Island Lake Lodge has been know as a "must stop" for foodies and this summers menu will not disappoint. Chef Keith Farkas and his team have created a mouth watering menu that is sure to impress even the most travelled culinary aficionados. One of the highlights is the Bison Short Ribs with slow braised, truffled cheddar polenta, roasted vegetables, cinnamon red wine jus.
Bison Short Ribs – gluten free, nut free The short rib is a cut from the plate primal in the fore quarter of the animal. The bison is seared and braised with veal jus, red wine, tomato, herbs, cinnamon and spices for approx. 5 hours. For the polenta: cornmeal is added to boiling milk and chicken stock and stirred continuously on low heat for 40 mins then finished with butter and aged Canadian cheddar. To finish - cream and truffle oil are added. Roasted summer vegetables will be a combination of cipoline onions, zucchini, carrot, parsnip, squash… roasted with olive oil. The jus served with the ribs is a reduction of the braising juices.
Bison Short Ribs – gluten free, nut free The short rib is a cut from the plate primal in the fore quarter of the animal. The bison is seared and braised with veal jus, red wine, tomato, herbs, cinnamon and spices for approx. 5 hours. For the polenta: cornmeal is added to boiling milk and chicken stock and stirred continuously on low heat for 40 mins then finished with butter and aged Canadian cheddar. To finish - cream and truffle oil are added. Roasted summer vegetables will be a combination of cipoline onions, zucchini, carrot, parsnip, squash… roasted with olive oil. The jus served with the ribs is a reduction of the braising juices.
Yes, you do need to try them...
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