A wonderful assortment for a late summer lunch. This package contains......
10 Hawkes Bay Orange Roughy. Tender Orange roughy filets from New Zealand stuffed with shrimp and bay scallops, white wine, a dash of tomato puree and a sprinkle of Padano Parmesan and french shallots.
8 Confit du Canard Maxime. Artisinally prepared with a blend of Herbe du provence and gras. Simply defrost and place in the oven for 25 minutes at 325 until crispy.
12 Rocky Mountain Elk Steaks. Cut from the denver leg these 5 oz medallions are incredibly tender with a clean and robust flavour. Coat with a fine avocado oil and sea salt and sear on the charcoal. Quickly bring down to medium heat ie 375 for 6 minutes. Best served medium rare.
4lbs Wild Argentinian Papillon. Our master fishmonger Takahido first started as a runner in the Tokyo fish market. Moving his way through the ranks he soon became a well trusted broker and now is our chief Fishmonger. He has prepared these Wild Argentinian for either the grill or oven. Spread with garlic butter, breadcrumbs, spanish anchovies and romano....grill for 4 minutes.
6 x 225gr Fresh Gaspe Salad Shrimp. Individually packaged cooked Gaspe Salad shrimp perfect for avocado salads and Boston lettuce.