GitanesOttawa

Corn is in season nice and early this year. Who wants to guess which Gitanes classic is making its way back on the menu?!
🧴🌽

Final week and we’re going out with a bang!
One of our ur favourite Canadian wineries and one of the top institutions in Canada.
Pearl Morrisette is freaking delicious and we’re so excited for Jenna to be joining us and pouring some of Canadas best wines! 🇨🇦

Musk melon is so elite and pairs so nicely with that salty serrano ham and jimmy nardello vinaigrette.
Also we’ve gotten pretty good to off site caterings so hit us up if you have an event, wedding, or birthday. We love to celebrate 🎉

Menu for Sundays sausage fest 🌽🌭🍖

Tomorrow we’re pouring a beautiful lineup of with , one of our favourite somms in the city. 🥂
This is your chance to try one of the best champagne houses at the most affordable price you’ll ever see them at.

Calling out all our Champagne lovers. This one’s for you!
Featuring . Your neighbourhood friendly Somm.
🍾🥂

Beef ceviche offered only this Sunday at our annual sausage fest featuring and

Tomorrow!
Focusing on the Loire Valley but extra emphasis on organic wines. The Breton are OG Natty All stars! Perfect lineup of patio wines.

The boys are back for the most country sausage fest yet! 🤠
We’ll also be hosting a market on the patio hosted by .general .ceramics and tarot readings by . Book a table directly through

Pacina only produces this wine in the best vintages when it’s possible to delay the harvest of select grapes, especially in the vineyards facing West. This way the Sangiovese tannins can reach a greater evolution.

This is considered top tier in our opinion and we’d love to share it with you. This is a $260 bottle and we’ll be pouring it for $10 an ounce this weekend only.
Santé! 🍷🍷

Lobster salad with apricot, aged white balsamic from , celery leaf 🍃 🦞

Shaping up to be a beautiful day.
The sweet Kenzie Peippo is pouring these French classics half off today. At the very least come say hi and have a glass. 🍷

Partners in Wine. Tomorrow featuring Kenzie from Noble Estates.
She’ll be focusing on Southern France. 🇫🇷
Best way to learn is through a tasting.
No tickets required. Just book through open table.
À demain!

Raw bar action to kick off the weekend.
What’s your fav Gitanes raw bar dish ? Oysters or crudos ?

Arguably the 2 best starters on the menu.
Charcoal kissed scallop with Calabrian chili butter and lardo.
Coppa di testa, we’ve been doing versions of this dish since we opened. A chef classic.

We spend so much time here, every detail matters.

$5 Poubelle on draft.
Working with amazing local partners like allows us to do cool things like our $5 poubelle. When we say support local, it’s more than just supporting each other, there’s a whole ecosystem around it 🍻Cheers!

Mezcal + Melon = 💚💚💚

The lamb saddle has this subtle beauty about it. Such a simple dish with so many bold flavours. Cooked perfect every time, small fat cap around it. We cover it in Roman spices and grill it on charcoal to toast all the spices before we slice it. It’s then garnished with white anchovy and a chili bagna cauda. One of our favourite dishes on the menu right now if you’re looking for a beautiful light piece of protein.
Served with some fresh peppery arugula, ricotta salata and coriander flower. Will have your taste buds tingling.

🍒🍒🍒🍒🍒 season

Honestly is there anything better than pommes aligots?
We use cheese curds, mozzarella, and finish it with some truffle cause obviously 🙄.
Not on the menu but was on last weeks Chefs Tasting 🧑🏻‍🍳

Last week we got to visit Brennan and his family at their family farm . What a beautiful place handled with so much love and care, it’s no surprise that Brennan is the way he is. To say we love working with him is an understatement. We’re so proud of you and your family. We got to see all the herbs and produce they’re growing for different restaurants, we got to play with their horses and little chicks 🐥 🐥, (we even saw one lay an egg!) and we got to taste a whole variety of marigold. We love marigold now. Can’t wait to come back. Oh and they had .ottawa gelato to help us beat the heat.

We bring in whole halibut as we often do with most of our proteins. Served with a bright sauce vierge, which is a fisherman’s classic. One of the simplest sauces yet the most addictive. Rarely do we get a plate back with any sauce left in it. This will run through the summer or until we can’t get nice tomatoes anymore 🍅 🐟

Couple of new additions to the list. As Amanda likes to call them “sunshine wines”.
Two cuvées from . And you know we’ll be patio sipping our favourite coferment from all weekend. Santé!

Every Thursday. Steak, Frites et Vin.
$30 steak frites. $12 glass of Pot de Vin. Perfect summer pairing for our red wine drinkers who drink all year round.

Ribeye Oscar: thick cut ribeye with brûléed snow crab bearnaise.

Focaccia is baked fresh to order in our WoodStone oven at 650 degrees in about 3 minutes. We garnish ours with confit garlic, Stilton blue cheese, honey, rosemary and lemon zest.

Spicy crab spaghetti. Just one of our classics that constantly rotates through our menu. Keep an eye out for a few others that have made their way back, and others that have evolved for the first time in 5 years. 🍝🦀

Happy birthday to the Caesar Salad. Everybody loves a caesar salad, we love ours with some raw beef from
🥬🥩. Inspired by the iconic steak and caesar when they were originally in our space.