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Fall-winter tasting menu in a private dining room


Tasting menu

Radishes (parsnip, turnip, daikon) with sheep yogurt vinaigrette

Beet-mango tartare, horseradish soubise, Japanese jam

Scallop carpaccio

Duck fat poached lobster, butter-poached celeriac, granola

Cod Vizcaina en papillote

White chocolate – pumpkin ganache, berries


Menu $85 person / Wine pairing $50

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Tasting Menu

July 13th – 20th tasting menu

This is a 4 – course light patio menu ideal for this summer. Full of flavours but simple at the end. Just for cooling down even in the hottest days of July. Fish and vegetables based courses with playful flavours. The dishes are paired with some delicious Catalan wine options: garnacha blanca (grenache blanc) or a rosé Cava.

The menu starts with a beet, cherry, strawberry and cucumber gazpacho. Next a smoked salmon served with dehydrated mushrooms and asparagus cheesecake. Third, Cod en papillote. Finishing the savoury dishes with a fresh fig, goat cheese and seeds nougatine dessert. Definitely a light summer menu to enjoy in our patio.

Also now available for take out our menu a la carta.

Salud!

Menu: $70/ person | Wine: $50/bottle

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Breakfast and brunch Recipes

Sunday breakfast, Shakshouka

This is my take on Shakshouka, a Tel Aviv masterpiece and classic dish. After posting it on Facebook some people ask me about my recipe so here you have it and please enjoy it.

I hope you enjoy it, and if you like it please let me know and share it with your friends.

Ingredients

  • 1 can of diced tomato (feel free to crushed it)
  • 1 tablespoon smoked paprika
  • 1/2 Fresh garlic or 1 tbsp of garlic powder
  • 1 cup of mushrooms
  • 1 Onion cut in little cubes – brunoise (check this link)
  • 1/2 teaspoon thyme
  • 1 bay leaf
  • 1 can of chickpeas
  • 1/4 teaspoon of cayenne pepper
  • 5-6 eggs
  • A nice crack of black pepper
  • 2 spring onions
  • 1/2 cup of crumbled feta cheese

Preparation

  • add olive oil to a pan at 3/4 of heat, add the onions and spring onions and sauté until tender (caramelize).
  • add garlic, smoked paprika, bay leaf, thyme, mushrooms, and can of chickpeas.
  • add tomato can and correct for salt.
  • let it seat with lit on for 10 mins at medium heat.
  • add the egg and the feta and keep the lit on until the eggs are cooked.
  • salt and pepper, a titch of olive oil.
  • finish with fresh parsley and spring thinly sliced spring onions.
  • serve it and let me know how it works.
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Tasting Menu

Summer: July 2020 tasting menu

For this summer 2020 tasting menu at El Tenedor Restaurant we want to embrace the time and the vegetables of the season that Ontario has to offer, we want you to enjoy of a light and simple menu; flavourful and fun.

This tasting menu starts with a little variation of the Spanish classic “ensaladilla rusa” (a.k.a russian salad, a.k.a Ensaladilla Olivier thanks to its inventor Lucien Olivier, a Russian chef who created this salad in his Moscow restaurant Hermitage around 1860; and yes is a typical spanish dish).

Second, a vegetable dish with golden beets poached in butter, served with goat cheese and boquerones in vinegar.

Third, a sour cheesecake with asparagus and smoked salmon

Finally, a sustainably catch of Fogo island cod ” in the french classic “en papillote”.


Miso cured egg yolk salad and radish cones

Golden beets, goat cheese, marinated anchovies

Asparagus cheesecake and pickles, smoked salmon, salmon glaze

Fish and vegetables en papillote

menu $75/person, Bottle of wine paired $45

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Tasting Menu

January March 2020 tasting menu

Leek soup and tomato
confit tomato, leek soup, granola

Butter poached celeriac
celeriac, Boquerones, olive croutons, capers

Surft and turf
Lobster tail, potato-bacon terrine, veal demi-glace

Orange and cinnamon foam
Orange cinnamon and lemon infused milk’s foam

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Tasting Menu

Octuber December 2019 tasting menu

Poached truffle egg.