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September featured menu


Sourdough bread and fats

Mushrooms velouté

Served with mushrooms crostini. 

Wine: Jeréz Amontillado

Vegetables and vinaigrette

Carrot, radishes, sheep milk yogurt and dill vinaigrette.

Wine: Dry Riesling

Gambas al Cava

Shrimps, cava, confit garlic, tamarind

Wine: Cava

Pescatarian option: Lobster

Citrus Bearnaise, seasonal vegetables.

Carnivore option: Roasted duck breast

Orange sauce, cauliflower purée

Wine: Rioja Crianza | Rioja Blanco (viura)

Spicy pears

Creme anglaise, olive oil cracker

Wine: Noble late harvest


Carnivore / pescatarian menu: $100/person | $50 wine pairing

4 course vegetarian option available: $90/person | $50 wine pairing

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News & Announcements Tasting Menu

August featured menu


Featured menu

Menu

Sourdough bread and fats

Cuinat crujiente

Swiss chard, spinach, chevré appetizer. This is a traditional eastern dish from Ibiza made of wild plants and broad beans (Colleja and armorta). 

Wine: Picpoul de Pinet

Celery root steak

Braised celery root, pommes aligot, mushroom escabeche, demi-glace

Wine: Syrah Rosado – organic

Asparagus

Lentils, romesco sauce (peppers and almonds), cherry tomato

Wine: Gamay noir

Pescatarian option: Langostinos a la sal

Langoustines cooked in a hot salt-rosemary-lemon bed. Finished with its jus

Wine: Orange wine

Beet forest

Chocolate ganache, beets, strawberry, kirsh

Wine: Pedro Ximenez


4 course (Vegetarian or pescatarian) $85/person | $50 wine pairing

Full menu $100/person | $60 wine pairing

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News & Announcements Tasting Menu

Summer – July 29 menu


Featured menu

Coca de recapte

flat bread with roasted vegetables and sheep cheese

Cantaloupe and asparagus gazpacho

cold Andalusian soup

Celeriac steak, pommes aligot, mushrooms escabeche, vegetables demi-glace

Watermelon carpaccio

Menu $85 person / Wine pairing $50

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News & Announcements Tasting Menu

Summer – July 07 menu


Also available on ChefBox

Tasting menu

Cuinat crujiente mille feuille – Swiss chard, spinach, chevré appetizer

Cuinat is a traditional eastern dish from Ibiza made of wild plants and broad beans (Colleja and armorta). This dish is an interpretation of this classic stew made with vegetables and legumes.

Cantaloupe and asparagus gazpacho spanish summer soup

Watermelon carpaccio


Main options (choose one)

Chuck boneless short ribs

Orzo cremoso de bogavante

Zucchini, celeriac, beans cannelloni


Menu $85 person / Wine pairing $50

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News & Announcements Tasting Menu

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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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.