Spice Room and Chutney Bar

Appetizers

LOBSTER & SEAFOOD BISQUE
Lemongrass, coconut cream, kaffir, lime leaf, chili spiked shrimp, lobster & mussels 16

JUMP-UP CARIBE STYLE
Pigeon peas, sweet peppers, hot panama pepper, spiced tomato & calabaza jerk chicken 10

AFRO SAMURAI
Saku tuna seared rare, lamu spice rub of pepper, black & red sea salt over wakame with sesame nori cones 16

ALTERED BEETS
Organic gold & red beets, pickled ginger, daikon & heirloom carrots with mache sprouts 12

FIREBIRD TANDOORI SHRIMP
Marinated gulf shrimp in a spicy red tandoori sauce served with quinoa & green masala 15

STICKY BELLY RIBS
Baked baby back pork ribs in a sticky black bean chili & honey sauce 14

LOBSTER CRISPY DUMPLINGS
Fresh lobster in ginger chili, green onion & cilantro, fried in dumpling shells 14

SAFFRON GOLD SCALLOPS
Pan seared deep sea scallops over sautéed buttered spinach saffron cream sauce 16

Greg Couillard’s Spice Room Wine Menu

WHITE WINE
Pinot Gris, The Eyrie Vineyards, Oregon, USA 2005 $16 gl $65 btl
Chardonnay Starmount, Merryvale Vineyard, California 2005 $75 btl
Conundrum Caymus Vineyard, Napa Valley, California 2005 $65 btl
Fume Blanc Robert Mondavi, Napa Valley, California $62 btl
Henri Bourgeois Sancerre, ‘Les Baronnes’, Loire 2005 $59 btl
Nino Franco Torrontes Oak, Argentina 2002 $16 gl $67 btl

RED WINE
Beringer Cabernet Sauvignon, Knights Valley, California 2003 $90 btl
Robert Mondavi Cabernet Sauvignon Napa, California 2004 $95 btl
Greg Norman Shiraz, Limestone Coast, S. Australia 2005 $13 gl $55 btl
Tedeschi Amarone, Della Valpolicella Classico DOC $88 btl
Cabernet Sauvignon Odyssey, Katnok Estate, Australia 2004 $135 btl
Carmelo Patti Cabernet Sauvignon, Argentina 2002 $75 btl
Vargas Arizu Founder V.V.V. Malbec De Crianza 2001 $90 btl
Carmelo Patti Malbec, Argentina 2004 $15 gl $65 btl
Chianti Classico, Castello Di Querceto "Il Picchio" Riserva 2001, Italy $19 gl $85 btl
Cabernet Sauvignon St. Andrews, Clare Valley, Australia 2002 $129 btl
Shiraz Brokenwood, Rayner Vineyard, Australia 2004 $117 btl

Dessert Menu

Chocolate Apocalypto
Warm chocolate cake infused with chipotle spice centered with creamy milk chocolate....10

Japonaise Orange Blossom
Layers of orange scented praline meringue between dulce mascarpone.....10

Nuven DeCoco & Pina
Sumptuous coconut cream & carmelized pineapple vanilla cake under a cloud of meringue....10

Rosebud Créme Brulee
Pepper, rose & almond praline....10

Main Course

MARABOO SLASH & BURN RED SNAPPER
Fillet of fish slashed with fresh thyme & congo peppers, garlic & ginger over coconut rice & sautéed greens 32

VEAL CHOP WITH GREEN CHILI GINGER & HONEY GLACEE
Pan seared fat chop in a ginger honey & soy glaze with yam mash & baby choy stir fry 38

JAIPUR CARDAMON POUSSIN
Young free range chicken marinated in yogurt, cardamom, garlic, green chili & coriander over mango & date cous cous 34

NYONYA PEPPERED BEEF TENDERLOIN
Steak Madagascar pepper & ginger demi glaze over pakora rosti, topped with tandoori foie gras 42

ZANZIBAR RUBBED BERBERE LAMB
Spiced rack of lamb, tomato jaggery tamarind & fig glaze over vegetable biriyani rice 44

Greg Couillard

Greg’s illustrious career began in Toronto at the upscale Troy’s Restaurant in 1971 as an
apprentice to Cecil Troy. By 1975 he opened Toronto’s first trendy restaurant on the then
unfashionable Queen Street West, called ‘The Parrot’. It was an overnight sensation and
marked the beginning of new foods with spicy origins as a mainstay of the Toronto dining
experience. After a two year stint catering in New York City, Couillard returned to open
‘Stelle’ Restaurant, again located on Queen Street West. Stelle allowed Coulliard a canvas
by which to raise the bar, as national and international critics were left scrambling for
superlatives. Acclaimed by Joanne Kates as “Toronto’s Spicemeister” Couillard was soon satisfying the palates of Robert Di Niro, Tom Cruise, Jane Fonda and The Rolling Stones just to name a few. Travel and Leisure, Gourmet Traveler Australia and New York Magazine wrote gushing reviews. Di Niro even insisted Couillard visit New York to consult for ‘The Tribeca Grill’.

Upon returning to Toronto, Couillard charged ahead with ‘China Blues’ and ‘Avec’ Restaurants -The new run don’t walk to hot spots. In 1996 he moved on to the smaller and elegant Sarkis – then Zagat’s Top Rated Restaurant. By 2001 Couillard had garnered Now Magazine’s Award as “The Most Influential Chef in Twenty Years”.

In 2005 he met up with David Nganga while working at The T.I.F.F. Their chemistry and magic in the kitchen led them to partner at ‘Habitat World Cuisine’ and another success was realized. Since their departure from Habitat, they have joined ranks at ‘Manyata Courtyard Café’ and ‘The Spice Room’ as partners.