We start with a 6-7oz Nova Scotia lobster tail, de-shell and butterfly it open, then cook it sous vide with our own Lemon-Garlic-Herb butter. So tender and flavourful! We pair the lobster tail with our drool-worthy 170g (6oz) burger made from local, Black Angus RWA Pasture Raised Beef Brisket. We cook these hand made babies sous vide low and slow ... keeping all that wonderful beefy flavour and juicy goodness while pasteurising the burger to ensure a food safe medium rare doneness. We've made a garlicky Tzatziki Sauce for you to smear on the Potato Brioche Burger Bun from Homestead Artisan Bakery for a match made in heaven!
Without Reservations handmade, sous vide cooked Brisket Burger (COOKED - medium rare)
'Quack' au Vin Dinner Kit (aka Duck in Red Wine Sauce)
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.
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.
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.