Splendido

Name: Splendido
Address: 88 Harbord St., M5S 1G5, ON, M5S 1G5
Telephone: 416-929-7788

88 Harbord St., Toronto, ON M5S 1G5, CA

• Monday: 5:30PM-11:00PM •Tuesday: 5:30PM-11:00PM •Wednesday: 5:30PM-11:00PM •Thursday: 5:30PM-11:00PM •Friday: 5:30PM-11:00PM •Saturday: 5:30PM-11:00PM •Sunday: 5:30PM-11:00PM •

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Details

Cuisine: Mediterranean
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Table d’Hôte

First Course

Belgian Endive Salad, Sleger Farm Greens Pomegranate Juice, Paillot de Chè

Québec Foie Gras Cuit Sous-Vide, Duck Prosciutto Le Blanc Walnut Oil, Bake

Tunisian Grilled Octopus Pressure Cooked Garbanzo Bean Salad, Sweet Roasted

Pied de Cochon, Sweetbreads, 2 Year Old Niagara Prosciutto Arugula Salad, S

Hokkaido Sea Scallops, Charred Tomato & Chipotle Relish Avocado & Tomatillo

Second Course

Chilled Green Asparagus Soup Torched Sea Scallop, LeBlanc Olive Oil

Capunti Pasta, Ontario Ramps West Coast Morels

Red Spring Salmon Filet Cuit Sous-Vide Leek & Fennel Fondue

Main Course

Charcoal Grilled Cumbrae Farms Naturally Raised Beef Tenderloin Tarragon Ve

Haldimand County Dorset Lamb Saddle & Pulled Lamb Shoulder Smoked Bacon, Pr

Hard Shell Nova Scotia Lobster, Seared Sea Scallops Lobster Nage, Coriander

Porcini Dusted British Columbia Halibut Filet Butter Poached Wild Leeks, Mu

“For Two”

| 40oz Cumbrae Farms Private Stock, Dry-Aged Prime Rib Steak Kozlik’s Artisanal Horseradish Mustard | Subject to Availability

Dessert

Pistachio Cake, Lennox Farms Pink Rhubarb Sorbet

Rhubarb Cuit Sous-Vide, Sweet Red Pepper Coulis

Michel Cluizel Chocolate Soufflé

Butter & Pecan Ice Cream

Hawaiian Papaya & Pineapple Raviolo

Lychee Sorbet, Purple Passion Fruit Consommé

Warm Dark Chocolate Truffle Cake

Espresso Ice Cream

Tasting Menu

Amuse Bouche

Quebec Foie Gras & Smoked Ham Hock Terrine, Pork Cheek Kozlik’s Triple Cr

| Riesling, 2004, Tawse Winery, Beamsville Bench, Niagara, Ontario

Seared Hokkaido Sea Scallop, Black Bean Purée Charred Tomato & Chipotle Re

| Roussanne, 2005, Jaffurs, Santa Barbara, California, U.S.A.

Cumbrae Farm Veal Oxtail, Burgundian Escargots Poached Leeks, Truffle Froth

| Sangiovese Grosso, 2000, Brunello di Montalcino, Fuligni, Tuscany, Italy

Capunti Pasta, Ontario Ramps West Coast Morels

| Pinot Noir, 2000, Rolly Gassmann, Rodern, Alsace, France

Porcini Dusted Queen Charlotte Island Halibut Filet Sweet English Peas, Wil

| Chardonnay, 2004, Hyde Vineyard, Ramey, Carneros District, California, U.S.A.

Or

Savoy Cabbage Wrapped Richview Farms Squab Breast Thyme Scented Squab Jus

| Merlot/Cabernet Franc, 1995, Château La Croix de Gay, Pomerol, Bordeaux, France

4yr Old Quebec Cheddar, Stilton, Selles-sur-Cher Toasted Hazelnut & Raisin

Michel Cluizel Chocolate Soufflé, Butter & Pecan Ice Cream

| Palomino Fino/Pedro Ximenez, 30 yr Old Oloroso Dulce, “Matusalem”, Gonzales Byass, Jerez, Spain