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)

Nota Bene – Toronto – 2015 10 17 – Dinner

17 Saturday Oct 2015

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Tags

Alsace, Balsamic, balsamic vinegar, bone marrow, bread, brioche, Brussels, brussels sprouts, Butter, chili-lime, chimichurri, Cote De Boeuf, Cucumber, Cumbrae, Cumbrae Farms, Cuvée Laurence, Domaine, Domaine Weinbach, Dry-Aged, dust, Farms, Foie Gras, France, Fried, Fritters, Gewürtraminer, Gewurztraminer, house made, jelly, kimchi, kimchi yogurt, ocean, ocean trout, Olive Oil, Onion Rings, Pecan, Pickled, pickled cucumber, Plums, poached, Praline, prune, Quebec, ribsteak, Roasted, Salt Cod, Sashimi, sauce, scotch bonnet, Shaved, Sprouts, Tasmanian, toasted, Trout, Weinbach, yogurt

Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

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

: Domaine Weinbach France – Alsace Cuvée Laurence Gewurztraminer 2011 $59.00 BYOB

: Domaine Weinbach France – Alsace Cuvée Laurence Gewurztraminer 2011 $59.00 BYOB

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

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

: For the table Salt Cod Fritters + scotch bonnet sauce $8

: For the table Salt Cod Fritters + scotch bonnet sauce $8

: Tasmanian Ocean Trout Sashimi – fried Brussels sprouts, kimchi yogurt, pickled cucumber $17

: Tasmanian Ocean Trout Sashimi – fried Brussels sprouts, kimchi yogurt, pickled cucumber $17

: Québec Foie Gras – poached prune plums, toasted brioche, pecan praline, balsamic jelly $24

: Québec Foie Gras – poached prune plums, toasted brioche, pecan praline, balsamic jelly $24

: Québec Foie Gras – poached prune plums, toasted brioche, pecan praline, balsamic jelly $24

: Québec Foie Gras – poached prune plums, toasted brioche, pecan praline, balsamic jelly $24

: Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

: Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

: Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

: Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

: Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

: Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

: Shaved Onion Rings (without chili-lime dust) $8 per side

: Shaved Onion Rings (without chili-lime dust) $8 per side

: 2015 10 17 The Dinner Menu

: 2015 10 17 The Dinner Menu

: Dinner for two $250.83 (Gratuity $35.00))

The Chefs’ House – Toronto – 2015 07 07 – Forager Dinner

07 Tuesday Jul 2015

Posted by TFG in The Latest

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Arctic, Arctic Char, asparagus, balsam, balsam fir, Beet, Beet-cured, Berries, birch, Birch Syrup, black walnut, bread, Butter, Butter tart, Cabernet Merlot, Cave Spring, Celeriac, celeriac purée, Char, Chardonnay, Chef Adrian Rusyn, Chicken, Chicken confit, Confit, Cucumber, Cured, Dark maple, daylilies, Dyson Forbes, Fennel, fennel seeds, feta, fiddlehead, fir, flatbread, foraged, Forbes Wild Food, Garlic, garlic scape, glazed, greens, House breads, House Butter, Ice Cream, Jam, jelly, Jordon, leeks, morel, morel mushrooms, mushrooms, Onion, onion jam, Ontario, Pickled, Pork, Pork Tenderloin, Prosciutto, prosciutto wrapped, Purée, Salad, Saskatoon, Saskatoon Berries, scape, Sea, sea asparagus, Seeds, spruce, spruce tips, syrup, tenderloin, tips, toasted, toasted fennel seeds, tomato, VQA, wild, wild leaks, wild rose syrup, Wrapped

Birch syrup glazed & prosciutto wrapped pork tenderloin, garlic scape, celeriac purée, Saskatoon berries

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

Twitter: The Chefs’ House @thechefshouse
Twitter: John Higgins @haggisracer

The Chefs’ House Opentable Reservations via Opentable

Information e-mail: chefshouse@georgebrown.ca

The Chefs’ House Facebook Page

: Foraged morel mushrooms, Saskatoon berries, daylilies

: Foraged morel mushrooms

: Sea Asparagus

: Saskatoon berries

: Daylilies

: Pickled wild leaks

: Saskatoon berries

: Flatbread

: Forbes Wild Food products (http://www.wildfoods.ca/)

: Table setting

: House breads

: House butter with toasted fennel seeds

: Tomato and cucumber salad, feta, balsam fir jelly

: Chicken confit, fiddlehead and onion jam

: Tomato and cucumber salad, feta, balsam fir jelly

: Chicken confit, fiddlehead and onion jam

: Mixed Cooler

: Cave Spring in Jordon, Ontario 2012 Chardonnay VQA/2012 Cabernet Merlot VQA

: Saskatoon berries, foraged morel mushrooms, daylilies, sea asparagus

: Beet-cured arctic char, sea asparagus, spruce tips, daylillies

: Beet-cured arctic char, sea asparagus, spruce tips, daylillies

: Foraged morel mushroom soup, morel mushrooms, pickled wild leeks, greens

: Foraged morel mushroom soup, morel mushrooms, pickled wild leeks, greens

: Birch syrup glazed & prosciutto wrapped pork tenderloin, garlic scape, celeriac purée, Saskatoon berries

: Birch syrup glazed & prosciutto wrapped pork tenderloin, garlic scape, celeriac purée, Saskatoon berries

: Birch syrup glazed & prosciutto wrapped pork tenderloin, garlic scape, celeriac purée, Saskatoon berries

: Birch syrup glazed & prosciutto wrapped pork tenderloin, garlic scape, celeriac purée, Saskatoon berries

: Dark maple & black walnut butter tart, wild rose syrup ice cream

: Dark maple & black walnut butter tart, wild rose syrup ice cream

: Dinner for two $170.00 (including taxes and gratuity)

: Dyson Forbes

: Dyson Forbes

: Dyson Forbes

: Dyson Forbes

: Chef Adrian Rusyn

: Chef Adrian Rusyn

: Chef Adrian Rusyn

: Chef Adrian Rusyn

Kaji Sushi – Toronto – 2015 02 28

28 Saturday Feb 2015

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aji nigiri, anago, Anago sauce, appetizer, Assorted, Bean, Beans, Bones, bream, burdock, burdock root, Cake, carrot, Charred, charred scallop, Chicken, chicken teriyaki, chopped toro, compote, crab, Cream, Cucumber, cucumber wrapped, Daikon, daikon leaves, daikon radish cake, dashi, Deep Fried, dessert, Dipping Sauce, dressing, Egg, European, fish, Fresh, fresh yuzu, Fried, Fruit, Garlic, Garlic Dressing, ginger, ginger sesame dressing, Grated, Greek, Greek octopus, Green, green peppercorn, green tea macaron, Hamachi, horse mackerel, house made, ice, Ice Cream, ikura, Japan, Japanese, Japanese horse mackerel, Japanese sea bream, jelly, konbu, Leaves, Lobster, Lotus Root, macaron, Mackerel, marinated, Mushroom, nori, ocean trout, Octopus, Onion, Oyster, Paste, Pear, pear compote, PEI, PEI oyster, Pepper, Peppercorn, peppers, Pickled, Potato, potato starch, Radish, Rapini, Red, Red Bean, red bean paste, roe, root, Salmon, Salmon Roe, Sashimi, sauce, Sautéed, Sayori, Scallop, Sea, Sea Bass, sea bream, Sea Eel, sea urchin, Seaweed, sesame, sesame sauce, shiitake, shiitake mushroom, Shishito, shiso, Shrimp, Snow, snow crab, Sorbet, soy, soy beans, soy sauce, Spanish, Spanish Mackerel, starch, stuffed, Sukiyaki, Sushi, sweet, sweet dashi, sweet pepper, Tea, Tempura, teriyaki, torched toro, Toro, Tuna Belly, uni, urchin, Vanilla, vanilla ice cream, Vinegar, vinegared, Wagyu, Wrapped, Yam, yam potato, Yellowtail, Yuzu, yuzu dressing, yuzu jelly, yuzu macaron, yuzu sorbet

Sushi – ocean trout, salmon roe

Kaji Sushi

860 The Queensway Toronto Ontario M8Z 1N6 Toronto West

+1-416-252-2166
Sushi, Japanese $$$$ Romantic, Takes Reservations

Hours
Monday and Tuesday CLOSED
Wednesday to Sunday 6:00 pm to 9:00 pm

Executive chef/Owner Mitsuhiro Kaji
Sous Chef Ian Robinson

PART I DINNER

: Kaji Sushi – décor

: Assorted appetizer – chicken fried with potato starch, marinated in sweet dashi, onion, carrot, daikon leaves

: Assorted appetizer – chicken fried with potato starch, marinated in sweet dashi, onion, carrot, daikon leaves

: Assorted appetizer – chicken fried with potato starch, marinated in sweet dashi, onion, carrot, daikon leaves

: Assorted appetizer – chicken terriyaki soy beans carrot, yam potato, konbu, burdock root

: Assorted appetizer – chicken terriyaki soy beans carrot, yam potato, konbu, burdock root

: Assorted appetizer – chicken terriyaki soy beans carrot, yam potato, konbu, burdock root

: Assorted appetizer – chicken terriyaki soy beans carrot, yam potato, konbu, burdock root

: Assorted appetizer – PEI oyster with yuzu jelly, and fresh yuzu grated on top and vinegared snow crab, shiitake mushroom, and cucumber wrapped with egg and topped with ikura (salmon roe)

: Assorted appetizer – PEI oyster with yuzu jelly, and fresh yuzu grated on top and vinegared snow crab, shiitake mushroom, and cucumber wrapped with egg and topped with ikura (salmon roe)

: Assorted appetizer – PEI oyster with yuzu jelly, and fresh yuzu grated on top

: Assorted appetizer – vinegared snow crab, shiitake mushroom, and cucumber wrapped with egg and topped with Ikura (salmon roe)

: Assorted appetizer – daikon radish cake with shrimp, peppers, sesame sauce

: Assorted appetizer – daikon radish cake with shrimp, peppers, sesame sauce

: Sashimi – Sayori fish from Japan

: Sashimi – Sayori fish from Japan

: Sashimi – Sayori fish from Japan

: Sashimi – Sayori fish from Japan (deep fried bones)

: Sashimi – salmon, Spanish mackerel, lobster, sea bream, toro, octopus, scallop, radish, seaweed, shiso

: Sashimi – salmon and Spanish mackerel

: Sashimi – lobster, sea bream, toro, octopus, scallop, radish, seaweed, shiso

: Sashimi – dipping sauce and house made soy sauce

: Lotus root cake stuffed with chicken

: Lotus root cake stuffed with chicken

: Lotus root cake stuffed with chicken

: Lotus root cake stuffed with chicken

: Japanese tempura Anago (sea eel), tempura sweet pepper, shishito, Anago sauce, yuzu dressing

: Japanese tempura Anago (sea eel), tempura sweet pepper, shishito, Anago sauce, yuzu dressing

: Sautéed European sea bass, bed of nori (seaweed) sauce, topped with rapini

: Sautéed European sea bass, bed of nori (seaweed) sauce, topped with rapini

: Sautéed European sea bass, bed of nori (seaweed) sauce, topped with rapini

: Sautéed European sea bass, bed of nori (seaweed) sauce, topped with rapini

: Wagyu Sukiyaki – top ranked beef, tender sweet taste, melt-in-your-mouth quality ($68 supplement)

: Wagyu Sukiyaki – top ranked beef, tender sweet taste, melt-in-your-mouth quality ($68 supplement)

: Wagyu Sukiyaki – top ranked beef, tender sweet taste, melt-in-your-mouth quality ($68 supplement)

: Wagyu Sukiyaki – top ranked beef, tender sweet taste, melt-in-your-mouth quality ($68 supplement)

: Wagyu Sukiyaki – top ranked beef, tender sweet taste, melt-in-your-mouth quality ($68 supplement)

: Wagyu Sukiyaki – top ranked beef, tender sweet taste, melt-in-your-mouth quality ($68 supplement)

: Wagyu Sukiyaki – top ranked beef, tender sweet taste, melt-in-your-mouth quality ($68 supplement)

: Sushi – pickled ginger, house made soy sauce

: Sushi – uni (sea urchin)

: Sushi – uni (sea urchin)

: Sushi – aji nigiri (Japanese horse mackerel)

: Sushi – aji nigiri (Japanese horse mackerel)

: Sushi – aji nigiri (Japanese horse mackerel) (deep fried bones)

: Sushi – aji nigiri (Japanese horse mackerel) (deep fried bones)

: Sushi – ocean trout, salmon roe

: Sushi – ocean trout, salmon roe

: Sushi – hamachi (yellowtail)

: Sushi – hamachi (yellowtail)

: Sushi – toro

: Sushi – toro

: Sushi – shrimp

: Sushi – shrimp

: Sushi – chopped toro

: Sushi – chopped toro

: Sushi – Japanese sea bream, shiso

: Sushi – Japanese sea bream, shiso

: Sushi – torched toro (tuna belly), ginger sesame dressing, anago sauce

: Sushi – torched toro (tuna belly), ginger sesame dressing, anago sauce

: Sushi – charred scallop with green peppercorn

: Sushi – charred scallop with green peppercorn

: Sushi – Greek octopus, garlic dressing

: Sushi – Greek octopus, garlic dressing

: Dessert – yuzu sorbet, pear compote, fruit, green tea macaron

: Dessert – yuzu sorbet, pear compote, fruit, green tea macaron

: Dessert – vanilla ice cream, red bean paste, fruit, jelly yuzu macaron

: Dessert – vanilla ice cream, red bean paste, fruit, jelly yuzu macaron

: Dessert – vanilla ice cream, red bean paste, fruit, jelly yuzu macaron

: Dessert – vanilla ice cream, red bean paste, fruit, jelly yuzu macaron

: Dessert – tea

: Dessert – tea

: The Menu 2015 02 28

: Dinner for two $415.84 (Gratuity 55.00)

PART II

: Salmon

: Salmon

: Salmon

: Skin removal

: Skin removal

: Sashimi

: Sashimi

: Sashimi

: Sashimi

: Sashimi

: Sashimi

: Salmon sushi

: Salmon sushi

: Salmon sushi

: Shiso leaves

: Tempura

: Sayori fish from Japan

: Sayori fish from Japan

: Lobster

: Lobster

: Salmon sashimi

: Salmon sashimi

: Sashimi

: Sashimi

: Sayori fish from Japan

: Sushi – Charred scallop with green peppercorn

: Sushi – shrimp

: Sushi – Uni (sea urchin)

: Executive chef/Owner Mitsuhiro Kaji

: Executive chef/Owner Mitsuhiro Kaji

: Executive chef/Owner Mitsuhiro Kaji

: Executive chef/Owner Mitsuhiro Kaji

: Executive chef/Owner Mitsuhiro Kaji

: Executive chef/Owner Mitsuhiro Kaji

: Executive chef/Owner Mitsuhiro Kaji

: Executive chef/Owner Mitsuhiro Kaji

: Executive chef/Owner Mitsuhiro Kaji

: Executive chef/Owner Mitsuhiro Kaji

: Executive chef/Owner Mitsuhiro Kaji

: Executive chef/Owner Mitsuhiro Kaji

: Executive chef/Owner Mitsuhiro Kaji

: Executive chef/Owner Mitsuhiro Kaji

: Executive chef/Owner Mitsuhiro Kaji

: Executive chef/Owner Mitsuhiro Kaji

: Executive chef/Owner Mitsuhiro Kaji

: Executive chef/Owner Mitsuhiro Kaji

: Executive chef/Owner Mitsuhiro Kaji

: Executive chef/Owner Mitsuhiro Kaji

: Executive chef/Owner Mitsuhiro Kaji

: Executive chef/Owner Mitsuhiro Kaji

: Sous Chef Ian Robinson

: Sous Chef Ian Robinson

: Sous Chef Ian Robinson

: Sous Chef Ian Robinson

: Sous Chef Ian Robinson

: Sous Chef Ian Robinson

: Chef/Assistant

: Chef/Assistant

: Chef/Assistant

The Grove – Toronto – 2014 11 06

06 Thursday Nov 2014

Posted by TFG in The Latest

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Apple, bacon, bartlett, Beef, braised, braised bacon, bread, Butter, Cauliflower, charcoal, Cheddar, Chocolate, Cream, Cream Ale, crispy, crispy pork, Cured, draught, Duck, duck egg, Egg, fried bread, Grated, grated cured egg yolk, hibiscus, house made, jelly, Muskoka Brewery, Onion, Parfait, parsley, Parsley root, Pear, Pickle, pop, pop rocks, pork skin, Potato, rocks, root, sea buckthorn, sea snails, skin, snails, Soup, sour, soured cream, Stevenson, Stilton, Tagliatelle, Toast, Verdejo, whelks, whipped, whipped butter, white wine, yolk

(THIS RESTAURANT IS NOW CLOSED)

Duck egg, cauliflower, pickle, cheddar & toast

The Grove

1214 Dundas Street West Toronto Ontario M6J lX5 +1-416-588-2299

$$$ British Romantic, Late Night, Private Dining
General Manager: Richard Reyes
Chef: Ben Heaton
info@thegroveto.com and http://instagram.com/thegroveto

Twitter: The Grove twitter@TheGroveTO

The Grove Facebook Page