Tender pieces of Nova Scotia Lobster, Bay Scallops and Shrimp in an ooey gooey cheesy Cheddar & Gruyere cream sauce with curly Cavatappi noodles. 

Rich and decadent…Next Level Mac & Cheese!

GF

A great combination of local asparagus, fresh creamy tart goat cheese, fresh herbs and a hint of lemon, stuffed into a plump RWA chicken breast, paired with our delicious Wild Rice Pilaf and Roasted Vegetable Medley. (Pictured with Spring Vegetable Medley) A staff favourite! 

Each product is available individually as well. Follow the links below.

• Asparagus-Chèvre Stuffed Chicken Breast 170g
• Wild Rice Pilaf 150g
• Roasted Vegetable Medley 150 g

We grill a delicious 170g (6oz) Jail Island Atlantic Salmon Fillet imparting a delicate smoky flavour prior to cooking it sous vide in our house made maple butter using local maple syrup from Carter Farms in Severn Ontario.  We've paired this beautiful salmon fillet with the nutty flavours of our Wild Rice Pilaf and our Roasted Vegetable Medley.

(Pictured here with Seasonal Vegetables, Carrots, Zucchini, Snap peas and Onions)

Gluten Free

Roasted Confit Duck Leg, Madagascar Peppercorn Sauce, Roasted Garlic Smashed Potatoes, Roasted Squash, Onions, Carrots, Parsnips and Fennel

Heating Instructions

Our twist on the French Country classic Coq au Vin (aka Chicken in Wine!). Here we use our melt-in-your-mouth Confit Duck Leg (Quack!)  instead of the traditional chicken (Coq). We serve it with our rich red wine sauce, that contains button and cremini mushrooms, onions garlic and fresh herbs paired with our delicious Portobello Smashed Potatoes.

Kit includes

• 1 Confit Duck Leg                                 
• Red Wine Sauce pouch 150g
• Portobello Smashed Potatoes 150g 

Heating Instructions

Our melt-in-your-mouth Roasted Confit Duck Leg takes centre stage here. Deliciously moist duck meat and crazy crispy skin pair with our Asian Raspberry Sauce. We serve this with our Thai Red and Black Rice and our newest product....Asian Ratatouille, a twist on the classic southern French dish, Provençale Ratatouille. 

Heating Instructions

A classic French Bistro dinner. Our delicious melt-in-your-mouth Confit Duck Leg that has been cooked sous vide for hours paired with a classic Provençale Ratatouille and our Roasted Garlic Smashed Potatoes... because you just can’t get enough garlic!

Kit includes    

• 1 Roasted Confit Duck Leg
• 150g Roasted Garlic Smashed Potatoes
• 150g Provençale Ratatouille 

Heating Instructions

Half Chicken Dinner for 2 

• Huli Huli (Hawaiian BBQ) Half Chicken 
• Hawaiian Barbecue Sauce
• Coconut Rice (150g) x 2
• Roasted Vegetable Medley (125 g) x 2

Family Dinner for 4-5 

• Huli Huli (Hawaiian BBQ) Half Chicken x 2
• Hawaiian Barbecue Sauce x 2
• Coconut Rice (150 g) x 4
• Roasted Vegetable Medley (150 g) x 4

This party in your mouth dinner for 4-5 people comes with:

• 1 Whole flattened and semi-boneless chicken that has been marinated and cooked in a fresh Chimichurri sauce made with a hit of acidity and plenty of fresh parsley, oregano and cilantro. The juices from the meat combine with the chimichurri flavours and voila!, a delicious sauce is made to drizzle over top.  
• Festive Firecracker Rice 
• Roasted Vegetables 

Often described as a Party-in-Your-Mouth, Jambalaya is an American Cajun/Creole rice dish with French, African and Spanish roots.

We've included Cajun Blackened Chicken (drum & thigh), Shrimps, Andouille Sausage and Smoked Ham. These are cooked sous vide in a richly seasoned tomato broth, with our own blend of Cajun spices, that is absorbed by the rice. This has a bit of a kick to it! (med. spice)

Heating Instructions

This Kit Includes:

• 170 g Spinach Apple and Brie stuffed Chicken Breast
• 150 g Wild Rice Pilaf or Roasted Garlic Smashed Potatoes
• 150 g  Roasted Vegetable Medley

(Pictured here with Wild Rice Pilaf  and Grilled Asparagus)

 Heating Instructions

This classic Northern Italian dish made with Arborio rice, is cooked to a creamy consistency with beef and lamb broth and a splash of red wine. We've added sauteed mushrooms (Portobello, Cremini and Oyster), and our delicious braised lamb shank meat. To top it off, we've included some Roasted Celebration Squash and grated Pecorino Romano cheese mixed with fresh herbs. Possibly the easiest and tastiest risotto you've ever 'made'!

Gluten Free

We top a very creamy lemon-scented cheesecake with a unique combination of fresh blueberries that have been lightly cooked with Thai Basil giving a very slight anise flavour. Needs to be experienced!

We are so proud of our Crème Brulée and it is our most popular dessert!  It is a  delicious, silky smooth French classic made with eggs and cream, then "baked" under water and bruléed!  Amazing!

Gluten Free