YellowBelly Entree Samples
Brunch Selection ~ Saturday/Sunday
Iron Grilled Atlantic Salmon
• Souffle Pancake
Fresh farmed salmon with basil almond romesco & red onion-tomato marmalade; served with fresh vegetables and a potato parsnip mash. $
• Stuffed Touton with Apple Raisin Compote • Wood Fired Roasted Omelet
Double cut bone in Pork Loin
• Crab Cake Benedict
Black peppercorn and ginger crusted pork loin chop with sharp cheddar potato pie, fresh vegetables, Dijon and Yellowbelly Pale Ale jus and apple shallot compote. $
• Prosciutto and Basil Benny • Short Rib and Eggs
The Steak at YellowBelly From 30 day aged beef our rib eye steak is seasoned with our special steak rub creating extra flavor served with Pont neuf potatoes and topped with a sauce of maple shallot confit and YPA jus. $
Fighting Irish Red Short Rib Braised Short Rib with shallot confit, sweet apricot and tomato jus, served with potato and parsnip mash. $
Seafood Fettuccini with Curry and Kaluha Shrimp and scallop sautéed with raisins, julienne peppers, slivered onion and a yellow curry and Kaluha sauce, tossed with fettuccini. $
Desserts Suggestions • Lemon Chiffon Cake • Chocolate Fudge Brownie • Vietnamese Cinnamon Cheesecake • Inside-Out Carrot Cake
Gastro-Pub Menu Samples
Wood Fired Rustic Pizza & Gourmet Burger Selection
Fresh Steamed Mussels Two choices: steamed in YellowBelly Pale Ale with sea salt or steamed in coconut milk broth with red curry and julienne vegetables. $
Buffalo Chicken and Blue Cheese
Fish Cake Trio
Four Cheese and Chicken Caesar
Crispy breaded crab cake with smoky chipotle hollandaise, fresh cod and potato cake with mustard relish and Asian salmon cake with Miso mayo. $
A blend of Provolone, Mozzarella and Asiago cheese with roast chicken, bacon and topped with Caesar salad and Parmesan. $
Spicy Buffalo Chicken and Blue cheese spread – a new twist on our pub favorite. $
Marinated Chicken Lettuce Wraps Marinated chicken sautéed with Asian vegetables, sweet and sour hoi sin glaze and crispy noodles served with lettuce for wrapping. $
Spinach Salad with smoky bacon vinaigrette $12 Platters for sharing House made Trio of Dips Hummus, mint and mustard tzatziki, and brushetta served with a selection of breads and crostini. $
Let’s just Wing it Platter 24 buttermilk and herbed chicken wings served with a selection of our house dips – sweet chili, sweet and sour hoi sin sauce and our roasted garlic dip. $
Fresh ground chuck burger topped with caramelized onions; truffle aioli, blue cheese, pulled short rib and our famous tomato jam, served on our homemade sesame bun, with your choice of hand cut potato chips or French Fries. $
Greek Burger Ground Lamb and Pork burger with sweet cherry compote, mint and pomegranate mayo on olive ciabatta, with your choice of hand cut potato chips or French Fries.
Irish red BBQ ribs A 2 racks pork back or side ribs 1 L Irish red beer Â˝ cup malt vinegar B 1 tbsp 1 tbsp 1 tbsp 1 tbsp 1 tbsp
black pepper salt, kosher paprika brown sugar savoury
C 2 cups apricot jam 1 tbsp grated ginger 2 tbsp chipotle paste 1 orange, zested and juiced
Place ribs in large zip lock bag, and pour the beer and the vinegar into the bag. Seal and let sit in the refrigerator for 6 hours or overnight. Remove meat from bag, and transfer liquid to pot and save. Mix part B together and rub the meat well with the dry spice blend. Cooking wise, the mantra should be slow and low. Whether you use a smoker, or a BBQ, or your oven, the basic principle is the same. Place the meat in a roasting pan, cover, but leave some ventilation for steam, and cook for at least 5 hours at low heat, about 200 -250 Âş F. While ribs are cooking, bring marinade liquid to boil in pot, add part C and simmer. Blend with hand blender until smooth. Set aside to cool. To finish, pull the ribs out of the pan, they should be tender, but not falling apart. Brush liberally with the sauce, and bake or bbq for 20 mins, brush with the sauce several times to build a nice coat. Serve with a pint of Irish red beer.
Pale Ale Mini Donuts 1/2 cup white sugar 1 teaspoon baking powder 1/4 teaspoon ground nutmeg (fresh ground is best) 1 teaspoon cinnamon 1/4 teaspoon salt 3 tablespoons dried buttermilk powder 2 large eggs 3 oz. YellowBelly Pale Ale 4 tablespoons melted butter, cooled
Preheat oven to 375 ยบF. Melt butter and let cool. Sift all dry ingredients together into a large mixing bowl. In a separate bowl, whisk together eggs, melted butter and beer until well-blended. Grease the donut pan with a generous amount of butter or shortening (can also use mini bundt pan). Pour the liquid blend into the dry ingredients all at once, and mix just until blended (do not overmix, or the donuts will be tough). Fill each donut form half full. Bake in the preheated oven in the middle rack for 8-9 minutes for mini donuts, 9-12 minutes for regular size donuts. The donuts should not be browned on top. Remove pan from oven, let cool for a minute, remove from pan and roll in powdered sugar. Chefs note: this recipe will work with any of our beers, with each coming out a bit different. Yields 6 regular donuts, or 24 mini donuts.
St John’s Stout
Glazed Pork Tenderloin with smashed sweet potatoes and braised greens
1 each 4 pound pork tenderloin, fat trimmed and silver skin removed 4 cups (32 ounces) St John’s Stout 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 cup olive oil 3 large sweet potatoes (about 2 pounds), peeled and cut lengthwise into 1 ½ inch cubes 1 tablespoon olive oil 1 tablespoon fresh chives 2 tablespoons unsalted butter Salt and pepper 4 bunches mustard greens (about 1 ½ pounds), rinsed 4 medium shallots, finely chopped ½ bunch fresh parsley, chopped (about 3 tbsps) 1 sprig fresh thyme 2 cups demiglace, or beef boullion
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St. John’s Stout and Pepper Steaks Serves 4
2 Tbsp fresh cracked multi-colour pepper 2 tsp salt (or to taste) 4 Sirloin steaks 2 Tbsp olive oil ½ c beef stock 2 cloves garlic minced 1 shallot minced
Sprinkle both sides of steak with the salt and pepper, pressing on with your fingers. Place in a single layer in a shallow dish. To make marinade. Combine garlic, shallot and beer. Pour over steaks. Cover. Refrigerate for 1 - 24 hours (the longer the better), turning occasionally. Remove 15 minutes before cooking. Drain steaks, save marinade. Pat steaks dry. Add olive oil to a heavy based frying pan. Heat over medium-high heat. Cook steaks, 2 at a time, for 4 minutes on each side, or until desired doneness. Transfer to a plate.
1 c St. John’s Stout Pour marinade into pan. Add beef stock. Bring to a boil. Cook for 5 minutes, stirring, until reduced to sauce consistency or desired consistency is reached. Pour sauce over steaks. Serve with choice of side.
Stout Chocolate Cake 12 (350 g) semisweet chocolate ¼ cup (60 ml) unsweetened cocoa powder 2∕3 cup (125 ml) stout 1 cup (250 ml) whipping cream ½ cup (125 ml) granulated sugar Icing sugar
Preheat oven to 325˚ F (160˚ C). Grease a 10-inch springform cake pan and dust with icing sugar.
Melt chocolate with cocoa powder and stout in a large stainless steel or heat proof bowl placed on top of a medium saucepan filled with water on medium-low heat. Mix until smooth, remove from heat, and set aside. In a large bowl, whip cream until stiff peaks begin to form, do not over whip. In a medium bowl, whip together eggs and sugar until a thick foam is achieved, about 4 - 5 minutes. Gently fold one-third of egg mixture into melted chocolate mixture until smooth. Repeat with remaining egg mixture. Fold in whipped cream until batter is completely blended and smooth. Pour batter into prepared pan, wrap the bottom with aluminum foil. Place a large roasting pan, filled halfway with water, on the middle rack of the oven and place the cake pan in the water bath. Bake for one hour, then reduce the temperature to 250˚F (120˚C) and bake for another 30 minutes. The cake is done when firm and a toothpick comes out clean, remove cake from oven and slide a knife around the edge of the pan. The cake will fall. Let cool completely and dust with icing sugar. Serve with fresh berries, sweetened whip cream and a glass of ice cold stout.
Fighting Irish Stew Serves 10 - 12
1½ lb bacon, diced 3½ lb boneless lamb shoulder, cut into 1½ inch chunks 3½ lb pork loin, cut into 1½ inch chunks 4 cloves garlic, minced 4 cups onions, diced 3 cups carrot, diced 2 cups celery, diced 2 cup turnip, diced 3 cup baby potatoes, quartered 6 cups lamb stock (can substitute beef stock) 3 cups Fighting Irish Red Ale 1 cup all-purpose flour 2 Tbsp brown sugar 4 bay leaves 2 sprigs fresh thyme 1 stem fresh rosemary 2 Tbsp salt 1 Tbsp cracked pepper
In a large pot, cook bacon over medium heat until evenly browned. Drain and set aside, keep fat. In a large bowl mix flour, salt and pepper. Add pork and lamb, toss until coated evenly. In same pot add bacon fat and heat over high until smoking, add meat and brown evenly. Remove from pot. Add garlic, onion and celery to large pot, sauté until the vegetables start to soften, about 7 minutes. Deglaze with stock. Add sugar, bacon, thyme, bay leaves and rosemary. Cover and simmer for 1½ hours, stirring occasionally. Add carrots, potatoes, turnip and Fighting Irish Red Ale. Reduce heat, cover and simmer for 15 to 20 minutes until vegetables are tender. Remove bay leaves, thyme and rosemary. Season to taste.
Pale Ale Poached BBQ Salmon 1 side salmon (3 - 4 lbs), skin on, pin bones removed 4 tbsp YellowBelly Pale Ale 6 Sprigs fresh tarragon + 2 tbsp minced 2 lemons, thinly sliced 2 tbsp sea salt 1 tbsp cracked black pepper
Heat barbecue to 250ËšF. Assemble 3 sheets of foil and spray with vegetable cooking spray. Pat down salmon with paper towel, season with salt and pepper. Lay salmon skin side down, on top of the foil. Sprinkle with pale ale and lay tarragon on top. Arrange lemon on top of the herb. Crimp foil down over the salmon. Lay foil-wrapped salmon directly on the barbecue rack and cook until the color of the flesh has turned from pink to orange, about 45 - 60 minutes. Remove from barbecue and open the foil. The salmon can be served hot or cold. If serving cold, drain off any excess liquid, reseal and allow to cool in foil. Remove the lemons and tarragon. Transfer to a serving platter. Sprinkle with minced tarragon and lemon wedges.