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)

Nota Bene – Toronto – 2015 10 17 – Dinner

17 Saturday Oct 2015

Posted by TFG in The Latest

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Tags

Alsace, Balsamic, balsamic vinegar, bone marrow, bread, brioche, Brussels, brussels sprouts, Butter, chili-lime, chimichurri, Cote De Boeuf, Cucumber, Cumbrae, Cumbrae Farms, Cuvée Laurence, Domaine, Domaine Weinbach, Dry-Aged, dust, Farms, Foie Gras, France, Fried, Fritters, Gewürtraminer, Gewurztraminer, house made, jelly, kimchi, kimchi yogurt, ocean, ocean trout, Olive Oil, Onion Rings, Pecan, Pickled, pickled cucumber, Plums, poached, Praline, prune, Quebec, ribsteak, Roasted, Salt Cod, Sashimi, sauce, scotch bonnet, Shaved, Sprouts, Tasmanian, toasted, Trout, Weinbach, yogurt

Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

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

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.
Nota Bene is also offering free corkage for reservations made Monday through Saturday after 9 pm or later.

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

: Domaine Weinbach France – Alsace Cuvée Laurence Gewurztraminer 2011 $59.00 BYOB

: Domaine Weinbach France – Alsace Cuvée Laurence Gewurztraminer 2011 $59.00 BYOB

: House made bread – olive oil, balsamic vinegar and butter

: House made bread – olive oil, balsamic vinegar and butter

: For the table Salt Cod Fritters + scotch bonnet sauce $8

: For the table Salt Cod Fritters + scotch bonnet sauce $8

: Tasmanian Ocean Trout Sashimi – fried Brussels sprouts, kimchi yogurt, pickled cucumber $17

: Tasmanian Ocean Trout Sashimi – fried Brussels sprouts, kimchi yogurt, pickled cucumber $17

: Québec Foie Gras – poached prune plums, toasted brioche, pecan praline, balsamic jelly $24

: Québec Foie Gras – poached prune plums, toasted brioche, pecan praline, balsamic jelly $24

: Québec Foie Gras – poached prune plums, toasted brioche, pecan praline, balsamic jelly $24

: Québec Foie Gras – poached prune plums, toasted brioche, pecan praline, balsamic jelly $24

: Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

: Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

: Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

: Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

: Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

: Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

: Shaved Onion Rings (without chili-lime dust) $8 per side

: Shaved Onion Rings (without chili-lime dust) $8 per side

: 2015 10 17 The Dinner Menu

: 2015 10 17 The Dinner Menu

: Dinner for two $250.83 (Gratuity $35.00))

Café Boulud – Toronto – 2015 09 20 – Bangerter Brunch

19 Saturday Sep 2015

Posted by TFG in The Latest

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Tags

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

Café Boulud Opentable Reservations

: LEGGS & EGGS BRUNCH WITH CHEFS DANIEL BOULUD AND JASON BANGERTER

: Chef Daniel Boulud at Langdon Hall the week prior to the brunch at Café Boulud © 2015 Langdon Hall

: Welcome

: Late Harvest Peach Bellini – Perrier-Jouet – NV Champagne, Langdon Hall lavender

: Late Harvest Peach Bellini – Perrier-Jouet – NV Champagne, Langdon Hall lavender

: St. Simon Oyster – apple gelée, celery, horseradish; Boudin Blanc -roasted apple chutney, toasted brioche

: St. Simon Oyster – apple gelée, celery, horseradish; Boudin Blanc -roasted apple chutney, toasted brioche

: St. Simon Oyster – apple gelée with celery and horseradish

: Boudin Blanc -roasted apple chutney on toasted brioche

: Butter

: Butter

: House Bread basket

: House Bread basket

: Paté en Croûte – goose, duck foie gras, cranberries

: Paté en Croûte – goose, duck foie gras, cranberries

: Paté en Croûte – goose, duck foie gras, cranberries

: Chicken Liver Parfait – toasted hazelnuts, beetroot

: Chicken Liver Parfait – toasted hazelnuts, beetroot

: Chicken Liver Parfait – toasted hazelnuts, beetroot

: Aioli de Homard – lobster, sweet garlic dip, market vegetables

: Aioli de Homard – lobster, sweet garlic dip, market vegetables

: Aioli de Homard – lobster, sweet garlic dip, market vegetables

: Aioli de Homard – lobster, sweet garlic dip, market vegetables

: Trout Rillettes – crème fraîche, sea buckthorn, fennel pollen

: Trout Rillettes – crème fraîche, sea buckthorn, fennel pollen

: Trout Rillettes – crème fraîche, sea buckthorn, fennel pollen

: Stone fruit

: Stone fruit

: 2013 Riesling I Two Sisters Twenty Mile Bench VQA

: 2012 Pinot Noir I Norman Hardie Niagara and 2013 Riesling I Two Sisters

: 2012 Pinot Noir unfiltered I Norman Hardie Niagara Peninsula VQA

: 2012 Pinot Noir unfiltered I Norman Hardie Niagara Peninsula VQA

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

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

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

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

: Ontario Cheeses from the Cheese Boutique (@Cheese_Boutique) – comfort cream, goat cheddar, eweda cru

: Ontario Cheeses from the Cheese Boutique (@Cheese_Boutique) – comfort cream, goat cheddar, eweda cru

: Ontario Cheeses from the Cheese Boutique (@Cheese_Boutique) – comfort cream, goat cheddar, eweda cru

: Ontario Cheeses from the Cheese Boutique (@Cheese_Boutique) – comfort cream, goat cheddar, eweda cru

: Rotisserie Golden Pineapple – rum-caramel, raisins, coconut sorbet

: Rotisserie Golden Pineapple – rum-caramel, raisins, coconut sorbet

: Profiteroles – praline feuillantine, coffee gelato

: Profiteroles – praline feuillantine, coffee gelato

: Profiteroles – praline feuillantine, coffee gelato

: Profiteroles – praline feuillantine, coffee gelato

: Madeleines

: Madeleines

: Coffee

: Langdon Hall property honey with buttery shortbread

: Cafe Boulud’s signature chocolate brittle

: Langdon Hall property honey with buttery shortbread

: Daniel Boulud welcomes Jason Bangerter 2015 09 19

: Daniel Boulud welcomes Jason Bangerter 2015 09 19

: Daniel Boulud welcomes Jason Bangerter 2015 09 19

: Daniel Boulud welcomes Jason Bangerter 2015 09 19

: Café Boulud Brunch Menu 2015 09 19

: Café Boulud Breakfast Menu 2015 09 19

: Café Boulud Breakfast Menu 2015 09 19

: Café Boulud Breakfast Menu 2015 09 19

: Café Boulud Breakfast Menu 2015 09 19

: Café Boulud Lunch Menu 2015 09 19

: Café Boulud Lunch Menu 2015 09 19

: Café Boulud Lunch Menu 2015 09 19

: Café Boulud Lunch Menu 2015 09 19

: Café Boulud Postcard 2015

: Langdon Hall Cambridge Ontario Packages and accommodations

: Gift tags

: The Business Card / Brunch was $95.00 per person by pre-purchased ticket which included HST and gratuity.

Treadwell Farm to Table Cuisine – Niagara on the Lake – 2015 08 11

11 Tuesday Aug 2015

Posted by TFG in The Latest

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almonds, bacon, Beer Battered, Beet, bread, Caramel, Charcuterie, Chardonnay, Cheese, Chive, Chocolate, Club, condiments, Crème Brûlée, Cream, crispy, dark chocolate, Dill, Duck Fat, Egg, Fennel Pollen, feta, Filet, Fish and Chips, Free Range, Fried, Frites, Goat, housemade, Ice Cream, Lake Huron, Lobster, local, Mackerel, Malt, Mayonnaise, Monforte, mussels, north Atlantic, P.E.I., Pilsner, poached, Potato, Premium, pretzel crunch, Roasted, Rosemary, Salad, Salted Caramel, Sea Salt, Simple, skin, Smoked, Sorbet, Steam Whistle, Steamed, Tart, Toast, toasted, vinaigrette, Vinegar, whitefish

East coast lobster “club” on duck fat fried bread “Monforte” goat’s cheese, smoked bacon, simple salad $22

Treadwell Farm to Table Cuisine

Niagara-on-the-Lake 114 Queen Street Niagara-On-The-Lake Ontario L0S 1J0 +1-905-934-9797

Canadian, Bistro $$$$ Farm-to-Table
Sunday – Saturday 11:30 a.m. to 2:30 p.m. 5:00 p.m. – 10:00 p.m.
Vegetarian and Vegan Options Available
Please inform your server of any dietary restrictions or allergies
A discretionary gratuity of 18% will be added to tables of six or more guests

Chef-Owner Step hen TreadweIl
Chef de Cuisine Matthew Payne
Junior Sous Chef Josh Dawe

Twitter: Treadwell Farm to Table Cuisine @treadwellresto

Treadwell Farm to Table Cuisine via Opentable.com Reservations

Treadwell Farm to Table Cuisine Facebook Page

Information e-mail: Treadwell Farm to Table Cuisine

: The entrance from the patio

: Steam Whistle Premium Pilsner 341 ml 5% alc./vol. made with passion by dedicated Brewmaster

: Steam Whistle Premium Pilsner 341 ml 5% alc./vol. made with passion by dedicated Brewmaster

: Selection of housemade & local charcuterie with condiments $23

: Selection of housemade & local charcuterie with condiments $23

: Selection of housemade & local charcuterie with condiments $23

: Selection of housemade & local charcuterie with condiments $23

: Selection of housemade & local charcuterie with condiments $23

: Selection of housemade & local charcuterie with condiments $23

: Roasted local beet salad with “Monforte” feta toasted almonds, dill vinaigrette $14

: Roasted local beet salad with “Monforte” feta toasted almonds, dill vinaigrette $14

: Chardonnay steamed P.E.I. mussels with fennel pollen cream and toast $16

: Chardonnay steamed P.E.I. mussels with fennel pollen cream and toast $16

: East coast lobster “club” on duck fat fried bread “Monforte” goat’s cheese, smoked bacon, simple salad $22

: East coast lobster “club” on duck fat fried bread “Monforte” goat’s cheese, smoked bacon, simple salad $22

: East coast lobster “club” on duck fat fried bread “Monforte” goat’s cheese, smoked bacon, simple salad $22

: Crispy skin north Atlantic mackerel filet potato and chive salad, poached free range egg $16

: Crispy skin north Atlantic mackerel filet potato and chive salad, poached free range egg $16

: Crispy skin north Atlantic mackerel filet potato and chive salad, poached free range egg $16

: Fish & Chips with beer battered Lake Huron whitefish rosemary sea salt frites, malt vinegar mayonnaise $18

: Fish & Chips with beer battered Lake Huron whitefish rosemary sea salt frites, malt vinegar mayonnaise $18

: Rosemary crème brûlée with chocolate sorbet $10

: Rosemary crème brûlée with chocolate sorbet $10

: Rosemary crème brûlée with chocolate sorbet $10

: Rosemary crème brûlée with chocolate sorbet $10

: Rosemary crème brûlée with chocolate sorbet $10

: Rosemary crème brûlée with chocolate sorbet $10

: Rosemary crème brûlée with chocolate sorbet $10

: Rosemary crème brûlée with chocolate sorbet $10

: Lunch Menu 2015 08 11

: Dinner Menu 2015 08 11

: List of Suppliers 2015 08 11

: The Postcard

: The Postcard

: The Postcard

: Guest Experience Card

: The Business Card

: Lunch for four $240.13 (Gratuity $35.00)

Alo Restaurant – Toronto – 2015 08 01

01 Saturday Aug 2015

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163 Spadina, 2014, acidic, almond, almond oil, Amuse, aoli, B.C., Belly, Berries, berry, berry chips, Bitter, bitter almond, Black, black pepper, blanched, Bonito, bread crusted, bream, bulgur, Burnt, burnt onion, Butter, butter bar, Buttermilk, Cake, Caramel, Caramelized, Carolina, Cerignola, Chanterelles, Chantilly, chard mustard greens, Charred, charred grapes, Chicken, chicken fat, chips, Chive, Chocolate, choux, cippo, cippo onions, cockscomb, cocktails, Confit, Corn, crab, Cream, cremeux, Crudité, Crumble, crusted, Cucumber, Cultured, Cultured Butter, cultured cream, Cured, cured cockscomb, currant, currantpâté choux, delikatess, diced, Dry, Dungeness, dungeness crab, dust, Egg, Egg yolk, Eggplant, English, English Pea, fat, fleur de sel, foam, Foie Gras, Fresh, Frisée, Ganache, Garlic, garlic scapes, Gold, Gold Rice, Golden, golden plum, grain, Granite, granola, grape vinaigrette, grapes, Grated, greens, Hamachi, hollandaise, Honey, honey cream, Hot, hot mustard, House, House bread, Jam, Japanese, Juice, King, King Oyster, kohlrabi, Kombu, kosho, Lailey, lamb, lamb shoulder, Lemon, lightly steamed, lime, linzer, Maitake, maitaki mushrooms, malted, malted meringue, Matthew Betsch, meringue, Milk, Milk Chocolate, milk jam, mushrooms, Mustard, mustard seeds, nasturtium, Niagara Peninsula, Nick Bentley, nori, Oil, olives, Onion, Onion Rings, Onions, Ontario, Oyster, pain au beurre, Patrick Kriss, Pâté, Pea, pea dust, Pea shoots, pearl, pearl onion, Pemaquid, Pepper, Pickled, Plum, plum purée, Pomme, pomme soufflé, Pork, Pork Belly, Potato, potato rounds, powder, Pre dessert, Preserved, preserved ramp, Puffed, puffed bulgur, Purée, Quebec, Rack, rack of pork, Radish, ramp, Raspberry, Red, red ribbon, ribbon, rice, Rings, Roasted, roe, rounds, Salad, Salmon, samphire, sauce, Sauvignon Blanc, scapes, Sea, Sea Beans, sea bream, sea spinach, Seeds, segments, shallot, sherry, sherry vinegar, shoots, shoulder, Sorbet, Sorrel, Soufflé, sour cream, Spinach, sprayed, stew, stout, stout cake, The bar at Alo, thyme, toasted, toasted walnut, Trotter, Vanilla, Veal, veal trotter, veg, vegetables, vinaigrette, Vinegar, Virgin, virgin butter, VQA, Walnut, watercress, whipped, White, white wine, wine, yolk, Yorkshire, Yukon Gold, Yuzu, zest

Linzer Delikatess Potato, Salmon Roe, Bonito, Corn

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, and Kevin Jeung)
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

: Alo Restaurant 163 Spadina Avenue (east side just south of Queen Street)

: Alo Restaurant 163 Spadina Avenue (east side just south of Queen Street)

: The bar at Alo Restaurant

: The bar at Alo Restaurant

: The bar at Alo Restaurant

: Cocktails at The bar at Alo Restaurant

: Cocktails at The bar at Alo Restaurant

: Puffed grain granola for The Bar at Alo

: Puffed grain granola for The Bar at Alo

: Cerignola olives, lamb shoulder, eggplant $8

: Cerignola olives, lamb shoulder, eggplant $8

: Pork belly, black pepper, sherry vinegar $8

: Pork belly, black pepper, sherry vinegar $8

: Crudité vegetables, buttermilk $8

: Crudité vegetables, buttermilk $8

: Lailey Sauvignon Blanc 2014 Niagara Peninsula, Ontario VQA dry white wine 13% a/c/vol

: Lailey Sauvignon Blanc 2014 Niagara Peninsula, Ontario VQA dry white wine 13% a/c/vol

: Pomme soufflé, black pepper and sherry aoli

: Pomme soufflé, black pepper and sherry aoli

: Pomme soufflé, sour cream

: Pomme soufflé, sour cream

: Amuse – buttermilk sorbet, English pea purée, almond oil, pea dust

: Amuse – buttermilk sorbet, English pea purée, almond oil, pea dust

: Japanese Sea Bream – samphire, toasted nori, yuzu kosho powder aoli blanched sea beans diced kombu grated radish fleur de sel

: Japanese Sea Bream – samphire, toasted nori, yuzu kosho powder aoli blanched sea beans diced kombu grated radish fleur de sel

: Pemaquid oyster lightly steamed watercress sauce confit Yukon gold potato rounds acidic virgin butter watercress salad, nasturtium, red ribbon sorrel, pickled cultured cream cippo onions

: Pemaquid oyster lightly steamed watercress sauce confit Yukon gold potato rounds acidic virgin butter watercress salad, nasturtium, red ribbon sorrel, pickled cultured cream cippo onions

: House cultured butter bar

: House cultured butter bar

: House cultured butter bar

: House Bread – pain au beurre, cultured butter bar

: B. C. Dungeness Crab – carolina gold rice, sea spinach, lime segments, juice and zest English pea shoots

: B. C. Dungeness Crab – carolina gold rice, sea spinach, lime segments, juice and zest English pea shoots

: Quebec foie gras – cured cockscomb, veal trotter, king oyster, burnt onion, bonito, stew of shallot, garlic, white wine, chive, sherry vinegar and chicken fat, sprayed sherry vinegar

: Quebec foie gras – cured cockscomb, veal trotter, king oyster, burnt onion, bonito, stew of shallot, garlic, white wine, chive, sherry vinegar and chicken fat, sprayed sherry vinegar

: Cured egg yolk, maitaki mushrooms, hollandaise

: Cured egg yolk, maitaki mushrooms, hollandaise

: Linzer Delikatess Potato, Salmon Roe, Bonito, Corn

: Linzer Delikatess Potato, Salmon Roe, Bonito, Corn

: Hamachi – bread crusted maitaki kohlrabi pickled pearl onion rings sherry vinegar, chanterelles

: Hamachi – bread crusted maitaki kohlrabi pickled pearl onion rings sherry vinegar, chanterelles

: Hamachi – bread crusted maitaki kohlrabi pickled pearl onion rings sherry vinegar, chanterelles

: Hamachi – bread crusted maitaki kohlrabi pickled pearl onion rings sherry vinegar, chanterelles

: Yorkshire rack of pork – roasted, chard mustard greens charred grapes veg grape vinaigrette preserved ramp and hot mustard purée frisée pickled mustard seeds/garlic scapes toasted walnut

: Yorkshire rack of pork – roasted, chard mustard greens charred grapes veg grape vinaigrette preserved ramp and hot mustard purée frisée pickled mustard seeds/garlic scapes toasted walnut

: Dorset Lamb shoulder – raw vegetables baby turnip gem lettuce, treviso, squash purple mustard, baby fennel, fennel fronds anchovy preserved lemon/pickled ramps, olive oil/ramp liquid, sheep’s milk yogurt

: Dorset Lamb shoulder – raw vegetables baby turnip gem lettuce, treviso, squash purple mustard, baby fennel, fennel fronds anchovy preserved lemon/pickled ramps, olive oil/ramp liquid, sheep’s milk yogurt