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Mains & Entrees

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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.
 

Sides:
 

  • Creamy Risotto – wild mushrooms with parmesan and herbs (dinner parties only).

  • Creamy Herbed and Roasted Garlic Mashed Potatoes.

  • Whipped Scallion, Buttermilk Parsnip and Potato Mash.

  • Roasted Fingerling Potatoes- with fresh herbs and garlic.

  • Crispy Smashed Potatoes – potatoes are boiled, smashed and seasoned then baked until crispy.

  • Warm Polenta – seasoned with fresh grated parmesan and herbs.

  • Medley of Wild Mushrooms, Fava Beans and White Asparagus

  • Market Vegetables- sauteed in a garlic lemon butter sauce

  • Balsamic-Glazed Vegetables- eggplant, zucchini, mushrooms, broccolini and rapini

  • Spicy Watercress and Swiss Chard- Lightly sauteed w/ fresh garlic, thyme and fresh chilli flakes

  • Baked Stuffed Tomato- beefsteak tomato filled with parmesan, fresh herbs and panko

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