Archive

Red Wine Braised Moose with Root Vegetable & Crispy Fried Potatoes

Roast Beaver with Crackling, Wildberry Jam and Horse Sofrito Pagés

Pan-Fried Coho Salmon with Cashew, Cilantro Thai Slaw

Pan Fried Monkfish on a Chestnuts & Sage Noisette, with Mushroom Risotto

Braised Capercaillie Breast with Mushrooms, Mashed Potatoes, and a Berry Reduction

Pan Fried Bass on a Spinach and Orange Salad

Stuffed Trout and Roasted Trout with Fresh Pasta, Mushrooms & Micro Greens

Seal Fettuccine

Nova-Scotia Lobster with Crisp Seaweed, Pan Roast Scallops and Tomalley Toast