Restaurant – La Menardiere

Gluten Menu

lamenardiere — Thu, 22 Jan 2015 09:00:35 +0000

The menu includes naturally gluten-free food, such as meat, fish, nuts, legumes, fruit, vegetables, potatoes, pseudocereals (in particular amaranth, buckwheat, chia seed, quinoa), only certain cereal grains (corn, rice, sorghum), minor cereals (including fonio, Job’s tears, millet, teff, called « minor » cereals as they are « less common and are only grown in a few small regions of the world »), some other plant products (arrowroot, canary seed (alpiste seed), mesquite flour), and products made from these gluten-free foods, such as breads and gluten-free beer. Gluten-free bread may be less fluffy, so additives are used to compensate, such as corn starch, eggs, xanthum gum, guar gum, and hydroxypropyl methylcellulose. Processing of some glutenous ingredients removes the gluten, such as maltodextrin,and some distilled beverages. Some vineyards use flour paste to caulk the oak barrels, but tests have not detected the presence of gluten in the wineGluten may be used as a clarifying agent in wine, some of which might remain in the product.
The diet excludes foods containing gluten, such as wheat, rye, barley, triticale, kamut, malt, and foods that may include them, or shared transportation or processing facilities with them.
Some cereal grains, although gluten-free in themselves, may contain gluten by cross-contamination during processing steps or transport; this includes oats. Some processed foods may contain gluten, so they would need specific labeling, such as gluten-free ice-cream, ketchup, chicken bouillon, corn cereal, ice cream toppings, malt flavoring, and chocolate. And some non-foodstuffs may contain gluten as an excipient or binding agent, such as medications and vitamin supplements, especially those in tablet form. People with gluten intolerance may require special compounding of their medication.
Regulation of the label gluten-free varies by country. Most countries derive key provisions of their gluten free labeling regulations from the Codex Alimentarius international standards for food labeling has a standard relating to the labeling of products as gluten-free. It only applies to foods that would normally contain gluten. Gluten free is defined as 20 ppm (= 20 mg/kg) or less. It categorizes gluten free food as: Food that is gluten free by composition; Food that has become gluten free through special processing. Reduced gluten content, food which includes food products with between 20 and 100 ppm of gluten. Reduced gluten content is left up to individual nations to more specifically define. The Codex Standard suggests the enzyme-linked Immunoassay (ELISA) R5 Mendez method for indicating the presence of gluten, but allows for other relevant methods, such as DNA. The Codex Standard specifies that the gluten free claim must appear in the immediate proximity of the name of the product, to ensure visibility. There is no general agreement on the analytical method used to measure gluten in ingredients and food products. The ELISA method was designed to detect w-gliadins, but it suffered from the setback that it lacked sensitivity for barley prolamins. The use of highly sensitive assays is mandatory to certify gluten-free food products. The European Union, World Health Organization, and Codex Alimentarius require reliable measurement of the wheat prolamins, gliadins rather than all-wheat proteins.

Organically Grown

lamenardiere — Wed, 21 Jan 2015 15:44:34 +0000

Organic farming is a form of agriculture that relies on techniques such as crop rotation, green manure, compost, and biological pest control. Depending on whose definition is used, organic farming uses fertilizers and pesticides (which include herbicides, insecticides and fungicides) if they are considered natural (such as bone meal from animals or pyrethrin from flowers), but it excludes or strictly limits the use of various methods (including synthetic petrochemical fertilizers and pesticides; plant growth regulators such as hormones; antibiotic use in livestock; genetically modified organisms; human sewage sludge; and nanomaterials.) for reasons including sustainability, openness, independence, health, and safety.
Organic agricultural methods are internationally regulated and legally enforced by many nations, based in large part on the standards set by the International Federation of Organic Agriculture Movements (IFOAM), an international umbrella organization for organic farming organizations established in 1972. The USDA National Organic Standards Board (NOSB) definition as of April 1995 is:

Organic agriculture is an ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity. It is based on minimal use of off-farm inputs and on management practices that restore, maintain and enhance ecological harmony.

Since 1990 the market for organic food and other products has grown rapidly, reaching $63 billion worldwide in 2012. This demand has driven a similar increase in organically managed farmland which has grown over the years 2001-2011 at a compounding rate of 8.9% per annum. As of 2011, approximately 37,000,000 hectares (91,000,000 acres) worldwide were farmed organically, representing approximately 0.9 percent of total world farmland (2009).
Organic farming methods combine scientific knowledge of ecology and modern technology with traditional farming practices based on naturally occurring biological processes. Organic farming methods are studied in the field of agroecology. While conventional agriculture uses synthetic pesticides and water-soluble synthetically purified fertilizers, organic farmers are restricted by regulations to using natural pesticides and fertilizers. The principal methods of organic farming include crop rotation, green manures and compost, biological pest control, and mechanical cultivation. These measures use the natural environment to enhance agricultural productivity: legumes are planted to fix nitrogen into the soil, natural insect predators are encouraged, crops are rotated to confuse pests and renew soil, and natural materials such as potassium bicarbonate and mulches are used to control disease and weeds. Hardier plants are generated through plant breeding rather than genetic engineering. While organic is fundamentally different from conventional because of the use of carbon based fertilizers compared with highly soluble synthetic based fertilizers and biological pest control instead of synthetic pesticides, organic farming and large-scale conventional farming are not entirely mutually exclusive. Many of the methods developed for organic agriculture have been borrowed by more conventional agriculture. For example, Integrated Pest Management is a multifaceted strategy that uses various organic methods of pest control whenever possible, but in conventional farming could include synthetic pesticides only as a last resort.

Fresh Food Only

lamenardiere — Wed, 21 Jan 2015 15:41:41 +0000

Currently, the European Union, the United States, Canada, Mexico, Japan and many other countries require producers to obtain special certification in order to market food as organic within their borders. In the context of these regulations, organic food is food produced in a way that complies with organic standards set by national governments and international organizations. Although the produce of kitchen gardens may be organic, selling food with the organic label is regulated by governmental food safety authorities, such as the US Department of Agriculture (USDA) or European Commission. While the organic standard is defined differently in different jurisdictions, in general organic farming responds to site-specific farming and crop conditions by integrating cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity. Synthetic pesticides and chemical fertilizers are not allowed, although certain organically approved pesticides may be used under limited conditions. In general, organic foods are also not processed using irradiation, industrial solvents, or synthetic food additives.
Organic food production is a self-regulated industry with government oversight in some countries, distinct from private gardening. Currently, the European Union, the United States, Canada, Japan and many other countries require producers to obtain special certification based on government-defined standards in order to market food as organic within their borders. In the context of these regulations, foods marketed as organic are produced in a way that complies with organic standards set by national governments and international organic industry trade organizations. In the United States, organic production is a system that is managed in accordance with the Organic Foods Production Act (OFPA) of 1990 and regulations in Title 7, Part 205 of the Code of Federal Regulations to respond to site-specific conditions by integrating cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity. If livestock are involved, the livestock must be reared with regular access to pasture and without the routine use of antibiotics or growth hormones.
Processed organic food usually contains only organic ingredients. If non-organic ingredients are present, at least a certain percentage of the food’s total plant and animal ingredients must be organic (95% in the United States, Canada, and Australia). Foods claiming to be organic must be free of artificial food additives, and are often processed with fewer artificial methods, materials and conditions, such as chemical ripening, food irradiation, and genetically modified ingredients. Pesticides are allowed as long as they are not synthetic. However, under US federal organic standards, if pests and weeds are not controllable through management practices, nor via organic pesticides and herbicides, « a substance included on the National List of synthetic substances allowed for use in organic crop production may be applied to prevent, suppress, or control pests, weeds, or diseases. » Several groups have called for organic standards to prohibit nanotechnology on the basis of the precautionary principle in light of unknown risks of nanotechnology. The use of nanotechnology-based products in the production of organic food is prohibited in some jurisdictions (Canada, the UK, and Australia) and is unregulated in others.

Online Ordering

lamenardiere — Wed, 21 Jan 2015 15:40:39 +0000

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Pasta Favorites

lamenardiere — Wed, 21 Jan 2015 15:40:26 +0000

The art of pasta making and the devotion to the food as a whole has evolved since pasta was first conceptualized. “It is estimated that Italians eat over sixty pounds of pasta per person, per year, easily beating Americans, who eat about twenty pounds per person.” Pasta is so beloved in the nation of Italy that individual consumption exceeds the average production of wheat of the country; thus Italy frequently imports wheat for pasta making. In contemporary society pasta is ubiquitous, and individuals can find a variety of types in local supermarkets. With the worldwide demand for this staple food, pasta is now largely mass-produced in factories and only a tiny proportion is crafted by hand. However, while pasta is made everywhere, “the product from Italy keeps to time-tested production methods that create a superior pasta”.
Pasta was originally solely a part of Italian and European cuisine owing to its popularity there. With an increase in popularity on a world-wide scale, pasta has crossed international borders and is now a popular form of fast food and a staple in North America and elsewhere. This is due to the great amount of Italian immigration into Canada and the United States around the beginning of the 20th century. Similarly an immense immigration of Italians into South Africa ensured that spaghetti with meatballs became an essential part of South African cuisine. Since the time of Cato, basic pasta dough has been made mostly of wheat flour or semolina, with durum wheat used predominantely in the South of Italy and soft wheat in the North. Regionally other grains have been used, including those from barley, buckwheat, rye, rice, and maize, as well as chestnut and chickpea flours. In modern times to meet the demands of both health conscious and coeliac sufferers the use of rice, maize and whole durum wheat has become commercially significant. Grain flours may also be supplemented with cooked potatoes. Beyond hens’ eggs and water, liquids have included duck eggs, milk or cream, olive or walnut oil, wine, ink from octopus, squid or cuttlefish, and even pigs’ blood. Other additions to the basic flour-liquid mixture may include vegetables purees such as spinach or tomato, mushrooms, cheeses, herbs, spices and other seasonings. While pastas are, most typically, made from unleavened doughs, the use of yeast-raised doughs are also known for at least nine different pasta forms.
Pasta is generally served with some type of sauce; the sauce and the type of pasta are usually matched based on consistency and ease of eating. Northern Italian cooking uses less tomato sauce, garlic and herbs. In Northern Italy white sauce is more common. However Italian cuisine is best identified by individual regions. Pasta dishes with lighter use of tomato are found in Trentino-Alto Adige and Emilia Romagna. In Bologna, the meat-based Bolognese sauce incorporates a small amount of tomato concentrate and a green sauce called pesto originates from Genoa. In Central Italy, there are sauces such as tomato sauce, amatriciana, arrabbiata and the egg-based carbonara. In Tuscany and Umbria pasta is often served alla carrettiera (a tomato sauce spiked with peperoncini hot peppers). Tomato sauces are also present in Southern Italian cuisine, where they originated. In Southern Italy more complex variations include pasta paired with fresh vegetables, olives, capers or seafood. Varieties include puttanesca, pasta alla norma (tomatoes, eggplant and fresh or baked cheese), pasta con le sarde (fresh sardines, pine nuts, fennel and olive oil), spaghetti aglio, olio e peperoncino (literally with garlic, [olive] oil and hot chili peppers).

Housemade Dishes

lamenardiere — Wed, 21 Jan 2015 15:39:13 +0000

Our quick and healthy housemade supper recipes will keep you fit and healthy.
When you need to get dinner ready in a flash, chicken is a great go-to main course. Keep it healthy and delicious with these easy, low-calorie chicken recipes. They’re perfect for rushed weeknights and relaxing weekends alike.
Ingredients:
U.S. Metric Conversion chart
1 tablespoon(s) olive oil
1 1/4 pound(s) chicken cutlets
1/4 teaspoon(s) salt
1/8 teaspoon(s) pepper
10 ounce(s) sliced mushrooms
1 shallot, minced
1/2 cup(s) chicken broth
1/2 cup(s) white wine
2 tablespoon(s) butter
Chopped parsley, for garnish
Soft polenta, for serving (optional)
Sautéed broccoli rabe, for serving (optional)
In 12-inch skillet, heat olive oil on medium-high. Sprinkle chicken cutlets with salt and pepper. Cook 6 minutes or until cooked through, turning once; transfer to plate and cover. Add mushrooms and minced shallot to skillet. Cook 3 minutes. Add white wine; cook 2 minutes. Stir in chicken broth and juices on plate; cook to reduce by half. Off heat, stir in butter, then chopped parsley. Serve on soft polenta with sautéed broccoli rabe, if desired.

Food Philosophy

lamenardiere — Wed, 21 Jan 2015 15:37:54 +0000

My philosophy to food and healthy eating has always been about enjoying everything in a balanced, and sane way. Food is one of life’s greatest joys yet we’ve reached this really sad point where we’re turning food into the enemy, and something to be afraid of. I believe that when you use good ingredients to make pasta dishes, salads, stews, burgers, grilled vegetables, fruit salads, and even outrageous cakes, they all have a place in our diets.
— Jamie Oliver

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Lunch Specials

lamenardiere — Wed, 21 Jan 2015 15:35:04 +0000

Our lunch specials include some of our favorite entrées in lunch-sized portions. Served Monday-Friday 11 am – while they last. Choose any two options for under 600 calories.
Enjoy a Country House Salad. Includes fresh salad greens topped with grilled chicken, hickory smoked bacon pieces, grape tomatoes, slices of English cucumber, shredded Colby cheese and our own sourdough croutons. Served with your choice of baked potato with real butter and sour cream, or a cup of soup. Fresh-baked Chicken Pot Pie loaded with chunks of chicken and topped with a golden brown flaky crust. Our very own roasted Turkey n’ Dressing with choice of one vegetable.

Special Occasions

lamenardiere — Wed, 21 Jan 2015 15:33:51 +0000

It is our greatest pleasure to welcome you in our restaurant in celebration of your special occasion. We look forward to assisting you with arrangements to ensure this day is as memorable and beautiful. In preparation for this momentous occasion, we offer you the event planning services and highly personalized attention.
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Culinary Innovation

lamenardiere — Wed, 21 Jan 2015 15:24:54 +0000