Shucker champion and owner of ubiquitous Toronto oyster house Starfish Oyster Bed & Grill, Patrick McMurray, gives TORO an introduction to mollusc love. They are, after all, considered an aphrodisiac.
Click here to watch Paddy at work.
January 2013
TORO Magazine
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Restaurants start taking Prix Fixe reservations on January 10, 2013 for seatings between January 25 to February 7
$20 LUNCH
(plus taxes and gratuity)
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(Oysters and Fish subject to change – if Mother Nature says so)
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$35 DINNER
(plus taxes and gratuity)
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Take advantage of the incredible value and exclusive prix fixe menus offered at 191 of Toronto’s top restaurants. Find out more about Toronto’s Winterlicious 2013
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Tuesday, December 18, 2012 – A Toronto seafood restaurant says PEI cultivated blue mussels can hold their own against the best in the world… including the famed “wild” mussels from Ireland. The Starfish Oyster Bed and Grill recently held the unofficial competition. Three well-known foodies participated in the blind taste test. Fresh mussels were also brought in from Maine, and some from as far away as BC. The competition also landed on the pages of Maclean’s magazine…in an article by Jake Richler. To find out how PEI’s cultured blues fared against the competition, Island Morning’s Pat Martel reached Patrick McMurray, the owner of the very busy (and noisy) Starfish Oyster Bed and Grille in Toronto. CLICK HERE FOR THE AUDIO.Comments Off
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Starfish Summerlicious 2012 Menu
[Click here for the advanced blurb audio menu experience]
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$20 Lunch plus taxes and gratuity
Spanish style tomato, salt cod, and chorizo chowder
or
House smoked haddock fishcake with black olives, pickled ramps, grapes, and cucumber
or
ShuckerPaddy’s L’il Seafood Tower – Oyster, Clam, Shrimp, Mussel – Blackboard availability (it will change based on fresh availability)
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P.E.I. mussels steamed in white wine, confit garlic, lemon, and herbs, served with house cut frites
or
Irish organic salmon with a risotto of toasted barley, vine ripened tomatoes, fresh peas, basil, and Grana Padano
or
Kawartha Berkshire pork loin with a succotash of grilled corn, chipotle cured bacon, black beans, and coriander
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Sticky toffee pudding
or
Dark chocolate and Frangelico pate with toasted hazelnuts, crème Anglaise, and liquored cherries
or
Poached Ontario apricot with a raspberry and Gamay wine reduction, and Tahitian vanilla ice cream
***
$35 Dinner plus taxes and gratuity
Spanish style tomato, salt cod, and chorizo chowder
or
House smoked haddock fishcakes with black olives, pickled ramps, grapes, and cucumber
or
ShuckerPaddy’s L’il Shucker-Seafood Tower – Oyster, Clam, Prawn, Sashimi, Crab – Blackboard availability (it will change based on fresh availability)
***
P.E.I. mussels steamed in white wine, confit garlic, lemon, and herbs, served with house cut frites
or
Irish organic salmon with a risotto of toasted barley, vine ripened tomatoes, fresh peas, basil, and Grana Padano
or
Kawartha Berkshire pork loin with a succotash of grilled corn, chipotle cured bacon, black beans, and coriander
***
Sticky toffee pudding
or
Dark chocolate and Frangelico pate with toasted hazelnuts, crème Anglaise, and liquored cherries
or
Poached Ontario apricot with a raspberry and Gamay wine reduction, and Tahitian vanilla ice cream
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In honor of the 100th anniversary of The Titanic’s construction in Belfast, embarkment from Cobh, Ireland, April 11, 1912 and eventual demise off Newfoundland April 15, 1912
Shucker Paddy and the Crews have recreated a selection of menu items from the first, and last voyage of the titanic.
Try one supper on the first night, and the other on the second night. Show your receipt for 10% off the second “Voyage”. Dress accordingly to Class and festive nature of 1912. Prizes awarded each day at each location.
Starfish Oyster Bed & Grill, 100 Adelaide Street East, Toronto, 416-366-7827
The Céilí Cottage, 1301 Queen Street East, Toronto, 416-406-1301
DOWNLOAD: Titanic Supper Menu
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