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)

Campbell’s Soup Cantina – Toronto – 2016 02 02

02 Tuesday Feb 2016

Posted by TFG in The Latest

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Tags

antique, beer can, Campbell Canada, Campbell’s condensed soup, Campbell’s Soup, Cantina, Chef Matt Dean Pettit, chicken and rice, Chives, Cilantro, cream of chicken, creamy, crispy, Crispy egg noodles, Daily Bread Food Bank, egg noodles, goodie bags, Khao soi, lack bean, Lemon-lime water, mosaic wall, Ramen, Replica, Roasted, Rock Lobster Food Co, Soup, spicy vegetarian, taco soup, The cantina, The fixings, The soups, tomato, wearable advertising

The Campbell’s Soup Cantina pop-up restaurant by Chef Matt Dean Pettit (Rock Lobster Food Co)

501 Queen Street West Toronto Ontario

Free delicious soup creations

Hours
Monday to Friday 11 am to 8 pm
Saturday and Sunday 11 am to 7 pm

Dates
February 2, 2016 until February 21, 2016
‪
HASHTAGS:
#‎WeAllSoupTO‬ ‪#‎Toronto‬

Twitter: Cheff matt Dean Pettit @MattDeanPettit
Twitter: Campbell Canada @CampbellCanadaX

: The cantina by Campbell’s display sign

: Replica antique Campbell’s condensed soup

: Chef Matt Dean Pettit

: Chef Matt Dean Pettit

: The cantina by Campbell’s seating

: The cantina by Campbell’s table card and replica antique Campbell’s condensed soup can

: Advertising displays

: Advertising displays

: The cantina by Campbell’s wearable advertising

: Chef Matt Dean Pettit (Rock Lobster Food Co)

: The wall menu

: Advertising display

: The soups

: The fixings

: Crispy egg noodles

: Crispy egg noodles

: The fixings; cilantro and chives

: Lemon-lime water

: Replica antique Campbell’s condensed soup cans

: Roasted beer can cream of chicken soup, creamy tomato black bean taco soup, Thai chicken and rice Khao soi and spicy vegetarian ramen

: Roasted beer can cream of chicken soup and creamy tomato black bean taco soup

: Thai chicken and rice Khao soi and spicy vegetarian ramen

: Wall of replica antique Campbell’s condensed soup cans

: The fixings

: Soupers are invited to place a sticker on a mosaic wall. Campbell Canada will donate one can of Campbell’s soup to the Daily Bread Food Bank for each sticker placed on the wall.

: Soupers are invited to place a sticker on a mosaic wall. Campbell Canada will donate one can of Campbell’s soup to the Daily Bread Food Bank for each sticker placed on the wall.

: Contents of two goodie bags

: The Campbell’s Soup Cantina pop-up restaurant by Chef Matt Dean Pettit (Rock Lobster Food Co)

: The Campbell’s Soup Cantina pop-up restaurant by Chef Matt Dean Pettit (Rock Lobster Food Co)

: The Campbell’s Soup Cantina pop-up restaurant by Chef Matt Dean Pettit (Rock Lobster Food Co)

: The Campbell’s Soup Cantina pop-up restaurant by Chef Matt Dean Pettit (Rock Lobster Food Co)

: The Campbell’s Soup Cantina pop-up restaurant by Chef Matt Dean Pettit (Rock Lobster Food Co)

: The Campbell’s Soup Cantina pop-up restaurant by Chef Matt Dean Pettit (Rock Lobster Food Co)

: The Campbell’s Soup Cantina pop-up restaurant by Chef Matt Dean Pettit (Rock Lobster Food Co)

: The Campbell’s Soup Cantina pop-up restaurant by Chef Matt Dean Pettit (Rock Lobster Food Co)

: The Campbell’s Soup Cantina pop-up restaurant by Chef Matt Dean Pettit (Rock Lobster Food Co)

: The Campbell’s Soup Cantina pop-up restaurant by Chef Matt Dean Pettit (Rock Lobster Food Co)

: The Campbell’s Soup Cantina pop-up restaurant by Chef Matt Dean Pettit (Rock Lobster Food Co)

: The Campbell’s Soup Cantina pop-up restaurant by Chef Matt Dean Pettit (Rock Lobster Food Co)

Splendido Chef Collaboration Dinner – Toronto – 2015 04 24

24 Friday Apr 2015

Posted by TFG in The Latest

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Acadian Sturgeon, Anthony Walsh, Apple, apples, avocado, B.C., B.C. sea urchin, baby, Basil, beef heart, berry, black pepper, Bomb, Butter, Calamansi, Caramelized, Carbonara, Caviar, cedar, celery, Chawanmushi, chef, Cherry Croquant, chili, chili jam, Chili Threads, Chives, Chocolate, Cilantro, citrus fruit, cold, coronet, creme fraiche, crispy, Crumble, Cucumber, dashi, dehydrated, Dome, dulce, English Pea, Fennel, fennel mayo, fiddleheads, Foie Gras, Fricassee, frozen, garlic flowers, garlic purée, glazed, glazed sunchokes, Grandview Farm, grilled, Guernsey Girl, Ham Hock, Hamachi, hay, Horseradish, Hot, House Pancetta, Ice Cream, Italian, Jalapeno, Jim Giggie’s, kernels, Lemongrass, Licorice, lime, Lobster, Malt, malted, maple, Maple Buds, Maple Cured, Maple Leaf, Maple Puff, Morels, mustard greens, Newfie Screech, nori brioche, Nori mayonnaise, one bite, Ontario, Ontario Popping Corn Co., orange blossom, Patrick Kriss, pavé rice, Pickled, Pine Nut, Pingue guanciale, popping corn, Pork Belly, Pork Fat, pork jowl, Puffed, Quebec, Radish, Razor Clams, Red Beet, Rice Noodles, Riesling, Roasted, roasted buckwheat, roulade, sage mousse, salt cured, Sam Gelman, Samuel Gelman, sea buckthorn, Sea Scallop, Seared, Shamu blue, Shrimp, Side Stripe, Smoked, Smoked Trout, snow crab, Sorbet, Soup, sour cherry, Spinach Puree, Spot Prawn, Squab, sweet, Tarragon, tarragon malt crumble, Toast, toasted hay, Tortellini, tripe, Triple Seared, trout crackling, trout roe, uba skin, Uncle Bob's, uni, Venison Loin, Victor Barry, Victor J Barry, whipped, whipped mascarpone, White, yogurt sphere

Frozen Red Beet Dome – pine nut crumble, whipped mascarpone, fennel, radish and basil (Lepine)

Splendido Restaurant

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

Victor V. 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
Twitter: Chef Marc Lepine @MarcLepine
Twitter: Chef Samuel Gelman @samuel_gelman
Twitter: Chef Patrick Kriss @Patrickkriss
Twitter: Chef Anthont Walsh @Chefwalsh

Splendido Restaurant Reservations via OpenTable

: Complimentary Champagne

: Shamu Blue popping corn kernels from Uncle Bob’s Ontario Popping Corn Co dusted with smoked dehydrated sea scallop and tossed in pork fat

: Shamu Blue popping corn kernels from Uncle Bob’s Ontario Popping Corn Co dusted with smoked dehydrated sea scallop and tossed in pork fat

: Shamu Blue popping corn kernels from Uncle Bob’s Ontario Popping Corn Co dusted with smoked dehydrated sea scallop and tossed in pork fat

: Triple Seared Venison Loin on cedar with Nori mayonnaise (Lepine)

: Triple Seared Venison Loin on cedar with Nori mayonnaise (Lepine)

: Tarragon Hamachi with dulce and lime (Walsh)

: Tarragon Hamachi with dulce and lime (Walsh)

: Jim Giggie’s Smoked Trout chawanmushi and maple cured trout roe and trout crackling (Barry)

: B.C. Side Stripe Shrimp horseradish (Gelman)

: Acadian Sturgeon Caviar uni (B.C. sea urchin), crème fraîche filled nori brioche pickled cucumber chives (Barry)

: Acadian Sturgeon Caviar uni (B.C. sea urchin), crème fraîche filled nori brioche pickled cucumber chives (Barry)

: Snow Crab – warmed in butter with calamansi citrus fruit, chili jam, garlic flowers, chili threads (Gelman)

: Snow Crab – warmed in butter with calamansi citrus fruit, chili jam, garlic flowers, chili threads (Gelman)

: Lobster and Avocado Roulade – chili lime apples, cilantro, crème fraîche, crispy puffed rice noodles (Lepine)

: Lobster and Avocado Roulade – chili lime apples, cilantro, crème fraîche, crispy puffed rice noodles (Lepine)

: Glazed B.C. Spot Prawn – razor clams, licorice and celery, fennel mayo (Walsh)

: Glazed B.C. Spot Prawn – razor clams, licorice and celery, fennel mayo (Walsh)

: Frozen Red Beet Dome – pine nut crumble, whipped mascarpone, fennel, radish and basil (Lepine)

: Frozen Red Beet Dome – pine nut crumble, whipped mascarpone, fennel, radish and basil (Lepine)

: Sweet English Pea Soup – uba skin, morels, Pingue guanciale (Italian salt-cured pork jowl) (Gelman)

: Sweet English Pea Soup – uba skin, morels, Pingue guanciale (Italian salt-cured pork jowl) (Gelman)

: Sweet English Pea Soup – uba skin, morels, Pingue guanciale (Italian salt-cured pork jowl) (Gelman)

: Sweet English Pea Soup – uba skin, morels, Pingue guanciale (Italian salt-cured pork jowl) (Gelman)

: Sweet English Pea Soup – uba skin, morels, Pingue guanciale (Italian salt-cured pork jowl) (Gelman)

: Sweet English Pea Soup – uba skin, morels, Pingue guanciale (Italian salt-cured pork jowl) (Gelman)

: Cold – Frozen Quebec Foie Gras – Ontario Riesling, sour cherry and pine nut (Gelman)

: Cold – Frozen Quebec Foie Gras – Ontario Riesling, sour cherry and pine nut (Gelman)

: Hot – Seared Quebec Foie Gras – pavé rice, ham hock dashi, caramelized apples (Barry)

: Hot – Seared Quebec Foie Gras – pavé rice, ham hock dashi, caramelized apples (Barry)

: Seared Grandview Farm Beef Heart – tripe and morels, fiddleheads (Walsh)

: Seared Grandview Farm Beef Heart – tripe and morels, fiddleheads (Walsh)

: Fricassee of fiddleheads and morels (for +1 no chillies) (Walsh)

: Fricassee of fiddleheads and morels (for +1 no chillies) (Walsh)

: Carbonara Bomb – tortellini, house pancetta, spinach purée, garlic purée (one bite with mouth closed) (Barry)

: Carbonara Bomb – tortellini, house pancetta, spinach purée, garlic purée (one bite with mouth closed) (Barry)

: Newfie Screech Squab – glazed sunchokes and mustard greens (Walsh)

: Newfie Screech Squab – glazed sunchokes and mustard greens (Walsh)

: Sea Buckthorn Berry – malted roasted white chocolate, roasted buckwheat, tarragon malt crumble (Barry)

: Sea Buckthorn Berry – malted roasted white chocolate, roasted buckwheat, tarragon malt crumble (Barry)

: Sour Cherry Croquant – yogurt sphere, orange blossom sorbet, lemongrass crumble (Lepine)

: Sour Cherry Croquant – yogurt sphere, orange blossom sorbet, lemongrass crumble (Lepine)

: Sour Cherry Croquant – yogurt sphere, orange blossom sorbet, lemongrass crumble (Lepine)

: Sour Cherry Croquant – yogurt sphere, orange blossom sorbet, lemongrass crumble (Lepine)

: Grilled Guernsey Girl – maple and, black pepper and toast (Gelman) Whipped Dehydrated Maple Puff – apple, jalapeno (with and without) , lime and pork belly (Lepine) Maple Leaf and Baby Maple Buds (Walsh)

: Grilled Guernsey Girl – maple and, black pepper and toast (Gelman) Whipped Dehydrated Maple Puff – apple, jalapeno (with and without) , lime and pork belly (Lepine) Maple Leaf and Baby Maple Buds (Walsh)

: Whipped Dehydrated Maple Puff – apple, jalapeno (with and without) , lime and pork belly (Lepine)

: Grilled Guernsey Girl – maple and, black pepper and toast (Gelman)

: Maple Leaf and Baby Maple Buds (Walsh)

: Hay Ice Cream – toasted hay ice cream, coronet with sage mousse (Barry)

: Just a few towel hand wipes

: Just a few towel hand wipes

: More firewood for the smoker

: Chef Anthony Walsh

: Chef Victor Barry

: Chef Patrick Kriss

: Chef Patrick Kriss

: Chef Sam Gelman

: Chef Anthony Walsh

: Take your time make it right

: Take your time make it right

: The Collaboration Menu

: Business Card

: Business Card

: Dinner for two $559.35 (plus Gratuity $75.00)

Splendido Wine Bar – Toronto – 2014 08 17 – Sunday Brunch

17 Sunday Aug 2014

Posted by TFG in The Latest

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Agnolotti, Apple Minuette, Baby Chanterelle, Black Truffle, Bon Bon, Butter, chantilly cream, Chef Dru Vaughan-Evans, Chives, Chocolate, Chocolate Dipped, Chocolate Macaron, CorianderSpot Prawn, Country Bread, Cream, croissants, Cultured, cultured cream, Cumbrae Farms, Cured, Current Scones, dark chocolate, Deep Fried, Detour, draught, Egg yolk, eggs, Flank Steak, flour, Foie parfait, Ganache, garlic oil, Gouda, grainy, Gunsell, Ham, Honey, house pickles, House Prosciutto, house smoked, Jam, lightly, Madeira, Maldon, Maple Vinegar, Mark Redman, Miataki, mushrooms, Muskoka Brewery, Mustard, Olive Oil, olives, Onion Fried Caper, oysters, Parmesan Sauce, Pasta, pastry chef, Pickled, Pink Peppercorns, Pink Raspberry, Pistachio Bon Bon, Pistachio Macaron, Potato Rösti, Raspberry, Raspberry Macaron, Red, Ricotta, Rocky Point, Rosemary, salt, Smoked Salmon, spiced, Spinach, strawberry, Tamary, Tapioca, Thyme Dark, vegetables, whipped, whipped cream, White Chocolate

Gunsell Gouda, House Smoked Ham, Cured House Prosciutto, Cultured Butter, Maldon Salt, Grainy Mustard Madeira Egg Yolk, Chantilly Cream, Madeira & Maple Vinegar, Spiced Whipped Cream, Black truffle cream Foie parfait, Whipped Butter Chives, Raspberry & Strawberry Jam, House Pickles, Vegetables & Olives

Splendido Restaurant

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

Chef de Cuisine and Proprietor Victor V. Barry
International, European $$$$

Twitter: @Splendido_TO
Twitter: Chef Victor Barry @ChefVBarry

Splendido Restaurant Reservations via OpenTable

: Muskoka Brewery Detour Draught $10.00

: Chef Dru Vaughan-Evans

: Restaurant Décor

: Rocky Point Oysters, Apple Minuette, Coriander $18.00

: Rocky Point Oysters, Apple Minuette, Coriander $18.00

: Spot Prawn, lightly deep fried, Tapioca Flour, Garlic Oil and Tamary

: Spot Prawn, lightly deep fried, Tapioca Flour, Garlic Oil and Tamary

: Spot Prawn, lightly deep fried, Tapioca Flour, Garlic Oil and Tamary

: Garlic Oil and Tamary

: Gunsell Gouda, House Smoked Ham, Cured House Prosciutto, Cultured Butter, Maldon Salt, Grainy Mustard Madeira Egg Yolk, Chantilly Cream, Madeira & Maple Vinegar, Spiced Whipped Cream, Black truffle cream Foie parfait, Whipped Butter Chives, Raspberry & Strawberry Jam, House Pickles, Vegetables & Olives

: Gunsell Gouda, House Smoked Ham, Cured House Prosciutto, Cultured Butter, Maldon Salt, Grainy Mustard Madeira Egg Yolk, Chantilly Cream, Madeira & Maple Vinegar, Spiced Whipped Cream, Black truffle cream Foie parfait, Whipped Butter Chives, Raspberry & Strawberry Jam, House Pickles, Vegetables & Olives

: Gunsell Gouda, House Smoked Ham, Cured House Prosciutto, Cultured Butter, Maldon Salt, Grainy Mustard Madeira Egg Yolk, Chantilly Cream, Madeira & Maple Vinegar, Spiced Whipped Cream, Black truffle cream Foie parfait, Whipped Butter Chives, Raspberry & Strawberry Jam, House Pickles, Vegetables & Olives

: Gunsell Gouda, House Smoked Ham, Cured House Prosciutto, Cultured Butter, Maldon Salt, Grainy Mustard Madeira Egg Yolk, Chantilly Cream, Madeira & Maple Vinegar, Spiced Whipped Cream, Black truffle cream Foie parfait, Whipped Butter Chives, Raspberry & Strawberry Jam, House Pickles, Vegetables & Olives

: Gunsell Gouda, House Smoked Ham, Cured House Prosciutto, Cultured Butter, Maldon Salt, Grainy Mustard Madeira Egg Yolk, Chantilly Cream, Madeira & Maple Vinegar, Spiced Whipped Cream, Black truffle cream Foie parfait, Whipped Butter Chives, Raspberry & Strawberry Jam, House Pickles, Vegetables & Olives

: Gunsell Gouda, House Smoked Ham, Cured House Prosciutto, Cultured Butter, Maldon Salt, Grainy Mustard Madeira Egg Yolk, Chantilly Cream, Madeira & Maple Vinegar, Spiced Whipped Cream, Black truffle cream Foie parfait, Whipped Butter Chives, Raspberry & Strawberry Jam, House Pickles, Vegetables & Olives

: Croissants, Current Scones, Country Bread

: Croissants, Current Scones, Country Bread

: Agnolotti Pasta, Spinach & Ricotta, Butter Parmesan Sauce

: Agnolotti Pasta, Spinach & Ricotta, Butter Parmesan Sauce

: Smoked Salmon Potato Rösti – Pickled Red Onion Fried Caper & Cultured Cream

: Smoked Salmon Potato Rösti – Pickled Red Onion Fried Caper & Cultured Cream

: Smoked Salmon Potato Rösti – Pickled Red Onion Fried Caper & Cultured Cream

: Cumbrae Farms Flank Steak & Eggs, Miataki and Baby Chanterelle Mushrooms

: Cumbrae Farms Flank Steak & Eggs, Miataki and Baby Chanterelle Mushrooms

: Cumbrae Farms Flank Steak & Eggs, Miataki and Baby Chanterelle Mushrooms

: Left to Right: Chocolate Dipped Rosemary and Olive Oil Bon Bon, Chocolate Macaron, Dark Chocolate and Pistachio Bon Bon Pistachio Macaron, Pink Raspberry and White Chocolate Bon Bon, Raspberry Macaron with Pink Peppercorns Honey and Thyme Dark Chocolate Ganache, Pastry Chef Mark Redman

: Left to Right: Chocolate Dipped Rosemary and Olive Oil Bon Bon, Chocolate Macaron, Dark Chocolate and Pistachio Bon Bon Pistachio Macaron, Pink Raspberry and White Chocolate Bon Bon, Raspberry Macaron with Pink Peppercorns Honey and Thyme Dark Chocolate Ganache, Pastry Chef Mark Redman

: Left to Right: Chocolate Dipped Rosemary and Olive Oil Bon Bon, Chocolate Macaron, Dark Chocolate and Pistachio Bon Bon Pistachio Macaron, Pink Raspberry and White Chocolate Bon Bon, Raspberry Macaron with Pink Peppercorns Honey and Thyme Dark Chocolate Ganache, Pastry Chef Mark Redman

: Left to Right: Chocolate Dipped Rosemary and Olive Oil Bon Bon, Chocolate Macaron, Dark Chocolate and Pistachio Bon Bon Pistachio Macaron, Pink Raspberry and White Chocolate Bon Bon, Raspberry Macaron with Pink Peppercorns Honey and Thyme Dark Chocolate Ganache, Pastry Chef Mark Redman