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 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!
We roast local organically grown garlic in olive oil and smash it into our russet and red skin potatoes, with sea salt, butter and buttermilk. These potatoes cry out for our Roasted Confit Duck Leg!
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!
