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Chef Tom Brodi shows off some mushrooms sourced from Northern Woods Specialty Mushrooms in Markdale
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The dining room at Toca
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Private dining room at Toca
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Chef’s table at Toca
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Toca Bar
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B.C. Dungeness crab with bone marrow, served with Peau Rouge cheese and fennel ($20)
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Fancy Fish and Chips—Mill Street beer-battered Yarmouth lobster with Kennebec potato fries and espelette tartare ($20 or $32)
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Pan-seared venison loin with sunchokes, mustard greens and Saskatoon berry sauce ($42)
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Pan-seared east coast scallops with radish slaw, blue potatoes, sour cream, and caviar from Abitibi, Quebec ($34)
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Wolfhead smoked salmon on a Hungarian flatbread with rocket greens and sour cream ($16 or $28)
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The cheese cave at Toca, curated with the Cheese Boutique
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Toca’s house label white wine by Flat Rock Cellars in Niagara