To end this challenging and interesting year, we a offering a steak house dinner for home, just heat and serve. We have a local dry aged cote de Bouef, cook gently in our sous vide with aromatics that just require a good sear, then slice and serve. To accompany it, we have steak house wedge salad with bacon, smoked blue cheese and buttermilk dressing, ready to roast duck fat layered potato cake, ready to heat green beans with with bacon, for the steak, compound butter and local horseradish. Scallion aioli and romesco sauce
The Cote de Bouef is the besotted steak. Held in high place among steakhouses and enthusiasts. It rest on top of the rib section in the front half of a steer, between the shoulder and loin section.
Pasture raised, hormone and antibiotic free, grass fed and finished beef from Millgrove, Ontario by Beverly Creek farms
Pricing based on nominal weight. Actual weight may vary by a few grams (ounces) with butcher's cut.