Back to Ten Restaurant which is my favorite for Western fine dining in Toronto after Edulis. All vegetarian menu today. Ten makes use of seasonal vegetables and it is now the tail end of winter vegetables. They often have interesting flavor combinations and in the summer, their peas and white chocolate is one of my favorite dishes. Favorite dish today was the leek with cucumber where the clean sweetness of the cucumber came through and also the koginut squash where the sweetness of the squash and earthiness of poblano pepper plays off each other
Potato, Seaweed, Shiitake Tea
– nice warm drink to start on a cold day
Warm Broccoli, Cauliflower, Rapini Sald, Miso cured Egg Yolk
– think there were some mustard in their to balance out the rich and flavorful egg yolk
Leek Two Ways
Leek Lemon Dumpling
Leek, Cucumber, Shisho Leaf, Burnt Leek Oil
Yellow Endive, Honey Crisp Apple, Vegetable Stock, Lemon Brown Butter Foram, Taragon Foam
– yellow endive is in season but it is very bitter. Slices of honey crisp apple added inside and sauces were used to round the the earthy bitterness
Koginut Squash, Poblano Pepper
– seeds of the squash are crushed and added on top for texture
Sourdough Focaccia
Gnocchi, Parmesan Truffle sauce, Wilted Spinach
– 3 types of gnocchi, traditional, sweet potato and one other
Atlas Carrot, Black Garlic Sauce
– carrots were smoked by burning hay similar to Japanese warayaki
Maitake, Seaweed Oil, Chive, Buckwheat
– one of their signature dishes that is often on the menu
Mushroom Ice Cream, Dried Mushroom
Pear, Quince, Cinnamon
Parsnip Yuzu Tart
Truffle Chocolate Cookie
by DanielfromHK_