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YellowBelly Entree Samples

Iron Grilled Atlantic SalmonFresh farmed salmon with basil almondromesco & red onion-tomato marmalade;served with fresh vegetables and a potatoparsnip mash. $27Double cut bone in Pork LoinBlack peppercorn and ginger crusted pork loinchop with sharp cheddar potato pie, freshvegetables, Dijon and Yellowbelly Pale Ale jusand apple shallot compote. $25The Steak at YellowBellyFrom 30 day aged beef our rib eye steak isseasoned with our special steak rub creatingextra flavor served with Pont neuf potatoes andtopped with a sauce of maple shallot confitand YPA jus. $28Fighting Irish Red Short RibBraised Short Rib with shallot confit, sweetapricot and tomato jus, served with potato andparsnip mash. $24Seafood Fettuccini withCurry and KaluhaShrimp and scallop sautéed with raisins,julienne peppers, slivered onion and ayellow curry and Kaluha sauce, tossedwith fettuccini. $26

Brunch Selection ~ Saturday/Sunday

• Souffle Pancake

• Stuffed Touton withApple Raisin Compote

• Wood Fired Roasted Omelet

• Crab Cake Benedict

• Prosciutto and Basil Benny

• Short Rib and Eggs

Desserts Suggestions

• Lemon Chiffon Cake

• Chocolate Fudge Brownie

• Vietnamese Cinnamon Cheesecake

• Inside-Out Carrot Cake

Gastro-Pub Menu Samples

Fresh Steamed MusselsTwo choices: steamed in YellowBelly Pale Ale withsea salt or steamed in coconut milk broth withred curry and julienne vegetables. $12Fish Cake TrioCrispy breaded crab cake with smoky chipotlehollandaise, fresh cod and potato cake withmustard relish and Asian salmon cake withMiso mayo. $13Marinated Chicken Lettuce WrapsMarinated chicken sautéed with Asian vegetables,sweet and sour hoi sin glaze and crispy noodlesserved with lettuce for wrapping. $13Spinach Salad with smoky baconvinaigrette $12

Platters for sharing

House made Trio of DipsHummus, mint and mustard tzatziki, andbrushetta served with a selection of breadsand crostini. $15Let’s just Wing it Platter24 buttermilk and herbed chicken wingsserved with a selection of our house dips –sweet chili, sweet and sour hoi sin sauceand our roasted garlic dip. $28

Wood Fired Rustic Pizza& Gourmet Burger Selection

Buffalo Chicken and Blue CheeseSpicy Buffalo Chicken and Blue cheese spread –a new twist on our pub favorite. $15Four Cheese and Chicken CaesarA blend of Provolone, Mozzarella and Asiagocheese with roast chicken, bacon and toppedwith Caesar salad and Parmesan. $14YellowBelly BurgerFresh ground chuck burger topped withcaramelized onions; truffle aioli, blue cheese,pulled short rib and our famous tomato jam,served on our homemade sesame bun, withyour choice of hand cut potato chips orFrench Fries. $16Greek BurgerGround Lamb and Pork burger with sweet cherrycompote, mint and pomegranate mayo on oliveciabatta, with your choice of hand cut potatochips or French Fries.$14

Irish red BBQ ribs

A2 racks pork back or side ribs1 L Irish red beer½ cup malt vinegar

B1 tbsp black pepper1 tbsp salt, kosher1 tbsp paprika1 tbsp brown sugar1 tbsp savoury

C2 cups apricot jam1 tbsp grated ginger2 tbsp chipotle paste1 orange, zested and juiced

Place ribs in large zip lock bag, andpour the beer and the vinegar into thebag. Seal and let sit in the refrigeratorfor 6 hours or overnight.

Remove meat from bag, and transferliquid to pot and save. Mix part Btogether and rub the meat well withthe dry spice blend.

Cooking wise, the mantra should be slowand low. Whether you use a smoker, or aBBQ, or your oven, the basic principle isthe same. Place the meat in a roastingpan, cover, but leave some ventilation forsteam, and cook for at least 5 hours atlow heat, about 200 -250 ºF. While ribsare cooking, bring marinade liquid toboil 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 fallingapart. Brush liberally with the sauce, andbake or bbq for 20 mins, brush with thesauce several times to build a nice coat.

Serve with a pint of Irish red beer.

Recipe 1

Preheat oven to 375 ºF. Melt butter andlet cool. Sift all dry ingredients togetherinto a large mixing bowl. In a separatebowl, whisk together eggs, melted butterand beer until well-blended. Grease thedonut pan with a generous amount ofbutter or shortening (can also use minibundt pan). Pour the liquid blend into thedry ingredients all at once, and mix justuntil blended (do not overmix, or thedonuts will be tough). Fill each donutform half full. Bake in the preheatedoven in the middle rack for 8-9 minutesfor mini donuts, 9-12 minutes for regularsize donuts. The donuts should not bebrowned on top. Remove pan from oven,let cool for a minute, remove from panand roll in powdered sugar.

Chefs note: this recipe will work withany of our beers, with each coming outa bit different.

Yields 6 regular donuts,or 24 mini donuts.

Recipe 2

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 buttermilkpowder

2 large eggs

3 oz. YellowBelly Pale Ale

4 tablespoons melted butter,cooled

Recipe 3

St John’s StoutGlazed Pork Tenderloinwith smashed sweet potatoesand braised greens

1 each 4 pound pork tenderloin, fat trimmedand silver skin removed4 cups (32 ounces) St John’s Stout1 teaspoon salt1 teaspoon freshly ground black pepper1 cup olive oil

3 large sweet potatoes (about 2 pounds),peeled and cut lengthwise into 1 ½ inch cubes1 tablespoon olive oil1 tablespoon fresh chives2 tablespoons unsalted butterSalt and pepper

4 bunches mustard greens(about 1 ½ pounds), rinsed4 medium shallots, finely chopped½ bunch fresh parsley, chopped (about 3 tbsps)1 sprig fresh thyme2 cups demiglace, or beef boullion

page 1 of 2

St. John’s Stout andPepper SteaksServes 4

2 Tbsp fresh crackedmulti-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

1 c St. John’s Stout

Sprinkle both sides of steak with thesalt and pepper, pressing on with yourfingers. Place in a single layer in ashallow dish.

To make marinade. Combine garlic,shallot and beer. Pour over steaks.Cover. Refrigerate for 1 - 24 hours (thelonger the better), turning occasionally.Remove 15 minutes before cooking.

Drain steaks, save marinade. Pat steaksdry. Add olive oil to a heavy based fryingpan. Heat over medium-high heat. Cooksteaks, 2 at a time, for 4 minutes oneach side, or until desired doneness.Transfer to a plate.

Pour marinade into pan. Add beef stock.Bring to a boil. Cook for 5 minutes,stirring, until reduced to sauceconsistency or desired consistencyis reached.

Pour sauce over steaks. Serve withchoice of side.

Recipe 4

StoutChocolate Cake

12 (350 g) semisweet chocolate

¼ cup (60 ml) unsweetenedcocoa 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 cakepan and dust with icing sugar.

Melt chocolate with cocoa powder andstout in a large stainless steel or heatproof bowl placed on top of a mediumsaucepan filled with water on medium-lowheat. Mix until smooth, remove fromheat, and set aside.

In a large bowl, whip cream until stiffpeaks begin to form, do not over whip.In a medium bowl, whip together eggsand sugar until a thick foam is achieved,about 4 - 5 minutes. Gently fold one-thirdof egg mixture into melted chocolatemixture until smooth. Repeat withremaining egg mixture. Fold in whippedcream until batter is completely blendedand smooth.

Pour batter into prepared pan, wrap thebottom with aluminum foil. Place a largeroasting pan, filled halfway with water, onthe middle rack of the oven and place thecake pan in the water bath. Bake for onehour, then reduce the temperature to250 F̊ (120 C̊) and bake for another30 minutes.

The cake is done when firm and atoothpick comes out clean, removecake from oven and slide a knife aroundthe edge of the pan. The cake will fall.Let cool completely and dust withicing sugar. Serve with fresh berries,sweetened whip cream and a glassof ice cold stout.

Recipe 5

Fighting Irish StewServes 10 - 12

1½ lb bacon, diced3½ lb boneless lamb shoulder,

cut into 1½ inch chunks3½ lb pork loin, cut into 1½ inch

chunks4 cloves garlic, minced4 cups onions, diced3 cups carrot, diced2 cups celery, diced2 cup turnip, diced3 cup baby potatoes, quartered6 cups lamb stock

(can substitute beef stock)3 cups Fighting Irish Red Ale1 cup all-purpose flour2 Tbsp brown sugar4 bay leaves2 sprigs fresh thyme1 stem fresh rosemary2 Tbsp salt1 Tbsp cracked pepper

In a large pot, cook bacon over mediumheat until evenly browned. Drain andset aside, keep fat.

In a large bowl mix flour, salt and pepper.Add pork and lamb, toss until coatedevenly.

In same pot add bacon fat and heat overhigh until smoking, add meat and brownevenly. Remove from pot.

Add garlic, onion and celery to largepot, sauté until the vegetables start tosoften, about 7 minutes. Deglazewith stock.

Add sugar, bacon, thyme, bay leavesand rosemary. Cover and simmer for1½ hours, stirring occasionally.

Add carrots, potatoes, turnip and FightingIrish Red Ale. Reduce heat, cover andsimmer for 15 to 20 minutes untilvegetables are tender.

Remove bay leaves, thyme androsemary.

Season to taste.

Recipe 6

Pale Ale PoachedBBQ 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 250 F̊. Assemble 3sheets of foil and spray with vegetablecooking spray.

Pat down salmon with paper towel,season with salt and pepper. Lay salmonskin side down, on top of the foil.

Sprinkle with pale ale and lay tarragon ontop. Arrange lemon on top of the herb.Crimp foil down over the salmon.

Lay foil-wrapped salmon directly on thebarbecue rack and cook until the color ofthe 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 excessliquid, reseal and allow to cool in foil.

Remove the lemons and tarragon.Transfer to a serving platter. Sprinklewith minced tarragon and lemon wedges.

Recipe 7