By Restaurantica12
November 8, 2010
A great oyster bar serving up ton15 varieties all year round... Great fish and seafood.
>
Report
Are you the owner? Reply or Contact YP
Are you the owner of this business?
Maestro Svp
4.4/5
-
Phone Number
- 514-842-6447Primary
-
Message
-
Directions
-
Website
Maestro Svp
-
Phone Number
- 514-842-6447Primary
-
Message
-
Directions
-
Website
-
Phone Number
- 514-842-6447Primary
-
Message
-
Directions
-
Website
Details
Information
Reviews
Location
Details & Description
Restaurant type
- Fine Dining,
Cuisine type
- Canadian,
Dishes
- Seafood,
Features
- Restaurant With Terrace,
- Wheelchair-accessible Restaurant,
Products and Services
- Seafood Restaurant,
Languages Spoken
- English,
- French,
Useful Information
Menu & Prices
Oyster Menu MENU - Maestro Svp
Aspy bay
(Nova Scotia) Slightly salty, meaty
Bagaduce
Maine) Meaty, juicy
Beach Ange
(British Colombia) Briny flavour robust finish,cucumber taste
Beausoleil
(New Brunswick) Mild, mineral
Belon
(Nova Scotia) Medium size, hazelnut long finish
Black Pearl
(British Colombia) Small but with a lot of flavor, watermelon
Blackberry Bay
(Prince Edward Island) High salinity, meaty
Blue Point
(Long Island) Mild, plump
Bras D’Or
(Nova Scotia) Salty, juicy
Buckley Bay
(British Colombia) Sweet, vegetable finish
Cap-Breton
(Nova Scotia) Salty, meaty
Caraquet
(New Brunswick) Medium salinity, sweet, plump, firm texture
Carr’s
Prince Edward Island) Smooth, caramel, taste to body
Cavendish
(Prince Edward Island) Salty, sweet
Chedabucto
(Nova Scotia) Medium salinity, mineral
Chef’s Creek
(Washington) Salty, cucumber finish, meaty
Chincatinque
(Virginia) Light, vegetable finish
Chippigane
(New Brunswick) Meaty, strong salinity
Cockenoe
(Bay Harbor, Long Island) Strong salinity, earthy after taste
Colville Bay
(Prince Edward Island) Sweet, watermelon finish
Conway Cup
(Prince Edward Island) Mild, mineral
Cooke’s Cove
(Prince Edward Island) Mild taste, sweet finish
Cotuit
(Cape Cod, Massachusetts) Plump, fairly salty
Debob Bay
(Washington) Creamy, very salty
Duke
(Prince Edward Island) Sweet, grassy and earthy finis
Eagle Creek
(Washington) Creamy, mild salinity
Eel lake
(Nova Scotia) Plump delicious oyster intense taste, strong salinity, mushrooms
Fanny Bay
(Baynes, Sound, Vancouver Island) Creamy, cucumber taste
Fine de Claire
(France) Salty, meaty
Fire River
(New Brunswick) Briny flavour, juicy
Fox Island
(Nova Scotia) Very salty, juicy
Gems
(British Colombia) Creamy, grassy after taste
Gigamoto
British Colombia) Mineral, creamy, butter finis
Glidden Point
(Maine) Meaty, juicy
Gooseberry Bay
(Prince Edward Island) Salty, sweet
Grand Entré
(Magdalen Islands) Mild, salty, very meaty
Grosse île
(Magdelan Islands) Meaty, spicy
Gulf Star
Florida) Salty, juicy
Hamma Hamma
(Washington) Firm, mild
Hood Canal
(Washington) Deep cupped classic West Coast oyster, salty, mineral
Indian Creek
(Prince Edward Island) Sweet, earty finish
Island Creek
(Massachusetts) Juicy, citrus fruit finish
J’adore
(Prince Edward Island) Salty, sweet
Kawa Kawa
(New Zealand) Mineral, creamy, milky
Kusshi
(British Colombia) Cantaloup, cucumber
Kumamoto
(Washington) Originally from Japan, small oyster, exotic, butter finish
Lady Chatterly
(Nova Scotia) Light, salty, meaty, citrus fruit finish
Lamèque
(New Brunswick) Very salty, vegetable taste
Little Harbour
(Nova Scotia) Slightly salty, fatty
Lucky Lime
Prince Edward Island) Salty, sweet
Lucy’s Legs
(New Brunswick) Mild, mineral
Malaspina
Oregon) Medium size, creamy, succulent
Malagash
(Prince Edward Island) Salty, juicy
Malpeque
(Prince Edward Island) Easiest to eat, light in flavor, sweat mild finish
Marina Gold |
British Columbia) This oyster is grown in the remote and wild outer islands creamy full intense
Martha’s Vineyard
(Virginia) Salty, seaweed finish
Merigomish
(Nova Scotia) Slightly salty, mushroom taste
Mystic
(Connecticut) Salty, earthy, truffle
Nantucket
(New England) Sweet, mild, slightly briny, coppery finish
North Point
(Prince Edward Island) Light in flavor, sweet mild finish
Onset Bay
(Massachussets) Pronounced salinity, grassy, vegetable notes, lingering finish
Paramour
(Virginia) Creamy, ocean taste
Peaconic Bay
(Long Island) Small oyster, sweet, mild, a bit briny
Pearl Bay
(British Columbia) Mild, meaty, watermelon flavor
Pearl Point
(Washington) Medium size, slightly metallic, creamy texture
Pemaquid
(Maine) Firm, sweet, a hint of almond
Pickering Pass
(California) Light, juicy, mineral
Pickle point
(Prince Edward Island) Chunky, mild salinity, milked
Pine Island
(New York) Sweet, slightly salty, fruity
Prudence
(Rhode Island) Salty, mild, juicy
Pugwash
(Nova Scotia) Salty, sweet finish
Raspberry Point
(Prince Edward Island) Salty, sweet
Rocky Side
(Nova Scotia) Salty, juicy
Royal Miyagi
(Washington) Medium size, plump, creamy, kiwi flavor
Ruisseau
(Nova Scotia) Juicy
Sakannet
(Rhode Island) Mild, very tasty
Saint Simon
(New Brunswick) Small, salty
Salt Pond
(Rhode Islande) Mild salinity, crisp, clean ocean flavor
Salutation Co
(Prince Edward Island) Similar to Malpeque but sweeter
Samish Bay
(Washington) Mild, slightly mineral
Sea Angel
(British Colombia) Very meaty, vegetable taste
Shediac
(New Brunswick) Crisp full taste firm
Shiny Seas
(Prince Edward Island) Mild salinity, sweet grassy finish
Sinku
(British Columbia) West coast winner, honey melon flavor, creamy
Sister Point
(Washington) Delicate sweet flavor cucumber aftertaste
Shan Daph
(Nova Scotia) Meaty, slightly salty
Skokomish
(Washington) Creamy, buttery taste
Small islanders
(British Columbia) Fresh and sweet
Stellar Bay, Belon
(British Columbia) Meaty, very tasty
Stellar gold
(British Columbia) Cucumber and melon taste, sweet and creamy
South Lake
(Cape Breton) Salty, juicy
Snow Creek
(Oregon) Medium size, slightly briny finish
Spinney creek
(Maine) Mild salinity, crunchy, cooper finish
Steamboat
(Washington) Watermelon finish
Sweet point
(Cape Breton) Sweet and earthy taste
Summer Ice
(British Columbia) Sweet finish, very meaty
Tatamagouche
(Nova Scotia) Medium size, clean, crisp, lettuce like finish, best of NV
Top drawer
(British Colombia) This is a tray oyster a pampered oyster grown in fast moving tides sweet flavor, persistent finish
Thrumcaps
(Nova Scotia) Mild, vegetable and mushroom finish
Village Bay
(New Brunswick) Mild, mineral
Watchill
(Long Island) Salty, truffles
Wawenuk
(Maine) Juicy, chunky, briny
Wianno Mass
(Cape Cod) Sweet
Wellfleet
(Massachusetts) America’s favorite oyster, sweet crisp, salty, slight mushroom taste
Yaquino
(Oregon) Very salty, fruity finish
APPETIZERS MENU - Maestro Svp
Bruschetta
$3.00
Crab soup
$8.00
Clam chowder
$8.00
Caesar salad
$8.00
Green salad
$6.00
OYSTERS
Dozen Beausoleil oysters
$18.00
Raw
$8 the pair
Honey, ginger and sesame oil
Tomato salsa with coriander
Black garlic, sour cream
Chimichurri
Balsamic, mint, french shallots
Watermelon, cucumber, gin
Baked
$8 the pair
Oyster mushrooms with miso
Rockefeller, swiss cheese, pesto and spinach
St Jacques, scallops, swiss cheese and béchamel sauce
Port and blue cheese
Goat cheese, balsamic glaze and chives
Carbonara
Sriracha with green onions
OYSTER DESSERTS
With Grand Marnier granité
$3.50
SEAFOOD
Coconut shrimp
$4.00
Shrimp cocktail (4)
$8.00
Sauteed garlic shrimp (4)
$11.00
Spicy shrimp (4)
$11.00
Shrimp satay (2) with peanut sauce
$10.00
1/2 lobster
$21.00
Fried calamari
$8.00
Salmon tartare
$7.00
Tuna tartare
$11.00
Scallops in a green peppercorn sauce
$16.00
Snow crab
$18.00
Baked crab cakes
$10.00
Salmon in a miso marinade
$10.00
Chilean seabass (farm raised)
$18.00
Grilled swordfish
$16.00
Scallop ceviche with pineapple
$16.00
Lobster gratin
$18.00
MUSSELS 1/2 lb
Marinière, white wine
$9.00
Provençale
$9.00
Garlic, honey and lemon
$9.00
Cream, garlic and white wine
$10.00
Blue cheese
$12.00
VEGETABLES AND SIDE DISHES
Yukon gold fries
$5.00
Fingerling potatoes with sauteed apples
$5.00
Carrot and ginger puree
$5.00
Green beans with toasted almonds
$5.00
Steamed veggies
$4.00
Pilaf rice
$3.00
Parmesan risotto
$9.00
Tomato salsa with cilantro
$4.00
Risotto “croquettes”
$10.00
Asparagus with chili
$6.00
Bread and butter
$1.00
Mashed potatoes
$5.00
FIRST MENU - Maestro Svp
Clam chowder
$10.00
Crab soup
with cilantro
$12.00
Bruschetta
Garlic bread | cheddar tomato concasse
$6.00
Fried calamari
Sour cream + gin + cayenne sauce
$13.00
Scallops sautéed in a Madagascar green peppercorn sauce
Flambéed with brandy
$19.00
Coconut shrimp
Marmalade + horseradish sauce
$12.00
Scallop ceviche with pineapple
$18.00
Tuna tartare
Wonton chips
$16.00
Mussels 1/2 lbs
Marinière or provençale
$10.00
Caesar salad
$9.00
Mixed greens
lemon + honey vinaigrette
$8.00
Mixed greens
lemon + honey vinaigrette
$8.00
Mixed greens
lemon + honey vinaigrette
$8.00
Baked crab cakes
Citrus sauce
$15.00
Snow crab
Garlic butter
$19.00
Grilled shrimps
with ginger maple syrup and goat cheese
$19.00
MUSSELS
MUSSELS 1.5 lbs
Marinière
White wine
Provençale
Tomato sauce
$16.00
Lemon | garlic | honey
$17.00
Tomato salsa | chili | coriander | lemon juice
$17.00
Madagascar | cream | peppercorns | brandy
$18.00
Cream | white wine | garlic
$18.00
Blue cheese
$20.00
Yukon Gold fries | mayonnaise
$6.00
OYSTER SHOOTERS
Spicy vodka | cocktail sauce | horseradish
$6.00
Vodka | lime | coriander
$6.00
BAKED OYSTERS
BAKED OYSTERS | $8 the pair
Oyster mushrooms | miso
Rockefeller | swiss cheese | pesto + spinach
St Jacques | scallop | swiss cheese + béchamel sauce
Port + blue cheese
Goat cheese | balsamic glaze + chives
Sriracha | green onions
Truffle pearls | salted caramel
COLD OYSTERS
COLD OYSTERS| $8 the pair
Honey | ginger | sesame oil
Black garlic | sour cream
Balsamic | mint | french shallots
Fraise | cucumber | gin
Mango salsa
ON ICE
COLD SEAFOOD PLATTER
Green salad | 1/2 lobster | snow crab | salmon tartare | black tiger shrimps | Beausoleil oysters | calamari + mussel salad
For two
$75.00
For four
$150.00
(Extra ½ lobster | market price
PLATTER FOR ONE
Green salad | snow crab | salmon tartare | Malpeque oysters with a tomato salsa + coriander | black tiger shrimps | calamari + mussel salad
MAESTRO PLATTER
A gigantic platter featuring assortment of our specialties Bruschetta | clams | snow crab | mussels | coconut shrimp | maestro calamari | 1/2 lobster | shrimp satays And their five sauces: Garlic butter | lime butter | cayenne/gin Thaï peanut | orange + horseradish
For Two
$85.00
For Three
$145.00
(Extra ½ lobster | market price)
PRINCIPAL
Louisiana seafood
Mussels | clams | black tiger shrimp | scallops | salmon | calamari in a cream white wine sauce + cajun spice reduction
$35.00
Shrimps sautéed with garlic
Parmesan risotto | Kenyan green beans with almonds
$33.00
Scallops sautéed in a Madagascar green peppercorn sauce
Flambéed with brandy
$40.00
Surf and Turf
Grilled filet mignon | roasted shrimp in a seafood butter | green peppercorn sauce | choice of potatoes
$43.00
Thaï curry shrimp
Ginger + lemongrass | coconut milk sautéed vegetables | Pilaf rice
$31.00
Lobster grilled or boiled
Steamed vegetables | Pilaf rice
Market Price
Lobster Thermidor
Xérès classic sauce | Swiss cheese gratin | Pilaf rice
Market Price
Steamed snow crab
Steamed vegetables | Pilaf rice
$43.00
Royal crab
Steamed vegetables | Pilaf rice
$0.00
Spicy grilled shrimps |
Black garlic + piri piri sauce | fried risotto + asparagus
$35.00
Atlantic salmon
Miso marinade | sautéed fingerling potatoes with apples
$27.00
Grilled Swordfish
Mango salsa | black garlic mashed patatoes
$36.00
Sesame + chipotle crust seared tuna
Balsamic + maple sauce
$39.00
Roasted Chilean sea bass (farm raised)
Lemon + white wine sauce | oyster mushroom risotto
$40.00
Grilled marinated filet mignon
Green peppercorn sauce | choice of potatoes
$42.00
Linguini with shrimps
Olive oil | lemon | capers | tomatoes | fresh herbs | white wine
$33.00
Seafood pasta
Scallops | shrimp | mussels | clams | calamari | chardonnay cream sauce
$32.00
Delicious Desserts MENU - Maestro Svp
Maestro brigade’s pride
A three milk cake with banana liqueur on a caramel velouté.
$10.00
Sorbet Trio
Iced Rainbow of colours.
$10.00
Ecstasy
A warm chocolate cake layered with melted Swiss chocolate | banana ice cream.
$10.00
Apple Pie
Apples cooked in honey, with a caramel veloute and vanilla ice cream.
$10.00
Red Velvet
Red velvet layered chocolate cake, cream cheese and vanilla icing.
$11.00
The New Wave “crèmes brûlées”
Caramel, Baileys & Lavander.
$10.00
Dessert Trio
Apple pie, Tres leches cake and crème brûlée.
$12.00
Chocolate Martini
$9.00
Beverage MENU - Maestro Svp
Drinks
Liquor | Wine | Cocktails, Dessert wines, Porto, Taylor fladgate, Grappa, Specialty coffees, Digestifs, Cognacs, Scotch Whiskey, Bourbon, Dessert Oyster, Champagnes and Sparkling wine, Red Wine from light to full bodied, Magnum and more
Ratings & Reviews - Maestro Svp
How would you rate this business?
4.4/5
- Excellent
- Very good
- Average
- Poor
- Terrible
| 5 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 1 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 2 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 0 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 0 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Sort by:
Language:
The following reviews may be bilingual
8 ratings & 1 review
Get an opinion about this business!
Think your friends might be familiar with this business? Ask your friends on Facebook to see what they think.
Related Searches
Contact this business
-
Phone Number
- 514-842-6447Primary
-
Message
-
Directions
-
Website