to expand our offerings and add full service dining, craft cocktails, vintage wine and more was really appealing.”

Whether it’s your first visit or your fiftieth, DreamLand is a place that just feels like home. “We wanted a relaxed environment with some bright, girly flair,” explains Marlo.

“It’s definitely not your old-school Italian restaurant.”

They’re delighted to participate in Presdelicious and loved the entire process of creating a special menu.

“This event is a great way to get the word out about DreamLand as it’s still so new. We’ve heard great things about the previous editions and we’re thrilled to be a part of it,” notes Marlo.

Book your reservation now 262 Preston St 613-422-4200 www.dreamlandcafe.ca

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$

3-COURSE DINER MENU

START WITH ONE APPETIZER

CHOOSE ONE MAIN COURSE

INDULGE WITH ONE DESSERT

1

KALE CAESAR SALAD

1

SPAGHETTI & MEATBALLS

1

TIRAMISU

2

GARLIC BREAD DIPPERS

2

VEGAN DREAM

2

PISTACHIO ICE”CREAM”

3

NONNA’S MEATBALLS

3

CARBONARA

3

PB&J ICE-CREAM SANDWICH

“It is our chefs’ passion that elevates the whole dining experience at Kiko.”

— Tuan Nguyen

JAPANESE CUISINE

Kiko Sushi Bar An inventive approach to Japanese cuisine While there may be lots of sushi places in Ottawa, there’s only one Kiko. Celebrating its 10th anniversary this year, what sets Kiko apart – aside from its exceptional sushi – is its focus on traditional Japanese food, including dishes not found anywhere else in the nation’s capital.

This family-owned business has been a standout in the Preston Street food scene since it opened, thanks to the unwavering focus on authenticity and service excellence.

Its chefs trained with Japanese culinary masters in Vancouver and refresh their skills there regularly. “It is our chefs’ passion that elevates the whole dining experience at Kiko,” confirms general manager Tuan Nguyen.

“They inspire and encourage

each other to keep pushing the boundaries.”

Whether you choose a seat at the bar to watch the chefs in action, or opt for a cozy table, you’ll enjoy a relaxed yet lively atmosphere at Kiko. And with a menu of over 150 dishes prepared from the freshest premium ingredients, there is most certainly something for everyone at Kiko, including appetizers, traditional and specialty sushi, sashimi, teriyaki, noodles, salads, donburi, desserts and more.

“We wanted to participate in Presdelicious because we feel so fortunate to be a part of this great community,” he adds “We encourage anyone who loves Japanese cuisine, or wants to learn about it, to come to Kiko and enjoy

the special menu we have put together for this event. Once here, we’re certain you’ll discover why many members of the Japanese business and diplomatic corps, professional athletes, celebrities and politicians have chosen to dine with us over the years.”

Book your reservation now 349 Preston St 613-695-3143 www.kikosushibar.com

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$

3-COURSE DINER MENU

START WITH ONE APPETIZER 1 2 3

CHICKEN KARAAGE

Deep fried chicken marinated with ginger sauce

MISO SOUP

Miso based soup with tofu, seaweed and spring onions

CHOOSE ONE MAIN COURSE 1

Preston roll, Rainbow roll, tuna and salmon sashimi, featuring a variety of fresh fish and vegetables

2

TERIYAKI

3

VEGETARIAN SUSHI PLATTER

SPICY ADEGASHI TOFU

Deep fried tofu served with in-house spicy sauce and spring onions and sesame

SUSHI PLATTER

Choice of chicken or steak served with in-house teriyaki sauce, vegetables and steamed rice Zen roll, Yam roll, Yasai Maki and inari nigiri, featuring a variety of fresh and tempura vegetables

INDULGE WITH ONE DESSERT 1

DEEP FRIED MANGO ICE CREAM

Served with whipped cream and chocolate sauce

“We love transforming fresh, rustic ingredients into flavourful, satisfying dishes.”

— Concetta Bellissima

ITALIAN CUISINE

Trattoria Caffé Italia Authentic, innovative Italian fare always on the menu Served up a warm, cozy atmosphere – many call it one of Ottawa’s most romantic restaurants – the food at Trattoria Caffé Italia reflects the family’s rich Italian heritage, with a few delightful contemporary twists. The menu includes tempting starters, flavourful soups, crisp salads and tasty personal-sized pizzas. Thanks to Chef Concetta’s creativity, pasta is a shining star at Trattoria Caffé Italia, as are the fish and seafood dishes. Embracing modern tastes, there are a number of gluten-free options available as well.

The secret to Trattoria Caffé Italia’s long term success has been delicious consistency. One of the originals in what has become one of Ottawa’s most vibrant culinary neighbourhoods, the restaurant has

been the passion project of brothers Pasquale and Dominic Carrozza for nearly four decades. Thanks to the culinary artistry of their sister Concetta Bellissimo, Trattoria Caffé Italia has earned and maintained a reputation for delivering authentic yet innovative Italian fare.

Concetta’s talent extends to fabulous dessert creations that exemplify her ability to serve affordable yet exceptional food prepared with care. The table d’hôte menu on offer for Presdelicious is a true reflection of Trattoria Caffe Italia’s culinary philosophy. As Concetta says, “We love transforming fresh, rustic ingredients into flavourful, satisfying dishes.”

“This is our third time participating

in Presdelicious and we really enjoy it as a fun opportunity for us to get creative while we showcase our interpretations of the finest, authentic Italian cuisine,” she adds.

“Everyone appreciates the chance to try a special, limited-time-only menu at an attractive price.”

Book your reservation now 254 Preston St 613-236-1081 www.trattoriaitalia.com

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$

3-COURSE DINER MENU

START WITH ONE APPETIZER 1 2 3

BRUSCHETTA

Diced tomatoes, garlic, oregano, extra virgin olive oil and parmigiano cheese served on a thickly sliced crostini

INSALATA DELLO CHEF

Mixed greens with seasonal vegetables tossed in our house vinaigrette

CHOOSE ONE MAIN COURSE 1

2

TORTELLINI IN BRODO

Meat tortellini in a homemade veal broth

3

MANICOTTI DELLA CASA

Homemade spinach pasta sheets rolled around a house-made ricotta cheese and spinach filling, baked in tomato sauce and topped with mozzarella

POLLO PAVESE

Chicken breast sautéed with sun-dried potatoes and asparagus in a cream sauce served with potatoes and vegetables

FILETTA DI SOGIOLA

Pan-seared lightly floured filet of sole with fresh lemon, white wine and herbs served with potatoes and vegetables

INDULGE WITH ONE DESSERT 1

TARTUFO

2

PANNA COTTA

Choice of chocolate or lemon Traditional Italian dessert made with cream, milk, sugar, gelatin, topped with mixed berries

“I love the challenge of working with the seasons to create dishes that are brimming with colour, texture and flavour.” — Steve Harris

CANADIAN CUISINE

two six {ate} Inventive, contemporary cuisine part of the playful experience The best advice before a meal at two six {ate}? Expect the unexpected, in all the best possible ways. As one of the most eclectic, enjoyable restaurants on Preston Street, two six {ate} dazzles newcomers and regulars alike with its inventive, ever-changing cuisine. Co-owners Emily Ienzi and Chef Steve Harris have created a laid-back, fun environment which is a perfect match for the playful, delicious food.

Steve’s Maritime roots are reflected in the menu, best categorized as contemporary Canadian. Seafood, preserved vegetables and the freshest local ingredients all find their way to your table, having been transformed into flavourful

creations that are as attractively presented as they are enjoyable to eat. A three-time competitor in Ottawa’s prestigious Gold Medal Plates competition – where he earned the bronze medal in 2017 – Steve has cultivated a huge and loyal following, including local industry professionals, all of whom enjoy everything about the two six {ate} experience.

Having participated in Presdelicious twice before, Emily confirms that Ottawa’s favourite new foodie event is an ideal format to check out new gems. “Steve has once again crafted a special table d’hote menu that showcases what two six {ate} is all about. Presdelicious really proves how lively and accessible

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Little Italy is as a dining destination and we are excited be a part of it once again.”

“I love the challenge of working with the seasons to create dishes that are brimming with colour, texture and flavour,” adds Steve. “I’m really looking forward to welcoming people in for some winter warmth during Presdelicious.”

Book your reservation now 268 Preston St 613-695-8200 twosixate.com

$

3-COURSE DINER MENU

START WITH ONE APPETIZER

CHOOSE ONE MAIN COURSE

INDULGE WITH ONE DESSERT

1

ARANCINI

1

SMOKED BRUSSELS

1

2

GOLDEN SALAD

2

PASTA

2

3

Parsnip risotto / walnut mascarpone / caramelized red onion / russet apple / skin contact niagara white grape jelly Golden beet / petroski turnip / hosui pear / curried farmer’s cheese / puffed black rice / house yogurt / pecans

TARTARE

Enright cattle co. beef / liverwurst mayo / marinated mushrooms / gherkins / hazelnuts / sage pickled mustard / roasted onion powder / kettle chips

3

Pan roasted brussels / house beer vinegar / black garlic toum / red corn puffs / cured egg yolk / almond nutritional yeast Chef’s handmade pasta - made fresh daily ask your server for details

POPCORN SWEETBREADS

Whey brined sweetbreads / chicken jus / roasted leek soubise / potato latke / apple dill salad / house sour cream

3

TORTA CAPRESE

Almond flourless chocolate torte / caramelized white chocolate crème anglaise / torched chili marshmallow / almond brittle

PB & J 2.0

Fried pound cake / roasted peanut crumble / stick’s jam / peanut butter mousse / pascale’s vanilla ice cream

CANNOLI

Marsala cookie / house ricotta / seasonal flavours

“We strive to present dishes that taste consistently authentic and satisfying.”

— Chef Ilya Dyagilev

ITALIAN CUISINE

La Roma Clever interpretations of traditional Italian dishes You might wonder whether or not a Russian-born and raised chef can be a master of Italian cuisine, but just a bite or two at La Roma will certainly put any doubts to rest.

Chef Ilya Dyagilev has been turning out fabulous food at La Roma for over a decade, delighting diners with his ability to ensure main ingredients are complemented rather than outshone by other elements on the plate.

While La Roma opened over fifty years ago, it has been the impressive effort of the Papalia family over the past three decades which has secured its reputation as one of Ottawa’s most successful Italian restaurants. La Roma garners rave reviews for both the excellence of its fare as well as the impeccable, friendly service which complements

its relaxing atmosphere.

Ilya’s love of Northern Italian cuisine is reflected in La Roma’s diverse menu. He favours clever interpretations of traditional dishes composed of simple ingredients, with all components perfectly balanced. Also in the kitchen is Alexandra Fascetto, La Roma’s pastry and pasta chef, who prepares their spectacular focaccia.

She too adds rustic, yet modern interpretations to the restaurant’s Italian cuisine.

For La Roma’s winter Presdelicious offering, the chefs have crafted a table d’hôte menu that offers terrific value with something for everyone to enjoy, including fish and meat lovers as well as vegetarians.

“We strive to present dishes that

taste consistently authentic and satisfying, to help make each visit to La Roma truly memorable,” notes Ilya.

Book your reservation now 430 Preston St 613-234-8244 www.trattoriaitalia.com

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$

3-COURSE DINER MENU

START WITH ONE APPETIZER 1

PANCETTA AND PECORINO ARANCINI

2

SWEET POTATO GNOCCHI IN AN ASIAGO CREAM SAUCE

3

VITELLO TONNATO

Thinly sliced roasted veal shavings with a creamy tuna mayo, caper berries, crostini

CHOOSE ONE MAIN COURSE 1

INDULGE WITH ONE DESSERT

SEARED ALBACORE TUNA MEDALLIONS AND SEA SCALLOPS

1

SICILIAN-STYLE CANNOLI

2

TARTUFO GELATO

2

OSSOBUCCO

3

NO BAKE CHEESECAKE PARFAIT

3

PIZZA

Cross cut braised veal shank with polenta fries Mushrooms medley, tomato sauce and mozzarella and parmigiano cheese

“It’s really fun to apply the precise techniques of classical training to preparing traditional Southern foods with local ingredients.”

— Henry Besser-Rosenberg

SOUTHERN SMOKEHOUSE FARE

Mason-Dixon kitchen + bar

Local, seasonal ingredients transformed into Southern smokehouse staples Perhaps it’s because he grew up visiting some of Ottawa’s hippest eateries with his parents so he instinctively knows what works. Or maybe it’s because he’s having so much fun creating Southern fare through the lens of his classical culinary training. Whatever the reason, Mason-Dixon kitchen + bar’s Chef and owner Henry BesserRosenberg has built a tribe of loyal followers whose numbers have grown steadily during the past two and a half years.

Mason-Dixon is a cozy, 35-seat space that is unpretentious and comfortable. Henry explains that he opted to focus on Southern smokehouse fare because these dishes are among his favourites to cook and to eat, particularly smoked foods and authentic barbeque.

“It’s really fun to apply the precise

techniques of classical training to preparing traditional Southern foods with local ingredients,” he explains.

There’s more than a hint of authenticity about this place, thanks in particular to Henry’s extensive travels through the American south, learning about smoke, spice and meat. His menu features familiar Southern staples such as mouthwatering brisket as well as creative items like scrumptious smoked chicken dishes. Vegetables also get treated with tender loving care, making Mason-Dixon a great destination for a group of diners with varying tastes.

Presdelcious, we’ll be presenting a special menu filled with our favourite flavours and showcasing what Mason-Dixon is best known for, which is local, seasonal, southern-inspired food.”

As a three-time participant, Henry praises Presdelicious for injecting extra energy into the already-lively food scene on Preston Street. “For

Book your reservation now 424 Preston St 613-422-7880 www.masondixonottawa.com

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$

3-COURSE DINER MENU

START WITH ONE APPETIZER 1

SMOKED CHICKEN TACO

Ancho braised smoked chicken,cabbage,pickled onion and hot peppers, avocado crema served on a corn tortilla

2

FRIED PICKLES

3

KALE CEASAR

CHOOSE ONE MAIN COURSE 1

BAKED MAC AND CHEESE

2

CHICKEN AND WAFFLES

3

BBQ SAMPLER

Served with Sriracha aioli House dressing,parmesan,bacon and croutons

Elbow Macaroni ,cheddar,pecorino and bread crumbs Buttermilk brined chicken thighs, house waffle, Apple, cilantro served with warm maple syrup Brisket and smoked chicken wings served with slaw, fries and house BBQ sauce

INDULGE WITH ONE DESSERT 1

BOURBON CREME BRULEE

2

SPICED CHOCOLATE COOKIES

Made with bulleit bourbon Served warm

“Not to be missed are our extremely popular sake bombs.” — Angel Le

JAPANESE CUISINE

Kuidaore Izakaya Japanese pub food and more served up a lively atmosphere Izakaya – Japanese pub food – is not yet well known in Ottawa, but Kuidaore Izakaya is determined to change that. The cozy restaurant maintains a lively atmosphere which, together with its appealing food and drink, is drawing people from across thce city and even as far away as Montreal and Toronto.

The Japanese pop music and a vibrant mural featuring Godzilla and other cultural icons serve as a fun backdrop for food that offers a wide range of flavours. Delicious Izakaya staples such as gyoza dumplings, karaage, takoyaki, tempura and skewers are enhanced with the addition of hearty ramen, poke bowls and sushi, superbly crafted by their in-house expert.

Beverages – a key element of the Izakaya scene – are no afterthought.

A wide range of creative Japanesestyle cocktails (both alcoholic and non-alcoholic) are available in addition to beer, wine and an impressive range of sakes. “Not to be missed are our extremely popular sake bombs, composed of a shot of sake perched on chopsticks before being dropped theatrically into a glass of beer,” says general manager Angel Le.

During Presdelicious, the affordable table d’hôte menu offers a great sampling of some of their best dishes, sure to be presented with the friendly, attentive service that makes a trip to Kuidaore Izakaya even more enjoyable.

Kuidaore means ‘to eat oneself bankrupt’ and is an expression used to describe the obsession with food shared by many people from Osaka; it relates to eating a large quantity of food, rather than the food being expensive.

Book your reservation now 420 Preston St 613-422-7537 kuidaoreizakaya.ca

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$

3-COURSE DINER MENU

START WITH ONE APPETIZER 1

KARAAGE

Japanese fried chicken, Japanese mayo

2

TAKOYAKI

3

VEGGIE TEMPURA

Octopus, bonito flake, tonkatsu sauce, Japanese mayo Fried breaded vegetable, tempura sauce (Vegetarian)

CHOOSE ONE MAIN COURSE 1 2 3

SALMON ABURI

Pressed flame-seared salmon and rice, jalapeño, Yuzu mayo

SALMON POKE

Salmon, avocado, cucumber, field greens, tangerine, corn, sushi rice, sesame seeds, Yuzu and spicy mayo

ANY RAMEN OR SPECIALTY RAMEN IN MENU Vegetarian option available

INDULGE WITH ONE DESSERT 1

MATCHA ICE CREAM (vegetarian)

2

DEEP FRIED MATCHA ICE CREAM (vegetarian)

3

SAKURA MOCHI (vegetarian)

“Our menu is typical of a traditional Italian ristorante, featuring authentic versions of the classic dishes that so many people know and love.”— Michael Thompson

ITALIAN CUISINE

Ciccio Ristorante A Preston Street tradition since 1974 Who doesn’t love a restaurant that feels like home? Now in its 45th year, Ciccio continues to serve up the traditional, authentic Italian dishes that everyone loves, with prices that reflect excellent value.

A generous helping of friendly, efficient service, an extensive yet reasonably priced wine list and an atmosphere that is elegant yet comfortable are all parts of the Ciccio experience.

The restaurant’s unwavering focus on the quality and presentation of food plus exceptional customer service are a reflection of general manager Michael Thompson’s true passions in life. Having worked for the Eramo family many years ago, he feels his role at Ciccio is

a homecoming of sorts and he’s proud to be working with third generation members of that same family. It’s also an opportunity for Michael to leverage his Italian heritage, having grown up eating his Nonna Pugliese’s delicious cuisine in her Little Italy home.

“Our menu is typical of a traditional Italian ristorante, featuring authentic versions of the classic dishes that so many people know and love,” he says. “For Presdelicious, we’ve put together a special table d’hôte menu featuring some of our most popular dishes, including our house made sauces, breads and desserts.”

The food at Ciccio is dependably

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good, always well prepared and presented by a team of true professionals. An Italian-trained chef in the kitchen is supported by loyal staff, some of whom have been at Ciccio for decades. “Even if it’s just your second visit, don’t be surprised if you’re greeted by name,” notes Michael.

Ciccio Ristorante

Book your reservation now 330 Preston St 613-232-1675 www.ciccio.ca

$

3-COURSE DINER MENU

START WITH ONE APPETIZER 1

ZUCCHINI FRITTI

Italian squash, lightly breaded, deep fried, served with fresh lemon and creamy garlic dip

2

CAESAR SALAD

3

CAPRESE SALAD

Crisp romaine lettuce, seasoned croutons, chopped bacon, parmigiana-reggiano, tossed in our house Caesar dressing Buffalo mozzarella, tomato, fresh basil and our house vinaigrette

CHOOSE ONE MAIN COURSE 1

FETTUCCINE BOSCAIOLA

2

POLLO PRINCIPESSA

3

Diced chicken, red peppers, onions in a rose sauce Breast of chicken topped with asparagus, mozzarella cheese and sundried tomatoes, served with seasonal vegetables and roast potatoes

PICCATA DI VITELLO

Veal scaloppini, white wine and lemon sauce, served with seasonal vegetables and roast potatoes

INDULGE WITH ONE DESSERT 1

TIRAMISU

2

CRÈME BRULE

3

CHEESECAKE

“Our emphasis on preparing everything in-house and from scratch adds to the feeling of being transported to an Old World enoteca.” — Eric Diotte

ITALIAN CUISINE

DiVino Wine Studio A unique, immersive way to enjoy Modern Italian cuisine When he walked into DiVino Wine Studio almost ten years ago, coowner and sommelier Eric Diotte likely didn’t foresee that he would be calling it home for many years to come. Since he and his wife Betty purchased the business in 2013, they have put their stamp on an iconic establishment that offers a unique way to experience food and wine – so much so that you might feel you’re actually in Italy.

Eric’s passion for wine and food is matched by Betty’s enthusiasm for hospitality, helping to make a visit to DiVino a fully immersive experience. From the sights and aromas as renowned Ottawa chef Ryan Feltmate and his team work in the open kitchen to the lively chatter

and intriguing music, every aspect adds to the ambiance. DiVino’s attentive, well-paced service is yet another of its many charms.

DiVino offers a refined, impressive menu drawing from the most flavourful and interesting aspects of Modern Italian cuisine. “We enjoy selecting dishes and ingredients that set us apart from other restaurants in Little Italy,” notes Eric. “Our emphasis on preparing everything in-house and from scratch – including our delicious pastas, breads and desserts – adds to the feeling of being transported to an Old World enoteca.”

“We were eager to participate in Presdelicious once again because

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it gives us a chance to showcase some fresh and exciting culinary inspiration,” he adds. “We love the process of crafting a special table d’hôte menu, then enjoying our guests’ delighted reactions as they sample our new creations.

Book your reservation now 225 Preston St 613-221-9760 www.divinowinestudio.com

$

3-COURSE DINER MENU OPTION TO ADD 3 COURSE WINE PAIRING $39

START WITH ONE APPETIZER

CHOOSE ONE MAIN COURSE

1

SCAMORZA

1

PESCE

2

POLENTA FRITTI

2

PANCETTA DI MAIALE

3

TONNARELLI ALLA CARBONARA

3

Smoked Italian cheese baked with prosciutto and topped with seasonal fruit and aged balsamic In house made seasoned polenta fries served with salsa verde and fried sage

GNOCCHI

Handmade potato dumplings in a creamy gorgonzola fondue topped with fresh radicchio

Fresh baked Monk fish served with sweet carrot puree, salsa verde and seasonal vegetables SCrispy pork belly, wild boar sausage, sautéed sauerkraut, parsnip chips and peppered honey Long fresh noodles with pecorino, cotechino, roasted garlic topped with a soft poached egg and fried sage

INDULGE WITH ONE DESSERT 1

CIOCCOLATO

2

ZEPPOLLE

Dark hazelnut chocolate ganache served with sponge toffee Fried fresh dough bites tossed in cinnamon and sugar served with lemon curd and caramel

“We are an amazing destination for those seeking a range of options, from super comfy classics like poutine and burgers to healthier options like our splendid or warrior bowls.”

— Olivia Cruikshank

VEGETARIAN & VEGAN CUISINE

Pure Kitchen Food made with love… and whole ingredients Whether you lean towards comfort food or health-oriented options, you’re sure to find something to delight at Pure Kitchen. A haven for plant-based eaters and for those with dietary restrictions, but especially for those craving bright, fresh flavours, Pure Kitchen’s fourth Ottawa location on Preston Street hits all the high notes.

As co-owner and executive chef Olivia Cruikshank explains, Pure Kitchen is all about celebrating the joy and pleasure of food made with love….and whole ingredients. “We describe Pure Kitchen as a scratch kitchen, focused on plant based cuisine. Our food has a vegan base, with a few dairy options for those seeking vegetarian options. We are an amazing destination for those seeking a range of options, from

super comfy classics like poutine and burgers to healthier options like our splendid or warrior bowls.”

While the made-from-scratch meals and freshly-pressed juices are a big part of Pure Kitchen’s appeal, so too is the chance to watch the action in their large, open production kitchen and juice lab at the back of their bright, welcoming space.

“It was vital to the growth of Pure Kitchen to have a central kitchen to produce the huge volumes of food required for our four bustling locations. We were so excited to find a location in the heart of Little Italy, where we could share our community and lifestyle brand,” says Olivia. “This amazing neighbourhood is a culinary destination for both residents

of and visitors to Ottawa alike.

Participating in Presdelicious just feels like a great way to show how excited we are to be a part of the scene here.”

Book your reservation now 345A Preston St 613-422-0115 www.purekitchenottawa.com

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$

3-COURSE DINER MENU

START WITH ONE APPETIZER 1

COZY SOUP BOWL

2

RADICAL CAULIFLOWER WINGS

3

Made fresh with love

Korean bbq, scallions, cilantro, sesame seeds or buffalo hot sauce, scallions, ranch (2 hot pepper symbol) or half and half

BELLE POUTINE SHARING

Hand-cut french fries, mushroom gravy, cheese curds or cashew cheese

CHOOSE ONE MAIN COURSE 1 2 3

FANTASTIC

Peanut sauce, ginger lime tofu, broccoli, red peppers, kale, scallions, cilantro, roasted peanuts, rice

LIBERTY BUFFALO CAULIFLOWER Fried cauliflower, buffalo sauce, ranch, pickles, tomatoes, carrots, greens, flour tortilla - spicy

ROYALE WITH CHEESE

Double mushroom walnut patty, pickles, onion, iceberg, russian dressing, cashew cheese orcheddar

INDULGE WITH ONE DESSERT 1

CHOCOLATE SALTED TART

2

RASPBERRY CHEEZECAKE

3

CHOCOLATE ORANGE COOKIE (vegetarian)

Notes

Notes