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    11 Colonel By Drive,
    Ottawa, ON K1N 9H4

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Author archives: michael

Summerlicious 2019 at The Shore Club Toronto

Summerlicious 2019 at The Shore Club Toronto

Getting ready for Summerlicious 2019

From fresh summer selections like our Ahi Tuna Tartare and Spinach Salad with sundried tomato vinaigrette, to our classic Manhattan Striploin and Branzino, our chefs have been working hard to put together an amazing menu.  Come in and be welcomed by our service team to a unique Summerlicious experience! 

Here's a look at what's in store 








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Valentine's Day at The Shore Club

Come and celebrate Valentine's Day at The Shore Club.  

An intimate atmosphere, exceptional service, and exquisite dishes makes The Shore Club a perfect place to enjoy a romantic night out.  Our chefs have created a few special Valentine's Day offerings to enhance your evening with us, made with only the freshest, high quality ingredients and designed to complement our main menu.



Seared scallop and shrimp salad served with warm pork belly vinaigrette and romesco sauce $24

Steak Oscar with king crab and snow crab claws served with asparagus, sour cream and chive potato cakes  $58

Raspberry ...

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Notes From The Bar Side # 2


The Cranberry Eastsider 


Welcome back to my second instalment of The Shore Club’s blog focused on what’s happening with the cocktails we are currently showcasing called “Notes from the Bar Side”. For this edition we are going to talk about quite possibly the most visually appealing and tasty cocktail that everyone can enjoy. The Cranberry Eastsider. 


This drink is comprised of Beefeater Gin, lime juice, in house made cranberry simple syrup, muddled mint, cucumber, cranberries, topped with prosecco, and finally garnished with a cranberry skewer and a mint crown. It’s tart ...

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Hey everyone,


My name is Andrew Daw and I’m the Bar Manager at The Shore Club Toronto. This is my first entry into our new blog series that will focus on what’s happening behind the bar at the The Shore Club, what’s the story behind the cocktails we are currently serving and what we might be doing in the future. This is my first time doing anything like this so I hope you all enjoy. 


For my first entry I wanted to talk about my favourite ...

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Sturgeon Caviar and Bubbles

Sturgeon Caviar and Bubbles



Caviar and Bubbles

Acadian Sturgeon Caviar is now available at The Shore Club.   Served as a premium appetizer with traditional accompaniments; blinis, shallots, chives, crème fraiche and hard boiled egg.   Champagne is a classic pairing with caviar and Sommelier Allison Vidug suggests a glass of Laurent-Perrier's 'La Cuvée'to enhance the experience.   Full of notes of brioche, white peach and minerality, this effervescent dry wine is just right.  

Caviar and Champagne: a great way to elevate the beginning of an evening out at The Shore Club!

We asked Craig Stevenson, General Manager of The Shore Club Ottawa ...

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Toronto's Summerlicious 2018

Getting ready for Summerlicious 2018

The chefs and service team at our Toronto location are excited to treat you to The Shore Club experience with the following lunch and dinner menus!







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Spring Cooking - The Shore Club's Warm Beet Salad

Spring Cooking - The Shore Club's Warm Beet Salad

Spring has Sprung...Almost.

With spring just around the corner, we are now reaping the rewards of the warmer days and cold nights to bring out a variety of spring treasures.  All chefs around the world get this excitement inside them when they sense the oncoming of spring.

One of my favourite ingredients to work with in The shore Club kitchen is Canadian Maple Syrup.  I love working with its versatility: you can smoke it, heat it and use it as a glaze, and you can sweeten a vinaigrette or even bake with it.  We cherish this natural gift and ...

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The Salty Chihuahua: A Riff On A Classic Cocktail


A new cocktail is making an appearance on the menu at The Shore Club Toronto.  The Salty Chihuahua is inspired from the classic cocktail The Salty Dog.  The Salty Dog was created in the 1950s and was based on three simple ingredients; gin, grapefruit juice and salt.  To make this classic cocktail, a highball glass is rimmed with salt, then gin and grapefruit juice are poured in over ice.  The garnish is a simple lime wedge. The salt helps balance the bitter grapefruit juice, and the result is a refreshing cocktail that is great to enjoy in ...

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Autumn Techniques for Warm Seasonal Cooking

Autumn Techniques for Warm Seasonal Cooking

Written by Chef Murray Gregga

As the leaves begin to fall and the seasons change, so does our cooking techniques and use of ingredients. We tend to move away from bright acidic flavours to warm, aromatic and hearty flavours. We trade our grills for an oven, and grilled meats and vegetables for roasts, braises, and stews. For us in the restaurant industry, it’s a time where we can turn our menus and recipes into a place where one can find a “home-cooked” meal.

As I peruse through the markets and grocery stores, I am quickly reminded about how much ...

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Gamay Noir - Poor Man's Burgundy or Grape with Merit?

Gamay Noir - Poor Man's Burgundy or Grape with Merit?


Poor Man's Burgundy or Grape with Merit?

By Allison Vidug

At a recent staff tasting at The Shore Club, we explored our collection of Gamay Noir.  To understand Gamay Noir it is important to understand its home land, Beaujolais.  Beaujolais is a grape growing area in the south of Burgundy, just north of the city of Lyon.  It is here on sandy soils that basic Beaujolais is made for everyday sipping.  But in the North of Burgundy, there are ten Crus.  Crus are growing regions recognized for individuality of flavour giving the wines a sense of place ...

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