Scaramouche – Toronto – 2016 04 02 – Dinner

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)

Splendido Wine Bar – Toronto – 2015 04 04

Tags

12 year old, anaheim, Apple, apple fluid gel, apple vanilla, applewood smoke, Avocado Chutney, B.C. uni, black garlic, black plate, bread, brioche, brioche purée, Buckwheat, Burnt, Cake, canadian wasabi, Caramelized, caramelized apple, Carbonara, carrot, carrot air, carrot purée, Caviar, Cheese, chowanmushi, Citrus, Condiment, Consommé, coriander seeds, coriander stems, Crackling, Crème, creme fraiche, Croquette, cultured cream, curry, dashi sheet gel, Demerara rum, Dijon, Egg, El Dorado, Endive, fermented cippolinis, Foie Gras, Foie Gras terrine, Fraîche, Garlic, garlic oil, Gewurztraminer, ginger, ginger fluid gel, goat's yogurt, graham, graham tart, granola, greens, grilled, Grilled.aged.Rougie.duck breast.coffee roasted date, Ham, Ham and cheese, Hamachi Belly, Hamachi Sashimi, hamhock, hamhock consommé, hay ice cream, Ice Cream, jalapeña, Jensen Farm, Jim Giggie, kernels, kumquat, lemon verbena, Liquid, Lobster, lobster brioche, lovage, malt chocolate, Maple Cured, miso tart, Mustard, nori dust, nori purée, Northern Divine, oats, Ontario Popping Corn Co., pancetta, Parm, PEI mussel, Pepper, Petit Fours, Pickled, pickled cucumber, pickled ginger, Pistachio, poached, poached oyster, popping corn, Pork, Pork Crackling, Potato, Potato Chip, potato foam, Preserved Lemon, Pumpernickel, pumpkin oil, Purée, Quail, Quail Egg, Radish, rainbow trout, Raw, Razor Clam, red vein sorrel, rhubarb, roasted carrot, Rosemary, Salmon Bellynori condiment, salmon loin, scallion, schewuan, sea bream, sea buckthorn, Seared, seared turnip cake, sesame emulsion, Shamu blue, sliver tamari, Smoked, smoked butter, Smoked Oyster, Smoked Trout, soil, sour cream and onion, spicy roll, spruce needles, Squid ink, sunflower seeds, Tamari, tamari fluid gel, Tarragon, Tart, Terrine, Tortelonni, Trimbach, trout roe, Turnip, uni, Uni Toast, Vanilla, vanilla split walnut.jus, Vendages Tardives

Razor Clam – raw, burnt miso tart, preserved lemon

Splendido Restaurant

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

Victor Barry – Chef de Cuisine and Proprietor Dru-Vaughan-Evans – Chef Jef Lapointe – Sous Chef Mark Redman – Pastry Chef International, European $$$$ Hours: Tuesday to Saturday for dinner Sunday for Brunch Twitter: @Splendido_TO Twitter: Chef Victor Barry @ChefVBarry Splendido Restaurant Reservations via OpenTable

Trimbach Gewürztraminer Vendages Tardives 2007 BYOW LCBO $67.00 + Corkage $40.00)

Trimbach Gewürztraminer Vendages Tardives 2007 BYOW LCBO $67.00 + Corkage $40.00)

Shamu blue popping corn kernels from the Ontario Popping Corn Co.

Shamu blue popping corn kernels from the Ontario Popping Corn Co. and ham and cheese croquette with dijon; apple vanilla, foie gras, graham tart

Shamu blue popping corn kernels from the Ontario Popping Corn Co.

Shamu blue popping corn kernels from the Ontario Popping Corn Co.

Ham and cheese croquette with dijon; apple vanilla, foie gras, graham tart

The menu

The menu

Northern Divine caviar – brioche purée, smoked quail egg, crème fraîche

Northern Divine caviar – brioche purée, smoked quail egg, crème fraîche

Sea bream – pickled kumquat purée

Sea bream – pickled kumquat purée

Utensils

Hamachi Sashimi – avocado chutney, sesame emulsion, tamari/garlic oil, nori dust, jalapeña

Hamachi Sashimi – avocado chutney, sesame emulsion, tamari/garlic oil, nori dust, jalapeña

Hamachi Belly – ginger scallion condiment

Hamachi Sashimi – avocado chutney, sesame emulsion, tamari/garlic oil, nori dust, jalapeña

Salmon Belly 3 ways – salmon belly, grilled lightly, nori condiment

Salmon Belly 3 ways – spicy roll lemon verbena wrapped, anaheim, ginger, tamari fluid gel, ginger fluid gel

Salmon Belly 3 ways – spicy roll lemon verbena wrapped, anaheim, ginger, tamari fluid gel, ginger fluid gel

Salmon Belly – nori condiment, tamari/garlic oil, pickled jalapeño, ginger juice

Salmon Belly – nori condiment, tamari/garlic oil, pickled jalapeño, ginger juice

Salmon Belly 3 ways – salmon loin – pickled cucumber, canadian wasabi

Salmon Belly 3 ways – salmon loin – pickled cucumber, canadian wasabi

Jim Giggie rainbow trout – cultured cream, fermented cippolinis

Jim Giggie rainbow trout – cultured cream, fermented cippolinis

Jim Giggie rainbow trout – cultured cream, fermented cippolinis

Smoked trout chowanmushi – maple cured trout roe

Uni Toast – squid ink, lobster brioche, B.C. uni, nori purée, pickled ginger, sliver tamari dashi sheet gel

Uni Toast – squid ink, lobster brioche, B.C. uni, nori purée, pickled ginger, sliver tamari dashi sheet gel

Razor Clam – raw, burnt miso tart, preserved lemon

Razor Clam – raw, burnt miso tart, preserved lemon

PEI mussel tart , curry

PEI mussel tart , curry

Lobster and citrus – radish, red vein sorrel

Lobster and citrus – radish, red vein sorrel

Smoked Oyster – potato foam, smoked butter, potato chip, applewood smoke, poached oyster

Smoked Oyster – potato foam, smoked butter, potato chip, applewood smoke, poached oyster

Parm and greens – pumpernickle soil, black garlic

Parm and greens – pumpernickle soil, black garlic

Grilled Jensen Farm Endive – crème fraîche, spruce needles

Grilled Jensen Farm Endive – crème fraîche, spruce needles

Carrot – five hour roasted carrot, granola (sunflower seeds, oats, coriander seeds), poached coriander stems, carrot purée, split crème fraîche, pumpkin oil, pickled ginger, carrot air – black plate

Carrot – five hour roasted carrot, granola (sunflower seeds, oats, coriander seeds), poached coriander stems, carrot purée, split crème fraîche, pumpkin oil, pickled ginger, carrot air – black plate

Foie Gras terrine – rhubarb, pistachio, brioche

Foie Gras terrine – rhubarb, pistachio, brioche

Foie Gras – seared turnip cake, caramelized apple, hamhock consommé

Foie Gras – seared turnip cake, caramelized apple, hamhock consommé

Pork Crackling – mustard Ice cream, apple fluid gel

Pork Crackling – mustard Ice cream, apple fluid gel

Potato Rosemary Bread – grilled, sour cream and onion

Liquid Carbonara Tortelonni – pancetta

Grilled aged Rougie duck breast – coffee roasted date, turnip, endive, vanilla split walnut jus

Grilled aged Rougie duck breast – coffee roasted date, turnip, endive, vanilla split walnut jus

Hay Cornet

Hay Cornet

Rhubarb – lovage, schewuan pepper, goat’s yogurt

Rhubarb – lovage, schewuan pepper, goat’s yogurt

El Dorado 12 year old Demerara rum (as much as you want)

El Dorado 12 year old Demerara rum (as much as you want)

Sea buckthorn – malt chocolate, tarragon, buckwheat

Sea buckthorn – malt chocolate, tarragon, buckwheat

Petit Fours

Petit Fours

Splendido Bar & Grill

Splendido Bar & Grill

Splendido Bar & Grill

Splendido Bar & Grill

Splendido Bar & Grill

Splendido Bar & Grill

Splendido Bar & Grill

Splendido Bar & Grill

Splendido Bar & Grill

Splendido Bar & Grill

Splendido Bar & Grill

Splendido Bar & Grill

The Tasting Menu from the Website

The Tasting Menu from the Website

The Card

The Card

Olivia Thomas dinner

Olivia Thomas dinner

Dinner for two $582.37(Gratuity $75.00)

Scaramouche – Toronto – 2015 01 16 – Dinner

Tags

Alsace, Amuse Bouche, bacon, bacon beurre blanc, Barmès-Buecher, beurre, beurre fondue, bisquits, black currant, Blanc, Bloody Caesar, bread, bread crumbs, breadcrumbs, breadcrumbs crust, brittle, brussel, brussel sprouts, Caramelized, caramelized cipollini, carrot, carrot purée, carrots, Cauliflower, cauliflower purée, chard, chopped, chopped lobster, Cipollini, coconut milk, Cod, crab, Crème Brûlée, Cream, Cream Puff, crispy, crispy leeks, crispy mustard, crispy mustard crust, crispy squid ink, crumbs, crushed, crushed macadamia, crust, Domaine, Eggplant, Fennel, Fennel Pollen, filling, Fine, fine olive oil, fondue, Fresh, Fruit, Gewurztraminer, Golden, golden turnips, greens, Hazelnut, hazelnut purée, Hedgehog, hedgehog mushroom, heirloom, heirloom carrots, Herb, Herrenweg, Honey Mushroom, Icelandia Cod, jus, King, King Crab, lamb, lamb rack, langue-du-chat, leeks, Lemon, Lemon mascarpone, lime, Lobster, macadamia, Mango, Mascarpone, Meyer, meyer lemon, Mushroom, Mustard, mustard greens, mustard herb, natural, natural jus, Nut, nut brittle, Olive Oil, Onions, Pan, pan seared, Parmesan, parmesan tuile, passion, Passion Fruit, Pea shoots, Pink Reverie, pollen, Puff, Purée, Rack, Ravioli, relish, Roasted, Salsify, Sautéed, sautéed spinach, scallops, Sea, Sea Scallops, Seared, Shaved, shaved fennel, Sorbet, Soup, Spicy, spicy eggplant, Spinach, Sprouts, Squid ink, Swiss, swiss chard, Tempura, toasted, Truffle, tuile, turnips, vanilla cream, Veal, veal jus, Walnut, watercress, whipped, whipped vanilla, White, White Truffle, white wine, wine

Roasted Icelandia Cod – mustard herb breadcrumbs crust heirloom carrots salsify mustard greens hedgehog mushroom purée golden turnips bacon beurre blanc $46

Scaramouche Restaurant, Pasta Bar and Grill

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

$$$$ French Romantic, Private Parties

Hours of operation
Monday to Saturday, dinner only for both The Dining Room & The Grill
Scaramouche is pleased to offer complimentary valet parking

Executive Chef Keith Froggett
Chef de Cuisine Boban Mathew
Pastry Chefs: Lindsay Haddock

Scaramouche Restaurant, Pasta Bar and Grill Reservations via Opentable.com

Pink Reverie $15 Extra spicy Bloody Caesar $12

Domaine Barmès-Buecher 2009 Herrenweg Gewűrztraminer Alsace (BYOB $35.00)

Domaine Barmès-Buecher 2009 Herrenweg Gewűrztraminer Alsace (BYOB $35.00)

House made bread – three varieties

Salt and pepper shaker

Amuse bouche – Mushroom soup parmesan tuile honey mushroom fine olive oil pea shoots

Amuse bouche – Mushroom soup parmesan tuile honey mushroom fine olive oil pea shoots

King Crab Ravioli – Lemon mascarpone filling sautéed spinach shaved fennel watercress fennel pollen beurre fondue

King Crab Ravioli – Lemon mascarpone filling sautéed spinach shaved fennel watercress fennel pollen beurre fondue

auliflower purée – chopped lobster fresh white truffle crispy squid ink tempura $18

auliflower purée – chopped lobster fresh white truffle crispy squid ink tempura $18

Pan seared sea scallops – hazelnut purée brussel sprouts crispy leeks meyer lemon relish white wine veal jus $22

Pan seared sea scallops – hazelnut purée brussel sprouts crispy leeks meyer lemon relish white wine veal jus $22

Lamb – rack with crispy mustard crust Swiss chard caramelized cipollini onions carrot purée spicy eggplant relish and toasted walnut bread crumbs natural jus $48

Lamb – rack with crispy mustard crust Swiss chard caramelized cipollini onions carrot purée spicy eggplant relish and toasted walnut bread crumbs natural jus $48

Roasted Icelandia Cod – mustard herb breadcrumbs crust heirloom carrots salsify mustard greens hedgehog mushroom purée golden turnips bacon beurre blanc $46

Roasted Icelandia Cod – mustard herb breadcrumbs crust heirloom carrots salsify mustard greens hedgehog mushroom purée golden turnips bacon beurre blanc $46

Cream Puff filled with passion fruit, mango whipped vanilla cream lime and coconut milk sorbet crushed macadamia nut brittle $14

Cream Puff filled with passion fruit, mango whipped vanilla cream lime and coconut milk sorbet crushed macadamia nut brittle $14

Crème Brûlée black currant sorbet langue-du-chat bisquits $14

Crème Brûlée black currant sorbet langue-du-chat bisquits $14

The Menu 2015 01 16

The Menu 2015 01 16

The Menu 2015 01 16

The Menu 2015 01 16

The Menu 2015 01 16

The Menu 2015 01 16

Dinner for two (Gratuity $40.00)

Bloom Restaurant – Toronto – 2014 12 17 – Family Style

Tags

@LeDolci, Abuela's, Alfajor, Anchovy, arepa, Balsamic, Beets, blackened, bread, Bread Pudding, Brewery, butternut, Caesar, Cake, carrot, carrot purée, Cassava, Cheese, Chicken, chicken croquettes, chimichurri, chips, Chocolate, Chocolate Cake, cinnamon, Creemore, Creemore Springs, crispy, crispy serrano ham, Croquettes, dessert, Dipping Sauce, dressing, dusting, Filet, Flank, Flourless, Fried, fried cassava, Garlic, Goat, goat cheese, grilled, grilled flank steak, Ham, Hearts, Kale, Le Dolci, Lemon, lemon-garlic mojo, manchego, manchego-anchovy, mojo, non-spicy, pecans, Pepper, pepper sauce, Peruvian, pisco, pisco sour, plantain, Plantain chips, Potato, Premium Lager, Pudding, Purée, reduced, Roasted, roasted chicken, roasted vegetables, Romaine, Romaine Hearts, Salad, sauce, Serrano, Soup, sour, Spanish, Spicy, Squash, Steak, Tilapia, tilapia filet, vegetables, Vegetarian, vegetarian arepa, Winter Salad

Holiday Platter roasted chicken with Peruvian pepper sauce, grilled flank steak with chimichurri sauce

Bloom Restaurant

Bloor West Village 2315 Bloor Street West Toronto Ontario M6S 3G3

+1-416-767-1315
$$$ Latin American, Fusion Gluten-Free Friendly, Vegan Friendly,
Kid Friendly, Romantic, Late Night, Live Music, Free Wi-Fi,
BYOB, Private Dining, Takes Reservations

Hours
Closed Sunday and Monday
Tuesday to Saturday 11:30 am to 10:00 pm

Twitter: Bloom Restaurant @bloomrestaurant

Bloom Restaurant Facebook Page

Plantain chips

Plantain chips

Chicken croquettes (non-spicy)

Chicken croquettes (non-spicy)

Chicken croquettes (spicy) Image by Joallore (@clickflickca) © 2014

Chicken croquettes (spicy) Image by Joallore (@clickflickca) © 2014

Peruvian pisco sour

Peruvian pisco sour

Creemore Springs Premium Lager 5% alc. / vol. Creemore Springs Brewery Limited

Creemore Springs Premium Lager 5% alc. / vol. Creemore Springs Brewery Limited

Creemore Springs Premium Lager 5% alc. / vol. Creemore Springs Brewery Limited

Creemore Springs Premium Lager 5% alc. / vol. Creemore Springs Brewery Limited

Creemore Springs Premium Lager 5% alc. / vol. Creemore Springs Brewery Limited

Table service (note the wine bottle cork fork rest)

Peruvian pisco sour

Soup – Carrot purée, potato, reduced Balsamic, dusting of cinnamon

Soup – Carrot purée, potato, reduced Balsamic, dusting of cinnamon

Winter Salad – kale, roasted butternut squash, beets, pecans with goat cheese and lemon-garlic mojo

Winter Salad – kale, roasted butternut squash, beets, pecans with goat cheese and lemon-garlic mojo

Spanish Caesar – romaine hearts, crispy serrano ham, manchego-anchovy dressing

Spanish Caesar – romaine hearts, crispy serrano ham, manchego-anchovy dressing

fried cassava

fried cassava

fried cassava dipping sauce

Holiday Platter roasted chicken, grilled flank steak and tilapia filet (non spicy)

Holiday Platter blackened tilapia filet

Holiday Platter blackened tilapia filet

Holiday Platter roasted chicken with Peruvian pepper sauce, grilled flank steak with chimichurri sauce

Vegetarian arepa and roasted vegetables

Vegetarian arepa and roasted vegetables

Holiday Platter roasted chicken with Peruvian pepper sauce, grilled flank steak with chimichurri sauce

Holiday Platter roasted chicken with Peruvian pepper sauce, grilled flank steak with chimichurri sauce

Dessert – Abuela’s bread pudding

Dessert – Abuela’s bread pudding

Dessert – flourless chocolate cake

Dessert – flourless chocolate cake

Alfajor by Le Dolci @LeDolci 1006 Dundas Street West Toronto Ontario

Alfajor by Le Dolci @LeDolci 1006 Dundas Street West Toronto Ontario

Chef Pedro Quintanilla

Chef Pedro Quintanilla

Social Instigator, dinner host @clickflickca

Social Instigator, dinner host @clickflickca

Social Instigator, dinner host @clickflickca

Social Instigator, dinner host @clickflickca

Family style dining $30.00 per person + drinks ($31.74 through Eventbrite.com)

Bloom Restaurant Upcoming events

Medlar – Chelsea, London – 2014 05 08

Tags

asparagus, Avocado Purée, béarnaise, beignet, Biscotti, bisque sauce, blade fillet, broad beans, brown shrimps, cafe de paris, carrot purée, cauliflower purée, champagne, chantilly cream, cocoa, cocoa nib, crab, crisp croquettes, crispy garlic, curd, dressing, English asparagus, fondue of leeks, frais mousse, ginger, guinea fowl, honeycomb, House bread, lamb, Lemon, lemon sorbet, Lettuce, Medlar, monk's beard, Nutbourne, pancetta, Panna Cotta, Pedro Ximénez, pesto, Petit Fours, pied bleu, Pistachio, pomme fondant, ponzo, Preserved Lemon, rapeseeds, ravigote, Ravioli, Roast, Romaine, Rump of lamb, Salad, samphire, sautéed wings, shallot, snails, spaetzle, St. George, St. Maure, stem, strawberry, summer truffle, Sweetbread, tapenade, Tartare, tobikko, tomatoes, Tongue, trifle, Triple Cooked Chips, Tuna, Veal, velouté

Rump of lamb with crisp croquettes, asparagus, pied bleu, carrot purée and pomme fondant

Medlar Restaurant

South Kensington 438 King’s Road Chelsea London SW10 0LJ United Kingdom +44 (0) 20 7349 1900

Medlar is owned by Joe Mercer Nairne and David O’Connor
Lunch, Dinner ££££ Modern European

Whilst we will do all we can to accommodate guests with food intolerances and allergies, we are unable to
guarantee that dishes will be completely allergen- free.

Twitter: @MedlarChelsea

Medlar Restaurant Reservations on Opentable

Medlar Restaurant Google Virtual Tour

House Bread

Crab raviolo with samphire, brown shrimps, fondue of leeks and bisque sauce

Crab raviolo with samphire, brown shrimps, fondue of leeks and bisque sauce

Tuna tartare with ponzu dressing, tobikko, preserved lemon, avocado purée and crispy garlic

Tuna tartare with ponzu dressing, tobikko, preserved lemon, avocado purée and crispy garlic

English asparagus with Nutbourne tomatoes, ravigote, St. Maure frais mousse, rapeseeds and tapenade

English asparagus with Nutbourne tomatoes, ravigote, St. Maure frais mousse, rapeseeds and tapenade

Roast guinea fowl with summer truffle pesto, sautéed wings, broad beans, St. George and cauliflower purée

Roast guinea fowl with summer truffle pesto, sautéed wings, broad beans, St. George and cauliflower purée

Rump of lamb with crisp croquettes, asparagus, pied bleu, carrot purée and pomme fondant

Rump of lamb with crisp croquettes, asparagus, pied bleu, carrot purée and pomme fondant

Under blade fillet with cafe de paris snails, salad, triple cooked chips and béarnaise

Under blade fillet with cafe de paris snails, salad, triple cooked chips and béarnaise

Veal sweetbread and tongue with spaetzle, romaine lettuce, monk’s beard, shallot velouté and pancetta (+£3.00)

Veal sweetbread and tongue with spaetzle, romaine lettuce, monk’s beard, shallot velouté and pancetta (+£3.00)

Strawberry and champagne trifle with pistachios

Strawberry and champagne trifle with pistachios

Cocoa nib panna cotta with Pedro Ximénez, honeycomb and stem ginger biscotti

Cocoa nib panna cotta with Pedro Ximénez, honeycomb and stem ginger biscotti

Lemon curd beignet with lemon sorbet and chantilly cream

Lemon curd beignet with lemon sorbet and chantilly cream

Medlar Petit Fours

Medlar Petit Fours

The Menu 2014 05 08

The Menu 2014 05 08

The Card

Dinner for four £300.38 (CAD $570.72) A discretionary gratuity of 12.5 % will be added to the total bill.