Nota Bene – Toronto – 2016 01 30 Winterlicious Dinner

30 Saturday Jan 2016

Tags

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)

Splendido Wine Bar – Toronto – 2014 12 20 – Dinner

20 Saturday Dec 2014

Posted by TFG in The Latest

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Tags

Agnolotti, Apple, B.C., Beets, Belly, Blood, British Columbia, brussel, brussel sprouts, Caesar Salad, carrot, Caviar, Cereal, Chocolate, Cipollini, clam, dashi, Foie, French, Fresh, Gewurztraminer, graham, Hamachi, Hamachi Belly, Lobster, Mackerel, Matsutake, Mignardises, Northern Divine, Onion Soup, Oyster, Pasta, Pear, Petit Fours, Popcorn, Potato, Quail, Razor, Razor Clam, Rib Cap, Salmon, salmon belly, Salmon Skin, Salmon tea, Sashimi, sea buckthorn, Smoked, Smoked Oyster, Tart, Toast, Trimbach, Trout, trout roe, Truffle, uni, Vendages Tardives, White Fish, Yeast

Trout and Cipollini – cultured cream, green onion rounds, black pepper ring, ramp oil, smoked cured trout, grilled lightly over burning spruce branches – rimjob

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

Splendido Restaurant Reservations via OpenTable

: Trimbach Gewürztraminer Vendages Tardives 2007

: Trimbach Gewürztraminer Vendages Tardives 2007

: Trimbach Gewürztraminer Vendages Tardives 2007

: Popcorn and Fresh Oyster – shamu blue popping corn kernels from the Ontario Popping Corn Co.. Fresh oyster – apple, jalapeño, mignonette

: Popcorn – shamu blue popping corn kernels from the Ontario Popping Corn Co.. Kernels are cooked in bacon fat. – popcorn bag

: Popcorn – shamu blue popping corn kernels from the Ontario Popping Corn Co.. Kernels are cooked in bacon fat. – popcorn bag

: Fresh oyster – apple, jalapeño, mignonette – Staub with ice and rocks

: Fresh oyster – apple, jalapeño, mignonette – Staub with ice and rocks

: Caviar potato – white chocolate, potato ice cream, potato dust, Northern Divine B.C. Caviar – caviar tin

: Caviar potato – white chocolate, potato ice cream, potato dust, Northern Divine B.C. Caviar – caviar tin

: Potato Dashi – potato croquette, crème fraîche, chive tip – glass bowl

: Potato Dashi – potato croquette, crème fraîche, chive tip – glass bowl

: Fresh white fish – pickled plum purée, smoked fish oil, pickled Thai basil – Japanese bowl

: Fresh white fish – pickled plum purée, smoked fish oil, pickled Thai basil – Japanese bowl

: Mackerel – cucumber tartar, buttermilk sorbet, dill oil, nasturium petals

: Mackerel – cucumber tartar, buttermilk sorbet, dill oil, nasturium petals

: Hamachi Sashimi – avocado chutney, sesame emulsion, tamari/garlic oil, nori dust – Japanese plates

: Hamachi Sashimi – avocado chutney, sesame emulsion, tamari/garlic oil, nori dust – Japanese plates

: Salmon Belly 3 ways – salmon belly, grilled lightly, nori condiment. Salmon tea.

: Salmon tea – roasted salmon bones, bonito, water, kombu, egg whites – tea cup

: Salmon Belly – nori condiment, tamari/garlic oil, pickled jalapeño, ginger juice

: Salmon Belly – nori condiment, tamari/garlic oil, pickled jalapeño, ginger juice

: Salmon Skin – avocado chutney, jalapeño, sesame emulsion – coke can

: Salmon Skin – avocado chutney, jalapeño, sesame emulsion – coke can

: Uni Toast – squid ink, lobster brioche, B.C. uni, nori purée, pickled ginger, sliver tamari dashi sheet gel – floral plate

: Uni Toast – squid ink, lobster brioche, B.C. uni, nori purée, pickled ginger, sliver tamari dashi sheet gel – floral plate

: Trout and Cipollini – cultured cream, green onion rounds, black pepper ring, ramp oil, smoked cured trout, grilled lightly over burning spruce branches – rimjob

: Trout and Cipollini – cultured cream, green onion rounds, black pepper ring, ramp oil, smoked cured trout, grilled lightly over burning spruce branches – rimjob

: Trout and Cipollini – cultured cream, green onion rounds, black pepper ring, ramp oil, smoked cured trout, grilled lightly over burning spruce branches – rimjob

: Trout Roe – red onion crème fraîche, cornet shell, trout roe, maple, chive, spruce foam – served on bow

: Razor Clam – radish, pork crackling, fennel rounds, radish/shallot oil, razor clam escabeshe, lemon air – on shell

: Razor Clam – radish, pork crackling, fennel rounds, radish/shallot oil, razor clam escabeshe, lemon air – on shell

: Lobster – grilled lobster, oyster liver emulsion, red vein sorrel leaf – on rock

: Lobster – grilled lobster, oyster liver emulsion, red vein sorrel leaf – on rock

: Hamachi Belly – grilled hamachi, black bean purée, sesame nori, sesame seeds, verbena/coriander – black plate

: Hamachi Belly – grilled hamachi, black bean purée, sesame nori, sesame seeds, verbena/coriander – black plate

: Smoked Oyster – potato foam, smoked butter, potato chip, applewood smoke, poached oyster, Northern Divine B.C. Caviar – Saturn bowl

: Smoked Oyster – potato foam, smoked butter, potato chip, applewood smoke, poached oyster, Northern Divine B.C. Caviar – Saturn bowl

: Smoked Oyster – potato foam, smoked butter, potato chip, applewood smoke, poached oyster, Northern Divine B.C. Caviar – Saturn bowl

: Smoked Oyster – potato foam, smoked butter, potato chip, applewood smoke, poached oyster, Northern Divine B.C. Caviar – Saturn bowl

: Foie Apple Graham Tart and Beets Blood and Chocolate

: Beets Blood and chocolate

: Foie Apple Graham Tart

: Matsutake – roasted matsutake (pine mushroom), porcini cracker, truffle emulsion. truffle snow, ramp snow, shaved burgundy black truffle, nasturtium petal – wooden plate

: Matsutake – roasted matsutake (pine mushroom), porcini cracker, truffle emulsion. truffle snow, ramp snow, shaved burgundy black truffle, nasturtium petal – wooden plate

: Matsutake – roasted matsutake (pine mushroom), porcini cracker, truffle emulsion. truffle snow, ramp snow, shaved burgundy black truffle, nasturtium petal – wooden 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

: 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

: 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

: Brussel Sprouts – charred brussel leafs, fried brussel hearts, caramelized apple jus split with pork fat, carraway seeds – clay bowl

: Brussel Sprouts – charred brussel leafs, fried brussel hearts, caramelized apple jus split with pork fat, carraway seeds – clay bowl

: Agnolotti Truffle Pasta – Agnolotti, Parmesan and Fontina cheese, butter, alba truffle, truffle oil

: Agnolotti Truffle Pasta – Agnolotti, Parmesan and Fontina cheese, butter, alba truffle, truffle oil

: Quail – chestnut brioche, foie stuffed quail, endive, date, sauce of vanilla ginger walnut split jus

: Quail – chestnut brioche, foie stuffed quail, endive, date, sauce of vanilla ginger walnut split jus

: Rib Cap – 65 day aged ribcap, charred cippolini, caramelized onion fluid gel, caramelized onion jus split with bone marrow, grilled baby gem, Caesar dressing, french onion soup, Caramelized french shallots

: Rib Cap – 65 day aged ribcap, charred cippolini, caramelized onion fluid gel, caramelized onion jus split with bone marrow, grilled baby gem, Caesar dressing, french onion soup, Caramelized french shallots

: Rib Cap – 65 day aged ribcap, charred cippolini, caramelized onion fluid gel, caramelized onion jus split with bone marrow, grilled baby gem, Caesar dressing, french onion soup, Caramelized french shallots

: French Onion soup/ Caesar Salad – beef shank broth, parmesan air, white vinegar, Anaheim chili, coriander, ginger, grilled baby gem, Caesar dressing, caramelized french shallots

: Pear and Yeast – roasted pear, feuille de brick, brown butter crumble, burnt honey, pear vinegar, fennel pollen, burnt honey ice cream

: Pear and Yeast – roasted pear, feuille de brick, brown butter crumble, burnt honey, pear vinegar, fennel pollen, burnt honey ice cream

: Pear and Yeast – roasted pear, feuille de brick, brown butter crumble, burnt honey, pear vinegar, fennel pollen, burnt honey ice cream

: Pear and Yeast – roasted pear, feuille de brick, brown butter crumble, burnt honey, pear vinegar, fennel pollen, burnt honey ice cream

: Sea Buckthorn Berry – sea buckthorn toffee, goat’s yogurt espuma, sea buckthorn vinaigrette, jasmine oil, sunflower

: Sea Buckthorn Berry – sea buckthorn toffee, goat’s yogurt espuma, sea buckthorn vinaigrette, jasmine oil, sunflower

: Cereal – white chocolate, chamomile panna cotta, camemile fluid gel/maple, granola, flax, pumpkin, sunflower, almond, white chocolate snow, bee pollen, buttermilk sorbet, milk foam crisp, sorrel

: Cereal – white chocolate, chamomile panna cotta, camemile fluid gel/maple, granola, flax, pumpkin, sunflower, almond, white chocolate snow, bee pollen, buttermilk sorbet, milk foam crisp, sorrel

: Mignardises/Petit Fours

: Mignardises/Petit Fours

: Mignardises/Petit Fours

: Mignardises/Petit Fours

: The Menu

: Dinner for two $339.00(Gratuity $70.00)

The Chefs’ House – Toronto – 2013 05 17

17 Friday May 2013

Posted by TFG in The Latest

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Tags

almond, asparagus, Beef, Bench, Butter, Buttermilk, Cave Spring Celler, Cookies, dark chocolate, dressing, Egg, Estate, Featherstone, focaccia, Fried, Fried Rice, Gold, Golden, Green, hash, hoisin, House bread, jelly, Jordan, Maple Vinaigrette, Mousse, Niagara, pan seared, peas, Pickled, Potato, pound cake, Prosciutto, Quail Egg, quinoa, Red Grape, rhubarb, Ricotta, Riesling, Salad, sauce, Sherbet, Stir-Fry, tomato, Twenty Mile, vegetables, White Chocolate, White Fish, Winery, Yoghurt, Yukon

Niagara Prosciutto, Green Asparagus, Fried Quail Egg, Pickled Vegetables

THE CHEFS’ HOUSE (GEORGE BROWN)

215 King Street East Toronto Ontario +1-416-415-2260

Twitter: @thechefshouse
Information e-mail: chefshouse@georgebrown.ca
The Chefs’ House Reservations via OpenTable

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.
Wheelchair Accessible
Reservations are strongly recommended. Business casual dress code is in effect.