SHRIMP CARIB DAMIEN
TIGER SHRIMP LIKE BACK A YARD, IN A HOT MARINATE OF SCOTCH BANNET PEPPER AND HERB.
SAMOSAS
POTATOES AND PEAS IN A LIGHT CUMIN FLAVOR, ENVELOPED IN A PASTRY CASE WITH A TAMARIND CHUTNEY
PUMPKIN FRITTERS
JAMAICAN PUMPKIN SAUTE WITH HERBS OF THE ISLAND IN A BATTER, SERVED WITH TAMARIND CHUTNEY
CALALOO FRITTERS
JAMAICAN CALALOO SAUTE WITH HERBS OF THE ISLAND IN A BATTER, SERVED WITH TAMARIND CHUTNEY
PEPPER POT SOUP
IT'S A MEAL IN ITSELF. EACH ISLAND HAS ITS OWN VERSION. A COMBINATION OF BOTH MEAT AND VEGETABLES.
BLACK BEAN SOUP
AN EXCELLENT VEGETARIAN CHOICE. BLACK BEANS COOKED IN ITS OWN BROTH WITH ELLISON'S OWN SPICE AND HERBS
SOUP OF THE DAY
ASK YOUR SERVER FOR DAILY CHOICE
CAESAR SALAD
ELLISON'S FAVORITE. ROMAINE LETTUCE, CROUTONS, BACON BITS AND OUR HOME MADE DRESSING.
JERK CHICKEN SALAD
MIXED GREENS TOPPED WITH ELLISON'S JERK CHICKEN BREAST GARNISHED WITH AVOCADOS AND A LIGHT LIME DRESSING.
ISLAND GREEN SALAD
A MIXED SALAD OF RADICCHIO, CUCUMBER, ICEBERG LETTUCE AND TOMATOES GARNISHED WITH PINEAPPLE AND MANGO AND LIME DRESSING.
JERK CHICKEN
QUARTER CHICKEN COOKED WITH THE CHEF'S OWN JERK SEASONING. SERVED WITH SALAD, RICE AND PEAS.
CARIBBEAN PIZZA
CHICKEN BREAST, SPICES, HERBS, RED & GREEN PEPPERS, BLACK OLIVES, TOMATOES AND MOZZARELLA CHEESE.
VEGETABLE WRAP
GRILLED EGGPLANT, RED ONION, GRILLED RED AND GREEN PEPPERS WRAPPED WITH LIGHT SPICE DRESSING.
MONTEGO BAY CHICKEN WRAP
BREAST OF CHICKEN WITH A CARIBBEAN SPICE MIX WITH SLICED MANGO, MOZZARELLA CHEESE AND LIME AND LEMON VINAIGRETTE.
WRAP OF THE DAY
ASK YOUR SERVER FOR TODAY'S WRAP.
PENNE' ANDREA VARGA
PENNE' COOKED AL DENTE TOSSED WITH BLACK OLIVES, SUN-DRIED TOMATOES AND PESTO.
LINGUINI TROY ALONZO
LINGUINI COOKED AL DENTE SERVED WITH OCTOPUS TENDERLY DONE WITH A CURRIED TAMARIND SAUCE.
PAUPAIETTES & SOLE SYBIL FRENETTE
(IN LOVING MEMORY OF AN ANGEL) FILLET OF SOLE STUFFED WITH RED PEPPER AND SPINACH. SERVED WITH A WHITE WINE SAUCE.
BLACKENED CAT FISH
GARNISHED WITH ROASTED SWEET POTATOES, PLANTAIN CHIPS.
ESCOVITCH FISH
CHEFS CHOICE OF CATCH OF THE DAY. FISH COOKED ISLAND STYLE. SERVED WITH PLAIN RICE OR RICE AND PEAS.
JERK CHICKEN/PORK
YOUR CHOICE:CHICKEN OR PORK CAREFULLY MARINATED WITH OUR OWN HOMEMADE JERK SEASONING.
RACK OF LAMB PORT ANTONIO
RACK OF LAMB MARINATED IN RUM AND COFFEE MARINATE. SERVED WITH A LIGHT COFFEE RUM SAUCE.
VEAL WESTMORELAND
TENDER BABY VEAL SCALOPPINI ROLLED AND STUFFED WITH GINGER GLAZED ONION AND AVOCADOS, PANSEARED AND SERVED WITH ITS OWN JUICE.
CHICKEN PAPRIKA
TENDER BREAST OF CHICKEN PAN-SEARED WITH A PAPRIKA WHITE WINE SAUCE.
CURRIED GOAT
A POPULAR JAMAICAN DISH. GOAT MEAT MARINATED WITH A BLEND OF CURRY SPICES AND HERBS, AND THEN COOKED SLOWLY TO PERFECTION.
ME MAH OXTAIL
ONE OF GRANDMA'S RECIPE. OXTAIL SEASONED WITH MY GRANDMOTHER SECRET SPICE AND BRAISED WITH BUTTER BEANS.
JAMBALAYA RISOTTO
BASMATI RICE, SHRIMP, MUSCLE, SCALLOP AND SMOKE SAUSAGE FLAVORED WITH SAFFRON.
PENNE' ANDREA VARGA
PENNE' COOKED AL DENTE TOSSED WITH BLACK OLIVES, SUN-DRIED TOMATOES AND PESTO.
LINGUINI TROY ALONZO
LINGUINI COOKED AL DENTE SERVED WITH OCTOPUS TENDERLY DONE WITH A CURRIED TAMARIND SAUCE.
ROTI-CHICKEN
TENDER PIECES OF CHICKEN MARINATED WITH A BLEND OF CURRIED SPICES AND HERBS COOKED AND WRAPPED IN LIGHT FLUFFY FLAT BREAD.
ROTI-GOAT
BONELESS GOAT MEAT STEWED WITH A BLEND OF OUR SPICES AND HERBS IN A LIGHT CURRY SAUCE AND WRAPPED IN LIGHT FLUFFY FLAT BREAD.
ROTI-BEEF
CHOICE CANADIAN BEEF STEWED WITH A BLEND OF OUR SPICES AND HERBS IN A LIGHT CURRY SAUCE AND WRAPPED IN LIGHT FLUFFY FLAT BREAD.
ROTI
A SOFT LIGHT FLUFFY FLAT BREAD.
RICE AND PEAS
A JAMAICAN FAVORITE. A COMBINATION OF KIDNEY BEANS OR GONGO PEAS COOKED WITH COCONUT MILK AND A BLEND OF SPICES AND HERBS.
STEAMED RICE
PLAIN WHITE RICE.
OKRA JANAKI
OKRA SAUTEED WITH CUMIN, ONIONS AND A BLEND OF SPICES AND HERBS. RED AND YELLOW PEPPERS ON A BED OF RICE.
ROTI-POTATO & CHICK PEA
OUR CHEF'S COMBINATION OF CHICK PEA AND POTATO, SLOW COOK WITH ELLISON'S MIX OF SPICE AND HERBS, FOLDED IN A LIGHT FLAT BREAD.
GRILLED VEGETABLE
A NEAT MELANGE OF VEGETABLES GRILLED TO TEMPT THE PALATE,(EGGPLANT, ONION, RED AND GREEN PEPPERS, ZUCCHINI, AND PLANTAIN).
PENNE' ANDREA VARGA
PENNE' COOKED AL DENTE TOSSED WITH BLACK OLIVES, SUN-DRIED TOMATOES AND PESTO.
VEGETABLE JAMBALAYA
BASMATI RICE, RED & GREEN PEPPERS, ONION, CARROTS AND CHICK PEAS, FLAVOURED WITH SAFFRON.
Mondays & all week - Samosas Pumpkin & Calaloo Fritters Doubles
3 for $2
Tuesdays
Jerk Chicken with Rice, Peas & Gravy
Wednesday Rotis
Beef or Chicken or Potatoes & Chic Peas
Thursdays - Jerk Burger with Plantain Chip & Avocados
Friday Wraps - Ham & Pineapple
Friday Wraps - Chicken & Mango
Friday Wraps - Eggplant & Zucchini
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This was our 2nd time at Ellison's. This time we took our 'Supper Club' and there were 12 of us. The food, once again, was absolutely fresh and delicious. The flavours in everything were perfect. BE SURE TO TELL THEM IF YOU DON'T WANT YOUR FOOD TOO SPICY. They will make it any way you want. The service was a little slow and spotty (the waitress was alone) and it took a long time to get the bill at the end. So if you're a large group, expect some delay between courses. Elvis (chef) came out and checked on everything, which was really nice. The little buns they offer before the meal were AWESOME. Will definitely go back.
visited for (birthday) lunch midweek ... attentive, courteous service ... excellent food - wonderful flavour & presentation ... & we received a surprise dessert for the "birthday person"!!
I decided to try this place for graduation, celebrated with my family. Everything was amazing. The menu has interesting choices that suited the palette anywhere from picky vegetarian to old-english senior. Personally, I had the Vegetarian Roti and (being picky) was amazingly surprised that I found the meal DELICIOUS. Another pleasant surprise was that even my 6'3", never-satisified-with-6-full- meals-a-day boyfriend complimented the portion generous portion sizes. The presentation was nice too. The service was also amazing. Our server seemed genuine and wasn't overbearing nor absent. She interrupted the perfect amount and tried to accomodate all our desires (even accomodated out non-menu drink requests such as Ceasar and Shanty). The meals were not overly hot or spicy, which some were worried about. In fact, I even asked for extra hot sauce which I did not regret as it was AMAZING and hot. The chef even baked us a cake for the special occassion we were celebrating. It was fabulous. He came out and took pictures and made sure everyone was happy. The restaurant itself is a bit small, but the atmosphere doesn't suffer. It is quiet and intimate... a great place for large groups as well as small parties. I will go back and have personally recommended it to everyone I have seen today. Delicious.
General observations: One thing that immediately sets Ellison's apart is that the location has ample nearby parking but is easily accessible by foot given its central location in Kitchener. The interior of the restaurant is very clean, not overwhelmingly decorated like some places, and all the decor and music are related to the food styling (which is one of those subtle details that completes the dining experience, and is indicative of an owner that loves his restaurant). The staff is very friendly and Elvis Ellison, the owner, takes time out of the kitchen to check on his guests and make sure they are enjoying their meal(s). He is a very nice man with an eclectic background that shines through in his food. The food: The menu at Ellison's is fantastic, and you can view it on their website. The array of ingredients and choices of meats, vegetables, and fruits ensures everyone can find something they'll enjoy. My wife and I dined on the Jambalaya and the day's special (sweet potato/plantain/coconut soup with mild spice; key lime chicken with rice and vegetables). We also enjoyed a Ginger beer (which has some serious kick, so get water) and an Irish Moss (a must have). The food was perfectly prepared. I've never had chicken that tender before, and the spicing was so rich and spot-on that every bite was equally enjoyable and worth savoring. The Jambalaya was also prepared to perfection. It wasn't the heavily spiced garbage with a subpar melange of seafood you'll get at most restaurants. The rice captured the taste of the mussels and shrimp, there was no heavy, fatty sauce at the bottom of the dish, and the spicing brought out the flavor of the ingredients rather than *being* the flavor. I'll definitely be dining here again, and look forward to taking advantage of the lunch specials.
Stopped in for a light lunch and stayed for a yummy dinner. The catfish was perfect as were the vegetables served with the fish. However, special bonus points for presentation goes to the chef. Would highly recommend this bistro. Just a wonderful "go again" spot
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