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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Visited for dinner on a Tuesday night. We started with the Pepper Pot soup. It was a delicious, spicy soup, with beef, potatoes and duff (dense bread). For our main course we had the Jerk Chicken, and the Goat Curry with roti. The chicken itself was moist and tasty but lacked the spicyness of the "jerk". The Goat Curry tasted different then I had expected and was slightly bland for my taste. The roti though was just as my mom made; warm, soft and slightly flaky on the outside. It was slightly cool (and a bit dark) in the restaurant but that might have been due to the fact that it was empty aside from our party.
This was without a doubt the most memmorable dining experience I have had in years. The atmosphere of this tiny but homey establishment makes it feel as if you are in the chefs own living room and the service is not to be believed, both friendly and efficient. The stuffed sole was, I am told, out of this world while the jerk chicken and curried goat took me back to Montego Bay......it was exceptional. As for the pepper pot soup? It was incredible. Elvis, the chef, is both personable and extremely professional.... but above all, he genuinely cares about his clientele..... and he is a culinary genious blending fresh ingredients to create a dining experience you will not easily forget. Was the dinner worth the money? Absolutely. Will I be back????? Oh yeah...........
My woman and I discovered Ellison's about 2 years ago when we lived around the corner from it, and we've been coming back ever since. We always feel welcomed and are given impeccable service. I'm not even going to rave about the food, it's simply about as good as it can get. Every time we visit, one of us must have the chicken paprika, it's just that good. The most special attribute of this establishment is the kind, caring nature of everyone you'll meet. I will be visiting as long as their doors remain open. If you live in Kit./Wat. and haven't been, do yourself a favor and drop in and experience Ellison's for yourself.
What a wonderful meal! Ellison's Bistro is one of the better restaurants I've been to. Elvis (chef) is friendly and unbelievably talented. You cannot beat the service in this restaurant. As for the food...Everything is made to order therefore is absolutely fresh, and can be as spicy or as mild as you like it. Absolutely delicious. We'll be back!!
Never would have imagined the food from driving by....once inside the ambiance is wonderful and the chef aimed to please. He custumized the "spicy" for my wife and the chicken was incredable. My wife and I eat out at high end restraunts every month and can not believe we been missing out on this.. made for a great "date"
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