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)

Splendido – Toronto – 2015 11 26 – Alba White Truffle Dinner

26 Thursday Nov 2015

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1982, 1988, 2013, Alba, albuferra, Alsace, Apple, artichoke, baguette, Beef, beef consommé, bone, bone marrow, bread, brioche, brown, Brown Butter, Butter, butter poached, Cauliflower, cauliflower purée, Caviar, champagne, chantecler, chantecler chicken, Chateau Ducru-Beaucaillou, Chawanmushi, Chef Victor Barry, Chicken, chili, chip, Chocolate, Cippolini, Consommé, cumin, epoisse, foam, Gewurztraminer, gnocchi, goat’s milk, Green, green apple, grilled, Jerusalem, Jerusalem artichoke tart, jus, Lafite, Lavender, lavender macaron, lime, Lobster, macaron, Maitake, maitake mushroom, marrow, Marshmallow, melted, melted epoisse, Mushroom, Nova Scotia, onion potato gnocchi, Parmigiano, Parmigiano-Reggiano, Paste, paté de fruits, pearl, pearl onion, Petit Fours, poached, Potato, Potato Chip, potato foam, purée British Columbia, Quail Egg, Reggiano, Roasted, Saint-Julien, sauce, sauce albuferra, sea buckthorn, sea urchin, Shaved, shaved maitake, Smoked, Split, split chicken jus, Tart, toasted almonds, toffee, unami, unami paste, Villa Wolf, White, White Chocolate, white chocolate sorbet, White Truffle, White Truffles, Yoghurt

[Splendido Restaurant will close on 31 December, 2015]

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

potato gnocchi – parmigiano reggiano

Twitter: @Splendido_TO
Twitter: Chef Victor Barry @ChefVBarry

Splendido Restaurant Reservations via OpenTable

Splendido Restaurant Facebook Page
Splendido Restaurant Instagram Page

: Alba White Truffles

: Alba White Truffles

: Complimentary corkage 1982 Chateau Ducru-Beaucaillou – Saint-Julien

: Complimentary corkage 2013 Villa Wolf Gewürztraminer

: Complimentary corkage 2013 Villa Wolf Gewürztraminer

: Complimentary corkage 1982 Chateau Ducru-Beaucaillou – Saint-Julien (The 1988 Lafite was back-up wine)

: Splendido décor

: Complimentary champagne

: Chef Victor Barry

: Chef Victor Barry

: white chocolate and Jerusalem artichoke tart

: white chocolate and Jerusalem artichoke tart

: smoked butter poached quail egg, caviar, brioche purée

: smoked butter poached quail egg, caviar, brioche purée

: British Columbia sea urchin – white truffle chawanmushi

: British Columbia sea urchin – white truffle chawanmushi

: roasted maitake mushroom – unami paste, shaved maitake, split chicken jus

: roasted maitake mushroom – unami paste, shaved maitake, split chicken jus

: butter poached Nova Scotia lobster – cauliflower purée, apple, toasted almonds

: butter poached Nova Scotia lobster – cauliflower purée, apple, toasted almonds

: roasted bone marrow – beef consommé, pearl onion

: roasted bone marrow – beef consommé, pearl onion

: roasted bone marrow – beef consommé, pearl onion

: roasted bone marrow – beef consommé, pearl onion

: potato gnocchi – parmigiano reggiano

: potato gnocchi – parmigiano reggiano

: poached chantecler chicken – potato foam, sauce albuferra, cippolini

: poached chantecler chicken – potato foam, sauce albuferra, cippolini

: poached chantecler chicken – potato foam, sauce albuferra, cippolini

: poached chantecler chicken – potato foam, sauce albuferra, cippolini

: poached chantecler chicken – potato foam, sauce albuferra, cippolini

: poached chantecler chicken – potato foam, sauce albuferra, cippolini

: melted epoisse – baguette (grilled bread)

: melted epoisse – baguette (grilled bread)

: Sea buckthorn toffee – goat’s milk yoghurt, white chocolate sorbet, shaved roasted white chocolate, cumin

: Sea buckthorn toffee – goat’s milk yoghurt, white chocolate sorbet, shaved roasted white chocolate, cumin

: Petit Fours – lavender macaron, brown butter marshmallow, chocolate lime chili potato chip, green apple paté de fruits

: Petit Fours – lavender macaron, brown butter marshmallow, chocolate lime chili potato chip, green apple paté de fruits

: 2015 11 26 Promo

: 2015 11 26

: 2015 11 26

: 2015 11 26

: Truffle Dinner for two $868.06 (gratuity $120.00)

Pangaea Restaurant – Toronto – 2014 12 31

31 Wednesday Dec 2014

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1985, 1994, 62˚, almond, Amuse Bouche, Arrack, bacon, beef steak, beetroot, Black Cod, black garlic, bok choy, Broccoli, Broth, butternut, capers, Cardamom, Chateau Lynch Bages, Citrus, Crème, Cream, crust, dashi, doughnut, Duck, Egg, Elk, Fennel, finely, Fingerling, Foie Gras, Fresh, frissé, frozen pebbles, Garlic, gnocchi, gorgonzola, greens, Horseradish, House bread, Kusshi, Lemon, lemon crème, micro greens, mignonette, Minced, Mushroom, Nut, olive loaf, Onions, Ontario, Oporto, orange, oranges, oven roasted, Oyster, pan seared, pearl barley, Petit Fours, poached, Porcini, porcini cream sauce, porridge, Potato, Potato Rösti, Potatoes, Purée, Radish, Raw, red wine, Ricotta, Roasted, rolled in sugar, Rosemary, Rosti, Rougié, sauce, Seared, seasonings, shake, slices, Smoked, Squash, Steak, Steak Tartare, Sturgeon, Sunchoke, sweet potato, Tartare, Taylor Fladgate, Vinegar, Vintage Port, warm, White Truffle, wilted

N.B. Sturgeon and Rougié Foie Gras – pan seared, roasted sunchoke purée, almond nut crust, beetroot.

Pangaea Restaurant

Yorkville 1221 Bay Street (at Bloor) Toronto, Ontario, Canada

+1-416-920-2323

Reservations 416-920-2323
Wi-Fi
Lunch: Monday to Saturday: 11:30 am to 5:00 pm
Dinner: Monday to Saturday: 5:00 pm to 10:00 pm

Twitter: Pangaea Restaurant @pangaeaTO
Twitter: Chef Chef Martin Kouprie @martinkouprie

Information e-mail: pangaea@on.aibn.com

Pangaea Restaurant Opentable Reservations

pangaea (pan-gee-ahhh!) is the acclaimed Yorkville restaurant named after the super continent that existed on earth 250 million years ago before the tectonic plates separated to form the land masses on world maps today. Pangaea Restaurant co-owners Peter Geary and Martin Kouprie chose this tricky to spell name because it evokes what they want their restaurant to be: a place where international inspiration and regional ingredients come together to form a unique and wonderful dining concept.
A success since 1996, Pangaea Restaurant continues to be faithful to this original goal. Today, as on the first day our door swung open on to Bay Street, Peter and Martin ensure that Pangaea Restaurant is a place where people can come to experience the best food and service Toronto has to offer. At Toronto’s Pangaea Restaurant plates do indeed move twice a day; but, instead of continental plates, china plates artfully topped with delectable regional cuisine are the ones traveling.

: Chateau Lynch Bages 1985 12.5% Alc./Vol. 750 ml.

: Chateau Lynch Bages 1985 12.5% Alc./Vol. 750 ml.

: House Bread – olive loaf

: Amuse Bouche – roasted garlic with rosemary lemon crème

: Amuse Bouche – roasted garlic with rosemary lemon crème

: Kusshi Oyster – mignonette sauce, red wine vinegar, fresh horseradish, frozen pebbles

: Kusshi Oyster – mignonette sauce, red wine vinegar, fresh horseradish, frozen pebbles

: Seared Porcini Gnocchi – wilted greens, smoked bacon, gorgonzola, porcini cream sauce.

: Seared Porcini Gnocchi – wilted greens, smoked bacon, gorgonzola, porcini cream sauce.

: Steak Tartare – finely minced raw beef steak, onions, capers, seasonings

: Steak Tartare – finely minced raw beef steak, onions, capers, seasonings

: N.B. Sturgeon and Rougié Foie Gras – pan seared, roasted sunchoke purée, almond nut crust, beetroot.

: N.B. Sturgeon and Rougié Foie Gras – pan seared, roasted sunchoke purée, almond nut crust, beetroot.

: N.B. Sturgeon and Rougié Foie Gras – pan seared, roasted sunchoke purée, almond nut crust, beetroot.

: N.B. Sturgeon and Rougié Foie Gras – pan seared, roasted sunchoke purée, almond nut crust, beetroot.

: B.C. Black Cod – oven roasted, mushroom dashi broth, 62˚ egg, bok choy, black garlic, sweet potato.

: B.C. Black Cod – oven roasted, mushroom dashi broth, 62˚ egg, bok choy, black garlic, sweet potato.

: B.C. Black Cod – oven roasted, mushroom dashi broth, 62˚ egg, bok choy, black garlic, sweet potato.

: B.C. Black Cod – oven roasted, mushroom dashi broth, 62˚ egg, bok choy, black garlic, sweet potato.

: Ontario Duck – butternut squash, fennel, pearl barley porridge, potato rosti.

: Ontario Duck – butternut squash, fennel, pearl barley porridge, potato rosti.

: Elk – broccoli, radish, fingerling potatoes, frissé, micro greens, white truffle slices.

: Elk – broccoli, radish, fingerling potatoes, frissé, micro greens, white truffle slices.

: Taylor Fladgate Vintage Port – 1994 750 ml. 20.5% Alc./Vol. Bottled in Oporto 1996 (1997 $75.00)

: Taylor Fladgate Vintage Port – 1994 750 ml. 20.5% Alc./Vol. Bottled in Oporto 1996 (1997 $75.00)

: Taylor Fladgate Vintage Port – 1994 750 ml. 20.5% Alc./Vol. Bottled in Oporto 1996 (1997 $75.00)

: Warm Citrus Doughnut – ricotta, rolled in sugar, orange/cardamom shake, Arrack poached oranges.

: Warm Citrus Doughnut – ricotta, rolled in sugar, orange/cardamom shake, Arrack poached oranges.

: Warm Citrus Doughnut – ricotta, rolled in sugar, orange/cardamom shake, Arrack poached oranges.

: Warm Citrus Doughnut – ricotta, rolled in sugar, orange/cardamom shake, Arrack poached oranges.

: Decadent petit fours

: Decadent petit fours

: 2014 12 31 The Menu

: 2014 12 31 The Menu

: 2014 12 31 The Menu

: 2014 12 31 The Menu

: 2014 12 31 The Menu

: 2014 12 31 The Menu

: The Cookbook

Buca Osteria and Enoteca – Toronto – 2014 06 28

28 Saturday Jun 2014

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aged 37 months, Agnello Arrosto, Alberta, All'Astice, Asparagi, Bisonte, black pepper, bottarga, breads, buffalo milk, Cesconi Trentino, Chef Rob Gentile, churned seashore honey, crisp, cured pork, DOC, doIce lucano, duck egg, duck heart, Dumplings, Duroc, fava, Featherstone lamb loin, fermented butter, Florentine cake, Fort Macleod, frangelico, fresh baked, Garlic, Gewurztraminer, gionduia chocolat, gnocchi, green almond, gremolata, hand-cut, hand-rolled, Insalata, leg of bison, leg of pork, Lobster, Mennonite, Nova Scotia, Olive Ascolane, Olive Oil, olives, Pane Di Buca, poached, porcini mushrooms, preserves, Prosciuttini, Prosciutto, ragu bianco, Ricotta, Roasted, saffron, Salami, Salumi Di Buca, sausage-stuffed, Sopressata, spring asparagus, Wild Fennel, Zuccotio

Salumi Di Buca choice of 3 ($18.00) or 5 ($28.00) with daily preserves; Prosciuttini – leg of pork, wild fennel (Duroc, Mennonite); Sopressata – cured pork salami, garlic, black pepper (doIce lucano, on); Prosciutto Di Bisonte – hand-cut leg of bison aged 37 months (Fort Macleod, Alberta – add $5.00)

Buca Osteria and Enoteca

King West 604 King Street West Toronto Ontario M5V 1M5 +1-416-994-5069

$$$$ Italian, Pizza, Tapas
Romantic, Private Parties, Takes Reservations, Farm-to-Table, Serves Alcohol

HOURS OF OPERATION
Monday to Wednesday 11:30 am to 3:00 pm and 5:00 pm to 10:00 pm
Thursday to Friday 11:30 am to 3:00 pm and 5:00 pm to 11:00 pm
Saturday 5:00 pm to 11:00 pm
Sunday 5:00 pm to 10:00 pm

Twitter: @bucatoronto
Twitter chef Rob Gentile: @ChefRobGentile

Buca Osteria and Enoteca Reservations via Opentable

: Cesconi Trentino 2011 Gewürztraminer DOC 750 ml 14.5% Alc./vol.

: Cesconi Trentino 2011 Gewürztraminer DOC 750 ml 14.5% Alc./vol.

: Pane Di Buca – selection of fresh baked breads $5.00

: Olive Ascolane – crisp sausage-stuffed olives $8.00

: Olive Ascolane – crisp sausage-stuffed olives $8.00

: Salumi Di Buca choice of 3 ($18.00) or 5 ($28.00) with daily preserves; Prosciuttini – leg of pork, wild fennel (Duroc, Mennonite); Sopressata – cured pork salami, garlic, black pepper (doIce lucano, on); Prosciutto Di Bisonte – hand-cut leg of bison aged 37 months (Fort Macleod, Alberta – add $5.00)

: Salumi Di Buca choice of 3 ($18.00) or 5 ($28.00) with daily preserves; Prosciuttini – leg of pork, wild fennel (Duroc, Mennonite); Sopressata – cured pork salami, garlic, black pepper (doIce lucano, on); Prosciutto Di Bisonte – hand-cut leg of bison aged 37 months (Fort Macleod, Alberta – add $5.00)

: Salumi Di Buca choice of 3 ($18.00) or 5 ($28.00) with daily preserves; Prosciuttini – leg of pork, wild fennel (Duroc, Mennonite); Sopressata – cured pork salami, garlic, black pepper (doIce lucano, on); Prosciutto Di Bisonte – hand-cut leg of bison aged 37 months (Fort Macleod, Alberta – add $5.00)

: Salumi Di Buca choice of 3 ($18.00) or 5 ($28.00) with daily preserves; Prosciuttini – leg of pork, wild fennel (Duroc, Mennonite); Sopressata – cured pork salami, garlic, black pepper (doIce lucano, on); Prosciutto Di Bisonte – hand-cut leg of bison aged 37 months (Fort Macleod, Alberta – add $5.00)

: Insalata Di Asparagi – spring asparagus, green almond, olive oil poached duck egg, gremolata, duck heart bottarga $12.00

: Insalata Di Asparagi – spring asparagus, green almond, olive oil poached duck egg, gremolata, duck heart bottarga $12.00

: Chef Rob Gentile

: Chef Rob Gentile

: Chef Rob Gentile

: Chef Rob Gentile

: Gnocchi All’Astice – hand-rolled saffron, fava and ricotta dumplings, fermented butter, nova scotia lobster, green almond $36.00

: Gnocchi All’Astice – hand-rolled saffron, fava and ricotta dumplings, fermented butter, nova scotia lobster, green almond $36.00

: Agnello Arrosto – roasted Featherstone lamb loin, ragu bianco, buffalo milk ricotta, churned seashore honey, porcini mushrooms $36.00

: Agnello Arrosto – roasted Featherstone lamb loin, ragu bianco, buffalo milk ricotta, churned seashore honey, porcini mushrooms $36.00

: Zuccotio – traditional Florentine cake, flavours of gionduia chocolate and frangelico (served for two) $26.00

: Zuccotio – traditional Florentine cake, flavours of gionduia chocolate and frangelico (served for two) $26.00

: Zuccotio – traditional Florentine cake, flavours of gionduia chocolate and frangelico (served for two) $26.00

: Takeaway Cookies

: 2014 06 28 The Menu

: 2014 06 28 The Menu

: 2014 06 28 The Menu

: 2014 06 28 The Menu

: 2014 06 28 The Menu

: 2014 06 28 The Dessert Menu

: 2014 06 28 The Dessert Menu

: June 2014 Sample Menu

: The Card

: The Card

: The Card

: The Postcard

: The Postcard

: Dinner for two (Gratuity $40.00)

Ten Restaurant – Mississauga – 2014 04 26

26 Saturday Apr 2014

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1997, Bison, Bleubrie, bratwurst, Butchery Board, Cumberland sauce, Du Village, gnocchi, Merguez, Mustard, N'duja, parsnip, Petite Four, Pickled, Pretzle, Quebec Cheese, rabbit terrine, Ricotta, Saint Raymond, Salami, Sandeman, Sausage, Sicilian, Smoked, Smoked Duck Breast, tomato sauce, Vau, Vintage, Vintage Port

Butchery Board: Pretzle, bratwurst, pickled merguez, rabbit terrine, bison salami

TEN RESTAURANT and WINE BAR

Port Credit 139 Lakeshore Road East Mississauga Ontario L5G 4V8 +1-905-271-0016

Twitter: @tenrestaurant Twitter: @NicCanCook

Wine Bar, Canadian $$$ BYOB, Free Wi-Fi, Gluten-Free Friendly, Happy Hour, Late Night, Live Music, Outdoor Dining, Private Parties, Romantic

Hours:
Monday and Tuesday: 11:00 am to 11:00 pm
Wednesday: 11:00 am to 12:00 am
Thursday: 11:00 am to 1:00 am
Friday: 11:00 am to 2:00 am
Saturday: 4:30 pm to 2:00 am
Sunday: 4:30 pm to 11:00 pm

Ten Restaurant & Wine Bar website Reservations

(The meal was compliments of Chef Nic Prong – Dinner for two (Gratuity $27.00))