Nota Bene – Toronto – 2016 01 30 Winterlicious Dinner

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)

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