$20/person. Half Price for kids between 5 and 12, kids under 5 eat for free.
All meals are served family style, one menu per household.
With a limited staff we are trying to keep this streamlined, please avoid changes or substitutions
Delivery charge of $5 in St. James, the west end or Wolseley. Delivery to other neighbourhoods may be available on request for an additional charge TBD. We cannot guarantee precise delivery times, we will offer a delivery “window”. Deliveries outside our delivery zone will be accommodated after the local deliveries are completed.
Everything is made fresh to order, please place your order a day in advance.
All orders must be placed before 2:00 for the same evening.
Call 204-254-4628 or email us at email@example.com
Menu for Tuesday, June 2nd to Saturday, June 6th
(vegetarian or vegan options available on request. Gluten free or dairy free options are available)
Romaine with cherry tomatoes, baby mozzarella, red onion,
Basil, balsamic and olive oil.
Pesto Chicken with Italian Sausage and roasted peppers
Served on creamy polenta with asparagus
Romaine, arugula, corn, israeli couscous, avocado, currants, pepitos,
tomato with roast jalapeno ranch dressing
Texas BBQ Brisket
Low and slow beef brisket, sweet potatoes, corn bread, coleslaw
Carrot Cake with cream cheese frosting and caramel sauce
Spinach, romaine, fried mushrooms, roasted red pepper,
goat cheese and a herb vinaigrette
Asparagus Strudel with brie and pecans
With a tarragon cream, oat and wild rice salad,and gurksalat
With strawberry and rhubarb, vanilla cream
Kid’s Menu $7 a la carte, $10 as part of a three course family supper
Mac & Cheese
Grilled Cheese Sandwich
Crispy Chicken and mashed potatoes
Mise en Place
The art and science of being ready
We are expanding our services to include meal prep and cooking guidance. We know many of you love to cook and often ask for our recipes – which we are happy to share! We’re adding taking care of the shopping, doing the mise en place and sending step by step instructions to make a fabulous dinner.
Every week, we will be offering a dinner which will be prepped and ready for you to do the fun part. We will provide a main dish and appropriate side dishes as well as a recipe with detailed instructions. Chef Alex will be available by email to help with any cooking questions you might have. Email any questions to firstname.lastname@example.org
Week Five: Bastilla (Pastilla)
Bastilla is a morroccan dish traditionally made from pigeon, now it’s commonly prepared with chicken. We will be doing the chicken version. Last week we did tourtiere, this week bastilla, both pastries that were traditionally made with pigeon. Coincidence? Or a deliberate theme? At least it’s a clever segue, but truth be told I am working on a cookbook called “Things that used to be made from pigeons”. It is sure to be a bestseller.
But I digress.
Bastilla is a dish that crosses the line between sweet and savoury. It is a pie made from braised chicken with cinnamon and almonds layered with egg. This glorious dish is baked in layers of buttery filo. Filo is a great ingredient that can be very versatile but can be intimidating. I will teach you a few techniques to help you make it a success every time. We will serve this dish with delicious morrocan salad with oranges, olives and red onion in a ras el hanout vinaigrette. Each mise box includes food to feed a family of 4 and a bottle of rose wine. $75