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!
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!
A staple of north Africa, couscous are tiny balls of semolina, much like a minuscule pasta! We steam our couscous with chopped dates and currants to impart a slight sweetness. This is a natural accompaniment to our Grilled Moroccan Lamb Kebab and our Braised Moroccan Lamb Shank, but feel free to mix it up a bit. Our Roasted Confit Duck Leg served over a bed of couscous is soooo good!
A wonderful accompaniment to all things tropical! Our rice is cooked in a flavourful broth laced with coconut milk. Try serving this with our Grilled Mojito Chicken Breast or our Grilled Asian 8-Spice Duck Breast.
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!
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!
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.
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.
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.