Beef
Beef: our beef is of the highest quality, and is also one of the principal meats used in European and North American cuisines.
Grilled Sirloin Steak: the baseball steak or grilled Sirloin is spiced with salt, garlic onion, soybean oil and red pepper.
Roast Tenderloin of Beef: stuffed with asiago cheese, arugola and roasted pepper stuffing.
Roast Sirloin of Beef: stuffed with wild mushroom and wild rice.
Roast Sirloin of Beef au Jus: seasoned with Montreal Steak Spices and is served medium-rare.
Braised Beef Short Ribs: with bourbon barbecue sauce.
Beef Bourguignon: tender lean beef chunks are cooked with caramelized pearl onions and robust red wine sauce. Ideal to serve with roasted garlic and herb buttered noodles.
Traditional Pot Roast: braised beef with root vegetable and cooking liquor. Ideally served with roasted parsnips.
Beef Wellington: tenderloin tips spiced and simmered to perfection wrapped in a fluffy pastry shell. Just pop in your oven at medium heat for 20 minutes and serve.
Poultry
Chicken consumption has never been as widespread across the world as it is now. The versatile chicken can be served fried, boiled, baked, roasted and more. We strive to serve only the best quality grain fed chicken, in a variety of ways.
Herb De Provence Chicken: chicken breast, vegetable oil, salt, pepper, butter, and Herbes de Provence (Provencial herbs).
Curried chicken leg: chicken, curry paste, chicken stock (may contain MSG), salt, pepper, vegetable oil.
Miso glazed chicken: miso paste, vegetable oil. Miso is a paste resulting from fermenting a mixture of soybeans, wheat, alcohol and salt; a staple food for Japanese people.
Cajun blackened chicken breast: vegetable oil, spices, salt, black pepper. This could be called a rustic cuisine.
Roasted chicken breast supreme: stuffed with wild and button mushroom, wild rice, garlic oil, portobello mushrooms, white wine, black pepper thyme, caramel and parsley.
Chicken Supreme (Kiev): stuffed with spinach and feta cheese.
Coq Au Vin: a French classic. Boneless skinless chicken slow simmered with bacon, onions mushrooms garlic in a rich red wine sauce with a hint of red current jelly and rosemary and spices.
Turkey: fully cooked with in a Southwestern Marinade. Serve cold with sandwiches, or hot as a dinner with our Glace-De-Viand or your own gravy.
Duck: one of the best kept nutritional secrets today is that duck can be included in a nutritionally well-balanced, healthy diet. Duck has been enjoyed and appreciated for its taste and nutritional qualities by people the world over for centuries.
Roasted Duck In Herb De Provence: A Taste Above offers more options for diet conscious consumers with roasted duckling basted with Herb De Provence.
Roasted Duck breast: is coated with a maple glaze and aromatics.
Roasted Duck Leg Confit: duck confit is also good served cold, in a salad or sandwiches. Sous-vide-fresh duck confit is seasoned with sea salt black pepper, and provencial herbs.
Pork
Pork: referred to as “the other white meat” should be cooked until reddish pink. Marbling should be creamy white, firm and smooth. Loin meat is much paler than leg meat with the exception of the tenderloin which is deep red. Pork loin should have a fine grain.
Pork Calvados: is traditionally a Normandy French dish now available for your guests. Ingredients include: vegetable oil, salt, pepper, cider vinegar, calvados brandy, chicken stock apples, cream, butter, flour, dried herbs.
Roast Loin of Pork: with Mediterranean marinade (balsamic vinegar, herbs and spices).
Roast Loin of Pork: with winter fruit stuffing of apples, apricots, figs and dried plums.
Grilled Pork Back or Side Ribs: seasoned only with salt and pepper. Simply add your favorite sauce. Fall off the bone tenderness.
Grilled Pork Back or Side Ribs: cooked in a smokey barbeque sauce to a fall off the bone tenderness.
Veal
Veal: is one of the most popular meat dishes in upscale restaurants throughout Europe, and now in North America. Most popular are osso buco, veal shank, French cut veal chops and veal scaloppini.
Veal Osso Buco: is a regional dish from Piedmont, Italy. Osso Buco translates literally to "bone hole", a reference to the marrow which gives the dish its distinctive flavor and body. A selected centre cut of veal shank is used in this dish.
French Cut veal chops: are Sous-Vide-Fresh cooked to perfection. This classic dish may be served simply by adding our A Taste Above veal glaze.
Scaloppini: is an Italian term for thin slices of veal that can be cooked quickly. There are many versions and recipes for Veal scaloppini. To name a few: Veal Saltimbocca, Saltimbocca alla Romana, Vitello alla pizzaiola, Veal parmigiana, Veal Milanese.
Lamb
Lamb: is one of the most nutritional red meats. Unsaturated fat (good fats) makes up for half the fat in lamb. Lamb possesses strong antimicrobial properties. Lamb is a food you can feel good about eating because today's lamb is low in fat and an excellent source of vitamins and minerals.
Lamb Osso Buco: a modern twist to this regional dish from Piedmont Italy. The marrow gives the dish its distinctive flavor and body. Combined with our chef’s ragout of carrots, celery, onion, dried rosemary, dried thyme, dried oregano, bay leaf, peppercorns, tomatoes, red wine, beef stock, salt.
Lamb Shanks: braised with Roasted Garlic onions and aromatics ready to eat or combine with your favorite ragout. Serve with your favorite rice.
Roasted lamb racks (A La Provencale): 4 bone rack A La Provencale combined with Dijon mustard, mustard seeds apple cider vinegar salt garlic black pepper, herbs and parsley ready to eat. Best results: roast under your broiler for 5 minutes Serve with your favorite root vegetables.
Grilled lamb chops (A La Provencale): so versatile to use as an entrée, hors d’ouvres, a main course or just a quick snack. A delicacy, cooked and packed 4 singles to a pack.
Specialties
A Wild Game Chili: our lean wild game chili is made with Caribou, Venison and lean ground beef combined with peppers, onions, garlic, dried cranberries, chili- powder, tomato pure, and a variety of spices.
Vegetarian Lentil Chili: our vegetarian lentil chili is made with Plum tomatoes, green lentils, zucchini, carrots, sautéed vegetables, onions, carrots, celery, salt, sugar and spices.
Our Gourmet corner: we carry uncooked items such as frog legs, foie gras, or even two to three inch steaks, especially assorted cuts of aged Organic or Kobe beef. If we don’t have it we will get it weather it is chocolate covered grass-hoppers to kangaroo meat. Tell us what your desires are, give us sufficient time and we will gladly provide. Specialty cuts: We carry a selection of Steak House quality steaks, packed IQF (Individually quick frozen).
Pasta: nothing says Italy like its food, and nothing says Italian food like pasta. A Taste Above Brings you a variety of the finest dried pasta imported from Italy, and Fresh Pasta made exclusively for A Taste Above. You might want to try stuffed agnolotti, or ravioli hand cut the old fashioned way.
Pasta sauces: Tomato, Alfredo, Rose, Truffle, whole Truffles, Truffle butter, Truffle oil, Pesto.
Glazes: good with anything: Glace-De-Viand (brown sauce); Salsa Bianca (white sauce) selection of rare balsamic vinegars, oils from selected regions. Olives, sun-dried tomatoes and so much more. Every visit is a discovery.
Coffee Bar and Desserts: enjoy a complementary espresso or our weekly selection of fresh roasted coffee. Perhaps you will try one of our featured quality teas of the week.
We dare you to take home one of our in house Pure Belgian chocolate house truffles, Italian biscotti, or our regular surprises of sweets.
Our gelato single serving Cassatas (cakes) or gelato bite size truffles are always a hit with your dinner guests.