Thistle dumpling on moose liver steak

Note - Short best before date

Bone-in whole roasted deer steak

This sirloin steak is graded MB9

Hollandaise by Danyel Couet Size (ml):170 Thistle dumpling on moose liverHollandaise is a sauce with roots in 17th and 18th century French cuisine, known for its velvety texture and subtle lemon acidity. The creamy, butter based sauce, made with egg yolks and real butter, enhances the flavor of fish dishes with boiled potatoes, but also pairs wonderfully with vegetables such as asparagus and green beans. Perfect with char, perch, salmon, cod, and other white fish. Its also ideal for brunch served with poached eggs. There