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)

The Cheese Boutique – Hall Of Fame – Toronto – 2015 10 28

28 Wednesday Oct 2015

Posted by TFG in The Latest

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Tags

Alsatian, Anthony Walsh, Auricchio, bacon, BBQ duck, Bear Stew, Beer, Boston Lager, braised, Bymark, charlie burger, Cheddar, Cheese, Cheese Boutique, chef, cornbread, Cornish, crab, escargot, Fabbrica, Fogo Island, Game Hen, GBC, Ghost, Goat, Gourmandises, gumbo, John Higgins, Keith Froggett, lamb neck, Majestic Henry, Marc McEwan, Marc Thuet, Massimo Capra, Nadège Patisserie, Nadége Nourian, North 44, Octoberfest, Oliver Bonacini, One, Pacific sturgeon, Pecorino, Provolone, provolone picante, Ragout, Rebel IPA, Rebel Yell, red wine, ricotta gnudi, Samuel Adams, Scaramouche, spaetzle, Stratus, stuffed, sugo, The Chef's House, Thuet Bakery, Veal cheeks, Wine Program

Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread

Cheese Boutique League Of Extraordinary Chefs

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

$$ Sandwiches/Subs, Deli Bakery, Delicatessen,no home delivery
takeout available, no dine-in,no bar, outdoor seating (benches)
Outdoor Seating, Farm-to-Table

hours
Monday to Friday 9 am to 7 pm
Saturday and Sunday 8 am to 6 pm

Twitter: Cheese Boutique @Cheese_Boutique
Twitter: Afrim Pristine @AfrimPristine

Cheese Boutique Facebook Page

Cheese Boutique Instagram Page

: Keith Froggett, Scaramouche – Seared cold smoked Pacific sturgeon

: Keith Froggett, Scaramouche – Seared cold smoked Pacific sturgeon

: Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread

: Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread

: Massimo Capra, International Chef – Stuffed Cornish Game Hen wrapped in bacon

: Massimo Capra, International Chef – Stuffed Cornish Game Hen wrapped in bacon

: Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread

: Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread

: Marc McEwan, North 44, Bymark, Fabbrica, One – Braised lamb neck sugo with ricotta gnudi and pecorino

: Marc McEwan, North 44, Bymark, Fabbrica, One – Braised lamb neck sugo with ricotta gnudi and pecorino

: John Higgins, GBC, The Chefs’ House – Veal cheeks braised in Stratus red wine with escargot ragout

: John Higgins, GBC, The Chefs’ House – Veal cheeks braised in Stratus red wine with escargot ragout

: Marc Thuet, Thuet Bakery – Bear Stew with Alsatian Spaetzle

: Marc Thuet, Thuet Bakery – Bear Stew with Alsatian Spaetzle

: Cheese Boutique cheeses – Majestic Henry, Rebel Yell, Ghost Goat Cheddar

: Cheese Boutique cheeses – Majestic Henry, Rebel Yell, Ghost Goat Cheddar

: Cheese Boutique cheeses – Majestic Henry, Rebel Yell, Ghost Goat Cheddar

: Cheese Boutique cheeses – Majestic Henry, Rebel Yell, Ghost Goat Cheddar

: Cheese Boutique Breads – A variety of breads including Sam Adams bread

: Cheese Boutique Breads – A variety of breads including Sam Adams bread

: Marc McEwan, North 44, Bymark, Fabbrica, One – Braised lamb neck sugo with ricotta gnudi and pecorino

: Marc McEwan, North 44, Bymark, Fabbrica, One – Braised lamb neck sugo with ricotta gnudi and pecorino

: Samuel Adams (Samueladams.com, @samueladamsca, #saminhand) Boston Lager, Rebel IPA, Octoberfest

: Samuel Adams (Samueladams.com, @samueladamsca, #saminhand) Boston Lager, Rebel IPA, Octoberfest

: Charlie Burger Wine Program (gbwineprogram.com, @charliesburgers)

: Charlie Burger Wine Program (gbwineprogram.com, @charliesburgers)

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Samuel Adams (Samueladams.com, @samueladamsca, Boston Lager, Rebel IPA, Octoberfest

: Charlie Burger Wine Program (gbwineprogram.com, @charliesburgers)

: Charlie Burger Wine Program (gbwineprogram.com, @charliesburgers)

: Samuel Adams (Samueladams.com, @samueladamsca, #saminhand) Boston Lager, Rebel IPA, Octoberfest

: Samuel Adams (Samueladams.com, @samueladamsca, #saminhand) Boston Lager, Rebel IPA, Octoberfest

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Getting ready

: Getting ready

: Getting ready

: Getting ready

: Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread

: 7 year old Provolone Auricchio provolone picante

: 7 year old Provolone Auricchio provolone picante

: 7 year old Provolone Auricchio provolone picante

: Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread

: Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread

: Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread

: Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread

: Massimo Capra, International Chef

: Massimo Capra, International Chef

: Massimo Capra, International Chef

: Keith Froggett, Scaramouche

: John Higgins, GBC, The Chefs’ House

: Oliver Bonacini – Fogo Island crab

: Chef John Higgins and students from George Brown College, The Chefs’ House

: Marc McEwan, North 44, Bymark

: Marc McEwan, Fabbrica, One

: Marc McEwan, North 44, Bymark

: Marc McEwan, Fabbrica, One

: Keith Froggett , Scaramouche

: Anthony Walsh, Oliver Bonacini and Marc McEwan, North 44, Bymark, Fabbrica, One

: Anthony Walsh, Oliver Bonacini

: Marc McEwan, North 44, Bymark, Fabbrica, One

: Poster

: Menu

Nota Bene – Toronto – 2015 09 25 – Lunch

25 Friday Sep 2015

Posted by TFG in The Latest

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Tags

Alsace, Apricots, Balsamic, Basil, battered, Beer, blueberries, bread, burrata, Butter, Calamari, Cheese, chilies, chips, compote, curd, English-style, field, fish, fish n’ chips.fish and chips, Freskiw Farm, Fried, Gelato, Gewurztraminer, Goat, Halibut, heirloom, house made, Lemon, Lemon Curd, lemon gelato, Malt, Moscatel, mushrooms, Niagara, Niagara apricots, Oil, Olive, Olive Oil, peaches, Pickled, Prosciuttini, Pugliese, Quebec, rhubarb, Roasted, Salad, sauce, Sea Scallops, Seafood, Shrimp, strawberry, Tartar, tomato, Tradition, Vinegar, wild, Willy Gisselbrecht

Seafood salad – wild sea scallops, calamari, pickled shrimp, lemon, chilies, basil $24

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
Chef de Cuisine- Geoff O’Connor
General Manager Laurie Hillesheim

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

Nota Bene does allow guest to bring their own wine.
A corkage charge of $35 will apply to every bottle up to 750ml.
Nota Bene is also offering free corkage for reservations made Monday through Saturday after 9 pm or later.

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

: Willy Gisselbrecht Gewürztraminer 2012 Tradition Alsace 13% Alc./Vol.

: Willy Gisselbrecht Gewürztraminer 2012 Tradition Alsace 13% Alc./Vol.

: Willy Gisselbrecht Gewürztraminer 2012 Tradition Alsace 13% Alc./Vol.

: Willy Gisselbrecht Gewürztraminer 2012 Tradition Alsace 13% Alc./Vol.

: House made bread – olive oil, balsamic vinegar and butter

: House made bread – olive oil, balsamic vinegar and butter

: Roasted Niagara peaches – Quebec goat’s cheese, prosciuttini, balsamic, olive oil $14

: Roasted Niagara peaches – Quebec goat’s cheese, prosciuttini, balsamic, olive oil $14

: Heirloom tomato salad – burrata Pugliese, Moscatel vinegar $15

: Heirloom tomato salad – burrata Pugliese, Moscatel vinegar $15

: Fish N’ Chips English-style – beer battered halibut, tartar sauce, malt vinegar $25

: Fish N’ Chips English-style – beer battered halibut, tartar sauce, malt vinegar $25

: Seafood salad – wild sea scallops, calamari, pickled shrimp, lemon, chilies, basil $24

: Seafood salad – wild sea scallops, calamari, pickled shrimp, lemon, chilies, basil $24

: Seafood salad – wild sea scallops, calamari, pickled shrimp, lemon, chilies, basil $24

: Seafood salad – wild sea scallops, calamari, pickled shrimp, lemon, chilies, basil $24

: Fried mushrooms (complimentary)

: Fried mushrooms (complimentary)

: Niagara strawberry gelato – field rhubarb compôte $10

: Niagara strawberry gelato – field rhubarb compôte $10

: Freskiw farm wild blueberries – lemon curd, lemon gelato, Niagara apricots $12

: Freskiw farm wild blueberries – lemon curd, lemon gelato, Niagara apricots $12

: 2015 09 25 The Lunch Menu

: 2015 09 25 The Lunch Menu

: 2015 09 25 The Lunch Cheese Menu

: 2015 09 25 The Lunch Dessert Menu

: 2015 09 25 The Dinner Menu

: 2015 09 25 The Dinner Menu

: 2015 09 25 The Dinner Cheese Menu

: 2015 09 25 The Dinner Dessert Menu

: 2015 09 25 The 4 to 7 Snack Menu

: 2015 09 25 The Cocktail Menu

: 2015 09 08 The September Postcard

: 2015 09 08 The September Postcard

: Lunch for three $140.12 (Gratuity $22.00))

Nota Bene – Toronto – 2015 08 14 – Estrella Tapas

14 Friday Aug 2015

Posted by TFG in The Latest

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Tags

Beer, Belly, Belly Buster Slider, Bun, burrata, burrata cheese, Burrata Pugliese, Buttermilk, Calamari, caper berries, capers, Caramel, Cheese, cheese bun, chili-lime, Chilled, chimichurri, Crostini, Damm, Farmer's Market, Fried Chicken, Frites, Goat, Goats' Cheese, grilled, grilled miche, heirloom, heirloom tomatoes, homemade, homemade ketchup, Ketchup, Lager, Mayonnaise, miche, moscatel vinegar, muscatel, Oil, Olive, Olive Oil, olive tapenade, Oyster, Pickle, pommes, Pommes Frites, Pork, Pork Belly, Roasted, salt, Salted, slider, Smoked, Soup, tapenade, tomato, tomatoes, Truffle, Truffles, Vinegar, zucchini

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
Chef de Cuisine- Geoff O’Connor
General Manager Laurie Hillesheim

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

: Over 140 years ago, young master brewer August Kuentzmann Damm emigrated from Alsace with his wife Melanie, fleeing the Franco-Prussian War. The journey took them to the Mediterranean coast where they settled down to make their dream come true: brewing beer. Lager 5.20 ABV

: Belly Buster Slider – roasted pork belly, cheese bun, homemade ketchup, pommes frites and pickle, Buttermilk-Fried Chicken – buttermilk-fried chicken, smoked oyster mayonnaise and chili-lime salt, Burrata Pugliese – burrata cheese, grilled miche, tomato and olive oil

: Belly Buster Sllder – roasted pork belly, cheese bun, homemade ketchup, pommes frites and pickle

: Burrata Pugliese – burrata cheese, grilled miche, tomato and olive oil

: Chicken – buttermilk-fried chicken, smoked oyster mayonnaise and chili-lime salt, Burrata Pugliese – burrata cheese, grilled miche, tomato and olive oil. Estrella Damm

: Belly Buster Slider – roasted pork belly, cheese bun, homemade ketchup, pommes frites and pickle, Buttermilk-Fried Chicken – buttermilk-fried chicken, smoked oyster mayonnaise and chili-lime salt, Burrata Pugliese – burrata cheese, grilled miche, tomato and olive oil

: Belly Buster Slider – roasted pork belly, cheese bun, homemade ketchup, pommes frites and pickle, Buttermilk-Fried Chicken – buttermilk-fried chicken, smoked oyster mayonnaise and chili-lime salt, Burrata Pugliese – burrata cheese, grilled miche, tomato and olive oil

: Belly Buster Sllder – roasted pork belly, cheese bun, homemade ketchup, pommes frites and pickle

: Calamari a La Plancha – heirloom tomatoes, chimichurri, capers, moscatel vinegar

: Calamari a La Plancha – heirloom tomatoes, chimichurri, capers, moscatel vinegar

: Chilled Farmer’s Market Zucchini Soup – crostini, goat’s cheese, olive tapenade

: Chilled Farmer’s Market Zucchini Soup – crostini, goat’s cheese, olive tapenade

: Chilled Farmer’s Market Zucchini Soup – crostini, goat’s cheese, olive tapenade

: Calamari a La Plancha – heirloom tomatoes, chimichurri, capers, moscatel vinegar

: Salted caramel truffles

: Salted caramel truffles

: Lunch Menu 2015 08 14

: Lunch Menu 2015 08 14

: Menu Estrella Tapas Journey 2015 08 14-23

: Estrella Tapas Journey 2015 08 14-23

: Estrella Tapas Journey 2015 08 14-23

: The Postcard

: The Postcard

: Lunch for two $76.84 (gratuity $13.00)

Treadwell Farm to Table Cuisine – Niagara on the Lake – 2015 08 11

11 Tuesday Aug 2015

Posted by TFG in The Latest

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almonds, bacon, Beer Battered, Beet, bread, Caramel, Charcuterie, Chardonnay, Cheese, Chive, Chocolate, Club, condiments, Crème Brûlée, Cream, crispy, dark chocolate, Dill, Duck Fat, Egg, Fennel Pollen, feta, Filet, Fish and Chips, Free Range, Fried, Frites, Goat, housemade, Ice Cream, Lake Huron, Lobster, local, Mackerel, Malt, Mayonnaise, Monforte, mussels, north Atlantic, P.E.I., Pilsner, poached, Potato, Premium, pretzel crunch, Roasted, Rosemary, Salad, Salted Caramel, Sea Salt, Simple, skin, Smoked, Sorbet, Steam Whistle, Steamed, Tart, Toast, toasted, vinaigrette, Vinegar, whitefish

East coast lobster “club” on duck fat fried bread “Monforte” goat’s cheese, smoked bacon, simple salad $22

Treadwell Farm to Table Cuisine

Niagara-on-the-Lake 114 Queen Street Niagara-On-The-Lake Ontario L0S 1J0 +1-905-934-9797

Canadian, Bistro $$$$ Farm-to-Table
Sunday – Saturday 11:30 a.m. to 2:30 p.m. 5:00 p.m. – 10:00 p.m.
Vegetarian and Vegan Options Available
Please inform your server of any dietary restrictions or allergies
A discretionary gratuity of 18% will be added to tables of six or more guests

Chef-Owner Step hen TreadweIl
Chef de Cuisine Matthew Payne
Junior Sous Chef Josh Dawe

Twitter: Treadwell Farm to Table Cuisine @treadwellresto

Treadwell Farm to Table Cuisine via Opentable.com Reservations

Treadwell Farm to Table Cuisine Facebook Page

Information e-mail: Treadwell Farm to Table Cuisine