Roasted Breast Of Squab
Salt Spring Island Goat’s Camambert
Cassis Red Onion Compote
2 Squab Debone ,season,sear in hot pan until golden
Finish in pre heated 350 degree oven aprox.5-7min

_ c cornmeal -
1c milk
_ c parmesan
1 red onion
_ c balsamic vin.
1 orange zested
Splash of cassis
1c Veal demi glace
1 cup white wine
1 tbsp. Red wine vinegar
Sprig of rosemary&crushed juniper berry
Bring milk to a boil, add cornmeal, herbs, and parmesan.
Lower temperature to med. Stir constantly, approx. 10 min.
Pour onto parchment-lined baking sheet, let cool.
Cut 8, 3 inch rounds

Julienne onion & place into pot with balsamic, zest and cassis.
Sweat until tender.
Reduce wine & vinegar by 2/3 and add veal glace and reduce by half

To serve: Layer Polenta with onion compote and slices of the Goats Camembert
Heat in 350 degree oven 5 min. or until hot & cheese is melted
Place Polenta into center of plate, slice squab in half on bias, drizzle sauce and garnish with dressed frisee or greens