Nota Bene – Toronto – 2016 04 04 – Lunch

04 Monday Apr 2016

Tags

amarena, Artisanal, Artisanal Cheese, Balsamic, Banana, Bistro, bread, Caesar, Cake, Charcuterie, Cheese Board, Cherry, Chicken, chilies, Chocolate, chocolatecaramel, Coriander, croutons, Cured, Goji Berries, Goose Island, Hidden Bench, Honkers Ale, Hot N' Sour, housemade, Ice Cream, Meats, miche, Olive Oil, Parmigiano, pecans, Pickled, red onions, Riesling, Salad, Salted, Smoked, Soup, spelt, Steak, Terrine, Thuet, Truffles, Vinegar, Yucatan

Yucatan hot n’ sour soup, smoked chicken, goji berries, chilies, coriander $12

Nota Bene Restaurant/Cafe

Entertainment District 180 Queen Street West Toronto Ontario M5V 3X3 +1-416 977 6400

Canadian $$$ Late Night, BYOB, Farm-to-Table

Owner/Executive Chef – David Lee
General Manager – Laurie Hillesheim
Chef de Cuisine – Geoff O’Connor

Hours
Monday to Friday 11:30 am to 2:00 am
Saturday 5:00 pm to 2:00 am

Twitter: Nota Bene Restaurant/Cafe @NotaBeneToronto

Nota Bene Restaurant/Cafe Reservations via Opentable

Nota Bene Restaurant/Cafe Facebook Page
Nota Bene Restaurant/Cafe Instagram Page

: Goose Island Honkers Ale (500 ml) $8

: 2014 Hidden Bench Riesling ‘Bistro’ $19

: The new décor

: Thuet’s artisanal spelt bread (upon request), olive oil, balsamic vinegar

: Thuet’s artisanal spelt bread (upon request), olive oil, balsamic vinegar

: Yucatan hot n’ sour soup, smoked chicken, goji berries, chilies, coriander $12

: Yucatan hot n’ sour soup, smoked chicken, goji berries, chilies, coriander $12

: Steak Caesar salad, miche croutons, parmigiano, pickled red onions $27 (a steak knife would have been nice)

: Steak Caesar salad, miche croutons, parmigiano, pickled red onions $27 (a steak knife would have been nice)

: Steak Caesar salad, miche croutons, parmigiano, pickled red onions $27 (drowned in Caesar sauce)

: Steak Caesar salad, miche croutons, parmigiano, pickled red onions $27 (more rare than medium as ordered)

: Charcuterie & cheese board, cured meats, terrine & artisanal cheese $26

: Charcuterie & cheese board, cured meats, terrine & artisanal cheese $26

: Charcuterie & cheese board, cured meats, terrine & artisanal cheese $26

: Charcuterie & cheese board, cured meats, terrine & artisanal cheese $26

: Chocolate & amarena cherry cake, banana ice cream, salted pecans

: Chocolate & amarena cherry cake, banana ice cream, salted pecans

: Housemade chocolate caramel truffles

: Housemade chocolate caramel truffles

: Lunch Menu 2016 04 04

: Lunch Menu 2016 04 04

: Lunch Menu 2016 04 04

: Lunch Menu 2016 04 04

: After (Dessert) Menu 2016 04 04

: After (Dessert) Menu 2016 04 04

: Dinner Menu 2016 04 04

: Dinner Menu 2016 04 04

: Dinner Menu 2016 04 04

: Dinner Menu 2016 04 04

: Postcards 2016 04 04

: Postcards 2016 04 04

: Lunch for two $103.96 (gratuity $18.00) (dessert and truffles were complimentary)

Scaramouche – Toronto – 2016 04 02 – Dinner

02 Saturday Apr 2016

Posted by TFG in The Latest

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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)

Langdon Hall – Cambridge – 2015 07 17 – Backyard BBQ

17 Friday Jul 2015

Posted by TFG in The Latest

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Tags

Afrim Pristine, albacore tuna, applewood, apricot pie, Arctic Char, Asian, avocado-coriander, Backyard BBQ, bacon, Beef, beef drippings, Berkshire chobai, Black Bean, blistered tomatillos, blossoms, blue Benedictine, Borscht, Boston Lager, bronze fennel, bunder fleisch, Caesar Salad, char tea, Cheese, Cheese Boutique, Cheese Boutique macaroons, cheese cave, cherries, Cherry, Chilled, chimichurri, Chocolate chip, cinnamon, Citrus, clay baked, coconut macaroons, coffee cake, Cookies, cornbread, cornet, Cory Vitiello, cream tartelettes, crisp, crustacean remoulade, cucumber garlic, cumin seasoned, cured char, Donuts, Dry-Aged, duck rillettes, eton mess, fish taco, Foie Gras, garden garnishes, garden gooseberry, garden hot sauce, garden rhubarb, garden vegetables, garlic vinaigrette, Goat, grilled, Guernsey Girl, Harbord room, herbs, heritage tomatoes, honey vinaigrette, Hot, Jalapeñore, Jason Bangerter, Jonathan Goodyear, Kolapore Springs, lamb kofta, Langdon garden, Langdon Hall, mache wild firer, maple, maple sugar, marinated, Mascarpone, Meats, minted, mustard seeds, New Season, Niagara, Onion, oyster fixings, oysters, peaches, Pickled, pickled jalapeno, Pulled Pork, Radish, raspberry-vanilla, RCYC, red onion, Rib Eye, Royal Canadian Yacht Club, Samuel Adams, sesame emulsion, shaved fennel, Smoked, smoked beef, smoked nuts, spicy mustard greens, Splendido, Steamed Buns, sugar cookies, sumac, Summer Ale, summer slaw, tartelettes, The Boston Beer Company, tiramisu, Trout, Victor Barry, warm cornbread, wild mint, wood roasted, yogurt, za’atar

Langdon Hall Country House Hotel & Spa – Sweet Table

Langdon Hall Country House Hotel & Spa

1 Langdon Drive Cambridge Ontario N3H 4R8 +1-519-740-2100

Twitter: Langdon Hall Country House Hotel & Spa @Langdon_Hall

Langdon Hall Country House Hotel & Spa Reservations via Opentable.com
Alternatively Telephone Reservations at 1-800-268-1898 or 519-740-2100

Langdon Hall Country House Hotel & Spa Facebook Page

Langdon Hall Country House Hotel & Spa Instagram Page

Twitter: @chefbangerter
Twitter: @AfrimPristine
Twitter: @j__goodyear
Twitter: @ChefVBarry
Twitter: @splendido_TO
Twitter: @ChefCoryV
Twitter: @SamuelAdamsCA
Twitter: @SamuelAdamsBeer

: Langdon Hall Country House & Spa

: Cheese Boutique in partnership with Samuel Adams (The Boston Beer Company) present Backyard BBQ

: Samuel Adams Summer Ale

: Samuel Adams Boston Lager

: Samuel Adams Boston Lager

: Samuel Adams Summer Ale and Boston Lager

: Jason Bangerter, Langdon Hall – garden hot sauce, citrus, cherries mascarpone, spicy mustard greens, wild mint, bronze fennel, new season Langdon garlic vinaigrette, albacore tuna crustacean remoulade, garden garnishes, smoked nuts and maple sugar

: Jason Bangerter, Langdon Hall – garden hot sauce, citrus, cherries mascarpone, spicy mustard greens, wild mint, bronze fennel, new season Langdon garlic vinaigrette, albacore tuna crustacean remoulade, garden garnishes, smoked nuts and maple sugar

: Jason Bangerter, Langdon Hall – garden hot sauce, citrus, cherries mascarpone, spicy mustard greens, wild mint, bronze fennel, new season Langdon garlic vinaigrette, albacore tuna crustacean remoulade, garden garnishes, smoked nuts and maple sugar

: Jason Bangerter, Langdon Hall – garden hot sauce, citrus, cherries mascarpone, spicy mustard greens, wild mint, bronze fennel, new season Langdon garlic vinaigrette, albacore tuna crustacean remoulade, garden garnishes, smoked nuts and maple sugar

: Jason Bangerter, Langdon Hall – garden hot sauce, citrus, cherries mascarpone, spicy mustard greens, wild mint, bronze fennel, new season Langdon garlic vinaigrette, albacore tuna crustacean remoulade, garden garnishes, smoked nuts and maple sugar

: Jason Bangerter, Langdon Hall – garden hot sauce, citrus, cherries mascarpone, spicy mustard greens, wild mint, bronze fennel, new season Langdon garlic vinaigrette, albacore tuna crustacean remoulade, garden garnishes, smoked nuts and maple sugar

: Jonathan Goodyear, Royal Canadian Yacht Club – fish taco clay baked Kolapore Springs trout, summer slaw, black bean and blossoms peaches shaved fennel, blue Benedictine, crisp apple wood bacon, radish and mache wild firer honey vinaigrette

: Jonathan Goodyear, Royal Canadian Yacht Club – fish taco clay baked Kolapore Springs trout, summer slaw, black bean and blossoms peaches shaved fennel, blue Benedictine, crisp apple wood bacon, radish and mache wild firer honey vinaigrette

: Langdon Hall Country House Hotel & Spa – oysters

: Langdon Hall Country House Hotel & Spa – oysters

: Langdon Hall Country House Hotel & Spa – oysters

: Langdon Hall Country House Hotel & Spa – oyster fixings

: Afrim Pristine, Cheese Boutique – heritage tomatoes with grilled Guernsey Girl marinated in Summer Ale from Samuel Adams

: Afrim Pristine, Cheese Boutique – heritage tomatoes with grilled Guernsey Girl marinated in Summer Ale from Samuel Adams

: Afrim Pristine, Cheese Boutique – heritage tomatoes with grilled Guernsey Girl marinated in Summer Ale from Samuel Adams

: Afrim Pristine, Cheese Boutique – heritage tomatoes with grilled Guernsey Girl marinated in Summer Ale from Samuel Adams

: Afrim Pristine, Cheese Boutique – cheese and meats from the cheese cave

: Afrim Pristine, Cheese Boutique – cheese and meats from the cheese cave

: Afrim Pristine, Cheese Boutique – cheese and meats from the cheese cave

: Afrim Pristine, Cheese Boutique – cheese and meats from the cheese cave

: Afrim Pristine, Cheese Boutique – cheese and meats from the cheese cave

: Jonathan Goodyear, Royal Canadian Yacht Club – peaches shaved fennel, blue Benedictine, crisp apple wood bacon, radish and mache wild firer honey vinaigrette

: Jason Bangerter, Langdon Hall – new season Langdon garlic vinaigrette

: Jason Bangerter, Langdon Hall – wood roasted garden vegetables

: Victor Barry, Splendido – cucumber garlic Caesar salad

: Jason Bangerter, Langdon Hall – chilled Langdon garden borscht blossoms, herbs, yogurt

: Cory Vitiello, Harbord Room – Cheese Boutique’s dry-aged beef rib eye, warm cornbread and beef drippings, blistered tomatillos, pickled mustard seeds

: Cory Vitiello, Harbord Room – Cheese Boutique’s dry-aged beef rib eye, warm cornbread and beef drippings, blistered tomatillos, pickled mustard seeds

: Cory Vitiello, Harbord Room – grilled summer vegetable succotash

: Cory Vitiello, Harbord Room – Cheese Boutique’s dry-aged beef rib eye, warm cornbread and beef drippings, blistered tomatillos, pickled mustard seeds

: Cory Vitiello, Harbord Room – chimichurri and cornbread

: Victor Barry, Splendido – Asian pulled pork steamed buns avocado-coriander, sesame emulsion pickled jalapeño and red onion

: Victor Barry, Splendido – Asian pulled pork steamed buns avocado-coriander, sesame emulsion pickled jalapeño and red onion

: Victor Barry, Splendido – smoked arctic char, maple cured char cornet, char tea

: Langdon Hall Country House Hotel & Spa – oysters with fixings

: Langdon Hall Country House Hotel & Spa – oysters with fixings

: Jason Bangerter, Langdon Hall – chilled Langdon Garden borscht blossoms, herbs, yogurt

: Victor Barry, Splendido – smoked arctic char, maple cured char cornet, char tea cucumber

: Afrim Pristine, Cheese Boutique – heritage tomatoes with grilled Guernsey Girl marinated in Summer Ale from Samuel Adams and Victor Barry, Splendido – cucumber garlic Caesar salad

: Cory Vitiello, Harbord Room – Cheese Boutique’s dry-aged beef rib eye, warm cornbread and beef drippings, blistered tomatillos, pickled mustard seeds

: Afrim Pristine, Cheese Boutique – lamb kofta cumin seasoned, sumac, zaatar and minted goat yogurt

: Afrim Pristine, Cheese Boutique – lamb kofta cumin seasoned, sumac, zaatar and minted goat yogurt

: Jonathan Goodyear, Royal Canadian Yacht Club – fish taco clay baked Kolapore Springs trout, summer slaw, black bean and blossoms

: Jonathan Goodyear, Royal Canadian Yacht Club – fish taco clay baked Kolapore Springs trout, summer slaw, black bean and blossoms

: Afrim Pristine, Cheese Boutique – cheese and meats from the cheese cave, bunder fleisch (smoked beef), duck rillettes with foie gras and hot Berkshire chobai

: Afrim Pristine, Cheese Boutique – cheese and meats from the cheese cave, bunder fleisch (smoked beef), duck rillettes with foie gras and hot Berkshire chobai

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: League of Extraordinary Chefs – Langdon Hall Backyard BBQ

: League of Extraordinary Chefs – Langdon Hall Backyard BBQ

: League of Extraordinary Chefs – Langdon Hall Backyard BBQ

: League of Extraordinary Chefs – Langdon Hall Backyard BBQ

: League of Extraordinary Chefs – Langdon Hall Backyard BBQ

: The Business Card

: The Business Card

: Dinner for two $169.50 (Gratuity $28.00)

Cheese Boutique

45 Ripley Avenue, Toronto, Ontario M6S 3P2 Canada +1-416-762-6292

Hours: Monday to Friday 9 am to 7 pm Saturday and Sunday 8 am to 6 pm
Open 360 days a year

Twitter: @Cheese_Boutique

Cheese Boutique Facebook Page

Cheese Boutique Instagram Page

Nota Bene – Toronto – 2015 06 08

08 Monday Jun 2015

Posted by TFG in The Latest

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Tags

asparagus, avocado, baby, baby onions, bacon, bagna, Bagna Cauda, Balsamic, bibb, Bibb Lettuce, big eye, blue, Blue Cheese, Bocconcini, Brownie, Buttermilk, buttermilk dressing, Calamari, candied, candied peppers, cauda, celery, Cheese, cherries, Cherry, Chicken, chilies, Chocolate, Coriander, draught, dressing, Eggplant, Elder Flower, elderflower, Gelato, ginger, Goji Berries, grilled, Hawaiian, hollandaise, Hot, Hot N' Sour, House bread, Janssen Farm, Leek, leeks, Lemon, Lettuce, lime, Lobster, Lobster Salad, maple, Maple Bacon, masago crisps, Morels, N'duja, Nova Scotia, Olive Oil, Onions, peppers, Pint, Pistachios, poached, Preserved, Rapini, Roasted, Salad, sauce, Sausage, Sautéed, Soup, sour, Sparkling, Spritz, Stella Artois, Tartare, togarashi, tomato, Tuna, vinaigrette, Vinegar, wakame salad, warm, White, White Asparagus, wild, wild leeks, Yucatan, Yuzu

Nota Bene Restaurant/Cafe

Entertainment District 180 Queen Street West Toronto Ontario M5V 3X3 +1-416 977 6400

Canadian $$$ Late Night, BYOB, Farm-to-Table

Owner/Executive Chef- David Lee
General Manager Laurie Hillesheim
Chef de Cuisine- Geoff O’Connor

Hours
Monday to Friday 11:30 am to 2:00 am
Saturday 5:00 pm to 2:00 am

Twitter: Nota Bene Restaurant/Cafe @NotaBeneToronto

Nota Bene Restaurant/Cafe Reservations via Opentable

Nota Bene Restaurant/Cafe Facebook Page

: Stella Artois – Draught pint $8.00

: Elder Flower Spritz -sparkling elderflower, lemon $6.00

: Warm house bread – olive oil and balsamic vinegar

: Yucatan Hot N’ Sour Soup – chicken, coriander, chilies, Goji berries, lime $12.00

: Yucatan Hot N’ Sour Soup – chicken, coriander, chilies, Goji berries, lime $12.00

: Bocconcini Salad – roasted eggplant, cherry tomato, wild leek & preserved lemon vinaigrette $14.00

: Bocconcini Salad – roasted eggplant, cherry tomato, wild leek & preserved lemon vinaigrette $14.00

: Hawaiian Big Eye Tuna Tartare – wakame salad, celery, masago crisps, togarashi, ginger, yuzu

: Hawaiian Big Eye Tuna Tartare – wakame salad, celery, masago crisps, togarashi, ginger, yuzu

: Nova Scotia Lobster Salad – avocado, blue cheese, maple bacon, bibb lettuce, buttermilk dressing $26.00

: Nova Scotia Lobster Salad – avocado, blue cheese, maple bacon, bibb lettuce, buttermilk dressing $26.00

: Poached Janssen Farm’s White Asparagus – wild leeks, morels, baby onions

: Poached Janssen Farm’s White Asparagus – wild leeks, morels, baby onions

: Grilled Calamari – ‘Nduja sausage, sautéed rapini, bagna cauda, candied peppers $23.00

: Grilled Calamari – ‘Nduja sausage, sautéed rapini, bagna cauda, candied peppers $23.00

: Lemon Gelato & Cherries – pistachios, chocolate brownie $12.00

: Lemon Gelato & Cherries – pistachios, chocolate brownie $12.00

: [For dessert I ordered] Poached Janssen Farm’s White Asparagus – wild leeks, morels, baby onions (0899) (Night menu version – Poached Janssen Farm’s White Asparagus – wild leeks, Hollandaise sauce $17.00)

: [For dessert I ordered] Poached Janssen Farm’s White Asparagus – wild leeks, morels, baby onions (0899) (Night menu version – Poached Janssen Farm’s White Asparagus – wild leeks, Hollandaise sauce $17.00)

: [For dessert I ordered] Poached Janssen Farm’s White Asparagus – wild leeks, morels, baby onions (0899) (Night menu version – Poached Janssen Farm’s White Asparagus – wild leeks, Hollandaise sauce $17.00)

: [For dessert I ordered] Poached Janssen Farm’s White Asparagus – wild leeks, morels, baby onions (0899) (Night menu version – Poached Janssen Farm’s White Asparagus – wild leeks, Hollandaise sauce $17.00)

: 2015 06 08 The Lunch Menu

: 2015 06 08 The Lunch Menu

: 2015 06 08 The Dinner Menu

: 2015 06 08 The Dinner Menu

: 2015 06 08 The Cheese Menu

: 2015 06 08 The Dessert Menu

: 2015 06 08 The Spring Postcard

: Lunch for two (Gratuity $20.00) (Some of the dishes were complimentary)

Le Paradis Brasserie Bistro – Toronto – 2015 05 08

08 Friday May 2015

Posted by TFG in The Latest

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Tags

bacon, baked, bread, calf, Calf’s liver, Caramelized, caramelized sugar, Cherry, cherry gastrique, condiments, Confit, Confit de Canard, Crème Brûlée, crispy, Cultured, custard, Demi-glace, Duck, Duck leg, Foie de Veau, French Stick, Fries, Frites, Garlic, garlic mayo, Gastrique, German Lager, Glaces, Hazelnuts, house made, Ice Cream, L'Ancienne, La Soupe, Leg, liver, maple, Marinière, mashed, mashed potatoes, mayo, Meister Pils, Moules, mussels, Onion Rings, Onions, Oven, oven roasted, Panais, parsnips, PEI, pommes, pommes sarladaises, Potatoes, Pression, Provimi, red wine, Roasted, sarladaises, sauce Cerises, Schmucker, shallot, Sorbets, Soup, sour, Steamed, Sugar, sweet, thyme, Tomates, tomato, tomato soup, Veau, white wine

Foie de Veau à l’Ancienne – Provimi calf’s liver, bacon, shallot/red wine demi-glace, mashed potatoes $17,00

Le Paradis Brasserie Bistro

The Annex 166 Bedford Road Toronto Ontario M5R 1J8 +1-416-921-0995

$$$ French, Bistro Cuisine French; Neighbourhood Yorkville;
Payment Options Cash, Interac, Visa, Mastercard, Amex
Speciality bistro cuisine; Phone Reservations; Dress Code whatever. Since 1986

Hours:
Sunday 10:30 am – 2:30 pm, 5:30 pm – 10:00 pm
Monday 5:30 pm to 10:00 pm Tuesday 5:30 pm to midnight
Wed to Thu closed Friday 5:30 pm to 11:00 pm
Saturday 10:30 am to 2:30 pm, 5:30 pm to 11:00 pm

Le Paradis is a bustling bistro that has served generations of residents from Summerhill, the Annex, Forest Hill and Rosedale with an ever changing menu, which is posted daily on our website. Typical selection may include a spicy Caribbean “Blaff” of mixed fish, rabbit braised with onions, garlic and peppers, sweetbreads sautéed with Madeira, Alsatian “Choucroute”, roast chicken with tarragon, veal kidneys in a port wine sauce, and a selection of grilled meat or fish. For starters there are soups, salads, charcuterie, mussels (in season). Fruit tarts, sorbets, crème caramel,

Twitter: @LeParadisBistro (Le Paradis Brasserie Bistro)

Le Paradis Brasserie Bistro Reservations

Le Paradis Brasserie Bistro Facebook Page

: PRESSION – Schmucker Meister Pils ABV 4.8% (German Lager) $5,50

: House French stick bread

: La Soupe Tomates – roasted tomato soup $5,00

: La Soupe Tomates – roasted tomato soup $5,00

: Moules à la Marinière – Cultured PEI mussels steamed with white wine, garlic & onions $10,00

: Moules à la Marinière – Cultured PEI mussels steamed with white wine, garlic & onions $10,00

: Foie de Veau à l’Ancienne – Provimi calf’s liver, bacon, shallot/red wine demi-glace, mashed potatoes $17,00

: Foie de Veau à l’Ancienne – Provimi calf’s liver, bacon, shallot/red wine demi-glace, mashed potatoes $17,00

: Condiments

: Foie de Veau à l’Ancienne – Provimi calf’s liver, bacon, shallot/red wine demi-glace, mashed potatoes (The bacon on top was an extra, the old way) $17,00