Pieces of our Bar Five Farms petite tender are skewered on a bamboo stick, seasoned with classic Montreal Steak Spice and quickly char-grilled before being cooked sous vide to a tender and juicy medium-rare doneness! Delicious set atop our Poutine Smashed Potatoes.
A dish inspired by the unofficial beverage of Ireland, Guinness stout! We reduce Guinness with a rich stock, fragrant with fresh herbs and a touch of honey to make a glaze that we pour over one of our Buschbeck Farms lamb shanks. We slow cook this sous vide, to a melt-in-your-mouth consistency. Serve with our Colcannon and Roasted Organic Carrots and Parsnips to complete the Irish countryside experience! Slainte!
A dish inspired by the unofficial beverage of Ireland, Guinness stout! We reduce Guinness with a rich stock, fragrant with fresh herbs and a touch of honey to make a glaze that we pour over one of our Buschbeck Farms lamb shanks. We slow cook this sous vide, to a melt-in-your-mouth consistency. Served with our Colcannon (smashed Russet potatoes and Savoy cabbage) and our Roasted Organic Carrots and Parsnips to complete the Irish countryside experience! Slainte!
Robust flavours and warm spices combine in this very traditional Island cuisine classic. Coconut milk, garlic, allspice and thyme flavour a combination of white rice and kidney beans. A natural side dish for either our Jamaican Jerk Chicken Breast or our Jamaican Jerk Chicken Leg.
Jambalaya is a true melting pot of flavours, influences and ingredients. Rice is combined with sweet peppers, onions, celery, tomatoes and andouille sausage and cooked in a flavourful broth accented with our own blend of Cajun spices. We have simplified this classic Cajun dish to be an accompaniment to many of our Main Event items. Fantastic served with our Cajun Blackened Chicken Breast or Cajun Bronzed Salmon Fillet.
Jewelled Rice, orJavaher Polowis as delicious as it is beautiful. Named for its gemstone colours of gold (saffron, carrots and orange peel), emeralds (pistachios) and rubies (barberries), Jewelled rice is traditionally served at Persian wedding celebrations. Most notable at fist bite is the abundance of fragrance and flavour created by the fusion of basmati rice with saffron, orange and tart barberry, balanced with sweet carrots, and earthy flavours of pistachio and almond. This delicious dish is sure to become a staple on your table and is outstanding when paired with ourBraised Persian Lamb Shank!
Named for the colourful bits of diced sweet peppers, chopped tomatoes, black turtle beans and fresh cilantro that stand out against the white rice...not because of the spiciness...it's not. Jazzes up any plate! A customer favourite!
Tagines, or stews, are a staple of Moroccan cuisine, and are named after the Tagine or earthenware pot in which they are cooked. Our Root Vegetable Tagine is cooked slowly to allow the fragrant spices to mingle with the sweetness of the carrots, turnip, sweet potato and onions. Deliciously pairs with our Braised Moroccan Lamb Shank.
The ultimate comfort food…? Quite possibly! We slow-“braise”, sous vide, our Buschbeck Farms lamb shanks with roasted garlic, onions and a touch of rosemary, to create a truly soul-satisfying combination of flavours and melt-in-your-mouth lamb. The juices in the pouch can be simmered down to make a very rich tasting sauce! Delicious served with our Roasted Garlic Smashed Potatoes and Roasted Vegetable Medley.
The quintessential Canadian dish! We have taken the elements of Poutine; potatoes, cheese curds, gravy and made it into our own smashed potato version! Russet potatoes, our own super rich gravy and gooey cheese curds blended together to make a tasty accompaniment for our Grilled Beef Back Ribs or any of our rib entrees!
This is a colourful and unique earthy trio of Jasmine, Thai red and black rice. We spike it with garlic, ginger, scallions, cilantro and lime. It's a delicious side dish for our Asian 8-Spice Duck Breast.
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…
The rich, earthy flavours of Portobello mushrooms slightly sweetened with Port wine and stuffed into a grilled Petite Tender, make this a delicious roast for two (or three, or four!). The Petite Tender is a seldom seen cut of meat that is almost as tender as a filet of beef. We cook this sous vide to medium rare to ensure a moist and tender roast.