-
MOROCCAN
CHICKEN TAJINE WITH OLIVES AND APRICOTS
ZATAR SPICED SALMON WITH TAHINI YOGURT AND PRESERVED LEMON GREMOLATA
SUMAC ROASTED CAULIFLOWER, BRUSSEL SPROUTS AND CHICKPEAS
GREEN SALAD WITH TOMATOES, CUCUMBERS, MINT AND A POMEGRANATE DRESSING
GRILLED MIDDLEASTERN FLAT BREAD
-
PUB GRUB
BAKED FRIED CHICKEN WITH KETTLE COOKED CHIP CRUST
GOURMET MAC AND CHEESE WITH SMOKED CANADIAN CHEDDAR
GRILLED CAESAR SALAD WITH GRILLED PROSCUITTO, HERBED CROSTINI, PARMESAN SHAVINGS AND A ROASTED GARLIC DRESSING
ROASTED POTATO SALAD WITH GRAINY DIJON DRESSING
-
BISTRO
BEER BRAISED BEEF STEW WITH CREMINI MUSHROOMS
FILLET OF RAINBOW TROUT WITH A SAUCE VERTE
MILK BAKED SCALLOP POTATOES WITH SWISS CHEESE
BABY ARUGULA WITH APPLES, CRANBERRIES, PEPITAS AND A CHAMPAGNE VINAIGRETTE
-
THE KENSINGTON
BABY KALE SALAD WITH BAKED MAPLE APPLES, TOASTED WALNUTS, CHICKPEAS AND A CREAMY ROASTED GARLIC CHICKPEA WATER DRESSING
WARM LENTIL SALAD WITH ROASTED BEETS AND SWISS CHARD
GLUTEN FREE MAC AND CHEESE WITH SMOKED CHEDDAR
QUINOA WILD RICE MEDLEY WITH MUSHROOMS, TOMATOES, OLIVES AND FRESH HERBS
-
THE SPADINA
SOUS VIDE FIVE SPICED GRILLED SIRLOIN STEAK WITH CHINESE BLACK PEPPER SAUCE
ROASTED FILLET OF SALMON WITH A GINGER, GARLIC, SCALLION SAUCE
TOFU STIR FRY WITH SWEET PEPPERS, BROCCOLI, SHITAKE AND A BLACK BEAN SAUCE
WOKKED KING OYSTER MUSHROOMS WITH SHANGHAI BOK CHOY AND VEGETARIAN OYSTER SAUCE
GINGER JASMINE RICE
-
TOKYO
TONKATSU GRILLED CHICKEN BREAST WITH KEWPIE MAYO AND CRISPY ONIONS
MISO AND SAKE ROASTED ATLANTIC COD WITH NORI
NAPPA CABBAGE, DAIKON, CARROT AND EDAMAME SLAW WITH A SESAME DRESSING
ASIAN PEAR SALAD WITH UMEBOSHI DRESSING
JAPANESE STICKY RICE