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

Posted by TFG in The Latest

≈ Leave a comment

Tags

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)

Concession Road – Toronto – 2015 06 21

24 Wednesday Jun 2015

Posted by TFG in The Latest

≈ Leave a comment

Tags

almond bark, asparagus, avocado, BBQ, Beans, Belly, Berkshire, braised, Braised Berkshire, bread, calves, calves liver, Cheesecake, Chilled, Creemore Springs, crispy, crispy sweetbreads, Dominium Cuvée, draught, english peas, fiddleheads, flat, Flat Iron, Fries, Frites, Grass-Fed, Green, green beans, Hearts, hearts of palm, House bread, house cut, Hungary, iron, jus, King, king oyster mushroom, Korean, Korean BBQ sauce, Late Harvest, liver, Madeira, Madeira sauce, Malbec, manchego, Mushroom, Olive, olive tapenade, olives, Onions, orange, orange segments, Oyster, palm, Pannon, pearl, pearl onions, PEI, PEI grass-fed, Pilsner, Pork, Pork Belly, Potato, Purée, Red, red wine jus, Romaine, Romaine Hearts, sauce, Sautéed, segments, sherry, sherry vinaigrette, Soufflé, Spicy, Steak, sweet, sweet potato, Sweetbreads, tapenade, Toka Kft, Tokaj, Tokaji, vinaigrette, watercress, whipped cream, wine

Sautéed calves liver, Korean BBQ sauce, green beans, sweet potato, king oyster mushroom 22½

Concession Road

St. Clair West 760 Saint Clair Avenue West Toronto Ontario M6C 1B5 +1-416-658-0460

$$$$ French, International Gluten-Free Friendly,
Kid Friendly, Romantic, Takes Reservations, Alcohol Serving

Hours:
Dinner: Tuesday to Thursday, 5:30 pm to 10:30 pm
Friday + Saturday 5:30 pm to 11:30 pm
Sunday 5:30 pm to 9:30 pm
Lunch: Saturday and Sunday 11:30 am to 3:30 pm

Co-Owners Derek Valleau andHarsh Chawla
Executive Chef Masayuki Tamaru
Consulting Sommelier Peter Boyle

Twitter: Concession Road @concessionroad

Concession Road Bookenda Reservations

Concession Road Facebook Page

: House bread with olive tapenade

: House bread with olive tapenade

: Romaine hearts, orange segments, hearts of palm, olives, avocado, manchego, sherry vinaigrette 12½

: Romaine hearts, orange segments, hearts of palm, olives, avocado, manchego, sherry vinaigrette 12½

: Braised Berkshire pork belly, crispy sweetbreads, pearl onions, Madeira sauce 14¾

: Braised Berkshire pork belly, crispy sweetbreads, pearl onions, Madeira sauce 14¾

: Sautéed calves liver, Korean BBQ sauce, green beans, sweet potato, king oyster mushroom 22½

: Sautéed calves liver, Korean BBQ sauce, green beans, sweet potato, king oyster mushroom 22½

: Steak frites, 6 oz. PEI grass-fed flat iron, red wine jus, spicy watercress purée, house-cut fries 23¾

: Steak frites, 6 oz. PEI grass-fed flat iron, red wine jus, spicy watercress purée, house-cut fries 23¾

: Sautéed fiddleheads, asparagus, green beans (should have been English peas) 9¼

: Sautéed fiddleheads, asparagus, green beans (should have been English peas) 9¼

: Chilled soufflé cheesecake, whipped cream, almond bark 8½

: Chilled soufflé cheesecake, whipped cream, almond bark 8½

: Malbec 10; Creemore Springs Lot 9 Pilsner Draught 7

: Dominium Cuvée Late Harvest Tokaji 2006 Tokaj 500 ml ABV 11.5% Hungary Pannon Toka Kft

: 2015 06 21

: 2015 06 21

: Dinner for two with wine $102.27 (gratuity $15.00)

Scaramouche Pasta Bar – Toronto – 2015 05 23

23 Saturday May 2015

Posted by TFG in The Latest

≈ Leave a comment

Tags

Beans, bread spread, brown, Butter, Calamari, calf's, Caramelized, Chantilly, chantilly cream, chili, chili-lime, Chocolate, Coconut Cream Pie, Cod, Coriander, coriander leaves, Cream, crispy, Crispy Calamari, Crostini, crust, custard, Fresh, fresh coconut, Garlic, green beans, greens, grilled, hand-cut, House bread, jus, leeks, Lemon, lemon jus, lime, liver, marinated, Mayonnaise, Meyer, Mustard, olives, Onion, pie, Potatoes, Provimi, Provimi Calf’s Liver, relish, sauce, Shavings, Spicy, Spicy Steak Tartare, Steak, Sweet Onion, Tarragon, Tartare, tenderloin, warm, watercress, whipped, White, White Chocolate, wilted

Cod – mustard tarragon crust/leeks/wilted greens/meyer lemon relish brown butter sauce $29.00

Scaramouche Pasta Bar

Midtown One Benvenuto Place Toronto Ontario M4V 2L1 +1-416-961-8011

$$$$ Italian Takes Reservations

Hours of operation
Monday to Saturday, dinner only for both The Dining Room & The Grill
Scaramouche is pleased to offer complimentary valet parking

Scott Hildebrandt – Pasta bar and grill chef
Patrick di Tomaso – Maitre d’
Lindsay Haddock – Pastry chef

Scaramouche Pasta Bar Reservations via Opentable.com

: House bread and spread

: House bread and spread

: Crispy Calamari – sweet onion/chili lime mayonnaise/coriander leaves $22.00

: Crispy Calamari – sweet onion/chili lime mayonnaise/coriander leaves $22.00

: Spicy Steak Tartare – hand-cut tenderloin/garlic crostini/watercress $22.00 – (main) $36.00

: Spicy Steak Tartare – hand-cut tenderloin/garlic crostini/watercress $22.00 – (main) $36.00

: Warm Marinated Olives $7.00

: Warm Marinated Olives $7.00

: Grilled Provimi Calf’s Liver – caramelized onion whipped potatoes/green beans/lemon jus $27.00

: Grilled Provimi Calf’s Liver – caramelized onion whipped potatoes/green beans/lemon jus $27.00

: Cod – mustard tarragon crust/leeks/wilted greens/meyer lemon relish brown butter sauce $29.00

: Cod – mustard tarragon crust/leeks/wilted greens/meyer lemon relish brown butter sauce $29.00

: Coconut Cream Pie – fresh coconut custard, Chantilly cream, white chocolate shavings $14.00

: Coconut Cream Pie – fresh coconut custard, Chantilly cream, white chocolate shavings $14.00

: The Menu 2015 05 23

: The Menu 2015 05 23

: The Menu 2015 05 23

: The Menu 2015 05 23

: The Menu 2015 05 23

: The Menu 2015 05 23

: The Menu 2015 05 23

: The Menu 2015 05 23

: Dinner for two with wine $214.70 (Gratuity 36.00)

Universal Grill – Toronto – 2015 01 24

24 Saturday Jan 2015

Posted by TFG in The Latest

≈ Leave a comment

Tags

baby, Baby Back, back, BBQ, bbq sauce, buttercup squash, capers, Chicken, cinnamon, creme fraiche, Crispy Polenta, Fries, Garlic, goat cheese, House bread, jus, Mushroom, mushrooms, olives, Original Ribs, Pork, pork ribs, Potato, Ribs, Roast Chicken, Roasted, Rosemary, scalloped potatoes, slow stewed, Soup, Stewed, tomatoes, Yam, yam fries

Rosemary Roast Chicken – with mushroom garlic jus and scalloped potatoes $20

Universal Grill

The Annex 1071 Shaw Street Toronto Ontario M6G 3N4 +1-416-588-5928

Diner $$$ Outdoor dining Bring your own bottle Vegetarian

Located in a slightly industrial-appearing neighbourhood, the bistro-styled Universal Grill provides an eclectic mix of restaurant menu items. Open since 1996, menu items served at dinner include their specialty ribs, tortilla spring rolls, oven-baked rigatoni, hot chicken curry, grilled Black Angus sirloin, and pan seared calf’s liver. All food is house-made and the hearty portions are large. Universal houses a fine wine selection to go along with its flavourful menu as well. On average the contemporary cuisine will run a dining couple $90 for three courses and a glass of wine.

Hours
Closed Monday
Dinner: Tues to Sun: 5 p.m. to 10:30 p.m.
Brunch: Sat – Sun: 10:30 a.m. to 2:30 p.m.

Twitter: @UniversalGrill
Reservations please call +1-416-588-5928