Scott Vivian

@BeastRestaurant

Toronto restaurant that celebrates Ontario's local producers and farmers. (96 Tecumseth St.)

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Course 4- boar loin schnitzel, braised red cabbage, apple butter #wildboardinner

Warm pastrami tongue "caesar" salad #wildboardinner

Course 2- boar's head rillettes, pickled mustard seeds, plum mostarda #wildboardinner

Crispy lamb neck, marcona almonds, white anchovy, arugula

1st course- marinated heart, beet root, pickled fennel, sunflower seeds #wildboardinner

Grilled ox heart, kohlrabi slaw, pickled watermelon rind 13

Special tonight- crispy sweetbreads, moroccan carrot salad, apple butter 12

Miso marinated halibut cheeks, baby bok choy, bone marrow broth, pickled ramps

Piquillo peppers, chevre, grapes, salsa verde

Beet root, pickled fennel, sunflower seeds, sheep's feta

Grilled ox heart, kohlrabi slaw, pickled watermelon rind

Sea scallops, farro, jerusalem artichoke, chestnuts

Duck confit, pickled red cabbage, celeriac puree, saba

Crispy sweetbreads, moroccan carrot salad, apple butter

New dessert for this week- earl grey panna cotta, preserved niagara cherries, almond toffee+tuile

Smoked whitefish falafel, harissa mayo, fennel salad

It's a perfect night for Rachelle's delicious Sticky Toffee Pudding!

Sauerkraut almost ready! The Beast pastrami rueben will be on the menu next week!

Arctic char from with celery root puree, black walnuts and pomegranate molasses.