From Fish to Lamb and Everything in Between We Cook it Right

More About Our Meat Selection

Here are some ideas for meats, for the BBQ or oven, where appropriate:

  • Cedar planked fresh Atlantic salmon with maple glaze and herbs, served with fresh made sweet pepper saffron aioli
  • Fresh Atlantic salmon cooked en papilotte with fennel and herbs, lemon and served
    with aioli
  • Grilled local beef brochettes with rosemary and red wine marinade, glazed with BBQ sauce or Romesco sauce
  • Grilled fresh chicken pieces, marinated in iced tea and served with tzatziki sauce
  • Grilled chicken or local pork brochettes with mustard and herbs, peppers and summer veggies, tzatziki sauce on the side
  • Sesame and chili marinated tofu, skewered and grilled with maple and hoisin glaze
  • Local top sirloin beef on the BBQ or done in the oven with rosemary, sea salt and olive oil
  • Locally raised New York or tenderloin steaks, (market price) grilled with garlic and herbs, served with horseradish and wild leek butter
  • Grilled lemon and herbed chicken breasts with tzatziki
  • Grilled local lamb (market price) with house made mint sauce
  • Grilled fresh Lynwood Acres whole trouts, stuffed with fennel, thyme, orange slices and herbs
  • Grilled homemade gourmet burgers (elk, beef, chicken, veggie, lamb) with all the fixings
  • Whole roasted chickens with lemon and thyme, olive oil au jus