Scaramouche – Toronto – 2016 04 02 – Dinner

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)

Omaw (Matt Blondin) – Toronto – 2015 11 14

Tags

aged, aged wagyu, amaranth, Andouille, Andouille sausage, bacon, Beef, beef fat, blackened, bread, Buttermilk, cane, Capsicum, celery, Cheddar, cheesegulf, Chicken, Chicken Liver, chicken skins, chips, chow chow, coffee, Condensed, Corn, corn crust, creamed, creamed corn, dirty, dirty rice chips, English Bay, fat, Fried, Fried Chicken, fry, fry bread, Granville Island, Grits, Gulf Prawn, keylime, lime curd, liver, Malt, malt vinegar, meringue, Mushroom, mussels, Old Bay, Onion, onion tops, Pale Ale, Pea, pea relish, pimento, prawn, Puffed, relish, rice, Salad, Sausage, Short Ribs, Shrimp, skins, spice, tabascowedge, Toast, tops, vinaigrette, Vinegar, Wagyu, Wedge Salad, Yellow, yellow cheddar

fried chicken – wedge salad, buttermilk, bacon, tabasco $16

OMAW Restaurant

Trinity Bellwoods 88 Ossington Avenue Toronto Ontario M6J 2Z4 +1-416-477-5450

Tuesday to Saturday 6 pm to close
Owners: Matt Blondin, Adrian Niman, Brent McClenahan
Chef: Matt Blondin (Acadia, Momofuku Daishō)
Bar Manager: Alex Harber (Mercatto, Nota Bene, Momofuku Nikai)

Twitter: OMAW Restaurant (@TheFoodDudesTO)

OMAW Restaurant Reservations via Bookenda

Information e-mail: info@omaw.ca

Granville Island – English Bay Pale Ale $7

spicy peanuts

part of the open kitchen

chicken liver – dirty rice chips $9

chicken liver – dirty rice chips $9

fried chicken skins – yellow cheddar, old bay $7

fried chicken skins – yellow cheddar, old bay $7

aged wagyu – beef fat vinaigrette, onion tops, pea relish, coffee $16

aged wagyu – beef fat vinaigrette, onion tops, pea relish, coffee $16

mussels on toast – fry bread, creamed corn, celery chow chow, malt vinegar $13

mussels on toast – fry bread, creamed corn, celery chow chow, malt vinegar $13

beef short ribs – capsicum, blackened spice, cane vinegar, puffed amaranth $15 (Complimentary)

beef short ribs – capsicum, blackened spice, cane vinegar, puffed amaranth $15 (Complimentary)

fried chicken – wedge salad, buttermilk, bacon, tabasco $16

fried chicken – wedge salad, buttermilk, bacon, tabasco $16

shrimp and grits – gulf prawn, andouille sausage, mushroom, pimento cheese $14

shrimp and grits – gulf prawn, andouille sausage, mushroom, pimento cheese $14

keylime – lime curd, condensed buttermilk, corn crust, meringue $10

keylime – lime curd, condensed buttermilk, corn crust, meringue $10

The Menu 2015 11 14

The Beer/Drink list 2015 11 14

The Wine List 2015 11 14

Dinner for two $120.96 (Gratuity $17.00)

Scaramouche Pasta Bar – Toronto – 2015 05 23

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)

Scaramouche – Toronto – 2015 01 16 – Dinner

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)

John Placko Australia Day Tourism Event – Toronto – 2014 01 23

Tags

4 year old, Apple, Apricot, beet powder, beetroot, blowtorch, butternut squash, Caramelized, Cheddar, crumbs, flan, Forestberry, goat cheese, granny smith, hazelnut powder, kangaroo, lamb, Lemon, minted cucumber, Onion, peach, pepperberry, Pickled, Pistachio, Prawns, preserve, quandong, relish, Scented, slider, sous vide, sponge, Warrnambool, white strip

Forestberry seasoned white strip lamb, minted cucumber, beetroots

This was a media/trade event sponsored by Tourism Australia, Wine Australia, Air New Zealand and esteemed Australian-born chef John Placko.

I was unable to provide images for the Buderim ginger and lime spiked barramundi cooked sous vide with sweet chili, wilted kale with Australia olive oil and corn powder, the Butternut squash flan, goat cheese crumbs, hazelnut snow and beet powder and the tea and coffee station with the Tim Tam slam!.

John Placko on Twitter: @johnplacko
Wine Australia Twitter: @wine_australia
Tourism Australia on Twitter: @TourismAus
Elgastronomo Food Truck on Twitter: @elgastronomo
GFS Canada on Twitter: @GFSCanada

John Placko Modern Culinary Academy / John Placko Culinary Consulting / Part-time teacher @HumberCollege

John Placko’s Toronto Modern Culinary Academy

Wine Australia provides strategic marketing, compliance, data & trade support to the Australian wine sector

Tourism Australia’s official industry website

Gordon Food Service Canada, delivering the highest quality foodservice products with a commitment to customer service is at the heart of everything we do. Coast-to-coast in Canada

Table card

Explore Australia

Welcome

@momwhoruns before she runs to another event the same night

Lemon myrtle scented prawns cooked sous vide with caramelized onion sponge, toasted macadamia crumbs, dill fluid gel and dill powder

Lemon myrtle scented prawns cooked sous vide with caramelized onion sponge, toasted macadamia crumbs, dill fluid gel and dill powder

Mini kangaroo and pepperberry sliders with native quandong peach relish

Native Quandong peach relish

Mini kangaroo and pepperberry sliders with native quandong peach relish

Mini kangaroo and pepperberry sliders with native quandong peach relish

Forestberry seasoned White Strip Lamb cooked sous vide served with minted cucumbers, beetroot mint and cardamom jelly, Murray River salt flakes

Forestberry seasoned White Strip Lamb cooked sous vide served with minted cucumbers, beetroot mint and cardamom jelly, Murray River salt flakes

Liquid nitrogen made wattle seed ice cream, Anzac cookie crumbs, passionfruit fluid gel, caramelized Australian honey foam and shattered raspberry niblets.

Liquid nitrogen made wattle seed ice cream, Anzac cookie crumbs, passionfruit fluid gel, caramelized Australian honey foam and shattered raspberry niblets.

Liquid nitrogen made wattle seed ice cream, Anzac cookie crumbs, passionfruit fluid gel, caramelized Australian honey foam and shattered raspberry niblets., biscuits

Chef Judy

Warrnambool 4-year-old cheddar, pickled Granny Smith apple, Australian Crackerthins, apricot & pistachio dried fruit paste

@elgastronomo’s Dine Australia menu