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. Herb Roasted Potatoes

  3. Mashed Parmesan Cauliflower

  4. Polenta Cakes w/Garlic confit

protein

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

  2. Sous Vide Seasoned & Seared Wagyu Brisket.

  3. Sous Vide Burnt Ends (plain & with our Cherry BBQ sauce).

  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 or Chicken).

  2. Sous Vide Port Wine Sauce (Pairs perfectly with Filet Mignon).

  3. In House Made Chimichurri Sauce.

  4. In House Made Sweet Bourbon Sauce.