Sous Vide - French for “under vacuum” is an innovative cooking technique in which food is vacuum sealed and slow cooked in water at constant low temperature until its perfectly cooked through. No other cooking method produces such consistently excellent textures and flavors, or maintains the natural integrity of foods so well.

side dishes

  1. Macaroni & Cheese (cavatappi pasta with creamy cheese)

  2. Mushroom Risotto

  3. Herb Roasted Potatoes

  4. White Beans w/Thyme & Garlic

  5. Mashed Parmesan Cauliflower

  6. Polenta Cakes w/Garlic confit

protein

  1. 72 Hour Sous Vide Seasoned & Seared Boneless Short Ribs.

  2. Sous Vide Seasoned & Seared Wagyu Brisket.

  3. Locally Made 42 Hour Sous Vide Corned Beef Brisket (sliced in house)

  4. Sous Vide Lamb Shank w/Portobello Mushroom & Red Wine Sauce.

  5. Sous Vide Veal Osso-Buco in a sauce w/White wine, tomatoes, and carrots.

  6. Sous Vide Grilled Salmon with Salt & Pepper

Sauces

  1. Sous Vide Morel Mushroom Sauce (Great on Steak)

  2. Sous Vide Bordelaise Sauce (Veal Demi Glaze with Red Wine)

  3. Sous Vide Port Wine Sauce (Pairs well with Steak)

  4. In House Made Chimichurri Sauce

  5. In House Made Sweet Bourbon Sauce