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)

Scaramouche – Toronto – 2015 01 16 – Dinner

16 Friday Jan 2015

Posted by TFG in The Latest

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Tags

Alsace, Amuse Bouche, bacon, bacon beurre blanc, Barmès-Buecher, beurre, beurre fondue, bisquits, black currant, Blanc, Bloody Caesar, bread, bread crumbs, breadcrumbs, breadcrumbs crust, brittle, brussel, brussel sprouts, Caramelized, caramelized cipollini, carrot, carrot purée, carrots, Cauliflower, cauliflower purée, chard, chopped, chopped lobster, Cipollini, coconut milk, Cod, crab, Crème Brûlée, Cream, Cream Puff, crispy, crispy leeks, crispy mustard, crispy mustard crust, crispy squid ink, crumbs, crushed, crushed macadamia, crust, Domaine, Eggplant, Fennel, Fennel Pollen, filling, Fine, fine olive oil, fondue, Fresh, Fruit, Gewurztraminer, Golden, golden turnips, greens, Hazelnut, hazelnut purée, Hedgehog, hedgehog mushroom, heirloom, heirloom carrots, Herb, Herrenweg, Honey Mushroom, Icelandia Cod, jus, King, King Crab, lamb, lamb rack, langue-du-chat, leeks, Lemon, Lemon mascarpone, lime, Lobster, macadamia, Mango, Mascarpone, Meyer, meyer lemon, Mushroom, Mustard, mustard greens, mustard herb, natural, natural jus, Nut, nut brittle, Olive Oil, Onions, Pan, pan seared, Parmesan, parmesan tuile, passion, Passion Fruit, Pea shoots, Pink Reverie, pollen, Puff, Purée, Rack, Ravioli, relish, Roasted, Salsify, Sautéed, sautéed spinach, scallops, Sea, Sea Scallops, Seared, Shaved, shaved fennel, Sorbet, Soup, Spicy, spicy eggplant, Spinach, Sprouts, Squid ink, Swiss, swiss chard, Tempura, toasted, Truffle, tuile, turnips, vanilla cream, Veal, veal jus, Walnut, watercress, whipped, whipped vanilla, White, White Truffle, white wine, wine

Roasted Icelandia Cod – mustard herb breadcrumbs crust heirloom carrots salsify mustard greens hedgehog mushroom purée golden turnips bacon beurre blanc $46

Scaramouche Restaurant, Pasta Bar and Grill

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

$$$$ French Romantic, Private Parties

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

Executive Chef Keith Froggett
Chef de Cuisine Boban Mathew
Pastry Chefs: Lindsay Haddock

Scaramouche Restaurant, Pasta Bar and Grill Reservations via Opentable.com

: Pink Reverie $15 Extra spicy Bloody Caesar $12

: Domaine Barmès-Buecher 2009 Herrenweg Gewűrztraminer Alsace (BYOB $35.00)

: Domaine Barmès-Buecher 2009 Herrenweg Gewűrztraminer Alsace (BYOB $35.00)

: House made bread – three varieties

: Salt and pepper shaker

: Amuse bouche – Mushroom soup parmesan tuile honey mushroom fine olive oil pea shoots

: Amuse bouche – Mushroom soup parmesan tuile honey mushroom fine olive oil pea shoots

: King Crab Ravioli – Lemon mascarpone filling sautéed spinach shaved fennel watercress fennel pollen beurre fondue

: King Crab Ravioli – Lemon mascarpone filling sautéed spinach shaved fennel watercress fennel pollen beurre fondue

: auliflower purée – chopped lobster fresh white truffle crispy squid ink tempura $18

: auliflower purée – chopped lobster fresh white truffle crispy squid ink tempura $18

: Pan seared sea scallops – hazelnut purée brussel sprouts crispy leeks meyer lemon relish white wine veal jus $22

: Pan seared sea scallops – hazelnut purée brussel sprouts crispy leeks meyer lemon relish white wine veal jus $22

: Lamb – rack with crispy mustard crust Swiss chard caramelized cipollini onions carrot purée spicy eggplant relish and toasted walnut bread crumbs natural jus $48

: Lamb – rack with crispy mustard crust Swiss chard caramelized cipollini onions carrot purée spicy eggplant relish and toasted walnut bread crumbs natural jus $48

: Roasted Icelandia Cod – mustard herb breadcrumbs crust heirloom carrots salsify mustard greens hedgehog mushroom purée golden turnips bacon beurre blanc $46

: Roasted Icelandia Cod – mustard herb breadcrumbs crust heirloom carrots salsify mustard greens hedgehog mushroom purée golden turnips bacon beurre blanc $46

: Cream Puff filled with passion fruit, mango whipped vanilla cream lime and coconut milk sorbet crushed macadamia nut brittle $14

: Cream Puff filled with passion fruit, mango whipped vanilla cream lime and coconut milk sorbet crushed macadamia nut brittle $14

: Crème Brûlée black currant sorbet langue-du-chat bisquits $14

: Crème Brûlée black currant sorbet langue-du-chat bisquits $14

: The Menu 2015 01 16

: The Menu 2015 01 16

: The Menu 2015 01 16

: The Menu 2015 01 16

: The Menu 2015 01 16

: The Menu 2015 01 16

: Dinner for two (Gratuity $40.00)

Barberian’s Steak House – Toronto – 2012 10 04

04 Thursday Oct 2012

Posted by TFG in The Latest

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Tags

Blue Cheese, bread, By The Glass, Capon, Cauliflower, draught, dressing, Free Range, Garlic, grilled, House, House Salad, House Wine, lamb, lamb rack, mushrooms, Onion Rings, Pickled, Rack of Lamb, Sauté, Sniderman, Steam Whistle, Style

Grilled Rack of Lamb

We were back at Barberian’s Steak House on Elm Street, again this week. This time we shared grilled Rack of Lamb and Grilled Free Range Capon. Of course the spouse had a baked potato (as a receptacle for the sour cream and bacon bits). Service by Theo, the head waiter was, as usual, top notch.
Not much in the restaurant has changed (other than regular rotation of the paintings in the restaurant) since its opening in 1959. We very much like it that way. Reservations are a must do.
There is an extensive red wine cellar on the lower level of the new addition (2005). The white wines are stored in a climate controlled cellar near-by. Few wines are sold by the glass, but if you really want a glass or two of a particular wine on the menu just ask.
The old washrooms are tiny. However there is a large modern fully accessible washroom at the back of the new adition. Just ask your server how to find it.

BARBERIAN’S BTEAK HOUSE

7 Elm Street Toronto Ontario M5G 1H1 +1-16-597-0335

Owner, Manager and Sommelier: Arron Barberian

Hours of Operation:
Lunch – Monday to Friday – 12pm – 2:30pm
Dinner – Monday to Friday – 5pm -12am
Saturday and Sunday – 4:30pm -12am

: Steam Whistle Draught; House Wine by the glass

: Garlic Bread

: Pickled Cauliflower

: Housemade Blue Cheese Dressing

: House Salad $7.25

: Grilled Rack of Lamb $49.50

: Grilled Free Range Capon $28.75

: Sauté Mushrooms $6.50

: Sniderman Style Onion Rings (Special Order)

: The Lunch Menu

: The Dinner Menu

: The Dinner Menu

: The Dinner Menu

: The Dinner Menu

: Dessert Menu

: Dessert Menu

: Dessert Menu

: Grilled Rack of Lamb

Pangaea Restaurant – Toronto – 2012 02 18

19 Sunday Feb 2012

Posted by TFG in The Latest

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Tags

ahi tuna, Amuse Bouche, arugula, avocado, Biscuit, black trumpet, blood orange, braised leg, Caramel, Cheese, Chicken, chocolate bar, cocoa nib, crab cake, dark chocolate, Dungeness, Fennel, Foie Gras, frozen, ginger jam, house made, jus, lamb, lamb rack, leeks, meringue, mushrooms, offal, Ontario, pan seared, Pear, poached, potato gnocchi, pumpkin, Purée, Rabbit, rabbit bacon, Rack, Roasted, saddle, Salad, Seared, stuffed, tataki, tomato, Tuna, Vanilla, walnut crusted, winter squash

Ahi Tuna Tataki Seared tuna, blood orange and fennel salad, avocado purée

PANGAEA RESTAURANT
1221 Bay Street (at Bloor) Toronto, Ontario, Canada +1-416)-920-2323

Twitter: @martinkouprie
~~Twitter: @derekbendig~~

Pangaea Restaurant Reservations via OpenTable

: House Bread and Butter

: Amuse Bouche Chicken and Biscuit

: Amuse Bouche Chicken and Biscuit

: Dungeness Crab Cake Pan-seared on fennel, avocado, tomato and ginger jam $20.

: Dungeness Crab Cake Pan-seared on fennel, avocado, tomato and ginger jam $20.

: Ahi Tuna Tataki Seared tuna, blood orange and fennel salad, avocado puree $17.

: Ahi Tuna Tataki Seared tuna, blood orange and fennel salad, avocado puree $17.

: Rabbit Tasting, Ontario Walnut crusted rack with arugula puree, braised leg with potato gnocchi, saddle stuffed with leeks and black trumpet mushrooms, offal with onion and foie gras jus, rabbit bacon $40.

: Rabbit Tasting, Ontario Walnut crusted rack with arugula puree, braised leg with potato gnocchi, saddle stuffed with leeks and black trumpet mushrooms, offal with onion and foie gras jus, rabbit bacon $40.

: Lamb, Ontario Roasted rack, pumpkin seed crust, winter squash puree, seasonal vegetables, lamb jus $44.

: Lamb, Ontario Roasted rack, pumpkin seed crust, winter squash puree, seasonal vegetables, lamb jus $44.

: Chocolate Bar Frozen dark chocolate marquise brown sugar cocoa nib meringue caramelized vanilla poached pear $10.

: Chocolate Bar Frozen dark chocolate marquise brown sugar cocoa nib meringue caramelized vanilla poached pear $10.

: House Made Cheeses Crafted and aged on premises, our small batch cheeses contain the purest ingredients using traditional farmhouse methods 3 choices for $18.

: House Made Cheeses Crafted and aged on premises, our small batch cheeses contain the purest ingredients using traditional farmhouse methods 3 choices for $18.

: House Made Cheeses Crafted and aged on premises, our small batch cheeses contain the purest ingredients using traditional farmhouse methods 3 choices for $18.