Broiled wild Snapper crusted with organic poppy seeds and lemon rind. Served with organic lacinato kale and sauteed dill/parsley portobello mushrooms and white onions
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Free Ontario range chicken, grilled and tossed with organic herb blend and Paleo house basil/pine nut pesto. Served atop spiralized organic zuchinni noodles and baby spinach
DIY Paleo Grassfed Lettuce wraps- Featuring seasoned Ontario grassfed ground beef, organic romaine lettuce shells, avocado/parsley guacamole. Topped with organic greenbelt microgreen sprouts. Great to enjoy as a cold summer dish
Big Rainbow Lake trout salad – fresh organic lemon rind and dill broiled trout fillets, poppy balsamic dressed slivered red beets, organic baby spinach, apple cider and parsley vinaigrette dressing
Grilled free range Jerk chicken breast. Sliced and served atop organic turmeric infused cauliflower rice and green cabbage/heirloom carrot slaw
Flakey lemon pepper Icelandic cod atop organic honey balsamic lacinato kale/pine nuts and roasted dill and chive mushrooms
100% Ontario grassfed beef burgers, char grilled and served with organic garlicky broccoli and west coast grape tomato/cilantro salsa
Big Wild Snapper salad – tender baked fillets crusted with organic Ancho pepper and hemp hearts, mixed organic field greens, julienned yellow bell pepper, house lemon poppy vinaigrette dressing
Grilled free range chicken Shawarma slices served atop organic cabbage/ carrot /pumpkin seed slaw and parsley/Brazil nut/roasted garlic tabbouleh