Scaramouche – Toronto – 2016 04 02 – Dinner

02 Saturday Apr 2016

Tags

Basil, Beet Salad, Blood, blood orange, bread, bread crumbs, brioche, brown, Butter, caper, carrot purée, Cheese, Cherry, Chive, Chives, Coconut, Cod coquette, crispy, crust, Daily Soup, Fennel, fine olive oil, Foie Gras, frisée lettuce, Glaze, glazed, gnocchi, Goat, grapes, house made, Italian meringue, jelly, jus, lamb rack, Leek, leek and potato, Lemon, lemon cream, lime, Lobster, maple, maple jelly, meringue, Mustard, Myer lemon, natural jus, Nova Scotia, orange, parisienne, Parmesan, pecans, Pickled, pickled curry, pickled grapes, Potato, Purée, radicchio, Radish, Radishes, red onion, reduction, relish, runner beans, Sea Salt, shortbread, soft, Sorbet, sour, sour cherry, Spicy, spicy eggplant, swiss chard, Tarragon, Terrine, toasted, tomatoes, Vanilla, Veal, Walnut, whipped, wild mushrooms

Foie Gras Terrine Sea salt brioche, pickled grapes, maple jelly and sour cherry glaze. $28

Scaramouche Restaurant, Pasta Bar and Grill

Midtown One Benvenuto Place Toronto Ontario +1-416-961-8011

$$$$ French Romantic, Private Parties

hours of operation are:
Monday to Saturday, dinner only, from 5:30 p.m.
Closed Sundays, but Scaramouche can be rented for private functions.

Scaramouche is pleased to offer complimentary valet parking

Executive Chef Keith Froggett
Chef Carolyn Reid
Pastry Chefs: Dianne Louise and Nesreen Mrouch

: House made bread – three varieties

: House made bread – three varieties

: Cod coquette, basil Myer lemon purée, radish, chives, frisée lettuce

: Cod coquette, basil Myer lemon purée, radish, chives, frisée lettuce

: Daily soup leek and potato, Nova Scotia lobster (priced accordingly) ($16)

: Daily soup leek and potato, Nova Scotia lobster (priced accordingly) ($16)

: Daily soup leek and potato, Nova Scotia lobster (priced accordingly) ($16)

: House made bread – three varieties

: Beet Salad blood orange, fennel, soft whipped goat cheese, radicchio, red onion, fine olive oil blood orange reduction. $19

: Beet Salad blood orange, fennel, soft whipped goat cheese, radicchio, red onion, fine olive oil blood orange reduction. $19

: Spicy glazed pecans

: Spicy glazed pecans

: Foie Gras Terrine Sea salt brioche, pickled grapes, maple jelly and sour cherry glaze. $28

: Foie Gras Terrine Sea salt brioche, pickled grapes, maple jelly and sour cherry glaze. $28

: Veal Tarragon chive gnocchi parisienne, runner beans, radishes and wild mushrooms. Caper brown butter jus and crispy Parmesan. $42

: Veal Tarragon chive gnocchi parisienne, runner beans, radishes and wild mushrooms. Caper brown butter jus and crispy Parmesan. $42

: Lamb Rack with crispy mustard crust. Swiss chard, pickled curry cherry tomatoes and carrot puree. Spicy eggplant relish and toasted walnut bread crumbs. Natural jus. $48

: Lamb Rack with crispy mustard crust. Swiss chard, pickled curry cherry tomatoes and carrot puree. Spicy eggplant relish and toasted walnut bread crumbs. Natural jus. $48

: Lemon Meringue Lemon cream, Italian meringue, vanilla shortbread crust and coconut lime sorbet. $14

: Lemon Meringue Lemon cream, Italian meringue, vanilla shortbread crust and coconut lime sorbet. $14

: The Menu 2016 04 02

: The Menu 2016 04 02

: The Menu 2016 04 02

: The Menu 2016 04 02

: The Menu 2016 04 02

: The Menu 2016 04 02

: The Menu 2016 04 02

: The Menu 2016 04 02

: The Menu 2016 04 02

: Dinner for two $270.52 (Gratuity $40.00.00)

Fox and Grapes – London (Wimbledon) England – 2014 05 04

04 Sunday May 2014

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Austria, avocado, Basil, Beer Battered, blood orange, Charcuterie Platter, cocktail, Crème Caramel, Crumble, Date Purée, Dressed Baby Leaves, English, Gariguette, Goats Yoghurt, Gobelsburger, Gruner Veltliner, Haddock, Kamptal, Lössterrassen, Mushy Peas, Panacotta, Posset, prawn, Shepherd's Pie, shortbread, Sorbet, Strawberries, Toast, Triple Cooked Chips, Trocken

Fox & Grapes Terrine, Date Purée and Toast £6.00 ($11.40)

Fox and Grapes

Wimbledon 9 Camp Road Wimbledon Common London UK SW19 4UN (020) 894-6559

BAR OPEN ALL DAY
Monday to Saturday 11 am to 11 pm
Sunday 11 am to 10:30 pm

LUNCH Monday to Saturday 12 pm to 3 pm
DINNER Monday to Saturday 6 pm to 9:30 pm
SUNDAY Food Served 12 pm to 8:30 pm

Twitter: @thefoxandgrapes X

The Fox and Grapes Reservations

: Gobelsburger Gruner Veltliner Trocken 2010 Lössterrassen Kamptal Austria (2 bottles) £62.00 ($118.00)

: Gobelsburger Gruner Veltliner Trocken 2010 Lössterrassen Kamptal Austria (2 bottles) £62.00 ($118.00)

: Gobelsburger Gruner Veltliner Trocken 2010 Lössterrassen Kamptal Austria (2 bottles) £62.00 ($118.00)

: Avocado Prawn Cocktail £9.50 ($18.00)

: Avocado Prawn Cocktail £9.50 ($18.00)

: Fox & Grapes Terrine, Date Purée and Toast £6.00 ($11.40)

: Fox & Grapes Terrine, Date Purée and Toast £6.00 ($11.40)

: Charcuterie Platter £12.50 ($23.75)

: Charcuterie Platter £12.50 ($23.75)

: English Beer Battered Haddock, Triple Cooked Chips and Mushy Peas £14.50 ($27.55)

: English Beer Battered Haddock, Triple Cooked Chips and Mushy Peas £14.50 ($27.55)

: Shepherd’s Pie served with Dressed Baby Leaves £14.50 ($27.55)

: Shepherd’s Pie served with Dressed Baby Leaves £14.50 ($27.55)

: Blood Orange Posset and Shortbread £6.50 ($12.35)

: Blood Orange Posset and Shortbread £6.50 ($12.35)

: Gariguette Strawberries, Goats Yoghurt Panacotta, Sorbet, Crumble and Basil £7.00 ($13.30)

: Gariguette Strawberries, Goats Yoghurt Panacotta, Sorbet, Crumble and Basil £7.00 ($13.30)

: Crème Caramel £5.50 ($10.40)

: Crème Caramel £5.50 ($10.40)

: Fox and Grapes Décor

: Fox and Grapes Décor

: Fox and Grapes Outdoor Décor

: Fox and Grapes Outdoor Décor

: The Menu 2014 05 04

: The Menu 2014 05 04

: The Menu 2014 05 04

: The Menu 2014 05 04

: The Menu 2014 05 04

: Lunch for four £205.87 ($391.15) Gratuity (Service Charge) £22.87 ($43.45)

Splendido – Toronto – 2014 03 27 Collaboration Dinner

27 Thursday Mar 2014

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Afrim Pristine, agnoll, alfonsino snapper, almond, Anchovy, Beef, Black Truffle, Bleu d'Ellzabeth, blood orange, brioche, buckthorn berries, Cardamom, Caviar, chef, chesnuts, clementine, cornet, crab, Craig Harding, Crisps, crispy, dark chocolate, date guajillo, David Lee, duck skin, Foie Gras, Fugassa Col Formaggio, gelée, grapefruit, grenobloise, hominy corn, Humbolt Fog, in brood, jus, kumquat, Leo Baldassarre, Maître Fromager, Marc St. Jacques, marcona almonds, Mimolette, Miss coco, Nadége Nourian, Oyster, Pastamaker, Patrick Kriss, rhubarb, Smoked, sous vide, spruce, squab breast, toasted, Tommy McHugh, trotters, Truffle, Tuscan Pecorino, uni, Victor Barry, walnut sourdough, whelks, White Chocolate, white soy

The Splendido Collaboration Dinner chefs (2013 03 27) (© 2014 Nikki Leigh McKean)

Splendido Restaurant and Bar

The Annex 88 Harbord Street Toronto Ontario M5S 1G6 +1-416-929-7788

Twitter: @Splendido_TO
Twitter: Chef Victor Barry @ChefVBarry
Twitter: Chef de Cuisine Tommy McHugh @chefmchugh

Victor Barry Chef de Cuisine and Proprietor
Tommy McHugh Chef de Cuisine
International, European $$$$

Splendido Restaurant Reservations via OpenTable

: Chef Victor Barry and sous chef

: Maître Fromager Afrim Pristine

: Chef Marc St. Jacques (Auberge Du Pommier)

: Chef David Lee (Nota Bene / The Carbon Bar)

: Chef Nadége Nourian (Nadége Patisserie) © (2013) Stefanie Yarhi

: Chef Craig Harding (Campagnolo)

: Chef Victor Barry and sous chef

: Chef Patrick Kriss

: Chef Leo Baldassarre (Pasta maker at Familia Baldassarre)

: Tommy McHugh (Splendido Chef de Cuisine)

: Sous chef at work

: Strange hairdo

: Non-Vintage Sparkling Wine

: Vouvray, Marc Bredif. 2012. France

: Madeira, Belem’s Rainwater, NV, Portugal

: Amaro Montenegro, Bologna, Italy

: Rosemary Potato and Country Bread

: Oil and vinegar, butter

: Chef David Lee – oysters and caviar

: Chef David Lee – oysters and caviar

: Chef Leandro Baldassarre – Fugassa Col Formaggio

: Chef Leandro Baldassarre – Fugassa Col Formaggio

: Chef Craig Harding – beef, crab and truffle / Maître Fromager Afrim Pristine – crispy duck skins and brioche

: Chef Craig Harding – beef, crab and truffle / Maître Fromager Afrim Pristine – crispy duck skins and brioche

: Chef Victor Barry – uni, rhubarb and spruce

: Chef Victor Barry – uni, rhubarb and spruce

: Chef Marc St. Jacques – foie gras and white soy

: Chef Marc St. Jacques – foie gras and white soy

: Chef Marc St. Jacques – foie gras and white soy

: Chef Marc St. Jacques – foie gras and white soy

: Chef Patrick Kriss – whelks and trotters

: Chef Patrick Kriss – whelks and trotters

: Chef Patrick Kriss – whelks and trotters

: Chef Patrick Kriss – whelks and trotters

: Chef Leandro Baldassarre (Pastamaker) – agnoll in brodo

: Chef Leandro Baldassarre (Pastamaker) – agnoll in brodo

: Chef Craig Harding – alfonsino snapper and smoked anchovy grenobloise

: Chef Craig Harding – alfonsino snapper and smoked anchovy grenobloise

: Chef Craig Harding – alfonsino snapper and smoked anchovy grenobloise

: Chef Craig Harding – alfonsino snapper and smoked anchovy grenobloise

: Chef David Lee – sous-vide squab breast, date guajillo jus, hominy corn and black truffle

: Chef David Lee – sous-vide squab breast, date guajillo jus, hominy corn and black truffle

: Chef David Lee – sous-vide squab breast, date guajillo jus, hominy corn and black truffle

: Chef David Lee – sous-vide squab breast, date guajillo jus, hominy corn and black truffle

: Maître Fromager Afrim Pristine Humbolt Fog, Mimolette, Tuscan Pecorino, Bleu d’Ellzabeth and Comfort Cream

: Maître Fromager Afrim Pristine – Toasted walnut sourdough and crisps

: Maître Fromager Afrim Pristine – Humbolt Fog, Mimolette and Comfort Cream

: Maître Fromager Afrim Pristine – Tuscan Pecorino, Bleu d’Elizabeth

: Maître Fromager Afrim Pristine – Spanish marcona almonds

: Maître Fromager Afrim Pristine – chesnuts poached in water, vanilla and sugar

: Maître Fromager Afrim Pristine – Comfort Cream

: Maître Fromager Afrim Pristine – Humbolt Fog

: Maître Fromager Afrim Pristine – Mimolette

: Maître Fromager Afrim Pristine – Bleu d’Ellzabeth

: Maître Fromager Afrim Pristine – Tuscan Pecorino

: Maître Fromager Afrim Pristine – Toasted walnut sourdough and crisps

: Chef Nadége Nourian – blood orange, cardamom and almond

: Chef Nadége Nourian – blood orange, cardamom and almond

: Chef Patrick Kriss – kumquat clementine gelée and grapefruit / Chef Nadége Nourian – Miss coco

: Chef Patrick Kriss – kumquat clementine gelée and grapefruit

: Chef Nadége Nourian – Miss coco

: Chef Nadége Nourian – Miss coco

: Gene Proctor’s Old Cherry Hill Cheese Brantford, Ontario

: Gene Proctor’s Old Cherry Hill Cheese Brantford, Ontario

: Chef Marc St. Jacques – dark chocolate and truffle / Chef Victor Barry – buckthorn berries, white chocolate cornet

: Chef Marc St. Jacques – dark chocolate and truffle / Chef Victor Barry – buckthorn berries, white chocolate cornet

: Maître Fromager Afrim Pristine Humbolt Fog, Mimolette, Tuscan Pecorino, Bleu d’Ellzabeth, Comfort Cream

: The Splendido Collaboration Dinner chefs (2013 03 27) (© 2014 Nikki Leigh McKean)

: Maître Fromager Afrim Pristine

: Maître Fromager Afrim Pristine

: Maître Fromager Afrim Pristine

: Maître Fromager Afrim Pristine

: Victor’s pig

: Keeping track

: Splendido Collaboration Dinner 2014 The Menu

: Splendido Collaboration Dinner 2014 The Chefs

: Dinner for One (Gratuity $46.00)

Café Boulud – Toronto – 2014 02 06 – Winterlicious

06 Thursday Feb 2014

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albacore tuna, Amuse Bouche, atlantic, blood orange, boulanger, bourbon, brown sugar, Buddha's hand, calvados, Caramel, Caramelized, carrot, Chocolate, chocolate crémeux, Citrus, Confit, Country Bread, Daikon, Escabeche, gateaux, Gewurztraminer, gin jelly, grain salad, grilled, heirloom, House bread, House Butter, Huckleberry, Ice Cream, iceberg lettuce, lamb, Mackerel, mussel, natural jus, Parsley root, Pear, Pecan, Pepper, pȃté, Pickled, Piquillo, pommes, Praline, Quarry Road, Radish, Roasted, sauce, shoulder, Sorbet, sugar wafers, sundae, Tawse Winery, venison, Vinemount Ridge, Vineyard, VQA, wafers, warm

grilled Albacore Tuna – iceberg lettuce, citrus confit blood orange, Buddha’s hand

Café Boulud Toronto

Yorkville 60 Yorkville Avenue Second Floor Toronto Ontario M4W 0A4, Canada +1-416-963-6000

$$$$ French, Mediterranean Romantic, Private Parties, Farm-to-Table

Twitter: @CafeBouludTO
Twitter: @TylerShedden Chef de Cuisine
Twitter: @FSToronto Hotel

Café Boulud Opentable Reservations

: House bread and butter

: Country bread served with venison pȃté

: amuse-bouche

: amuse-bouche

: grilled Albacore Tuna – iceberg lettuce, citrus confit blood orange, Buddha’s hand

: grilled Albacore Tuna – iceberg lettuce, citrus confit blood orange, Buddha’s hand

: Venison pȃté – gin jelly, pickled daikon radish huckleberry, country bread

: Venison pȃté – gin jelly, pickled daikon radish huckleberry, country bread

: Venison pȃté – gin jelly, pickled daikon radish huckleberry, country bread

: Venison pȃté – gin jelly, pickled daikon radish huckleberry, country bread

: roasted lamb shoulder pommes boulanger, heirloom carrot parsley root, natural jus

: roasted lamb shoulder pommes boulanger, heirloom carrot parsley root, natural jus

: Atlantic Mackerel – warm grain salad, piquillo pepper mussel escabeche

: Atlantic Mackerel – warm grain salad, piquillo pepper mussel escabeche

: caramelized pear sundae brown sugar wafers, caramel sauce pear & calvados sorbet

: caramelized pear sundae brown sugar wafers, caramel sauce pear & calvados sorbet

: caramelized pear sundae brown sugar wafers, caramel sauce pear & calvados sorbet

: chocolate gateaux praline, chocolate crémeux pecan bourbon ice cream

: chocolate gateaux praline, chocolate crémeux pecan bourbon ice cream

: Tawse Winery 2012 Gewürztraminer Quarry Road Vineyard VQA Vinemount Ridge $60.00

: Tawse Winery 2012 Gewürztraminer Quarry Road Vineyard VQA Vinemount Ridge $60.00

: 2014 02 06 The Winterlicious Menu

: 2014 02 06 The Dinner Menu

: 2014 02 06 The Winterlicous Wine List

: 2014 02 06 The Winterlicious Drink List

: 2014 02 06 The Bring ’em back Card

: Winterlicious dinner for two (Gratuity $27.00)

Pizzeria Libretto Danforth – Toronto – 2013 06 13

13 Thursday Jun 2013

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almond, Antipasto Misto, Banana, Barbera d'Alba, Basil, Biscotti, blood orange, bufala, Buttermilk, Buttermilk.Panna Cotta, Calamari, caramelized onion, Cheese, chili oil, Chives, crema, Cremini, crushed, cured meats, Erbaluna, Flank Steak, fresca, Fried, fritti, Gelato, gnocchi, gorgonzola, Grana Padano, granola, house made, Lemon, Libretto, Libretto herb oil, Margherita, mixed herbs, mozzarella, Mushroom, Nutella, Olive Oil, Pecorino, Piemontebeer, red pepper, Ricotta, Roasted, roasted garlic, romesco sauce, Rosemary, Sausage, skewers, Spiducci, thyme, tomatoes

Ricotta Gnocchi Fritti house-made crema fresca, chives, rosemary 6

Pizzeria Libretto Website

Greektown/The Danforth 550 Danforth Avenue Toronto Ontario M4K 1P7 +1-416 466 0400

Hours:
Weekdays 11:30 am to 11 pm and Sunday 4 pm to 11 pm

Twitter: @pldanforth

Pizzeri Libretto Danforth Reservations via OpenTable.com

Pizzeria Libretto is a lively Toronto neighbourhood restaurant offering Real Neapolitan Pizza certified by the VPN.
Libretto aims to be loyal to what real pizza is, invented in Naples using local natural ingredients, cooked in a wood fired oven at extremely high heat to achieve a charred, blistered crust. We use San Marzano tomatoes and Fiore di Latte Mozzarella, brought in fresh daily. Our dough is made with naturally leavened Italian Caputo dopio zero flour. Our pizza bakes in less than 90 seconds in our 900 degree wood burning oven, hand built for us by a 3rd generation pizza oven maker in Naples. Simple, Honest, and Natural. – Chefs Rocco Agostino & Max Rimaldi