Availability varies with the seasonal ingredients on-hand, but we do have our favorites that we keep coming back to. Check our “latest creations” page to find out what is currently in our fridges and freezers or just out of the oven or off the stove.

Mains:

Duck Ravioli

We start with a confit of duck breast and add Le Coprin eryngii and shitake mushrooms, Ferme Florolpe Micha goat cheese, fresh herbs and Beking eggs.  Then we take it to Lucho at Fettucine’s who wraps the filling in pillows of pasta that he fashions from Canadian semolina and eggs.  From your freezer to your plate in under 15 minutes. Delicious with herb butter or your favourite pasta sauce.

Hungarian Styled Beef

Seared pieces of O’Brien’s Beef  braised with Niagara red, onion, garlic and spice. Finished with tomato and sweet peppers. “The aroma brings them in off the street!”. We send it out with seasonal sides or wrapped in buttery pastry.

Moroccan-Spiced Lamb Stew

Tender pieces of Quebec lamb simmered with organic dried apricots and caramelized sweet onion, doused with aromatic spice and Beau’s brew. We often accompany this with green beans or spiced lentils.

“Three Birds and a Piggy” Pie

Sweet cider-braised chicken, to which we add duck or goose, and pieces of pork and pheasant sausage. Enhanced with a root vegetable sauce and fresh herbs. Our butter pastry holds it all together.

Black Bean Chili

Organic black beans, tomato, Hall’s apple cider, some onion and heat, enriched with molasses, cocoa and spice. Our lunch people love this as a soup alternative.

Rabbit and Le Coprin Mushroom Pie

Rabbit meat, shitake, eryngii and cinnamon cap mushrooms from Le Coprin, fresh herbs and seasonal greens, layered into a purse-style pastry. Watch carefully for an announcement that we are making these again—they go fast! Average tenure in our freezer is less than two days.

Wild Boar Chili

Wild boar from Quebec is the main ingredient. We cook it down with onion, garlic, spice, Beau’s brew and organic tomatoes. Organic black beans and sweet peppers are added and then we stand around the pot, taste and critique until it is FINE. A balance of heat, tang, salty and a bit sweet to showcase the boar meat.

Smoked Yak

From Tiraislin farm. Rosemary brings us grass-fed, gently raised yak meat from which we create many dishes. Our yak and mushroom tart was featured in the Ottawa Citizen just before Christmas last year. The sandwiches that we create from the Yak sausage and salami have quickly gained some serious devotees.

Goose Confit

Our goose confit is unique in the way we finish it. Each batch takes three full days to prepare. We have observed a significant and extreme inverse relationship between the preparation and eating times.

Spiced Organic Du Puy Lentils with Niagara Red and Shiitakes

Elegant and satisfying. A lovely main dish or a side for fish and fowl. Our customers like to put them in a gratin dish with their favorite cheese on top and bake at a high heat.

Pissaladière

Borrowed and reconfigured from a Southern France classic pizza. We prepare this with an organic corn and local wheat crust, seasonal ingredients and local cheeses.

Braised and Glazed Duck Legs

Richard loves these … Tender caramelized and full of flavour. We finish these with a sweet tart sauce and seasonal bits.

Soups and Salads

Spicy, Smoky, Creamy Tomato soup

The name says it all. One of our biggest sellers. Intense and soothing. What a way to warm up when the weather is cold and unfriendly.

Potato Velouté with Bacon, Leeks and Truffle Oil

This soup is truly decadent. We include Jerusalem artichokes when they are in season. The truffle oil elevates an already extraordinary luxury to a place of elegance.

Seasonal Salads

We often start with La Défriche organic sprouts. Local greens in summer and fall and roots in the winter. This past fall Colin presented us with crates of Jambican Studio Gardens’ stunning and often unusual produce … After the greetings and laughter, we start creating like fury. By the way, Colin has a great and frequent laugh. We always look forward to his visits.

Full disclosure: We do sometimes throw in organic greens from out of country … (sigh).

For the lunch crowd and as an alternative to sandwiches, we may include cheese, walnuts, smoked fish, marinated and roasted tempeh or even quail eggs.

Desserts and Baked Goods

Jelly Roll

Retro refit … organic spelt cake, wild blueberry conserve, lemon curd, just a whiff of cream. Roll it up and slice. Looks good … tastes better!

Deep, Dark, Dirty Brownies

Organic brownie for the serious chocolate lover! It has a hint of spice and is made with organic spelt. Because it is not cloyingly sweet, you can savour it with your favorite big bold red at meal’s end.

Irish Scone

We make Irish scone rounds using organic wheat and oats. I made these at Chez Eric on Monday morning. Rosanda and Clare—Thanks for sharing the original!

Organic Chocolate Cake with Vanilla Butter Cream, Walnuts and Caramel

This cake has been referred to as “ridiculously good!” We use organic chocolate, sugar, spelt and eggs. Our favourite characterization so far is from one customer who called this cake “virtuous sin.”

Lemon Angel Cake

A light, airy sponge cake with lemon curd, vanilla butter cream and candied lemon peel. Decadently flavourful, but so light it melts in your mouth.

*word cloud created by Adrian using Tagul