1) Grilled AAA Canadian Striploin Steak
Seasoned with salt and pepper and grilled to your liking. Thickly sliced and topped with a vidalia onion and balsamic reduction.
2) Beef Ribs
Big bountiful beef ribs are marinated in a secret dry rub for at least 18 hours, then grilled and slow cooked till tender while maintaining a dark spiced bark.
3) Braised Beef Short Ribs
Ontario beef short ribs are marinated in a dry rub spice mixture overnight then simmered over a low flame for 7 hours. Served in their own reduced delicious and luscious juices.
4) Lamb Chops/ Rack of Lamb
New Zealand lamb is marinated overnight in a garlic, olive oil, herb blend, then finished on the grill, cooked to a perfect mid-rare. Topped with a herbaceous olive oil reduction.
5) Chicken Breast Supreme
Brined for several hours a special blend, then seared and finished in the oven. The chicken has a crispy skin and is super tender.
6) Grilled Chicken Breast
Boneless, skinless chicken breast is marinated for several hours in a herbaceous combination of spices and herbs. Finished on the grill or in the oven and topped with a fresh vibrant chimichurri sauce.
7) Butter Seared Salmon/Rainbow Trout
Cooked like a top notch steak in a heavy cast iron pan, the fillet is seasoned then cooked in an organic butter along with herbs and spices, while constantly being basted. Served with a fresh, creamy, herbed yogurt sauce.
8) Whole roasted fish (min. 4 people)
A whole fresh fish (Market freshness prevails) is stuffed with aromatics and cooked en papillote with white wine and herbs. Served with a lemon yogurt sauce.
9) Seared Sea Scallop on Asparagus & Spinach Puree
Beautifully fresh scallops are simply seasoned and seared then served on a creamy and vibrant asparagus and spinach puree then topped with sauce gribiche.
10) Pan Seared Tilapia
Lightly seasoned and pan seared till golden brown. Topped with a tomato, caper, thyme, lemon salsa.
11) Roasted Halibut
Lightly Seasoned then pan seared and finished in the oven, Topped with a brown butter, thyme and preserved lemon sauce.
12) Grilled Halloumi
Marinated for 48 hours in a mediterranean blend of herbs, spices and olive oil, the halloumi is then grilled and served on a roasted beet hummus puree, and finished with toasted pepitas, a cilantro tahini drizzle and spicy greens.
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