We grill a delicious 170g (6oz) Jail Island Atlantic Salmon Fillet imparting a delicate smoky flavour prior to cooking it sous vide in our house made maple butter using local maple syrup from Carter Farms in Severn Ontario. We've paired this beautiful salmon fillet with the nutty flavours of our Wild Rice Pilaf and our Roasted Vegetable Medley.
(Pictured here with Seasonal Vegetables, Carrots, Zucchini, Snap peas and Onions)
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)
Ontario lamb, marinated in exotic, fragrant za'atar spices (sesame, cumin, mint oregano.....). The marinated lamb kebabs are grilled for the smoke then cooked sous vide to med-rare. We include a pouch of lemony yoghurt to drizzle over top. Served with Iranian Smoked Rice Pilaf (yes, the rice is smoked!) and Roasted Carrots.
When we think Spring, we think exotic, fragrant spices! Our Tandoori Chicken is all that! Marinated with yogourt, coriander, cumin, ginger and a few chilies, then grilled to get the smokiness of a traditional Tandoor oven. Served with Pilau Rice (Basmati rice, peas and more fragrant spices!, cardamom, cinnamon, ginger) and Garam-Masala Honey Roasted Carrots (yet more fragrance!!)