The classic French Bistro menu item. Delicious, melt-in-your-mouth duck, with crazy crispy skin! We season our King Cole duck leg with sea salt and black pepper, then vacuum pack it and cook it sous vide... slowly... very slowly…
Our chef combines carrots, squash, onions, fennel and parsnips, with garlic infused olive oil, herbs, sea salt and black pepper then slow-roasts them to heighten their natural sweetness. A delicious combination of seasonal flavours to complement any meal! An essential part of our Ontario Farm to Table Dinner Kit.
If you haven't had a scallop cooked sous vide then you haven't had a scallop! Our sea scallops are vacuum packed with our own Lemon-Garlic-Herb Butter and cooked sous vide to perfection. Great served with our Coconut Rice or tossed with spaghettini. Goodbye, rubbery… Hello buttery, melt-in-your-mouth goodness!
Surf and Turf has been a staple of North American steakhouses since the 1960’s and the epitome of “Continental Cuisine”. We present a modern twist on this classic. Our Lobster Lollys are succulent, de-shelled East Coast lobster tails, cooked sous vide on bamboo skewers in a lemon-herb-garlic butter and are paired with our Steak-on-a-stick; pieces of our Bar Five Farms petite tender also skewered on bamboo sticks, seasoned with Classic Montreal Steak Spice, and quickly char-grilled before being cooked sous vide to a tender and juicy medium-rare. Set the Lolly and Steak Skewers on a bed of our Roasted Garlic Smashed Potatoes; finish by drizzling them with juices and butter from the pouches.
This colourful dish has the perfect blend of sweet and savoury. Combined to have a marbled effect the potatoes are smashed with buttermilk and a splash of Balsamic vinegar. These potatoes are great with….. just about anything!
An elegant side dish that highlights the nutty flavour of wild and white rice in combination with caramelized onions, and fresh herbs. This pairs extremely well with all of our Stuffed Chicken Breasts.