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Chef strains Bouillabaisse

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Veal Tenderloin Calvados

Veal Tenderloin Calvados was in our Winter Menu but many people were unfamiliar with the Calvados Brandy which was a main note in the sauce. We have now switched the sauce for our Summer Menu to Marsala which is made with Italian Cheery and has become one of our more popular dishes on certain nights of the week.

I first started making this dish with Charentaise sauce in 2007 we always used Charentes Reignac to marinate with items such as Fois Gras and other selected dishes for patte or Terrine.

The Veal we buy is from local a Cambridge firm specializing in the highest quality Veal products.  We love to Buy Fresh Buy Local.

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Caesar Salad

Caesar Salad, we make our Caesar dressing freshly on our own premises daily, Caesar salad is loved and cherished by our regular clientèle.  Everyone seems to love and give us their honest praise for our Caesar Salad, but since Chef Pirooz is one of those crazy Persian Cats, he prefers not to have it on the his menu one day.

He never had Caesar Salad in his two previous iterations of Elixir in Toronto. He looks forward to purging it from the menu when it will be possible to do such or when he has a chance. He just thinks he would like to have something more sophisticated and healthier on his menu. He considers the crème and cheese of Caesar Salad to be less healthy and continues to omit unhealthy choices from his menu, the reasons for hoping he can omit Caesar Salad include 1. cholesterol which is egg yolk 2. preserved capers with preservation possibly including MSG, 3. 75% of the dish is pure oil, 4. Worcestershire sauce is another potentially MSG infused and pre-made preserved sauce that he does not enjoy including in his culinary Art.

The only healthy part of Caesar salad is Citrus, Garlic and the red wine vinegar, which are 2% or less of the entire dish. Albeit Chef Pirooz version of Caesar Salad has more garlic in it than you’ll most likely ever find in a Caesar salad.

Of course we can’t forget the Gluten oil/margarine roasted croutons, and the most fatty part of the dish the “pork, salty bacon”, which all contribute to heart cardiovascular system.

So Chef Pirooz must apologies for bashing one of his patrons most favourite and tasty dishes, yet he’d rather you have good health and be able to come back more often over a longer life span.

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Elixir Dining Room Table

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Elixir Dining Room

Elixir Dining Room

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Elixir Dinning Room East Side

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Elixir Dinning Room Ready

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Elixir Wine Cellar

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