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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

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Splendido Chef Collaboration Dinner – Toronto – 2015 04 24

24 Friday Apr 2015

Posted by TFG in The Latest

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Acadian Sturgeon, Anthony Walsh, Apple, apples, avocado, B.C., B.C. sea urchin, baby, Basil, beef heart, berry, black pepper, Bomb, Butter, Calamansi, Caramelized, Carbonara, Caviar, cedar, celery, Chawanmushi, chef, Cherry Croquant, chili, chili jam, Chili Threads, Chives, Chocolate, Cilantro, citrus fruit, cold, coronet, creme fraiche, crispy, Crumble, Cucumber, dashi, dehydrated, Dome, dulce, English Pea, Fennel, fennel mayo, fiddleheads, Foie Gras, Fricassee, frozen, garlic flowers, garlic purée, glazed, glazed sunchokes, Grandview Farm, grilled, Guernsey Girl, Ham Hock, Hamachi, hay, Horseradish, Hot, House Pancetta, Ice Cream, Italian, Jalapeno, Jim Giggie’s, kernels, Lemongrass, Licorice, lime, Lobster, Malt, malted, maple, Maple Buds, Maple Cured, Maple Leaf, Maple Puff, Morels, mustard greens, Newfie Screech, nori brioche, Nori mayonnaise, one bite, Ontario, Ontario Popping Corn Co., orange blossom, Patrick Kriss, pavé rice, Pickled, Pine Nut, Pingue guanciale, popping corn, Pork Belly, Pork Fat, pork jowl, Puffed, Quebec, Radish, Razor Clams, Red Beet, Rice Noodles, Riesling, Roasted, roasted buckwheat, roulade, sage mousse, salt cured, Sam Gelman, Samuel Gelman, sea buckthorn, Sea Scallop, Seared, Shamu blue, Shrimp, Side Stripe, Smoked, Smoked Trout, snow crab, Sorbet, Soup, sour cherry, Spinach Puree, Spot Prawn, Squab, sweet, Tarragon, tarragon malt crumble, Toast, toasted hay, Tortellini, tripe, Triple Seared, trout crackling, trout roe, uba skin, Uncle Bob's, uni, Venison Loin, Victor Barry, Victor J Barry, whipped, whipped mascarpone, White, yogurt sphere

Frozen Red Beet Dome - pine nut crumble, whipped mascarpone, fennel, radish and basil (Lepine)

Frozen Red Beet Dome – pine nut crumble, whipped mascarpone, fennel, radish and basil (Lepine)

Splendido Restaurant

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

Victor V. 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

Twitter: @Splendido_TO
Twitter: Chef Victor Barry @ChefVBarry
Twitter:
Chef Marc Lepine @MarcLepine
Twitter:
Chef Samuel Gelman @samuel_gelman
Twitter:
Chef Patrick Kriss @Patrickkriss
Twitter:
Chef Anthont Walsh @Chefwalsh

Splendido Restaurant Reservations via OpenTable

Complimentary Champagne
Shamu Blue popping corn kernels from Uncle Bob’s Ontario Popping Corn Co dusted with smoked dehydrated sea scallop and tossed in pork fat
Shamu Blue popping corn kernels from Uncle Bob’s Ontario Popping Corn Co dusted with smoked dehydrated sea scallop and tossed in pork fat

Shamu Blue popping corn kernels from Uncle Bob’s Ontario Popping Corn Co dusted with smoked dehydrated sea scallop and tossed in pork fat
Triple Seared Venison Loin on cedar with Nori mayonnaise (Lepine)
Triple Seared Venison Loin on cedar with Nori mayonnaise (Lepine)

Tarragon Hamachi with dulce and lime (Walsh)
Tarragon Hamachi with dulce and lime (Walsh)
Jim Giggie’s Smoked Trout chawanmushi and maple cured trout roe and trout crackling (Barry)

B.C. Side Stripe Shrimp horseradish (Gelman)
Acadian Sturgeon Caviar uni (B.C. sea urchin), crème fraîche filled nori brioche pickled cucumber chives (Barry)
Acadian Sturgeon Caviar uni (B.C. sea urchin), crème fraîche filled nori brioche pickled cucumber chives (Barry)

Snow Crab – warmed in butter with calamansi citrus fruit, chili jam, garlic flowers, chili threads (Gelman)
Snow Crab – warmed in butter with calamansi citrus fruit, chili jam, garlic flowers, chili threads (Gelman)
Lobster and Avocado Roulade – chili lime apples, cilantro, crème fraîche, crispy puffed rice noodles (Lepine)

Lobster and Avocado Roulade – chili lime apples, cilantro, crème fraîche, crispy puffed rice noodles (Lepine)
Glazed B.C. Spot Prawn – razor clams, licorice and celery, fennel mayo (Walsh)
Glazed B.C. Spot Prawn – razor clams, licorice and celery, fennel mayo (Walsh)

Frozen Red Beet Dome – pine nut crumble, whipped mascarpone, fennel, radish and basil (Lepine)
Frozen Red Beet Dome – pine nut crumble, whipped mascarpone, fennel, radish and basil (Lepine)
Sweet English Pea Soup – uba skin, morels, Pingue guanciale (Italian salt-cured pork jowl) (Gelman)

Sweet English Pea Soup – uba skin, morels, Pingue guanciale (Italian salt-cured pork jowl) (Gelman)
Sweet English Pea Soup – uba skin, morels, Pingue guanciale (Italian salt-cured pork jowl) (Gelman)
Sweet English Pea Soup – uba skin, morels, Pingue guanciale (Italian salt-cured pork jowl) (Gelman)

Sweet English Pea Soup – uba skin, morels, Pingue guanciale (Italian salt-cured pork jowl) (Gelman)
Sweet English Pea Soup – uba skin, morels, Pingue guanciale (Italian salt-cured pork jowl) (Gelman)
Cold – Frozen Quebec Foie Gras – Ontario Riesling, sour cherry and pine nut (Gelman)

Cold – Frozen Quebec Foie Gras – Ontario Riesling, sour cherry and pine nut (Gelman)
Hot – Seared Quebec Foie Gras – pavé rice, ham hock dashi, caramelized apples (Barry)
Hot – Seared Quebec Foie Gras – pavé rice, ham hock dashi, caramelized apples (Barry)

Seared Grandview Farm Beef Heart – tripe and morels, fiddleheads (Walsh)
Seared Grandview Farm Beef Heart – tripe and morels, fiddleheads (Walsh)
Fricassee of fiddleheads and morels (for +1 no chillies) (Walsh)

Fricassee of fiddleheads and morels (for +1 no chillies) (Walsh)
Carbonara Bomb – tortellini, house pancetta, spinach purée, garlic purée (one bite with mouth closed) (Barry)
Carbonara Bomb – tortellini, house pancetta, spinach purée, garlic purée (one bite with mouth closed) (Barry)

Newfie Screech Squab – glazed sunchokes and mustard greens (Walsh)
Newfie Screech Squab – glazed sunchokes and mustard greens (Walsh)
Sea Buckthorn Berry – malted roasted white chocolate, roasted buckwheat, tarragon malt crumble (Barry)

Sea Buckthorn Berry – malted roasted white chocolate, roasted buckwheat, tarragon malt crumble (Barry)
Sour Cherry Croquant – yogurt sphere, orange blossom sorbet, lemongrass crumble (Lepine)
Sour Cherry Croquant – yogurt sphere, orange blossom sorbet, lemongrass crumble (Lepine)

Sour Cherry Croquant – yogurt sphere, orange blossom sorbet, lemongrass crumble (Lepine)
Sour Cherry Croquant – yogurt sphere, orange blossom sorbet, lemongrass crumble (Lepine)
Grilled Guernsey Girl – maple and, black pepper and toast (Gelman) Whipped Dehydrated Maple Puff – apple, jalapeno (with and without) , lime and pork belly (Lepine) Maple Leaf and Baby Maple Buds (Walsh)

Grilled Guernsey Girl – maple and, black pepper and toast (Gelman) Whipped Dehydrated Maple Puff – apple, jalapeno (with and without) , lime and pork belly (Lepine) Maple Leaf and Baby Maple Buds (Walsh)
Whipped Dehydrated Maple Puff – apple, jalapeno (with and without) , lime and pork belly (Lepine)
Grilled Guernsey Girl – maple and, black pepper and toast (Gelman)

Maple Leaf and Baby Maple Buds (Walsh)
Hay Ice Cream – toasted hay ice cream, coronet with sage mousse (Barry)
Just a few towel hand wipes

Just a few towel hand wipes
More firewood for the smoker
Chef Anthony Walsh

Chef Victor Barry
Chef Patrick Kriss
Chef Patrick Kriss

Chef Sam Gelman
Chef Anthony Walsh
Take your time make it right

Take your time make it right
The Collaboration Menu
Business Card

Business Card
Dinner for two $559.35 (plus Gratuity $75.00)

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Splendido Wine Bar – Toronto – 2015 04 04

04 Saturday Apr 2015

Posted by TFG in The Latest

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Tags

12 year old, anaheim, Apple, apple fluid gel, apple vanilla, applewood smoke, Avocado Chutney, B.C. uni, black garlic, black plate, bread, brioche, brioche purée, Buckwheat, Burnt, Cake, canadian wasabi, Caramelized, caramelized apple, Carbonara, carrot, carrot air, carrot purée, Caviar, Cheese, chowanmushi, Citrus, Condiment, Consommé, coriander seeds, coriander stems, Crackling, Crème, creme fraiche, Croquette, cultured cream, curry, dashi sheet gel, Demerara rum, Dijon, Egg, El Dorado, Endive, fermented cippolinis, Foie Gras, Foie Gras terrine, Fraîche, Garlic, garlic oil, Gewurztraminer, ginger, ginger fluid gel, goat's yogurt, graham, graham tart, granola, greens, grilled, Grilled.aged.Rougie.duck breast.coffee roasted date, Ham, Ham and cheese, Hamachi Belly, Hamachi Sashimi, hamhock, hamhock consommé, hay ice cream, Ice Cream, jalapeña, Jensen Farm, Jim Giggie, kernels, kumquat, lemon verbena, Liquid, Lobster, lobster brioche, lovage, malt chocolate, Maple Cured, miso tart, Mustard, nori dust, nori purée, Northern Divine, oats, Ontario Popping Corn Co., pancetta, Parm, PEI mussel, Pepper, Petit Fours, Pickled, pickled cucumber, pickled ginger, Pistachio, poached, poached oyster, popping corn, Pork, Pork Crackling, Potato, Potato Chip, potato foam, Preserved Lemon, Pumpernickel, pumpkin oil, Purée, Quail, Quail Egg, Radish, rainbow trout, Raw, Razor Clam, red vein sorrel, rhubarb, roasted carrot, Rosemary, Salmon Bellynori condiment, salmon loin, scallion, schewuan, sea bream, sea buckthorn, Seared, seared turnip cake, sesame emulsion, Shamu blue, sliver tamari, Smoked, smoked butter, Smoked Oyster, Smoked Trout, soil, sour cream and onion, spicy roll, spruce needles, Squid ink, sunflower seeds, Tamari, tamari fluid gel, Tarragon, Tart, Terrine, Tortelonni, Trimbach, trout roe, Turnip, uni, Uni Toast, Vanilla, vanilla split walnut.jus, Vendages Tardives

Razor Clam - raw, burnt miso tart, preserved lemon

Razor Clam – raw, burnt miso tart, preserved lemon

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 Twitter: @Splendido_TO Twitter: Chef Victor Barry @ChefVBarry Splendido Restaurant Reservations via OpenTable

Trimbach Gewürztraminer Vendages Tardives 2007 BYOW LCBO $67.00 + Corkage $40.00)
Trimbach Gewürztraminer Vendages Tardives 2007 BYOW LCBO $67.00 + Corkage $40.00)
Shamu blue popping corn kernels from the Ontario Popping Corn Co.

Shamu blue popping corn kernels from the Ontario Popping Corn Co. and ham and cheese croquette with dijon; apple vanilla, foie gras, graham tart
Shamu blue popping corn kernels from the Ontario Popping Corn Co.
Shamu blue popping corn kernels from the Ontario Popping Corn Co.

Ham and cheese croquette with dijon; apple vanilla, foie gras, graham tart
The menu
The menu

Northern Divine caviar – brioche purée, smoked quail egg, crème fraîche
Northern Divine caviar – brioche purée, smoked quail egg, crème fraîche
Sea bream – pickled kumquat purée

Sea bream – pickled kumquat purée
Utensils
Hamachi Sashimi – avocado chutney, sesame emulsion, tamari/garlic oil, nori dust, jalapeña

Hamachi Sashimi – avocado chutney, sesame emulsion, tamari/garlic oil, nori dust, jalapeña
Hamachi Belly – ginger scallion condiment
Hamachi Sashimi – avocado chutney, sesame emulsion, tamari/garlic oil, nori dust, jalapeña

Salmon Belly 3 ways – salmon belly, grilled lightly, nori condiment
Salmon Belly 3 ways – spicy roll lemon verbena wrapped, anaheim, ginger, tamari fluid gel, ginger fluid gel
Salmon Belly 3 ways – spicy roll lemon verbena wrapped, anaheim, ginger, tamari fluid gel, ginger fluid gel

Salmon Belly – nori condiment, tamari/garlic oil, pickled jalapeño, ginger juice
Salmon Belly – nori condiment, tamari/garlic oil, pickled jalapeño, ginger juice
Salmon Belly 3 ways – salmon loin – pickled cucumber, canadian wasabi

Salmon Belly 3 ways – salmon loin – pickled cucumber, canadian wasabi
Jim Giggie rainbow trout – cultured cream, fermented cippolinis
Jim Giggie rainbow trout – cultured cream, fermented cippolinis

Jim Giggie rainbow trout – cultured cream, fermented cippolinis
Smoked trout chowanmushi – maple cured trout roe
Uni Toast – squid ink, lobster brioche, B.C. uni, nori purée, pickled ginger, sliver tamari dashi sheet gel

Uni Toast – squid ink, lobster brioche, B.C. uni, nori purée, pickled ginger, sliver tamari dashi sheet gel
Razor Clam – raw, burnt miso tart, preserved lemon
Razor Clam – raw, burnt miso tart, preserved lemon

PEI mussel tart , curry
PEI mussel tart , curry
Lobster and citrus – radish, red vein sorrel

Lobster and citrus – radish, red vein sorrel
Smoked Oyster – potato foam, smoked butter, potato chip, applewood smoke, poached oyster
Smoked Oyster – potato foam, smoked butter, potato chip, applewood smoke, poached oyster

Parm and greens – pumpernickle soil, black garlic
Parm and greens – pumpernickle soil, black garlic
Grilled Jensen Farm Endive – crème fraîche, spruce needles

Grilled Jensen Farm Endive – crème fraîche, spruce needles
Carrot – five hour roasted carrot, granola (sunflower seeds, oats, coriander seeds), poached coriander stems, carrot purée, split crème fraîche, pumpkin oil, pickled ginger, carrot air – black plate
Carrot – five hour roasted carrot, granola (sunflower seeds, oats, coriander seeds), poached coriander stems, carrot purée, split crème fraîche, pumpkin oil, pickled ginger, carrot air – black plate

Foie Gras terrine – rhubarb, pistachio, brioche
Foie Gras terrine – rhubarb, pistachio, brioche
Foie Gras – seared turnip cake, caramelized apple, hamhock consommé

Foie Gras – seared turnip cake, caramelized apple, hamhock consommé
Pork Crackling – mustard Ice cream, apple fluid gel
Pork Crackling – mustard Ice cream, apple fluid gel

Potato Rosemary Bread – grilled, sour cream and onion
Liquid Carbonara Tortelonni – pancetta
Grilled aged Rougie duck breast – coffee roasted date, turnip, endive, vanilla split walnut jus

Grilled aged Rougie duck breast – coffee roasted date, turnip, endive, vanilla split walnut jus
Hay Cornet
Hay Cornet

Rhubarb – lovage, schewuan pepper, goat’s yogurt
Rhubarb – lovage, schewuan pepper, goat’s yogurt
El Dorado 12 year old Demerara rum (as much as you want)

El Dorado 12 year old Demerara rum (as much as you want)
Sea buckthorn – malt chocolate, tarragon, buckwheat
Sea buckthorn – malt chocolate, tarragon, buckwheat

Petit Fours
Petit Fours
Splendido Bar & Grill

Splendido Bar & Grill
Splendido Bar & Grill
Splendido Bar & Grill

Splendido Bar & Grill
Splendido Bar & Grill
Splendido Bar & Grill

Splendido Bar & Grill
Splendido Bar & Grill
Splendido Bar & Grill

Splendido Bar & Grill
Splendido Bar & Grill
The Tasting Menu from the Website

The Tasting Menu from the Website
The Card
The Card

Olivia Thomas dinner
Olivia Thomas dinner
Dinner for two $582.37(Gratuity $75.00)

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The Ritz Carlton Toca Brunch – Toronto – 2013 12 15

15 Sunday Dec 2013

Posted by TFG in The Latest

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Tags

artichoke heart, asparagus, bacon, Baked Items, Beef Wellington, blackberries, capers, Cheese, chocolate sauce, cocktail sauce, coffee, dessert, Dipping Fruit, Dressings, Food Cocktails, Horse Radish, Hot Brie, Lemon Wedges, Lobster Tails, Macarons, meat dumplings, Mimosas, mushrooms, PEI mussels, puff pastry, Salami, Salmon, Sausage, Seasonal Salads, Shaved Ham, Shrimp, Shucked Oysters, Smoked Salmon, Smoked Trout, Steamed, Strawberries, Sushi Rolls, toppings, vegetables

Smoked Salmon, Smoked Trout

Smoked Salmon, Smoked Trout

Lobster Tails, Shucked Oysters, Smoked Salmon, Smoked Trout, Capers, Cocktail Sauce

Lobster Tails, Shucked Oysters, Smoked Salmon, Smoked Trout, Capers, Cocktail Sauce

Toca at The Ritz Carlton – Sunday Brunch

Entertainment District 181 Wellington Street West Toronto Ontario M5V 3G7 +1-416-585-2500

Canadian, Wine Bar, Steakhouse $$$$ Romantic, Farm-to-Table
Breakfast/Brunch, British
Hours of Operation:
Breakfast: Monday to Friday, 6:30 a.m. to 10:30 a.m. Saturday, 7 a.m. to 11:30 a.m. Sunday, 7 a.m. to 11 a.m.
Brunch – Sunday, 11:30 a.m. to 3:30 p.m.
Lunch – Monday to Friday, 11:30 a.m. to 2:30 p.m.
Dinner – Monday to Sunday, 5:30 p.m. to 10 p.m.
For reservations, please call TOCA at 416-572-8008.

Twitter: @RitzCarlton

Toca at The Ritz Carlton – Sunday Brunch Opentable Reservations

Endless Mimosas
Shrimp and Mild Cocktail Sauce
Lobster Tails, Shucked Oysters, Shrimp, Cocktail Sauce, Lemon Wedges

Lobster Tails, Shucked Oysters, Shrimp, Cocktail Sauce, Lemon Wedges
Lobster Tails, Shucked Oysters, Smoked Salmon, Smoked Trout, Capers, Cocktail Sauce
Lobster Tails, Shucked Oysters, Smoked Salmon, Smoked Trout, Capers, Cocktail Sauce

Lobster Tails, Smoked Salmon, Smoked Trout, Capers
Beef Wellington Chef’s Carving Station
Beef Wellington Chef’s Carving Station

Sausage and Bacon
Vegetables, Seasonal Salads with Dressings and Toppings
Various Food Cocktails

Cheese – Hot Brie
Baked Items
Lobster Tails, PEI Mussels, Shrimp, Shucked Oysters, Lemon Wedges, Capers

Smoked Salmon, Smoked Trout
Salmon Sushi Rolls
Shucked Oysters, Shrimp

Shaved Ham, Salami
Seasonal Salads with Dressings and Toppings
Steamed Meat Dumplings

Chef’s Choice Carving Station Beef Wellington
Chef’s Choice Carving Station Beef Wellington
Horse Radish awaiting Beef Wellington, Mushrooms, Puff Pastry

Beef Wellington, Mushrooms, Puff Pastry
Bacon, Sausage
Bacon, Sausage

Bacon, Sausage , Asparagus, Artichoke Heart
Bacon, Sausage , Asparagus, Artichoke Heart
More delicious tender Lobster Tails, Shrimp, Lemon Wedges

More delicious tender Lobster Tails, Shrimp, Lemon Wedges
Blackberries, Strawberries
Dipping Fruit for Chocolate Sauce

Dessert
Dessert
Dessert

Macarons
Dessert
Dessert

Dessert
Dessert
Dessert

Dessert
Dessert
Coffee in larger mugs

The Brunch Menu
Market Brunch Table Card
Brunch for two (Gratuity $30.00)

TOCA on Urbanspoon

Acadia Restaurant – Toronto – 2013 10 19

19 Saturday Oct 2013

Posted by TFG in The Latest

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Tags

Antigravity, Apple Crisp, bacon, Barbecue, beef cheek, bisque, Brussels Sprout, Cabbage, Cheddar.Old Bay Ice Cream, Chili Threads, Cilantro, Cobb, Corn & Crab, Crème Fraȋche, Duck Breast, Duck Confit, Flying Monkey, Fried Chicken, Fritter, Geai Bleu, IPA, Light Lager, Lobster Étouffée, Muskoka Brewery, Mustard, Quail Egg, risotto, Rutabaga, Smoked, Smoked Trout, Southern, Squid ink, Twice as Mad Tom

THIS RESTAURANT CLOSED AT THE END OF 2013

Smoked Trout Cucumber, Crème Fraȋche $8

Smoked Trout Cucumber, Crème Fraȋche $8

ACADIA RESTAURANT

Little Italy/Portugal Village 50C Clinton Street, Toronto, Ontario +1-416-792-6002
American, Canadian
$$$ Gluten-Free Friendly, Happy Hour, Outdoor Dining, Takes Reservations

Twitter: @AcadiaToronto
Twitter: @dustingallagher

Hours:
Open Nightly 5:30 pm to 10:30 pm Closed Monday
Sunday Brunch 11 am to 2:30 pm

ACADIA RESTAURANT Resevations Rezbook

Flying Monkey Antigravity Light Lager, Barrie ON 4.0% $7
Muskoka Twice as Mad Tom 2xIPA, ON 8.4% $8
Smoked Trout Cucumber, Crème Fraȋche $8

Smoked Trout Cucumber, Crème Fraȋche $8
Southern Cobb Fried Chicken, Bacon, Iceberg, Geai Bleu, Quail Egg $13
Southern Cobb Fried Chicken, Bacon, Iceberg, Geai Bleu, Quail Egg $13

Corn & Crab Bisque Fritter, Cilantro, Chili Threads $13
Corn & Crab Bisque Fritter, Cilantro, Chili Threads $13
Smoked Barbecue Beef Cheek Cabbage, Brussels Sprout, Mustard $22

Smoked Barbecue Beef Cheek Cabbage, Brussels Sprout, Mustard $22
Lobster Étouffée, Squid Ink, Holy Trinity $10
Lobster Étouffée, Squid Ink, Holy Trinity $10

Duck Confit Breast, Rye Berry Risotto, Rutabaga, Sweet Onion $26
Duck Confit Breast, Rye Berry Risotto, Rutabaga, Sweet Onion $26
Apple Crisp Cheddar. Old Bay Ice Cream $9

Apple Crisp Cheddar. Old Bay Ice Cream $9
The Menu 2013 10 19
The Menu 2013 10 19

The Menu 2013 10 19
The Menu 2013 10 19
The Menu 2013 10 19

The Menu 2013 10 19
The Menu 2013 10 19
The Menu 2013 10 19

Dinner for two (Gratuity $20.00)
Chef
Chef

Chef
Chef

Acadia 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

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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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Taylor Fladgate

  • Hollow Gazpacho @AtelierOttawa @MarcLepine #Atelier #Lepine #Ottawa #Cuisine #FineDining #food https://t.co/48gctEq9JA 6 years ago
  • RT @celenasbakery: #Friday #Scones are classic picks: Blackberry, Blueberry Chocolate, Strawberry Rhubarb. @DECAdiaries @DanforthEast https… 6 years ago
  • RT @lesleychestrman: Sashimi at Park by @ChefAntonioPark. Perfect.👍 https://t.co/YdOeMqtEsm 6 years ago
  • RT @celenasbakery: You'll want to cross against the countdown for these #Scones: Raspberry Chocolate, Peach Oatmeal, Cherry Walnut. @DECAdi… 6 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… 6 years ago
Follow @Taylor40906
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