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)

Alo Restaurant – Toronto – 2015 08 01

01 Saturday Aug 2015

Posted by TFG in The Latest

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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

: Pre dessert amuse – Caramelized plum purée – golden plum sorbet, puffed bulgur and bitter almond foam

: Pre dessert amuse – Caramelized plum purée – golden plum sorbet, puffed bulgur and bitter almond foam

: Whipped milk chocolate ganache – stout cake, malted meringue, milk jam

: Whipped milk chocolate ganache – stout cake, malted meringue, milk jam

: White chocolate cremeux – cucumber granite, carmelized white chocolate crumble

: White chocolate cremeux – cucumber granite, carmelized white chocolate crumble

: Vanilla honey cream, fresh Ontario berries, berry chips, lemone thyme, raspberry red currant purée & powder

: Vanilla honey cream, fresh Ontario berries, berry chips, lemone thyme, raspberry red currant purée & powder

: Pâté choux with caramel and vanilla chantilly cream $3 per piece

: Pâté choux with caramel and vanilla chantilly cream $3 per piece

: Kitchen staff concentration

: Executive chef/owner Patrick Kriss

: Sous chef Nick Bentley

: Sous chef Nick Bentley

: Sous chef Matthew Betsch

: Executive chef/owner Patrick Kriss and sous chef Matthew Betsch

: Executive chef/owner Patrick Kriss

: Executive chef/owner Patrick Kriss

: The Menu 2015 08 01

: The Bar at Alo Menu 2015 08 01

: Alo Restaurant Cocktail list 2015 08 01

: The Wine List 2015 07 16

: The Wine List 2015 07 16

: The Wine List 2015 07 16

: The Business Card

: Drinks, bar food, and dinner for two with wine $305.10 (Gratuity $52.00)

Elegance Chinese Cuisine – Markham – 2015 03 11

11 Wednesday Mar 2015

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Assorted, assorted meats, Cake, Conpoy, crispy, Crystal, Deep, Deep Fried, Dumpling, egg white, egg white dumpling, fish, Fish Roe, Fried, Har Gau, Har Gow, Honey, honey sauce, leaf, Lotus, Lotus Leaf, Meat, Meats, Minced, minced meat, Pan Fried, Pork, Pork Dumpling, prawn, Prawn Dumpling, Ribs, rice, roe, sauce, Savoury, savoury triangle, Scallop, Seafood, Seafood Cake, Shrimp, Siu Mai, Siu Mei, Squid, Steamed, Sticky, Sticky Rice, triangle, Veal, veal ribs, Vegetable, Wrapped

#21 Ribs of veal with honey sauce L $3.00

Elegance Chinese Cuisine & Banquet

7130 Warden Avenue Building 20 Suite 106-110 Markham Ontario L3R 0M7 +1-905-948-1881

[Part of the Dragon Dynasty Group]
Chinese, Dim Sum Price per dish before 11:00 am is $3.00 (excluding XL dishes and special orders)

: Hot sauce [but I only wanted a single medium hot sauce]

: Our order at 10:26 a.m. means all dishes are $3.00 each

: #36 Pan-fried seafood cake L $3.00

: #36 Pan-fried seafood cake L $3.00

: #21 Ribs of veal with honey sauce L $3.00

: #21 Ribs of veal with honey sauce L $3.00

: #34 Crispy deep fried squid L $3.00

: #34 Crispy deep fried squid L $3.00

: #8 Sticky rice filled with assorted meats and conpoy wrapped and steamed in lotus leaf L $3.00

: #8 Sticky rice filled with assorted meats and conpoy wrapped and steamed in lotus leaf L $3.00

: #3 Siu Mai – pork dumpling with scallop & fish roe L $3.00

: #3 Siu Mai – pork dumpling with scallop & fish roe L $3.00

: #29 Pan fried minced meat and vegetable dumpling M $3.00

: #29 Pan fried minced meat and vegetable dumpling M $3.00

: #2 Har Gau – crystal prawn dumpling L $3.00

: #2 Har Gau – crystal prawn dumpling L $3.00

: #38 Shrimp wrapped with egg white dumpling L $3.00

: #38 Shrimp wrapped with egg white dumpling L $3.00

: # 31 Deep fried savoury triangle S $3.00

: # 31 Deep fried savoury triangle S $3.00

: Leftovers for takeaway to be reheated at home for supper

: Dim Sum Menu 2015 01 13

: Dim Sum Menu 2015 01 13

: Before 11:00 am all small, medium and large dishes are $3.00 each, After 11:00 am small $3.00; medium $4.20; large $5.20; extra large $6.80; special $7.80

Scaramouche – Toronto – 2015 01 16 – Dinner

16 Friday Jan 2015

Posted by TFG in The Latest

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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