Feb 26, 2017 Menu

Contact the Chef and Pre Order Your Selections!    OR
Comment on this Blog Post with your desired selections. 
Production is Limited so Order Quick!

Pick Up your Food and Tour Our Kitchen on Sunday Feb 26, 2017! 

Cocoa Rubbed Pork Tenderloin with Red Currant Port Sauce $16. 

Portion for two, is pan seared and oven ready to go!  Sauce is packaged on the side for easy reheating. 
Delicious! 
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Red Wine Poached Pears with Walnuts, inside Puff Pastry.  $6 

Pears poached in local red wine with complimenting spices and walnuts inside a puff pastry tart. 
Perfect for an appetizer served with a small wedge of cheese and salad greens, or as a Dessert simply by itself! 

Local Lobster Bisque     $7

Local Lobster bodies simmered and reduced with vegetables to make a very flavourful broth. 
Then finished with tomato, brandy, white wine and cream.
This would be good as a sauce for pasta, soup base or sauce base for fish or scallops.  And of course Lobsters!

This soup is a favourite!  

Butternut Squash Soup    $5

A blended mixture of squash and winter vegetables finished with cream.  Made with Chicken Stock, this soup would be good with chicken and vegetables! 
Or by itself as soup or a pasta sauce! Contact the Chef Now and Order some to Pick Up! 
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Beef Lasagne   $24
Smaller (pictured) $12  2 portions

Layers of Noodles  with Meat and Tomato Sauce and sprinkled with Cheese.  

Dinner for 4 -- $24! 

Curry Chicken Pastry Pie     $16  Portion of 2

Chicken Pieces with vegetables combined in a mild curry sauce.  
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Kids even enjoy this sauce!

The Pastry Top is Flaky and this dish eats like a meal! 

Perfect Freezer Meal for Storm Days!

15% HST will be added at time of Sale.  
We accept, Cash, Cheque at Pick Up   OR  Email Transfer before Pick Up Date! 
Thanks so much! Chef Lyle Kennedy