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The Chefs’ House – Toronto – 2016 04 12 – Bangerter Dinner

12 Tuesday Apr 2016

Posted by TFG in The Latest

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Adrian Rusyn, bread, bread service, Butter, Cambridge, Chef de Cuisine, Chef School, chevre, Cream, Cucumber, dark chocolate, Darnell Gregg, Fennel, fig, fig jam, garnish, George Brown, geranium, green house, Hazelnut, Hen, hen liver, Heritage Hen, Jason Bangerter, John Higgins, juniper, Kolapore Springs, Langdon Hall, lardo, liver, Madeira, mignardes, Monforte, morel, new potato, Oliver Li, Onion, Ontario, Parmesan, Pâté, Peanuts, Pork, pork lardo, Potato, Purée, Radish, Raspberry, rosewater, Salted, salted cucumber, shortbread, signature, Smoked, Smoked Trout, Soubise, Sous Chef, terroir noir, Trout, Truffle

fresh Monforte chevre, hazelnut, fennel, geranium, fig jam

fresh Monforte chevre, hazelnut, fennel, geranium, fig jam

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.
Final bar service will be: 1:15 pm at lunch and 9:15 pm at dinner

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
Twitter: George Brown Collage
Twitter: Jason Bangerter @chefbangerter

The Chefs’ House Opentable Reservations via Opentable

Information e-mail: chefshouse@georgebrown.ca

The Chefs’ House Facebook Page

young juniper smoked trout (Kolapore Springs)
young juniper smoked trout (Kolapore Springs)
salted cucumber, rosewater, raspberry

salted cucumber, rosewater, raspberry
Langdon Hall butter, pork lardo, hen liver pate, radish
Langdon Hall butter, pork lardo, hen liver pate, radish

bread service
bread service
radish

radish
fresh Monforte chevre, hazelnut, fennel, geranium, fig jam
fresh Monforte chevre, hazelnut, fennel, geranium, fig jam

parmesan shortbread
parmesan shortbread
truffle purée, morel cream, parmesan shortbread

truffle purée, morel cream, parmesan shortbread
heritage hen, smoked new potato, onion soubise, madeira
heritage hen, smoked new potato, onion soubise, madeira

terroir noir, Langdon Hall signature dark chocolate, green house garnish, Ontario peanuts
terroir noir, Langdon Hall signature dark chocolate, green house garnish, Ontario peanuts
mignardes

mignardes
Chef Jason Bangerter Langdon Hall Cambridge
Chef Jason Bangerter Langdon Hall Cambridge

Chef Jason Bangerter Langdon Hall Cambridge
Chef John Higgins Director George Brown Chef School
Chef John Higgins Director George Brown Chef School

Chef Adrian Rusyn, Chef Technologist
Chef Adrian Rusyn, Chef Technologist
Darnell Gregg, Langdon Hall sous chef

Darnell Gregg, Langdon Hall sous chef
Chef Oliver Li chef de cuisine
Chef Oliver Li chef de cuisine

(Kolapore Springs Trout © 2016 Langdon Hall)
(Group Image © 2016 George Brown Chef School)
Langdon Hall locally harvested honey gift

2015 04 12 menu Trending Now Dinner with Jason Bangerter Dinner for two including taxes and gratuity $ 170.00
Jason Bangerter’s truffle soup recipe
Jason Bangerter’s truffle soup recipe

The Chefs' House Menu, Reviews, Photos, Location and Info - Zomato

Concession Road – Toronto – 2015 06 21

24 Wednesday Jun 2015

Posted by TFG in The Latest

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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

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)

Click to add a blog post for Concession Road on Zomato

Nota Bene – Toronto – 2014 12 13 – Dinner

13 Saturday Dec 2014

Posted by TFG in The Latest

≈ 1 Comment

Tags

Amuse Bouche, Artisanal, balsamic vinegar, Beans, Black Truffle, black trumpets, Bloody Caesar, braised, Brunello di Montalcino, bufala, Burgundy, Castel Giocondo, Cauliflower, Charcuterie, Chicken, chicken broth, Coconut, Cod, Cream, Croquette, dick, Digby, Digby sea scallops, DOCG, ginger-honey, gremolata, grilled bread, Hamachi, House bread, ice, Ice Cream, lamb, Madeira, matzah, matzo ball, meringue, mozzarella, mozzarella di bufala, mushrooms, Olive Oil, pancetta, Parmigiano, Pecan, pecan praline, Pecorino, Pickled vegetables, pink grapefruit, polenta, Porcini, Praline, Pudding, Rosemary, runner beans, salt, Salt Cod, scallops, Sea, Shaved, Sorbet, Soup, spiced olives, spotted, Spotted Dick, Sticky, sticky toffee pudding, syrup, texel, texel lamb, toffee, Truffle, watercress, wild, woodland, woodland mushrooms

MATZO BALL SOUP chicken broth, parmigiano, shaved Burgundy black truffle $13.00

MATZO BALL SOUP chicken broth, parmigiano, shaved Burgundy black truffle $13.00

Nota Bene Restaurant/Cafe

Entertainment District 180 Queen Street West Toronto Ontario M5V 3X3 +1-416 977 6400

General Manager Laurie Hillesheim
Executive Chef- David Lee
Chef de Cuisine- Geoff O’Connor

Canadian $$$ Late Night, BYOB, Farm-to-Table

Hours
Monday to Friday 11:30 am to 2:00 am
Saturday 5:00 pm to 2:00 am

Twitter: @NotaBeneToronto
Twitter: @yan_notabene

Nota Bene Restaurant/Cafe Reservations (via Opentable.com)

Information e-mail:info@notabenerestaurant.com

Castel Giocondo Brunello Di Montalcino DOCG 2007 14.5 alc. By vol. (Costco U.S. $38.00)
Castel Giocondo Brunello Di Montalcino DOCG 2007 14.5 alc. By vol. (Costco U.S. $38.00)
Nota Bene Bloody Caesar $10.00

Amuse Bouche – Hamachi with black trumpets, shaved Burgundy black truffle
Amuse Bouche – Hamachi with black trumpets, shaved Burgundy black truffle
`

MATZO BALL SOUP chicken broth, parmigiano, shaved Burgundy black truffle $13.00
MATZO BALL SOUP chicken broth, parmigiano, shaved Burgundy black truffle $13.00
MATZO BALL SOUP chicken broth, parmigiano, shaved Burgundy black truffle $13.00

MOZZARELLA DI BUFALA porcini and woodland mushrooms, watercress, grilled .bread, Madeira $16.00
MOZZARELLA DI BUFALA porcini and woodland mushrooms, watercress, grilled .bread, Madeira $16.00
NB ARTISANAL CHARCUTERIE spiced olives, pickled vegetables $24.00

NB ARTISANAL CHARCUTERIE spiced olives, pickled vegetables $24.00
NB ARTISANAL CHARCUTERIE spiced olives, pickled vegetables $24.00
NB ARTISANAL CHARCUTERIE spiced olives, pickled vegetables $24.00

BRAISED TEXEL LAMB rosemary polenta, runner beans, pecorino gremolata $31.00
BRAISED TEXEL LAMB rosemary polenta, runner beans, pecorino gremolata $31.00
WILD DIGBY SEA SCALLOPS salt cod croquette, pancetta, cauliflower, shaved black truffle $34.00

WILD DIGBY SEA SCALLOPS salt cod croquette, pancetta, cauliflower, shaved black truffle $34.00
WILD DIGBY SEA SCALLOPS salt cod croquette, pancetta, cauliflower, shaved black truffle $34.00
WILD DIGBY SEA SCALLOPS salt cod croquette, pancetta, cauliflower, shaved black truffle $34.00

STICKY TOFFEE PUDDING pecan praline, spotted dick ice cream $12.00
STICKY TOFFEE PUDDING pecan praline, spotted dick ice cream $12.00
PINK GRAPEFRUIT SORBET ginger-honey syrup, coconut meringue $10.00

PINK GRAPEFRUIT SORBET ginger-honey syrup, coconut meringue $10.00
2014 12 13 The Menu
2014 12 13 The Menu

2014 12 13 The Menu
2014 12 13 The Menu
2014 12 13 January 2015 Prix Fixe Event

Dinner for two (Gratuity $30.50) (BYOB after 9 pm Monday to Friday No corkage)

Nota Bene on Urbanspoon

Splendido Wine Bar – Toronto – 2014 08 17 – Sunday Brunch

17 Sunday Aug 2014

Posted by TFG in The Latest

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Tags

Agnolotti, Apple Minuette, Baby Chanterelle, Black Truffle, Bon Bon, Butter, chantilly cream, Chef Dru Vaughan-Evans, Chives, Chocolate, Chocolate Dipped, Chocolate Macaron, CorianderSpot Prawn, Country Bread, Cream, croissants, Cultured, cultured cream, Cumbrae Farms, Cured, Current Scones, dark chocolate, Deep Fried, Detour, draught, Egg yolk, eggs, Flank Steak, flour, Foie parfait, Ganache, garlic oil, Gouda, grainy, Gunsell, Ham, Honey, house pickles, House Prosciutto, house smoked, Jam, lightly, Madeira, Maldon, Maple Vinegar, Mark Redman, Miataki, mushrooms, Muskoka Brewery, Mustard, Olive Oil, olives, Onion Fried Caper, oysters, Parmesan Sauce, Pasta, pastry chef, Pickled, Pink Peppercorns, Pink Raspberry, Pistachio Bon Bon, Pistachio Macaron, Potato Rösti, Raspberry, Raspberry Macaron, Red, Ricotta, Rocky Point, Rosemary, salt, Smoked Salmon, spiced, Spinach, strawberry, Tamary, Tapioca, Thyme Dark, vegetables, whipped, whipped cream, White Chocolate

Gunsell Gouda, House Smoked Ham, Cured House Prosciutto, Cultured Butter, Maldon Salt, Grainy Mustard Madeira Egg Yolk, Chantilly Cream, Madeira & Maple Vinegar, Spiced Whipped Cream, Black truffle cream Foie parfait, Whipped Butter Chives, Raspberry & Strawberry Jam, House Pickles, Vegetables & Olives

Gunsell Gouda, House Smoked Ham, Cured House Prosciutto, Cultured Butter, Maldon Salt, Grainy Mustard Madeira Egg Yolk, Chantilly Cream, Madeira & Maple Vinegar, Spiced Whipped Cream, Black truffle cream Foie parfait, Whipped Butter Chives, Raspberry & Strawberry Jam, House Pickles, Vegetables & Olives

Splendido Restaurant

The Annex 88 Harbord Street Toronto Ontario M5S 1G6 +1-416-929-7788

Chef de Cuisine and Proprietor Victor V. Barry
International, European $$$$

Twitter: @Splendido_TO
Twitter: Chef Victor Barry @ChefVBarry

Splendido Restaurant Reservations via OpenTable

Muskoka Brewery Detour Draught $10.00
Chef Dru Vaughan-Evans
Restaurant Décor

Rocky Point Oysters, Apple Minuette, Coriander $18.00
Rocky Point Oysters, Apple Minuette, Coriander $18.00
Spot Prawn, lightly deep fried, Tapioca Flour, Garlic Oil and Tamary

Spot Prawn, lightly deep fried, Tapioca Flour, Garlic Oil and Tamary
Spot Prawn, lightly deep fried, Tapioca Flour, Garlic Oil and Tamary
Garlic Oil and Tamary

Gunsell Gouda, House Smoked Ham, Cured House Prosciutto, Cultured Butter, Maldon Salt, Grainy Mustard Madeira Egg Yolk, Chantilly Cream, Madeira & Maple Vinegar, Spiced Whipped Cream, Black truffle cream Foie parfait, Whipped Butter Chives, Raspberry & Strawberry Jam, House Pickles, Vegetables & Olives
Gunsell Gouda, House Smoked Ham, Cured House Prosciutto, Cultured Butter, Maldon Salt, Grainy Mustard Madeira Egg Yolk, Chantilly Cream, Madeira & Maple Vinegar, Spiced Whipped Cream, Black truffle cream Foie parfait, Whipped Butter Chives, Raspberry & Strawberry Jam, House Pickles, Vegetables & Olives
Gunsell Gouda, House Smoked Ham, Cured House Prosciutto, Cultured Butter, Maldon Salt, Grainy Mustard Madeira Egg Yolk, Chantilly Cream, Madeira & Maple Vinegar, Spiced Whipped Cream, Black truffle cream Foie parfait, Whipped Butter Chives, Raspberry & Strawberry Jam, House Pickles, Vegetables & Olives

Gunsell Gouda, House Smoked Ham, Cured House Prosciutto, Cultured Butter, Maldon Salt, Grainy Mustard Madeira Egg Yolk, Chantilly Cream, Madeira & Maple Vinegar, Spiced Whipped Cream, Black truffle cream Foie parfait, Whipped Butter Chives, Raspberry & Strawberry Jam, House Pickles, Vegetables & Olives
Gunsell Gouda, House Smoked Ham, Cured House Prosciutto, Cultured Butter, Maldon Salt, Grainy Mustard Madeira Egg Yolk, Chantilly Cream, Madeira & Maple Vinegar, Spiced Whipped Cream, Black truffle cream Foie parfait, Whipped Butter Chives, Raspberry & Strawberry Jam, House Pickles, Vegetables & Olives
Gunsell Gouda, House Smoked Ham, Cured House Prosciutto, Cultured Butter, Maldon Salt, Grainy Mustard Madeira Egg Yolk, Chantilly Cream, Madeira & Maple Vinegar, Spiced Whipped Cream, Black truffle cream Foie parfait, Whipped Butter Chives, Raspberry & Strawberry Jam, House Pickles, Vegetables & Olives

Croissants, Current Scones, Country Bread
Croissants, Current Scones, Country Bread
Agnolotti Pasta, Spinach & Ricotta, Butter Parmesan Sauce

Agnolotti Pasta, Spinach & Ricotta, Butter Parmesan Sauce
Smoked Salmon Potato Rösti – Pickled Red Onion Fried Caper & Cultured Cream
Smoked Salmon Potato Rösti – Pickled Red Onion Fried Caper & Cultured Cream

Smoked Salmon Potato Rösti – Pickled Red Onion Fried Caper & Cultured Cream
Cumbrae Farms Flank Steak & Eggs, Miataki and Baby Chanterelle Mushrooms
Cumbrae Farms Flank Steak & Eggs, Miataki and Baby Chanterelle Mushrooms

Cumbrae Farms Flank Steak & Eggs, Miataki and Baby Chanterelle Mushrooms
Left to Right: Chocolate Dipped Rosemary and Olive Oil Bon Bon, Chocolate Macaron, Dark Chocolate and Pistachio Bon Bon Pistachio Macaron, Pink Raspberry and White Chocolate Bon Bon, Raspberry Macaron with Pink Peppercorns Honey and Thyme Dark Chocolate Ganache, Pastry Chef Mark Redman
Left to Right: Chocolate Dipped Rosemary and Olive Oil Bon Bon, Chocolate Macaron, Dark Chocolate and Pistachio Bon Bon Pistachio Macaron, Pink Raspberry and White Chocolate Bon Bon, Raspberry Macaron with Pink Peppercorns Honey and Thyme Dark Chocolate Ganache, Pastry Chef Mark Redman

Left to Right: Chocolate Dipped Rosemary and Olive Oil Bon Bon, Chocolate Macaron, Dark Chocolate and Pistachio Bon Bon Pistachio Macaron, Pink Raspberry and White Chocolate Bon Bon, Raspberry Macaron with Pink Peppercorns Honey and Thyme Dark Chocolate Ganache, Pastry Chef Mark Redman
Left to Right: Chocolate Dipped Rosemary and Olive Oil Bon Bon, Chocolate Macaron, Dark Chocolate and Pistachio Bon Bon Pistachio Macaron, Pink Raspberry and White Chocolate Bon Bon, Raspberry Macaron with Pink Peppercorns Honey and Thyme Dark Chocolate Ganache, Pastry Chef Mark Redman
2014 08 18 Menu

2014 08 18 Menu
Brunch for two (Gratuity $20.00) Some items were complimentary. The images speak for themselves.

Splendido on Urbanspoon

Splendido – Toronto – 2014 04 04

04 Friday Apr 2014

Posted by TFG in The Latest

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Tags

& Périgord Truffles, 65 Day, aged, Agnolotti, Albufera, Albufera Sauce, Amuse Bouche, Anchovies Butter, Anchovy, Apple, avocado, Banana, bread, brioche, Brown Butter, Butter, Cap, Caramel, Caraway, Charred, Charred Cipollini, Chive, Chives, chopped chip, Cipolin, Cipollini, Citrus, cornet, Cracker, Crème, creme fraiche, Cumbrae Farms, curd, Egg, Egg en Surprise, Farms, Fennel, Fillet of fish, Foie Gras, Fraîche, Fried Capers, Garlic, Gewurztraminer, Goat, goat cheese, Goat Yogurt, grapefruit, grouper, Grouper Tail, gruyere, Ham Hock, Hazelnut, House, House bread, Ice Cream, Jerusalem artichoke, jus, Lemon, Lobster, Madeira, malted, maple, Maple Cured, Mayonnaise, Milk Chocolate, nori, Oil, orange, Orange Curd, Oyster, parsley, Passion Fruit, Peppercorn, Perigord, Petit Fours, Pickled, Pickled Cipolin, Pilsner, Pink, Pink Peppercorn, Pistachio, Plum, Poppy, Poppy Seeds, Porcini, Porcini Purée, Potato, Purée, Raisin, ramp, Ramp Oil, rhubarb, Rhubarb Foie Gras, Rib, Rib Cap, Ricotta, Roasted, Roasted Apple, Rosemary, Rougié, Rougié Farms, Rougié Farms Seared Foie Gras Roasted Apple & Smoked Ham Hock, Salad, Salmon, Sashimi, sauce, Seared, Seared Foie Gras, Seeds, Seti, seti's ricotta, shortbread, Smelt, Smoked, Smoked Ham Hock, Smoked Salmon, Smoked Sweetbreads, Smokey, Smokey Oyster, snack, snails, Soup, Spanish, Spanish Périgord Truffle, spruce, Steamwhistle, strawberry, Surprise, Sweetbreads, Tail, Tarragon, Tarragon Salad, trout roe, Truffles, Turckheim France, Vanilla, Veal, veal jus, wild, Wild Fennel, yogurt, Zind-Humbrecht

A Menu in Celebration of Marsha & Paul

Rougié Farms Seared Foie Gras Roasted Apple & Smoked Ham Hock

Rougié Farms Seared Foie Gras Roasted Apple & Smoked Ham Hock

Splendido Restaurant and Bar

The Annex 88 Harbord Street Toronto Ontario M5S 1G6 +1-416-929-7788

Twitter: @Splendido_TO
Twitter: Chef Victor Barry @ChefVBarry
Twitter: Chef de Cuisine Tommy McHugh @chefmchugh

Victor Barry Chef de Cuisine and Proprietor
Tommy McHugh Chef de Cuisine
International, European $$$$

Splendido Restaurant Reservations via OpenTable

Amuse Bouche and anniversary rose
Steamwhistle Pilsner 5%
Zind-Humbrecht 2012 Gewürztraminer Turckheim France

Zind-Humbrecht 2012 Gewürztraminer Turckheim France
Amuse Bouche – Jerusalem artichoke soup, chopped chip and chives, crème fraîche, goat cheese gruyere
Amuse Bouche – Jerusalem artichoke soup, chopped chip and chives, crème fraîche, goat cheese gruyere

Snack – Cornet, Maple Cured Trout Roe & Crème Fraîche
Snack – Cornet, Maple Cured Trout Roe & Crème Fraîche
Snack – Smoked Salmon Cracker Anchovies Butter & Fried Capers: Salmon Sashimi Cracker Avocado & Nori

Snack – Smoked Salmon Cracker Anchovies Butter & Fried Capers: Salmon Sashimi Cracker Avocado & Nori
Snack – Salmon Sashimi Cracker, Avocado & Nori
Snack – Salmon Sashimi Cracker, Avocado & Nori

Snack – Lobster, Lemon, Vanilla & Grapefruit
Snack – Lobster, Lemon, Vanilla & Grapefruit
Snack – Fillet of fish – brioche and smelt with malted mayonnaise

Snack – Fillet of fish – brioche and smelt with malted mayonnaise
Snack – Smokey Oyster, Potato & Chive
Snack – Smokey Oyster, Potato & Chive

Egg en Surprise Madeira, Maple & Périgord Truffles
Egg en Surprise Madeira, Maple & Périgord Truffles
House bread and butter

House Bread
Spanish Périgord Truffle Agnolotti Seti’s Ricotta
Spanish Périgord Truffle Agnolotti Seti’s Ricotta

Rougié Farms Seared Foie Gras Roasted Apple & Smoked Ham Hock
Rougié Farms Seared Foie Gras Roasted Apple & Smoked Ham Hock
Rougié Farms Seared Foie Gras Roasted Apple & Smoked Ham Hock

Rougié Farms Seared Foie Gras Roasted Apple & Smoked Ham Hock
Rougié Farms Seared Foie Gras Roasted Apple & Smoked Ham Hock
Rougié Farms Seared Foie Gras Roasted Apple & Smoked Ham Hock

Rougié Farms Seared Foie Gras Albufera Sauce & Périgord Truffles
Rougié Farms Seared Foie Gras Albufera Sauce & Périgord Truffles
Smoked Sweetbreads Snails, Parsley & Garlic

Smoked Sweetbreads Snails, Parsley & Garlic
Grouper Tail Wild Fennel, Pickled Cipolin, Crème Fraîche & Ramp Oil
Grouper Tail Wild Fennel, Pickled Cipolin, Crème Fraîche & Ramp Oil

Grouper Tail Wild Fennel, Pickled Cipolin, Crème Fraîche & Ramp Oil
Grouper Tail Wild Fennel, Pickled Cipolin, Crème Fraîche & Ramp Oil
Grouper Tail Wild Fennel, Pickled Cipolin, Crème Fraîche & Ramp Oil

Grouper Tail Wild Fennel, Pickled Cipolin, Crème Fraîche & Ramp Oil
Grouper Tail Wild Fennel, Pickled Cipolin, Crème Fraîche & Ramp Oil
Grouper Tail Wild Fennel, Pickled Cipolin, Crème Fraîche & Ramp Oil

65 Day Aged Cumbrae Farms Rib Cap Charred Cipollini, Porcini Purée & Veal Jus
65 Day Aged Cumbrae Farms Rib Cap Charred Cipollini, Porcini Purée & Veal Jus
Milk Chocolate Caraway, Plum & Hazelnut Ice Cream

Milk Chocolate Caraway, Plum & Hazelnut Ice Cream
Rhubarb Foie Gras Shortbread, Maple & Pink Peppercorn & Goat Yogurt
Rhubarb Foie Gras Shortbread, Maple & Pink Peppercorn & Goat Yogurt

Orange Curd Citrus & Tarragon Salad, Poppy Seeds & Raisin
Orange Curd Citrus & Tarragon Salad, Poppy Seeds & Raisin
Petit Fours Banana, Strawberry, Brown Butte, Passion Fruit Rosemary, Pistachio, Caramel, Spruce

Petit Fours Banana, Strawberry, Brown Butte, Passion Fruit Rosemary, Pistachio, Caramel, Spruce
Petit Fours Banana, Strawberry, Brown Butte, Passion Fruit Rosemary, Pistachio, Caramel, Spruce
Petit Fours Banana, Strawberry, Brown Butte, Passion Fruit Rosemary, Pistachio, Caramel, Spruce

Adly Gawad
Adly Gawad
Adly Gawad

Adly Gawad
Menu – Our meal was complimentary Dinner for Two (Gratuity $70.00)
The Menu 2014 04 04

The Menu 2014 04 04

Splendido on Urbanspoon

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About Foodie Images

The tastefully pen-named Taylor Fladgate is a dedicated foodie whose pleasure in photographing food is surpassed only by his pleasure in eating it.
'Foodie Images' is about chronicling & sharing his mouth-watering discoveries with other foodies and fellow culinary adventurers.

Text and Images Paul S. Manson © 2011 © 2012 © 2013 © 2014 © 2015

All images are copyright by Paul S. Manson.
All rights reserved (Attribution-NonCommercial-NoDerivs). You are welcome to use my images, but please credit me. Thanks.

["Judgement Reserved" indicates problems were encountered during the meal which detracted from the dining experience as a whole]

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Recent Posts

  • The Chefs’ House – Toronto – 2016 04 12 – Bangerter Dinner
  • Universal Grill – Toronto – 2016 04 10 – Dinner
  • Elegance Chinese Cuisine – Markham – 2016 04 09 – Dim Sum
  • Nota Bene – Toronto – 2016 04 04 – Lunch
  • Scaramouche – Toronto – 2016 04 02 – Dinner

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Taylor Fladgate

  • Hollow Gazpacho @AtelierOttawa @MarcLepine #Atelier #Lepine #Ottawa #Cuisine #FineDining #food https://t.co/48gctEq9JA 5 years ago
  • RT @celenasbakery: #Friday #Scones are classic picks: Blackberry, Blueberry Chocolate, Strawberry Rhubarb. @DECAdiaries @DanforthEast https… 5 years ago
  • RT @lesleychestrman: Sashimi at Park by @ChefAntonioPark. Perfect.👍 https://t.co/YdOeMqtEsm 5 years ago
  • RT @celenasbakery: You'll want to cross against the countdown for these #Scones: Raspberry Chocolate, Peach Oatmeal, Cherry Walnut. @DECAdi… 5 years ago
  • .@FrenchsKetchup Which of these ketchup containers is right side up on a restaurant table? @centre_deli #ketchup… twitter.com/i/web/status/7… 5 years ago
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