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)

Alo Restaurant – Toronto – 2016 04 01

01 Friday Apr 2016

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Tags

aged, Asian, Basil, Beef, bergamot, bone marrow, Broccoli, Burgundy, Cara Cara, carrot, Cauliflower, Certgnola, Cheese Boutique, cheese course, clementine, coffee, Cucumber, Cured, Dulcey, Earl Grey, Egg yolk, Fennel, Foie Gras, Gallo, ginger, Hokkaido, Honey, House Butter, koshihikari, Kusshi, lemon balm, Lobster, morel, Muscovy duck, mushrooms, mussels, nasturtium, nori, Nova Scotia, Olive Oil, olives, orange, Oyster, Pain au lait, parsley, Pear, Pinenuts, Pistachio, Preserved Lemon, Provimi veal, Quail Egg, Quebec, ribeye, rice, rice cracker, Room temperature, Sake, Sashimi, Savoy Cabbage, sea buckthorn, Sea Scallop, sea urchin, Serrano ham, shallots, Shaved, Shimaaji, shiso, snails, Squash, Striped Horsemackerel, Sunchoke, swiss chard, Tardivo, Tartare, Tea, treviso, Turnip, Vanilla, watercress, Yuzu

Nova Scotia lobster, squash, turnip, savoy cabbage

Alo restaurant

163 Spadina Avenue, 3rd Floor Toronto Ontario M5V 2L6 416-260-2222

Hours:
Tuesday to Saturday from 5:30 pm

Bar Alo, the restaurant’s 20-seat section manned by John Bunner Tuesday to Saturday from 5 pm to 1 am

Executive chef Patrick Kriss
Sous chefs Nick Bentley, Matthew Betsch, John Bunner
Pastry chef Cori Murphy (ex-Canoe) @corilmurphy
General manager Amanda Bradley

alo restaurant
Hospitality ([hos-pi-tal-i-tee] Origin: French; Hospitalité; The quality or disposition of receiving and treating guests and strangers in a warm, friendly, generous way.
Alo [‘a.lo] Origin: Latin; Alui altum; To nourish, cherish, support, sustain, maintain and keep.
It is our intention to get back to the roots of hospitality. We want each and every guest to feel welcome in our home, and that home is ALO. A destination for classically prepared, meticulously thought out French food and service. This no-nonsense approach to fine dining with our combined experience working behind-the-scenes at some of the world’s best restaurants has led us to this point. We welcome you to ALO.

Twitter: Alo restaurant @AloRestaurant
Twitter: Patrick Kriss @Patrickkriss

Information e-mail: info@alorestaurant.com

Alo restaurant Reservations via Opentable.com

Alo restaurant Facebook Page

: Kusshi oyster, nasturtium minuet

: Kusshi oyster, nasturtium minuet

: Hokkaido sea urchin, rice cracker, shaved foie gras

: Hokkaido sea urchin, rice cracker, shaved foie gras

: Broccoli, preserved lemon, ginger

: Broccoli, preserved lemon, ginger

: Shimaaji, (Striped Horsemackerel) sashimi and tartare, cara cara orange, Tardivo, sake, yuzu, olive oil, shiso

: Shimaaji, (Striped Horsemackerel) sashimi and tartare, cara cara orange, Tardivo, sake, yuzu, olive oil, shiso

: Quebec foie gras, Asian pear, koshihikari rice, nori

: Quebec foie gras, Asian pear, koshihikari rice, nori

: Aged beef ribeye, bone marrow, watercress, shallots

: Aged beef ribeye, bone marrow, watercress, shallots

: Aged beef ribeye, bone marrow, watercress, shallots

: Aged beef ribeye, bone marrow, watercress, shallots

: Pain au lait

: Pain au lait

: Room temperature house butter

: All cutlery was placed on a china holder, never on the table itself

: Gallo mussels, pinenuts, basil, olive oil, serrano ham

: Gallo mussels, pinenuts, basil, olive oil, serrano ham

: Gallo mussels, pinenuts, basil, olive oil, serrano ham

: Gallo mussels, pinenuts, basil, olive oil, serrano ham

: Burgundy snails, morel mushrooms, parsley, quail egg

: Burgundy snails, morel mushrooms, parsley, quail egg

: Sea scallop, fennel, cucumber, cured egg yolk

: Sea scallop, fennel, cucumber, cured egg yolk

: Nova Scotia lobster, squash, turnip, savoy cabbage

: Nova Scotia lobster, squash, turnip, savoy cabbage

: Provimi veal, cauliflower, Swiss chard, Certgnola olives

: Provimi veal, cauliflower, Swiss chard, Certgnola olives

: Muscovy duck, treviso, cara cara orange, pistachio

: Muscovy duck, treviso, cara cara orange, pistachio

: The cheese course (cheese from The Cheese Boutique) warm nuts, apples

: The cheese course (cheese from The Cheese Boutique) warm nuts, apples

: sunchoke, honey, vanilla

: sunchoke, honey, vanilla

: Dulcey, coffee

: Dulcey, coffee

: Sea buckthorn, Earl Grey tea, bergamot

: Sea buckthorn, Earl Grey tea, bergamot

: Carrot, clementine, lemon balm

: Carrot, clementine, lemon balm

: The Menu 2016 04 01

: The Menu 2016 04 01

: Dinner for two with wine pairings $448.55 (Gratuity $70.00)

Edulis Restaurant – Toronto – 2015 12 21

21 Monday Dec 2015

Posted by TFG in The Latest

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Alphonsino, baby, Black, brioche, Butter, Caviar, Chicken, Cold poached, Cream, en deml-deuil, excessive, Foie Gras, fondant, gold peaches, House bread, Ice Cream, jellied, Leek, Lobster, lobster consommé, melba, Mousse, mushrooms, Niagara, Northern Divine, Nova Scotia, Orpington, Pâté en croûte, peach, Pickled, root vegetables, sec, shallot, Shrimp, side striped, Terrine, truffled saucisson, trumpet, Vanilla Bean, wild

Orpington chicken “en deml-deuil”, root vegetables

Edulis Restaurant

King West 169 Niagara Street Toronto, Ontario M5V 1C9 +1-416-703-4222

Bistro, Canadian, Eastern European $$$ Outdoor Dining

Hours
Dinner: Wednesday – Sunday from 6:00 p.m. to 10:30 p.m.
Sunday Lunch: Reservations between 12:00 and 1:30
Closed: Monday and Tuesday
Edulis is about many things – the pleasure of enjoying a gathering around the table to share authentic dishes and to be greeted like a friend; conviviality, feasting, celebrating the craft and tradition of cooking, honesty, and spectacular ingredients.
Our strength at Edulis is cooking for you -listening to your preferences, aversions, appetite, and making you a beautiful feast. As the season unfolds, so does our inspiration. Our menus change to showcase the ingredients of the moment – with a strong focus on seafood, vegetables, and wild mushrooms. We encourage you to put yourselves into our hands: we offer two choices of menus – 5 or 7 courses for $65/$85. In truffle season we also offer Truffle Menus
We accept reservations 1 month in advance for parties of 1 – 5 people. For parties of 6, please call the restaurant. Please note that tables of 6 are the largest we can accommodate in our tiny dining room. For inquiries for the private event space, please email us at info@edulisrestaurant.com. We look forward to welcoming you to Edulis!

Twitter: Edulis Restaurant @EdulisToronto

Edulis Restaurant via Bookenda Reservations

Edulis Restaurant Facebook Page
Edulis Restaurant Instagram Page

: Edulis Décor

: House bread and butter

: Northern Divine caviar, brioche cream, pickled shallot

: Northern Divine caviar, brioche cream, pickled shallot

: Pâté en croute, foie gras terrine, and truffled saucisson sec

: Pâté en croute, foie gras terrine, and truffled saucisson sec

: Alphonsino stuffed with mousse of wild side striped shrimp, leek fondant, black trumpet mushrooms

: Alphonsino stuffed with mousse of wild side striped shrimp, leek fondant, black trumpet mushrooms

: Cold poached Nova Scotia lobster, jellied lobster consommé (9998) image by Edulis © 2015

: Heritage Orpington Chicken “En Demi Deuil” – our homage to the great Mere Brazier. Stuffed under the skin with Spanish Winter Black Truffle, and gently poached with its vegetables. Accompanied by foie gras boudin

: Heritage Orpington Chicken “En Demi Deuil” – our homage to the great Mere Brazier. Stuffed under the skin with Spanish Winter Black Truffle, and gently poached with its vegetables. Accompanied by foie gras boudin

: Orpington chicken “en deml-deuil”, root vegetables

: Orpington chicken “en deml-deuil”, root vegetables

: Orpington chicken “en deml-deuil”, root vegetables

: Orpington chicken “en deml-deuil”, root vegetables

: Orpington chicken “en deml-deuil”, root vegetables

: Orpington chicken “en deml-deuil”, root vegetables

: Peach melba Niagara baby gold peaches, excessive vanilla bean ice cream

: Peach melba Niagara baby gold peaches, excessive vanilla bean ice cream

: Orpington chicken “en deml-deuil”, root vegetables

: The menu 2015 12 21

: The menu 2015 12 21

: The menu 2015 12 21

: The menu 2015 12 21

: Menu $120.00 per person: optional wine pairing $85.00 per person

: Dinner for two $387.35 (Gratuity $54.00)

Splendido – Toronto – 2015 11 26 – Alba White Truffle Dinner

26 Thursday Nov 2015

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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)

Café Boulud – Toronto – 2015 09 20 – Bangerter Brunch

19 Saturday Sep 2015

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Aioli, Apple, apple chutney, apple gelée, Bellini, Bench, Blanc, Boudin, brioche, brittle, Brunch, buckthorn, Butter, Café Boulud, celery, Chanterelles, Cheese, Cheese Boutique, Chef Daniel Boulud, Chicken Liver, Chocolate, chutney, Coconut, coconut sorbet, coffee, comfort cream, cranberries, Crème, creme fraiche, dip, Duck, en croute, eweda cru, Fennel, Fennel Pollen, feuillantine, Foie Gras, Fraîche, Fruit, Garlic, Gelato, gelée, Goat Cheddar, Golden, Goose, Hall lavender, Hazelnuts, Hen, Heritage, Heritage Hen, homard, honey.buttery shortbread, horseradish;Boudin Blanc, House bread, jus roti, Langdon, Late Harvest, Leg, Leg Presse, Lobster, madeleines, Market, Niagara, Niagara Peninsula, Norman Hardie, NV Champagne, Ontario, Oyster, Parfait, Pâté, Pâté en croûte, peach, Perrier-Jouet, pineapple, Pinot Noir, pollen, Praline, presse, Profiteroles, Raisins, Riesling, rillettes, Roasted, rotisserie, rum-caramel, Sea, sea buckthorn, signature, Sorbet, St. Simon, Stone, stone fruit, sweet, toasted, Toasted Brioche, Trout, Twenty Mile, Two Sisters, unfiltered, vegetables, VQA

Heritage Hen Leg Presse – chanterelles, stone fruit, jus roti

Café Boulud Toronto

Yorkville 60 Yorkville Avenue Second Floor Toronto Ontario M4W 0A4, Canada +1-416-963-6000

$$$$ French, Mediterranean Romantic, Private Parties, Farm-to-Table

From Langdon Hall
Jason Bangerter, Chef
Darnell Gregg, sous chef
Rachel Nicholson, pastry chef

From Café Boulud
Daniel Boulud, chef
Joyce Wong, pastry chef
Sylvain Assié, chef de cuisine,
Balthazar Pellissier, general manager
Jennifer Dewasha, sous chef
Drew Walker, sommelier

Twitter: Café Boulud Toronto @CafeBouludTO
Twitter: Chef Daniel Boulud @danielboulud
Twitter: @FSToronto Hotel
Twitter: Langdon Hall Chef Jason Bangerter @chefbangerter
Twitter: Norman Hardie Winery @normhardie
Twitter: Cheese BouTweet @Cheese_Boutique