Nota Bene – Toronto – 2016 04 04 – Lunch

04 Monday Apr 2016

Tags

amarena, Artisanal, Artisanal Cheese, Balsamic, Banana, Bistro, bread, Caesar, Cake, Charcuterie, Cheese Board, Cherry, Chicken, chilies, Chocolate, chocolatecaramel, Coriander, croutons, Cured, Goji Berries, Goose Island, Hidden Bench, Honkers Ale, Hot N' Sour, housemade, Ice Cream, Meats, miche, Olive Oil, Parmigiano, pecans, Pickled, red onions, Riesling, Salad, Salted, Smoked, Soup, spelt, Steak, Terrine, Thuet, Truffles, Vinegar, Yucatan

Yucatan hot n’ sour soup, smoked chicken, goji berries, chilies, coriander $12

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

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

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

: Goose Island Honkers Ale (500 ml) $8

: 2014 Hidden Bench Riesling ‘Bistro’ $19

: The new décor

: Thuet’s artisanal spelt bread (upon request), olive oil, balsamic vinegar

: Thuet’s artisanal spelt bread (upon request), olive oil, balsamic vinegar

: Yucatan hot n’ sour soup, smoked chicken, goji berries, chilies, coriander $12

: Yucatan hot n’ sour soup, smoked chicken, goji berries, chilies, coriander $12

: Steak Caesar salad, miche croutons, parmigiano, pickled red onions $27 (a steak knife would have been nice)

: Steak Caesar salad, miche croutons, parmigiano, pickled red onions $27 (a steak knife would have been nice)

: Steak Caesar salad, miche croutons, parmigiano, pickled red onions $27 (drowned in Caesar sauce)

: Steak Caesar salad, miche croutons, parmigiano, pickled red onions $27 (more rare than medium as ordered)

: Charcuterie & cheese board, cured meats, terrine & artisanal cheese $26

: Charcuterie & cheese board, cured meats, terrine & artisanal cheese $26

: Charcuterie & cheese board, cured meats, terrine & artisanal cheese $26

: Charcuterie & cheese board, cured meats, terrine & artisanal cheese $26

: Chocolate & amarena cherry cake, banana ice cream, salted pecans

: Chocolate & amarena cherry cake, banana ice cream, salted pecans

: Housemade chocolate caramel truffles

: Housemade chocolate caramel truffles

: Lunch Menu 2016 04 04

: Lunch Menu 2016 04 04

: Lunch Menu 2016 04 04

: Lunch Menu 2016 04 04

: After (Dessert) Menu 2016 04 04

: After (Dessert) Menu 2016 04 04

: Dinner Menu 2016 04 04

: Dinner Menu 2016 04 04

: Dinner Menu 2016 04 04

: Dinner Menu 2016 04 04

: Postcards 2016 04 04

: Postcards 2016 04 04

: Lunch for two $103.96 (gratuity $18.00) (dessert and truffles were complimentary)

Scaramouche – Toronto – 2016 04 02 – Dinner

02 Saturday Apr 2016

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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)

Nota Bene – Toronto – 2016 01 30 Winterlicious Dinner

30 Saturday Jan 2016

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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)

Edulis Restaurant – Toronto – 2015 12 21

21 Monday Dec 2015

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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

: 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)

Le Paradis Brasserie Bistro – Toronto – 2015 10 04

04 Sunday Oct 2015

Posted by TFG in The Latest

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bacon, campagne, Canard, Chanterelles, Cheese, Chicken, Confit, country, Cream, Cultured, Duck, Duck leg, fruit tarte, fumée, Garlic, Gewürtraminer, Green, green lentil, Gustave, Leg, lentil, lentilles, Lorentz, Marinière, Moules, mussels, Onion, Onions, Pâté, Pear, PEI, pommes, Pork, Potato, Poulet, raclette, Reserve, Roasted, sarladaises, sauce, Sautéed, savoyarde, Smoked, Soup, Soupe, Steamed, Supreme, tarte du jour, tartiflette, Terrine, Trout, truite, Vegetable, Vin d'Alsace, White, white wine, wine

Suprême de poulet aux chanterelles roasted chicken supreme with a chanterelles cream sauce $24,00

Le Paradis Brasserie Bistro

The Annex 166 Bedford Road Toronto Ontario M5R 1J8 +1-416-921-0995

$$$ French, Bistro Cuisine French; Neighbourhood Yorkville;
Payment Options Cash, Interac, Visa, Mastercard, Amex
Speciality bistro cuisine; Phone Reservations; Dress Code whatever. Since 1986

Hours:
Sunday 10:30 am – 2:30 pm, 5:30 pm – 10:00 pm
Monday 5:30 pm to 10:00 pm Tuesday 5:30 pm to midnight
Wed to Thu closed Friday 5:30 pm to 11:00 pm
Saturday 10:30 am to 2:30 pm, 5:30 pm to 11:00 pm

Le Paradis is a bustling bistro that has served generations of residents from Summerhill, the Annex, Forest Hill and Rosedale with an ever changing menu, which is posted daily on our website. Typical selection may include a spicy Caribbean “Blaff” of mixed fish, rabbit braised with onions, garlic and peppers, sweetbreads sautéed with Madeira, Alsatian “Choucroute”, roast chicken with tarragon, veal kidneys in a port wine sauce, and a selection of grilled meat or fish. For starters there are soups, salads, charcuterie, mussels (in season). Fruit tarts, sorbets, crème caramel,

Twitter: @LeParadisBistro (Le Paradis Brasserie Bistro)

Le Paradis Brasserie Bistro Reservations

Le Paradis Brasserie Bistro Facebook Page