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 – 2016 02 20 Dinner

Tags

aged, BBQ, Beef, Belly, Black, black garlic, Black Truffle, blackened, Burnt, burnt lime, Carbonara, carrots, celery, Cheese, chow chow, cornsmut, crab, draught, Dumplings, English Bay, fat vinaigrette, Fresh, fresh cheese, frybread, Garlic, graham, Granville Island, Hanger, Hanger Steak, Keyline, likker, lime, meringue, mussels, Onion, onion likker, Pickled, pickled onion, pie, Pork, Pork Belly, spice, Steak, Stone, stone crab, Truffle, Turkey, vegetables, vinaigrette, Wagyu, wagyu beef, Walnut, winter, winter vegetables

mussels on frybread cornsmut and celery chow chow $14

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 (@Omaw88)

OMAW Restaurant Reservations via Bookenda

Information e-mail: info@omaw.ca

Granville Island English Bay draught 20 oz. (Canadian pint in 2×10 oz. glasses) $7

A portion of the open kitchen

aged wagyu beef fat vinaigrette and pickled onion $17

aged wagyu beef fat vinaigrette and pickled onion $17

aged wagyu beef fat vinaigrette and pickled onion $17

mussels on frybread cornsmut and celery chow chow $14

mussels on frybread cornsmut and celery chow chow $14

mussels on frybread cornsmut and celery chow chow $14

pork belly burnt lime bbq and blackened spice $14

turkey + dumplings onion likker and black truffle $15

turkey + dumplings onion likker and black truffle $15

hanger steak farrotto and carrots $17

hanger steak farrotto and carrots $17

stone crab carbonara and pickled walnut $18

stone crab carbonara and pickled walnut $18

winter vegetables fresh cheese and black garlic $14

winter vegetables fresh cheese and black garlic $14

Keyline pie graham and meringue $11

Keyline pie graham and meringue $11

The Menu 2016 02 20

2016 02 20

2016 02 20

Dinner for two $131.87 (Gratuity $20.00) (Two of our dishes were complimentary by Chef Matt Blondin)

Alo Restaurant – Toronto – 2015 08 01

Tags

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)

Alo Restaurant – Toronto – 2015 07 16

Tags

acidic, almond, amaranth, Amuse, Anchovy, aoli, asparagus, B.C., baby fennel, baby turnip, Bar, bavarois, black pepper, black rice, blanched, Bonito, bread, broth of veal trotter, burnt onion, Butter, butter.Quebec, Buttermilk, Caramel, caramel chip, carmelized, chard, chicken fat, chip, Chive, cippo, coconib, Confit, crab fat, crab head, cremeux, crispy, Crumble, crusted, Cucumber, Cultured, Cultured Butter, cured cockscomb, dacquoise, dark chocolate, diced, Dorset, double shucked peas, dungeness crab, English pea shoots, fennel fronds, fermented chili, fleur de sel, Fluke, Foie Gras, french butter, fresh strawberries, Frisée, Garlic, garlic scapes, Gastrique, gem lettuce, Glaze, Granite, grated radish, green asparagus, Hamachi, hibiscus gel, Honey Mushroom, Horseradish, hot mustard, House Butter, Juice, Kelp, kohlrabi, Kombu, kosho, Kusshi, lamb shoulder, Leaves, Lemon, lemon purée, lime segments, Maitake, mustard greenscharred grapes, nasturtium, nougatine, Oil, Olive Oil, Onion Rings, Onions, Oyster, pain au beurre, pearl onion, Pickled, pickled honey mushroom, pickled horseradish, pickled mustard seeds, pickled ramps, Pomme, Potato, powder, Pre dessert, Preserved, Preserved Lemon, Purée, purple mustard, rack of pork, ramp, ramp liquid, Raw, raw vegetables, red ribbon, Rings, Roasted, rooster, rounds, sable celery, sauce, Sea Beans, sesame, sesame espuma, shaved asparagus, Shavings, Sheep's Milk, sherry, sherry aoli, sherry gastrique, sherry vinegar, snap peas, Sorbet, Sorrel, Soufflé, sour cherry, sprayed, Steamed, stew of shallot, strawberry, toasted, toasted amaranth, toasted nori, toasted walnut, treviso, veal tendon, veg grape vinaigrette, Virgin, Walnut, watercress, watercress salad, White, White Asparagus, White Chocolate, white wine, yogurt, Yorkshire, Yukon Gold, Yuzu, zest

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

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

Domaine Zinck Pinot Gris 2014 Alsace France $62

Domaine Zinck Pinot Gris 2014 Alsace France $62

Table setting

Pomme soufflé, black pepper and sherry aoli

Pomme soufflé, black pepper and sherry aoli

Amuse – green asparagus purée buttermilk sorbet raw diced green asparagus almond oil shaved asparagus

Amuse – green asparagus purée buttermilk sorbet raw diced green asparagus almond oil shaved asparagus

Kusshi oyster lightly steamed watercress sauce confit Yukon gold potato rounds acidic virgin butter watercress salad, nasturtium, red ribbon sorrel, pickled horseradish cippo onions

Kusshi oyster lightly steamed watercress sauce confit Yukon gold potato rounds acidic virgin butter watercress salad, nasturtium, red ribbon sorrel, pickled horseradish cippo onions

Fluke – kelp, toasted nori, yuzu kosho powder aoli blanched sea beans diced kombu grated radish fleur de sel

Fluke – kelp, toasted nori, yuzu kosho powder aoli blanched sea beans diced kombu grated radish fleur de sel

House butter

House butter

Bread – pain au beurre, cultured butter bar

Bread – pain au beurre, cultured butter bar

Quebec foie gras – cured cockscomb veal tendon broth of veal trotter, rooster, burnt onion, bonito, stew of shallot, garlic, white wine, chive, sherry vinegar and chicken fat, sprayed sherry vinegar pass

Quebec foie gras – cured cockscomb veal tendon broth of veal trotter, rooster, burnt onion, bonito, stew of shallot, garlic, white wine, chive, sherry vinegar and chicken fat, sprayed sherry vinegar pass

B. C. Dungeness Crab – crab head/fat french butter and glaze double shucked peas crispy black rice fermented chili lime segments, juice and zest English pea shoots

B. C. Dungeness Crab – crab head/fat french butter and glaze double shucked peas crispy black rice fermented chili lime segments, juice and zest English pea shoots

Hamachi – bread crusted maitaki kohlrabi pickled pearl onion rings sherry gastrique pickled honey mushroom

Hamachi – bread crusted maitaki kohlrabi pickled pearl onion rings sherry gastrique pickled honey mushroom

Hamachi – bread crusted maitaki kohlrabi pickled pearl onion rings sherry gastrique pickled honey mushroom

Hamachi – bread crusted maitaki kohlrabi pickled pearl onion rings sherry gastrique pickled honey mushroom

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

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

Pre dessert amuse – white asparagus sorbet – lemon purée caramel chip toasted amaranth (1702)

Pre dessert amuse – white asparagus sorbet – lemon purée caramel chip toasted amaranth (1702)

White chocolate cremeux – cucumber granite, carmelized white chocolate crumble

White chocolate cremeux – cucumber granite, carmelized white chocolate crumble

Dark chocolate sorbet – cremeaux coconib nougatine sesame dacquoise sesame espuma sour cherry

Dark chocolate sorbet – cremeaux coconib nougatine sesame dacquoise sesame espuma sour cherry

Strawberry bavarois – hibiscus gel sable celery leaves/shavings fresh strawberries

Strawberry bavarois – hibiscus gel sable celery leaves/shavings fresh strawberries

Strawberry bavarois – hibiscus gel sable celery leaves/shavings fresh strawberries

Strawberry bavarois – hibiscus gel sable celery leaves/shavings fresh strawberries

Executive chef Patrick Kriss

Executive chef Patrick Kriss

Executive chef Patrick Kriss

Executive chef Patrick Kriss

Sous chefs Nick Bentley and Matthew Betsch

Executive chef Patrick Kriss and sous chef Matthew Betsch

Sous chef Matthew Betsch

Executive chef Patrick Kriss

The Menu 2015 07 16

The Cocktail List 2015 07 16

The Wine List 2015 07 16

The Wine List 2015 07 16

The Wine List 2015 07 16

The Business Card

Dinner for two $319.20 (Gratuity $48.00)

Le Paradis Brasserie Bistro – Toronto – 2015 07 12

Tags

apples, arugula, Auvergnate, Auvergnate salade, Auvergne, bacon, blue, blue cheese de Auvergne, Boeuf, Branzino, bresaola, Butter, Calf’s liver, Charcuterie, Cheese, Chicken, citron, Demi-glace, Duck Liver, Foie de Veau, fritesBar Rôti, froid, Garlic, Garnitures, Gazpacho, ice creams, La Soupe, Lemon, Lonza, Mangetout, Mediterranean, Oil, Olive, Oxtail, pastèque, Pate de Campagne, Pâté, peasGlaces, pilaf, Pingue, porc, Pork Belly, Pork hock, Prosciutto, Provimi, Pulled, pulled oxtail, red wine, rice, rillettes, rillons de porc, Salade, Scoops, Sea Bass, shallot, snap, snap peas, Sorbets, Soup, tapenade, Tart, Tarte, Terrine, vinaigrette, volailles, Walnut, walnut oil, Walnuts, Watermelon, whole

Tarte au citron (lemon tart) $7.00

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

La Soupe – froid – Gazpacho de Pastèque watermelon gazpacho soup $5,00

La Soupe – froid – Gazpacho de Pastèque watermelon gazpacho soup $5,00

La Soupe – froid – Gazpacho de Pastèque watermelon gazpacho soup $5,00

Charcuteries – Terrine de Volailles – Chicken & duck liver paté Paté de Campagne – Pork hock paté Rillettes de Boeuf – Pulled Oxtail Rillons de Porc- Pork Belly Pingue Prosciutto, Lonza, Bresaola $15,00

Charcuteries – Terrine de Volailles – Chicken & duck liver paté Paté de Campagne – Pork hock paté Rillettes de Boeuf – Pulled Oxtail Rillons de Porc- Pork Belly Pingue Prosciutto, Lonza, Bresaola $15,00

Charcuteries – Terrine de Volailles – Chicken & duck liver paté Paté de Campagne – Pork hock paté Rillettes de Boeuf – Pulled Oxtail Rillons de Porc- Pork Belly Pingue Prosciutto, Lonza, Bresaola $15,00

Charcuteries – Terrine de Volailles – Chicken & duck liver paté Paté de Campagne – Pork hock paté Rillettes de Boeuf – Pulled Oxtail Rillons de Porc- Pork Belly Pingue Prosciutto, Lonza, Bresaola $15,00

Charcuteries – Terrine de Volailles – Chicken & duck liver paté Paté de Campagne – Pork hock paté Rillettes de Boeuf – Pulled Oxtail Rillons de Porc- Pork Belly Pingue Prosciutto, Lonza, Bresaola $15,00

Auvergnate salade – Arugula, walnuts, apples, blue cheese de Auvergne, walnut oil vinaigrette $8,50

Auvergnate salade – Arugula, walnuts, apples, blue cheese de Auvergne, walnut oil vinaigrette $8,50

Foie de Veau à l’Ancienne – Provimi calf’s liver, bacon, bacon, shallot & red wine demi-glace, frites $17,00

Foie de Veau à l’Ancienne – Provimi calf’s liver, bacon, bacon, shallot & red wine demi-glace, frites $17,00

Bar Rôti – Whole Mediterranean Sea Bass (Branzino), olive tapenade, rice pilaf $27,00

Bar Rôti – Whole Mediterranean Sea Bass (Branzino), olive tapenade, rice pilaf $27,00

Garnitures – Mangetout ~ Snap peas with lemon & garlic butter $5,00

Garnitures – Mangetout ~ Snap peas with lemon & garlic butter $5,00

Nos Glaces et Sorbets – Three scoops of our ice creams and/or sorbets $6.00

Nos Glaces et Sorbets – Three scoops of our ice creams and/or sorbets $6.00

Tarte au citron (lemon tart) $7.00

Tarte au citron (lemon tart) $7.00

2015 07 11 The Dinner Menu

2015 07 11 The Dinner Menu

2015 07 11 The Cocktail Menu

2015 07 11 The Dessert Menu

2015 07 11 The Breakfast/Lunch Menu

2015 07 11 The Brunch Menu

2015 07 11 The White Wine List

2015 07 11 The Red Wine List

Dinner for two $102.27 (gratuity $18.00)