Friday, December 12, 2014

Bosk Restaurant, Toronto.

Bosk, in the Shangri-la Hotel, has had a new chef for a little while now.

Seared Nova Scotia scallops with avocado puree, hon-shimiji mushrooms, crunchy rice and a sesame ginger dressing.

The ingredients for the corn soup, puffed corn, jalapeno pepper and dungeness crab.

The corn soup added to the ingredients above.

Lobster with potato gnocchi, forest mushrooms and a tomato lobster emulsion.

Hamachi sashimi with nori, cucumber, radish, shiso and ponzu dressing.

Scallop with sweet pea, buckwheat and prociutto broth. A very good dish.

Beef tartar with horseradish, pickled onion, egg and cod roe aioli.

Seared foie gras with strawberries, sorrel, pistachios and brioche.

Toasted bread, bocconcini cheese, tomatoes and basil.

Roasted organic chicken breast, properly cooked and juicy, with barley, hen of the woods mushrooms, peas and scallion veloute.

Honey glazed duck breast with fava beans, buckwheat, cherry, beets, creme fraiche and brown butter.

Cumbrae Farms 45 day old dry aged strip loin with cippollini onions, broccoli, bone marrow croquette, mustard and natural jus.

Sweet pea and mushroom agnolotti, with pea leaves, chanterelles and parmesan cheese.

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