Omaw (Matt Blondin) – Toronto – 2016 02 20 Dinner

20 Saturday Feb 2016

Tags

aged, BBQ, Beef, Belly, Black, black garlic, Black Truffle, blackened, Burnt, burnt lime, Carbonara, carrots, celery, Cheese, chow chow, cornsmut, crab, draught, Dumplings, English Bay, fat vinaigrette, Fresh, fresh cheese, frybread, Garlic, graham, Granville Island, Hanger, Hanger Steak, Keyline, likker, lime, meringue, mussels, Onion, onion likker, Pickled, pickled onion, pie, Pork, Pork Belly, spice, Steak, Stone, stone crab, Truffle, Turkey, vegetables, vinaigrette, Wagyu, wagyu beef, Walnut, winter, winter vegetables

mussels on frybread cornsmut and celery chow chow $14

OMAW Restaurant

Trinity Bellwoods 88 Ossington Avenue Toronto Ontario M6J 2Z4 +1-416-477-5450

Tuesday to Saturday 6 pm to close
Owners: Matt Blondin, Adrian Niman, Brent McClenahan
Chef: Matt Blondin (Acadia, Momofuku Daishō)
Bar Manager: Alex Harber (Mercatto, Nota Bene, Momofuku Nikai)

Twitter: OMAW Restaurant (@Omaw88)

OMAW Restaurant Reservations via Bookenda

Information e-mail: info@omaw.ca

: Granville Island English Bay draught 20 oz. (Canadian pint in 2×10 oz. glasses) $7

: A portion of the open kitchen

: aged wagyu beef fat vinaigrette and pickled onion $17

: aged wagyu beef fat vinaigrette and pickled onion $17

: aged wagyu beef fat vinaigrette and pickled onion $17

: mussels on frybread cornsmut and celery chow chow $14

: mussels on frybread cornsmut and celery chow chow $14

: mussels on frybread cornsmut and celery chow chow $14

: pork belly burnt lime bbq and blackened spice $14

: turkey + dumplings onion likker and black truffle $15

: turkey + dumplings onion likker and black truffle $15

: hanger steak farrotto and carrots $17

: hanger steak farrotto and carrots $17

: stone crab carbonara and pickled walnut $18

: stone crab carbonara and pickled walnut $18

: winter vegetables fresh cheese and black garlic $14

: winter vegetables fresh cheese and black garlic $14

: Keyline pie graham and meringue $11

: Keyline pie graham and meringue $11

: The Menu 2016 02 20

: 2016 02 20

: 2016 02 20

: Dinner for two $131.87 (Gratuity $20.00) (Two of our dishes were complimentary by Chef Matt Blondin)

Edulis Restaurant – Toronto – 2015 12 21

21 Monday Dec 2015

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Alphonsino, baby, Black, brioche, Butter, Caviar, Chicken, Cold poached, Cream, en deml-deuil, excessive, Foie Gras, fondant, gold peaches, House bread, Ice Cream, jellied, Leek, Lobster, lobster consommé, melba, Mousse, mushrooms, Niagara, Northern Divine, Nova Scotia, Orpington, Pâté en croûte, peach, Pickled, root vegetables, sec, shallot, Shrimp, side striped, Terrine, truffled saucisson, trumpet, Vanilla Bean, wild

Orpington chicken “en deml-deuil”, root vegetables

Edulis Restaurant

King West 169 Niagara Street Toronto, Ontario M5V 1C9 +1-416-703-4222

Bistro, Canadian, Eastern European $$$ Outdoor Dining

Hours
Dinner: Wednesday – Sunday from 6:00 p.m. to 10:30 p.m.
Sunday Lunch: Reservations between 12:00 and 1:30
Closed: Monday and Tuesday
Edulis is about many things – the pleasure of enjoying a gathering around the table to share authentic dishes and to be greeted like a friend; conviviality, feasting, celebrating the craft and tradition of cooking, honesty, and spectacular ingredients.
Our strength at Edulis is cooking for you -listening to your preferences, aversions, appetite, and making you a beautiful feast. As the season unfolds, so does our inspiration. Our menus change to showcase the ingredients of the moment – with a strong focus on seafood, vegetables, and wild mushrooms. We encourage you to put yourselves into our hands: we offer two choices of menus – 5 or 7 courses for $65/$85. In truffle season we also offer Truffle Menus
We accept reservations 1 month in advance for parties of 1 – 5 people. For parties of 6, please call the restaurant. Please note that tables of 6 are the largest we can accommodate in our tiny dining room. For inquiries for the private event space, please email us at info@edulisrestaurant.com. We look forward to welcoming you to Edulis!

Twitter: Edulis Restaurant @EdulisToronto

Edulis Restaurant via Bookenda Reservations

Edulis Restaurant Facebook Page
Edulis Restaurant Instagram Page

: Edulis Décor

: House bread and butter

: Northern Divine caviar, brioche cream, pickled shallot

: Northern Divine caviar, brioche cream, pickled shallot

: Pâté en croute, foie gras terrine, and truffled saucisson sec

: Pâté en croute, foie gras terrine, and truffled saucisson sec

: Alphonsino stuffed with mousse of wild side striped shrimp, leek fondant, black trumpet mushrooms

: Alphonsino stuffed with mousse of wild side striped shrimp, leek fondant, black trumpet mushrooms

: Cold poached Nova Scotia lobster, jellied lobster consommé (9998) image by Edulis © 2015

: Heritage Orpington Chicken “En Demi Deuil” – our homage to the great Mere Brazier. Stuffed under the skin with Spanish Winter Black Truffle, and gently poached with its vegetables. Accompanied by foie gras boudin

: Heritage Orpington Chicken “En Demi Deuil” – our homage to the great Mere Brazier. Stuffed under the skin with Spanish Winter Black Truffle, and gently poached with its vegetables. Accompanied by foie gras boudin

: Orpington chicken “en deml-deuil”, root vegetables

: Orpington chicken “en deml-deuil”, root vegetables

: Orpington chicken “en deml-deuil”, root vegetables

: Orpington chicken “en deml-deuil”, root vegetables

: Orpington chicken “en deml-deuil”, root vegetables

: Orpington chicken “en deml-deuil”, root vegetables

: Peach melba Niagara baby gold peaches, excessive vanilla bean ice cream

: Peach melba Niagara baby gold peaches, excessive vanilla bean ice cream

: Orpington chicken “en deml-deuil”, root vegetables

: The menu 2015 12 21

: The menu 2015 12 21

: The menu 2015 12 21

: The menu 2015 12 21

: Menu $120.00 per person: optional wine pairing $85.00 per person

: Dinner for two $387.35 (Gratuity $54.00)

Elegance Chinese Cuisine – Markham – 2015 09 27

27 Sunday Sep 2015

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Tags

assorted meats, baked, Ball, BBQ, Black, Black Sesame, Cake, Chinese, Conpoy, crystal prawn, Deep, Deep Fried, Dumpling, Fish Roe, Fried, Har Gau, leaf, Lotus, Lotus Leaf, Meats, mushrooms, Pan Fried, Pea, Pork, Pork Dumpling, Pork Puffs, prawn, puffs, rice, Sausage, Savoury, Scallop, Seafood, sesame, Siu Mai, Snow, sprout, Steamed, Sticky, Sticky Rice, triangle, Turnip, Turnip Cake, XO Sauce

[Part of the Dragon Dynasty Group]

#3 Siu Mai – pork dumpling with scallop & fish roe L $3.00

Elegance Chinese Cuisine & Banquet

7130 Warden Avenue Building 20 Suite 106-110 Markham Ontario L3R 0M7 +1-905-948-1881

Chinese, Dim Sum

: #2 Har Gau – crystal prawn dumpling L $3.00

: #2 Har Gau – crystal prawn dumpling L $3.00

: #8 Sticky rice filled with assorted meats and conpoy wrapped and steamed in lotus leaf L $3.00

: #8 Sticky rice filled with assorted meats and conpoy wrapped and steamed in lotus leaf L $3.00

: #5 Snow Pea Sprout Dumpling – with assorted mushrooms L $3.00

: #5 Snow Pea Sprout Dumpling – with assorted mushrooms L $3.00

: #3 Siu Mai – pork dumpling with scallop & fish roe L $3.00

: #3 Siu Mai – pork dumpling with scallop & fish roe L $3.00

: #36 Pan fried seafood cake L $3.00

: #36 Pan fried seafood cake L $3.00

: #33 Pan Fried Turnip Cake – with Chinese sausage and XO sauce M $3.00

: #33 Pan Fried Turnip Cake – with Chinese sausage and XO sauce M $3.00

: #31 Deep fried savoury triangle S $3.00

: #31 Deep fried savoury triangle S $3.00

: #26 Baked BBQ pork puffs M $3.00

: #26 Baked BBQ pork puffs M $3.00

: #62 Deep fried black sesame ball M $3.00

: #62 Deep fried black sesame ball M $3.00

: 2015 09 27 The Dim Sum Menu [Before 11:00 am (10:45 am Saturdays and Sundays) all small, medium and large dishes are $3.00 each] After 11:00 am small $3.00; medium $4.20; large $5.20; extra-large $6.80; special $7.80

: Specials

: The Business Card

: Dim Sum Brunch for two $33.22 (Gratuity $5.00) Before 11:00 am all small, medium and large dishes are $3.00 each, After 11:00 am small $3.00; medium $4.20; large $5.20; extra-large $6.80; special $7.80

The Beast Restaurant – Toronto – 2015 08 03

03 Monday Aug 2015

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abats, Absinthe, Amuse Bouche, angostura, aperitif, Bench, beurre, beurre blanc, Black, Blanc, blistered, brains, bread, burrata, butter.Rachelle Cadwell, Carpano Antica, Caviar, champagne, chard, Chocolate, citric acid, clam, coffee.NV brut, Colin Moise, Confit, Crème, crispy, Cured, daquoise, dessert, Digestif, Dill, Dillon's, Droit, Duck, Entrée, Fernet Branca, Foie Gras, Foreign & Domestic, Fresh, fresh dill, Fried, fried leeks, gamay, Gamay Noir, GBC graduate, goose barnacles, grilled, Hazelnut, heart, hollandaise, House, IBBA, Ice Cream, Jamie Martyniuk, Jason Poon, Late Harvest, leeks, lime, Little Neck, Matthew Gaudet, méthode, Mousse, mushrooms, Ned Elliott, New Schmidt, Noir, Northern Divine, Old Vines, omelet, pamericelli, Pâté, percebes, pods, Radish, radish pods, Raspberry, Riesling, sab stories, Salad, Salade, Scott Vivian, Sea, sea urchin, Smoked, SommelièreChâteau des CharmesMaison Maille, Sous Chef, Sparkling, Spicy, St. David's, Sweetbreads, Swiss, swiss chard, syrup, Tart, Terry Mocherniak, tomato, traditionnelle, treviso, Trout, Truffle, uFeast, Union Local 613, urchin, vinaigrette, Vinegar, Vineyard, Vodka, wasabi-infused, White, white wine, wild, wine, Yvonne Tsui

Garçon! French Food, Refined – Even If You Aren’t… – SOLD OUT!

Entrée – omelet goose barnacles (percebes) whelks, black truffle – blistered tomato confit, crispy brains, crème. Ned Elliott (@foreigndomestic)

The Beast Restaurant

96 Tecumseth Street Toronto Ontario M6J 2H1 +1-647-352-6000

Owners Scott Vivian and Rachelle Vivian

Hours:
Monday and Tuesday closed, Wednesday and Thursday 5 pm to 9 pm,
Friday 5 pm to 10 pm, Saturday (brunch) 11 am to 3 pm (dinner) 5 pm to 10 pm
Sunday (brunch) 10 am to 3 pm (no reservations for brunch)

Toronto restaurant that celebrates Ontario’s local producers and farmers. Proud member of the @groupof7chefs

Twitter: @BeastRestaurant Scott Vivian

The Beast Restaurant Reservations by Bookenda

The Beast Restaurant Facebook Page

Information e-mail: The Beast Restaurant

: Aperitif – sab stories – wasabi-infused Dillon’s vodka, raspberry syrup, lime, angostura, citric acid. Jamie Martyniuk (@unionlocal613) Union Local 613 Ottawa

: Aperitif – sab stories – wasabi-infused Dillon’s vodka, raspberry syrup, lime, angostura, citric acid. Jamie Martyniuk (@unionlocal613) Union Local 613 Ottawa(@613union613) Union Local 613 Ottawa

: Amuse Bouche – sea urchin mousse – fried leeks, champagne vinegar, beurre blanc, white wine, truffle. Jason Poon (@ja_poon) (GBC graduate)

: Amuse Bouche – sea urchin mousse – fried leeks, champagne vinegar, beurre blanc, white wine, truffle. Jason Poon (@ja_poon) (GBC graduate)

: House bread and butter. Rachelle Cadwell (@doughtoronto)

: House bread and butter. Rachelle Cadwell (@doughtoronto)

: Salade – grilled spicy duck heart salad – cured foie gras, burrata, little neck clam vinaigrette. Matthew Gaudet (@GaudetMatthew)

: Salade – grilled spicy duck heart salad – cured foie gras, burrata, little neck clam vinaigrette. Matthew Gaudet (@GaudetMatthew)

: Pâté – smoked trout tart – swiss chard, fresh dill, radish pods, Northern Divine caviar, hollandaise. Scott Vivian (@beastrestaurant)

: Pâté – smoked trout tart – swiss chard, fresh dill, radish pods, Northern Divine caviar, hollandaise. Scott Vivian (@beastrestaurant)

: Abats – pamericelli of sweetbreads and foie gras, wild mushrooms, treviso. Colin Moise (@ColinMoise)

: Abats – pamericelli of sweetbreads and foie gras, wild mushrooms, treviso. Colin Moise (@ColinMoise)

: Entrée – omelet goose barnacles (percebes) whelks, black truffle – blistered tomato confit, crispy brains, crème. Ned Elliott (@foreigndomestic)

: Entrée – omelet goose barnacles (percebes) whelks, black truffle – blistered tomato confit, crispy brains, crème. Ned Elliott (@foreigndomestic)

: Entrée – omelet goose barnacles (percebes) whelks, black truffle – blistered tomato confit, crispy brains, crème. Ned Elliott (@foreigndomestic)

: Entrée – omelet goose barnacles (percebes) whelks, black truffle – blistered tomato confit, crispy brains, crème. Ned Elliott (@foreigndomestic)

: Dessert – chocolate tart – hazelnut ice cream, raspberry, daquoise, coffee. Rachelle Cadwell (@doughtoronto)

: Dessert – chocolate tart – hazelnut ice cream, raspberry, daquoise, coffee. Rachelle Cadwell (@doughtoronto)

: Dessert – chocolate tart – hazelnut ice cream, raspberry, daquoise, coffee. Rachelle Cadwell (@doughtoronto)

: Dessert – chocolate tart – hazelnut ice cream, raspberry, daquoise, coffee. Rachelle Cadwell (@doughtoronto)

: NV brut sparkling wine, méthode traditionnelle

: 2013 “Old Vines’ Riesling

: 2012 Gamay Noir “Droit,” St. David’s Bench Vineyard

: 2008 Late Harvest Riesling

: 2013 Gamay Noir

: Digestif – New Schmidt – Fernet Branca – Carpano Antica – Absinthe – sugar

: Digestif – New Schmidt – Fernet Branca – Carpano Antica – Absinthe – sugar

: Yvonne Tsui IBBA (th3hungrycat 為食貓 @th3hungrycat)

: Terry Mocherniak,CEO of uFeast

: Chef/The Beast owner Scott Vivian

: Chef/The Beast owner Scott Vivian

: Sous chef Jason Poon (@ja_poon) (GBC graduate)

: Sous chef Jason Poon (@ja_poon) (GBC graduate)

: Chef Matthew Gaudet (@GaudetMatthew)

: Chef Matthew Gaudet (@GaudetMatthew)

: Chef/The Beast owner Scott Vivian

: Chef/The Beast owner Scott Vivian

: Chef Rachelle Cadwell (@doughtoronto)

: Chef Rachelle Cadwell (@doughtoronto)

: The Beast sous chef Colin Moise (@ColinMoise)

: The Beast sous chef Colin Moise (@ColinMoise)

: Chef/The Beast owner Scott Vivian

: Chef/Owner Foreign & Domestic Ned Elliott

: Chef/Owner Ned Elliott (@foreigndomestic)

: Chef/Owner Foreign & Domestic Ned Elliott

: Chef/Owner Ned Elliott (@foreigndomestic)

: Sommelière, Rebecca Meir-Liebman (@RebeccaSomm)

: Sommelière, Rebecca Meir-Liebman (@RebeccaSomm)

: Sommelière, Rebecca Meir-Liebman (@RebeccaSomm)

: Chef/Owner Foreign & Domestic Ned Elliott (@foreigndomestic), The Beast sous chef Colin Moise (@ColinMoise) and Chef Matthew Gaudet (@GaudetMatthew)

: Chef/Owner Foreign & Domestic Ned Elliott (@foreigndomestic), Chef/The Beast owner Scott Vivian

: Chef/Owner Foreign & Domestic Ned Elliott (@foreigndomestic), Beast sous chef Colin Moise (@ColinMoise)

: Chef/The Beast owner Scott Vivian

: The Beast décor

: Social media food photography [Yvonne Tsui IBBA (U-Feast) th3hungrycat 為食貓 @th3hungrycat]

: Social media food photography

: Sommelière, Rebecca Meir-Liebman (@RebeccaSomm) [Yvonne Tsui IBBA (U-Feast) th3hungrycat 為食貓 @th3hungrycat]

: Sommelière, Rebecca Meir-Liebman (@RebeccaSomm) [Yvonne Tsui IBBA (U-Feast) th3hungrycat 為食貓 @th3hungrycat]

: Social media food photography

: Social media food photography

: Winepairings courtesy of Château des Charmes (@mbosc) Wines poured by Sommelière, Rebecca Meir-Liebman (@RebeccaSomm) Party favour courtesy of Maison Maille (@,MailleCanada)

: Dinner for two by UFeast Corporation $248.60 (includes food, wine, taxes and gratuity)

Twitter: Jamie Martyniuk @unionlocal613
Twitter: Jason Poon @ja_poon
Twitter: Rachelle Cadwell @doughtoronto
Twitter: Matthew Gaudet @GaudetMatthew
Twitter: Colin Moise @ColinMoise
Twitter: Ned Elliott @foreigndomestic
Twitter: Yvonne Tsui @th3hungrycat
Twitter: Rebecca Meir-Liebman @RebeccaSomm
Twitter: Château des Charmes @mbosc
Twitter: Maison Maille @MailleCanada

Alo Restaurant – Toronto – 2015 08 01

01 Saturday Aug 2015

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163 Spadina, 2014, acidic, almond, almond oil, Amuse, aoli, B.C., Belly, Berries, berry, berry chips, Bitter, bitter almond, Black, black pepper, blanched, Bonito, bread crusted, bream, bulgur, Burnt, burnt onion, Butter, butter bar, Buttermilk, Cake, Caramel, Caramelized, Carolina, Cerignola, Chanterelles, Chantilly, chard mustard greens, Charred, charred grapes, Chicken, chicken fat, chips, Chive, Chocolate, choux, cippo, cippo onions, cockscomb, cocktails, Confit, Corn, crab, Cream, cremeux, Crudité, Crumble, crusted, Cucumber, Cultured, Cultured Butter, cultured cream, Cured, cured cockscomb, currant, currantpâté choux, delikatess, diced, Dry, Dungeness, dungeness crab, dust, Egg, Egg yolk, Eggplant, English, English Pea, fat, fleur de sel, foam, Foie Gras, Fresh, Frisée, Ganache, Garlic, garlic scapes, Gold, Gold Rice, Golden, golden plum, grain, Granite, granola, grape vinaigrette, grapes, Grated, greens, Hamachi, hollandaise, Honey, honey cream, Hot, hot mustard, House, House bread, Jam, Japanese, Juice, King, King Oyster, kohlrabi, Kombu, kosho, Lailey, lamb, lamb shoulder, Lemon, lightly steamed, lime, linzer, Maitake, maitaki mushrooms, malted, malted meringue, Matthew Betsch, meringue, Milk, Milk Chocolate, milk jam, mushrooms, Mustard, mustard seeds, nasturtium, Niagara Peninsula, Nick Bentley, nori, Oil, olives, Onion, Onion Rings, Onions, Ontario, Oyster, pain au beurre, Patrick Kriss, Pâté, Pea, pea dust, Pea shoots, pearl, pearl onion, Pemaquid, Pepper, Pickled, Plum, plum purée, Pomme, pomme soufflé, Pork, Pork Belly, Potato, potato rounds, powder, Pre dessert, Preserved, preserved ramp, Puffed, puffed bulgur, Purée, Quebec, Rack, rack of pork, Radish, ramp, Raspberry, Red, red ribbon, ribbon, rice, Rings, Roasted, roe, rounds, Salad, Salmon, samphire, sauce, Sauvignon Blanc, scapes, Sea, Sea Beans, sea bream, sea spinach, Seeds, segments, shallot, sherry, sherry vinegar, shoots, shoulder, Sorbet, Sorrel, Soufflé, sour cream, Spinach, sprayed, stew, stout, stout cake, The bar at Alo, thyme, toasted, toasted walnut, Trotter, Vanilla, Veal, veal trotter, veg, vegetables, vinaigrette, Vinegar, Virgin, virgin butter, VQA, Walnut, watercress, whipped, White, white wine, wine, yolk, Yorkshire, Yukon Gold, Yuzu, zest

Linzer Delikatess Potato, Salmon Roe, Bonito, Corn

Alo restaurant

163 Spadina Avenue, 3rd Floor Toronto Ontario M5V 2L6 416-260-2222

Hours:
Tuesday to Saturday from 5:30 pm

Bar Alo, the restaurant’s 20-seat section manned by John Bunner Tuesday to Saturday from 5 pm to 1 am

Executive chef Patrick Kriss
Sous chefs Nick Bentley, Matthew Betsch, and Kevin Jeung)
Pastry chef Cori Murphy (ex-Canoe) @corilmurphy
General manager Amanda Bradley

alo restaurant
Hospitality ([hos-pi-tal-i-tee] Origin: French; Hospitalité; The quality or disposition of receiving and treating guests and strangers in a warm, friendly, generous way.
Alo [‘a.lo] Origin: Latin; Alui altum; To nourish, cherish, support, sustain, maintain and keep.
It is our intention to get back to the roots of hospitality. We want each and every guest to feel welcome in our home, and that home is ALO. A destination for classically prepared, meticulously thought out French food and service. This no-nonsense approach to fine dining with our combined experience working behind-the-scenes at some of the world’s best restaurants has led us to this point. We welcome you to ALO.

Twitter: Alo restaurant @AloRestaurant
Twitter: Patrick Kriss @Patrickkriss

Information e-mail: info@alorestaurant.com

Alo restaurant Reservations via Opentable.com

Alo restaurant Facebook Page

: Alo Restaurant 163 Spadina Avenue (east side just south of Queen Street)

: Alo Restaurant 163 Spadina Avenue (east side just south of Queen Street)

: The bar at Alo Restaurant

: The bar at Alo Restaurant

: The bar at Alo Restaurant

: Cocktails at The bar at Alo Restaurant

: Cocktails at The bar at Alo Restaurant

: Puffed grain granola for The Bar at Alo

: Puffed grain granola for The Bar at Alo

: Cerignola olives, lamb shoulder, eggplant $8

: Cerignola olives, lamb shoulder, eggplant $8

: Pork belly, black pepper, sherry vinegar $8

: Pork belly, black pepper, sherry vinegar $8

: Crudité vegetables, buttermilk $8

: Crudité vegetables, buttermilk $8

: Lailey Sauvignon Blanc 2014 Niagara Peninsula, Ontario VQA dry white wine 13% a/c/vol

: Lailey Sauvignon Blanc 2014 Niagara Peninsula, Ontario VQA dry white wine 13% a/c/vol

: Pomme soufflé, black pepper and sherry aoli

: Pomme soufflé, black pepper and sherry aoli

: Pomme soufflé, sour cream

: Pomme soufflé, sour cream

: Amuse – buttermilk sorbet, English pea purée, almond oil, pea dust

: Amuse – buttermilk sorbet, English pea purée, almond oil, pea dust

: Japanese Sea Bream – samphire, toasted nori, yuzu kosho powder aoli blanched sea beans diced kombu grated radish fleur de sel

: Japanese Sea Bream – samphire, toasted nori, yuzu kosho powder aoli blanched sea beans diced kombu grated radish fleur de sel

: Pemaquid oyster lightly steamed watercress sauce confit Yukon gold potato rounds acidic virgin butter watercress salad, nasturtium, red ribbon sorrel, pickled cultured cream cippo onions

: Pemaquid oyster lightly steamed watercress sauce confit Yukon gold potato rounds acidic virgin butter watercress salad, nasturtium, red ribbon sorrel, pickled cultured cream cippo onions

: House cultured butter bar

: House cultured butter bar

: House cultured butter bar

: House Bread – pain au beurre, cultured butter bar

: B. C. Dungeness Crab – carolina gold rice, sea spinach, lime segments, juice and zest English pea shoots

: B. C. Dungeness Crab – carolina gold rice, sea spinach, lime segments, juice and zest English pea shoots

: Quebec foie gras – cured cockscomb, veal trotter, king oyster, burnt onion, bonito, stew of shallot, garlic, white wine, chive, sherry vinegar and chicken fat, sprayed sherry vinegar

: Quebec foie gras – cured cockscomb, veal trotter, king oyster, burnt onion, bonito, stew of shallot, garlic, white wine, chive, sherry vinegar and chicken fat, sprayed sherry vinegar

: Cured egg yolk, maitaki mushrooms, hollandaise

: Cured egg yolk, maitaki mushrooms, hollandaise

: Linzer Delikatess Potato, Salmon Roe, Bonito, Corn

: Linzer Delikatess Potato, Salmon Roe, Bonito, Corn

: Hamachi – bread crusted maitaki kohlrabi pickled pearl onion rings sherry vinegar, chanterelles

: Hamachi – bread crusted maitaki kohlrabi pickled pearl onion rings sherry vinegar, chanterelles

: Hamachi – bread crusted maitaki kohlrabi pickled pearl onion rings sherry vinegar, chanterelles

: Hamachi – bread crusted maitaki kohlrabi pickled pearl onion rings sherry vinegar, chanterelles

: Yorkshire rack of pork – roasted, chard mustard greens charred grapes veg grape vinaigrette preserved ramp and hot mustard purée frisée pickled mustard seeds/garlic scapes toasted walnut

: Yorkshire rack of pork – roasted, chard mustard greens charred grapes veg grape vinaigrette preserved ramp and hot mustard purée frisée pickled mustard seeds/garlic scapes toasted walnut

: Dorset Lamb shoulder – raw vegetables baby turnip gem lettuce, treviso, squash purple mustard, baby fennel, fennel fronds anchovy preserved lemon/pickled ramps, olive oil/ramp liquid, sheep’s milk yogurt

: Dorset Lamb shoulder – raw vegetables baby turnip gem lettuce, treviso, squash purple mustard, baby fennel, fennel fronds anchovy preserved lemon/pickled ramps, olive oil/ramp liquid, sheep’s milk yogurt