Have you ever read a story about someone eating something spectacularly outlandish like a whole roast foie gras and fantasized about experiencing this for yourself? Look no further! Call us with your feasting dreams, and we will do our best to make them reality.
Here is a list of some of the things we very excited to be offering by pre-order. Please note prices are subject to change without notice, and that the suggestion for number of guests to share each item is a guideline only. Best thing to do is to call us at 416 703 4222 to discuss!!
Talk to us about building a menu around any of these items.
WHOLE ROAST FOIE GRAS
This is the stuff that glutton’s dreams are made of! Enjoy a whole lobe of Quebec foie gras, roasted over charcoal. Accompaniments may include a ragout of porcini mushrooms or other wild mushrooms. This is a dish to savour with good friends and a delicious bottle of wine, and lots of our house-made bread to soak up the goodness.
Approx $100 (priced by weight), recommended for 4 – 6 people.
ST. CANUT MILK-FED PIGLET
This is one of our favorite things to eat in Canada – the guys at St. Canut feed the piglets cream, which (as you might imagine), gives an extraordinary flavour and texture to the meat. The skin makes the BEST crackling in the world.
Whole Shoulder Only (for 4 – 6 people)
Roasted Loin with Belly (for 4 or more people)
CHANTECLER CHICKEN BAKED IN HAY
Experience the almost forgotten tradition of baking chicken in hay – we bury the chicken in fragrant alfalfa hay, seal it in a heavy Le Creuset pot, and bake it slowly. The hay perfumes the meat and natural jus with an incredible fragrance and flavour, and the just-cooked meat has a delicate flavour and texture you will not soon forget.
$70 for a whole chicken, for 2 or more people.
**Only available Thursday – Sunday, requires 72 hours advance order.
CUMBRAE’S RIB STEAK, DRY AGED IN HOUSE
Roasted on charcoal, finished with salt and olive oil. Perfect.
$90/kg, steaks are approx 1 kg each, good for 2 or 3 people
TRADITIONAL SPANISH PAELLA
Made the right way – a thin layer of the best Spanish short grain BOMBA rice, intense flavour, crunchy soccarat at the bottom. A good paella is made with seasonal ingredients (never the touristy combo of shrimps, chorizo, and chicken with fluorescent yellow rice!). For example, wild mushrooms in the fall, langoustines and fava beans in the spring. Talk to us about your choices – a great dish to share with your friends. The one below features baby octopus and spring onions.
$15 and up per person, depending on ingredients.
Other things coming soon…
HOUSE-SMOKED HAM BAKED IN HAY
ALL WILD MUSHROOM MENU (in season only)