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)

Nota Bene – Toronto – 2016 01 30 Winterlicious Dinner

30 Saturday Jan 2016

Posted by TFG in The Latest

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Tags

Apple, apple cider, apple purée, B.C., Balsamic, Beef, binchōtan oil, bonnet, braised, braised kale, bread.Sicilian, Brownie, Bruce Peninsula, Brussels, brussels sprouts, Butterscotch, capers, Caramel, Charcuterie, chicken-fried, Chocolate, chop, Citrus, Cod, Coriander, Crumble, double, Espresso, Foie Gras, Fried, Fritters, Gelato, granola, grilled, housemade, lentils du Puys, Mary, Mayonnaise, milk mayo, mint, mushrooms, Mustard, mustard sauce;cod fritters, Olive Oil, olives, Parmigiano, pecan praline, Pistachio, Pommes Frites, Pork, Pulled, Quebec, red dandelion, Rib, rigatoni pasta, Rosemary, Salad, sambal, sauce, Scotch, scotch bonnet, Shaved, Short Rib, Smoked, Soya, spelt, Sprouts, Spy, Sturgeon, Tartare, tartare sauce;cod tongues, tempura bits;, Terrine, Thuet, tongues, Truffles, venison, Vinegar, Virgin Bloody, wakame, Whiskey, White Fish

Smoked white fish, wakame salad, citrus soya, coriander, binchōtan oil

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
Manager – Alanna Stuart
Manager – Jeffrey Somerville
Manager – Nick Baldassarre
Director of Special Events – Mel Payne

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.

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

: Thuet’s Spelt bread and Sicilian olives, olive oil, balsamic vinegar $4

: Thuet’s Spelt bread and Sicilian olives, olive oil, balsamic vinegar $4

: Charcuterie, tartare sauce; cod tongues, mustard sauce; and cod fritters, Scotch bonnet mayonnaise sauce

: Cod fritters, scotch bonnet mayonnaise sauce

: Cod tongues, mustard sauce

: Charcuterie, tartare sauce

: Smoked white fish, wakame salad, citrus soya, coriander, binchōtan oil

: Smoked white fish, wakame salad, citrus soya, coriander, binchōtan oil

: Smoked B.C. sturgeon, red dandelion, capers

: Smoked B.C. sturgeon, red dandelion, capers

: Quebec venison terrine, shaved foie gras, apple purée, pistachio granola

: Quebec venison terrine, shaved foie gras, apple purée, pistachio granola

: Pulled braised beef short rib, rigatoni pasta, Parmigiano, fried Brussels sprouts

: Pulled braised beef short rib, rigatoni pasta, Parmigiano, fried Brussels sprouts

: Pommes frites, milk mayo; brussels sprouts, sambal, mint, tempura bits; chicken-fried mushrooms $4.50 each

: Chicken-fried mushrooms $4.50

: Brussels sprouts, sambal, mint, tempura bits $4.50

: Pommes frites, milk mayo $4.50

: Rosemary-grilled pork rib chop, braised kale, lentils du Puys

: Rosemary-grilled pork rib chop, braised kale, lentils du Puys

: Double chocolate brownie, pecan praline, espresso carame

: Double chocolate brownie, pecan praline, espresso carame

: Bruce Peninsula spy apple crumble, apple cider gelato, whiskey butterscotch

: Bruce Peninsula spy apple crumble, apple cider gelato, whiskey butterscotch

: Housemade chocolate truffles

: Virgin Bloody Mary $5.00

: Winterlicious Dinner Menu 2016 01 30

: Winterlicious Lunch Menu 2016 01 30

: Artisanal Cheese 2016 01 30

: Dessert Menus 2016 01 30

: 4 to 7 Bar Snack Menu 2016 01 30

: Drink Menu 2016 01 30

: Valentine’s Day 2016 Menu 2016 02 13 & 14

: Dinner for two $128.26 (Gratuity $20.00) (Some of the dishes were complimentary)

Nota Bene – Toronto – 2015 11 28 – Dinner

28 Saturday Nov 2015

Posted by TFG in The Latest

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Tags

Anson Mills, Ball, Balsamic, balsamic vinegar, beurre, Black Truffle, Bloody Caesar, Boileau, boileau venison, bread, brussels sprouts, Butter, caper, Chicken, chicken broth, chili, Cod, Cream, dashi, dick, Fogo Island, Grits, Hazelnuts, house made, housemade, ice, Ice Cream, jackfruit, japchae, japchae noodles, Kabocha, matzo, matzo ball, Mushroom, mushrooms, noisette, Noodles, Oil, Olive, Olive Oil, Parmigiano, Pecan, pecan praline, Perigord, plancha, Praline, Pudding, Quebec, rojo, Shaved, Soup, spotted, Spotted Dick, Squash, Sticky, Sticky Toffee, toffee, Truffles, venison, Vinegar, White, wild, wild mushroom

matzo ball soup – chicken broth, parmigiano, shaved Perigord truffles $13

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
..

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

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

: BYOB (no corkage after 9 pm)

: matzo ball soup – chicken broth, parmigiano, shaved Perigord truffles $13

: matzo ball soup – chicken broth, parmigiano, shaved Perigord truffles $13

: japchae noodles – wild mushroom, dashi, shaved black truffle $19

: japchae noodles – wild mushroom, dashi, shaved black truffle $19

: venison sausage & pine mushroom salad – pickled green tomatoes, Kozlik’s mustard $17 (

: venison sausage & pine mushroom salad – pickled green tomatoes, Kozlik’s mustard $17 (

: Fogo Island cod “a la plancha” – Anson Mills white grits, caper beurre noisette $35

: Fogo Island cod “a la plancha” – Anson Mills white grits, caper beurre noisette $35

: Québec boileau venison – chili rojo mushrooms, Kabocha squash, Brussels sprouts, jackfruit, hazelnuts $39

: Québec boileau venison – chili rojo mushrooms, Kabocha squash, Brussels sprouts, jackfruit, hazelnuts $39

: sticky toffee pudding – pecan praline, spotted dick ice cream $12

: sticky toffee pudding – pecan praline, spotted dick ice cream $12

: 2015 11 28 The Dinner Menu

: 2015 11 28 The Dinner Menu

: 2015 09 25 The Dessert Menu/The Cheese Menu

: 2015 09 25 The Dessert Menu/The Cheese Menu

: 2015 09 25 The 4 to 7 Snack Menu

: 2015 09 25 The Cocktail Menu

: 2015 09 25 The Theatre Menu

: Dinner for two $194.24 (Gratuity $27.00))

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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Tags

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

: The entrance from the patio

: Steam Whistle Premium Pilsner 341 ml 5% alc./vol. made with passion by dedicated Brewmaster

: Steam Whistle Premium Pilsner 341 ml 5% alc./vol. made with passion by dedicated Brewmaster

: Selection of housemade & local charcuterie with condiments $23

: Selection of housemade & local charcuterie with condiments $23

: Selection of housemade & local charcuterie with condiments $23

: Selection of housemade & local charcuterie with condiments $23

: Selection of housemade & local charcuterie with condiments $23

: Selection of housemade & local charcuterie with condiments $23

: Roasted local beet salad with “Monforte” feta toasted almonds, dill vinaigrette $14

: Roasted local beet salad with “Monforte” feta toasted almonds, dill vinaigrette $14

: Chardonnay steamed P.E.I. mussels with fennel pollen cream and toast $16

: Chardonnay steamed P.E.I. mussels with fennel pollen cream and toast $16

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

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

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

: Crispy skin north Atlantic mackerel filet potato and chive salad, poached free range egg $16

: Crispy skin north Atlantic mackerel filet potato and chive salad, poached free range egg $16

: Crispy skin north Atlantic mackerel filet potato and chive salad, poached free range egg $16

: Fish & Chips with beer battered Lake Huron whitefish rosemary sea salt frites, malt vinegar mayonnaise $18

: Fish & Chips with beer battered Lake Huron whitefish rosemary sea salt frites, malt vinegar mayonnaise $18

: Rosemary crème brûlée with chocolate sorbet $10

: Rosemary crème brûlée with chocolate sorbet $10

: Rosemary crème brûlée with chocolate sorbet $10

: Rosemary crème brûlée with chocolate sorbet $10

: Rosemary crème brûlée with chocolate sorbet $10

: Rosemary crème brûlée with chocolate sorbet $10

: Rosemary crème brûlée with chocolate sorbet $10

: Rosemary crème brûlée with chocolate sorbet $10

: Lunch Menu 2015 08 11

: Dinner Menu 2015 08 11

: List of Suppliers 2015 08 11

: The Postcard

: The Postcard

: The Postcard

: Guest Experience Card

: The Business Card

: Lunch for four $240.13 (Gratuity $35.00)

The Chefs’ House – Toronto – 2015 07 24 – Summerlicious

24 Friday Jul 2015

Posted by TFG in The Latest

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Tags

asparagus, Broccoli, Butter, Cake, Caramel, carrot, Carrot Cake, Chantilly, Chicken, Chicken Stir-Fry, Chinese, Chinese Broccoli, Coulis, Cream, Crumble, Daily, dressing, Egg, Fattoush, ginger, goat cheese, grilled, Herb, hoisin, Hoisin Sauce, House bread, housemade, ice, Ice Cream, Jasmine, Jasmine Rice, Lemon, maple, Maple Caramel Sauce, Niagara, Nicoise, peach, Pickled, Pickled vegetables, Prosciutto, Quail's Egg, Raspberry, rice, Salad, Salmon, sauce, Scented, Stir-Fry, vegetables

Chicken Stir-Fry, Hoisin Sauce, Jasmine Rice, Chinese Broccoli

The Chefs’ House

St Lawrence Market/Old Town 215 King Street East Toronto Ontario M5A 1J9 +1-416-415-2260

Hours The Chefs’ House is open to the public for lunch and dinner, Monday to Friday.
Lunch: 11:30 a.m. to 1:30 p.m. Dinner: 6 p.m. with last seating at 8 p.m.
John Higgins, Director, Corporate Chef, George Brown Chef School
Oliver Li, CCC, Chef de Cuisine, The Chefs’ House, George Brown Chef School
Reservations are strongly recommended. Business casual dress code is in effect.
Wheelchair Accessible [entrance/exit only]
Final bar service will be: 1:15 pm at lunch and 9:15 pm at dinner

Twitter: The Chefs’ House @thechefshouse
Twitter: George Brown College @GBCCHCAToronto
Twitter: John Higgins @haggisracer

The Chefs’ House Opentable Reservations via Opentable

Information e-mail: chefshouse@georgebrown.ca

The Chefs’ House Facebook Page