626 Queen St W, Toronto, ON M6J 1E4, Canada
Toledo Restaurant Menu
Toledo Restaurant menu gallery
Choose your favorite dish
Appetizers
Little Neck Clams on Half Shell
$
Clams Casino
$
Shrimp Cocktail
$
Shrimp with Garlic Sauce
$
Shrimp Villaroy
$
Shrimp with Wine Sauce
$
Smoked Salmon
$
Fried Calamari
$
Salpicon (Seafood Salad)
$
Mussels Vinaigrette
$
Spanish Croquetas
$
Buquerones Vinaigrette
$
Peppers Pequillo
$
Stuffed with Cod Fish
Escargots Bourgogne
$
Artichoke Hearts with Vinaigrette
$
Roasted Peppers Pequillo
$
Sautéed with garlic and wine or marinated with sherry, vinegar and virgin olive oil
Spanish Asparragus “White”
$
Mushrooms Stuffed with Crabmeat
$
Ham and Melon
$
Chorizos “Spanish Sausages”
$
Spanish Serrano Ham
$
Spanish Cheese “Manchego”
$
“Iberico” Ham
$
Octopus “A La Gallega”
$
or sautéed with Garlic and Shrimp
Soups & Salads
Galicia Soup
$
Vegetable soup
Gazpacho
$
Cold vegetable soup
Black Bean Soup
$
Sopa de alubias
Garlic Soup
$
Sopa Castellana
Organic Spring Greens
$
Tomato and Spanish Onions
$
Spinach Salad with Mushrooms and Bacon
$
Arugula and Manchego Cheese
$
Seafood
Paella a la Valenciana
$
Saffron rice, chicken, chorizos and seafood
Paella a la Marinera
$
Saffron rice, lobster, shrimp, scallops, clams & mussels
Paella De Vegetables
$
Saffron rice with vegetables
Mariscada
$
Seafood in green sauce, egg sauce or hot garlic sauce
Zarzuela De Mariscos a la Toledo
$
Specialty of the house
Broiled African Lobster Tails (3)
$
African Lobster Tails In White Sauce
$
Onions, garlic, butter, milk and sherry wine
African Lobster Tails in Green Sauce
$
Broiled Maine Lobster
$
Stuffed with Alaska King Crabmeat
Grilled Jumbo Shrimp
$
With lemon, butter and wine
Broiled Shrimp in Wine Sauce
$
Shrimp in Green Sauce, Hot Garlic
$
Sauce or Hot Tomato Sauce
Shrimp and Rice
$
With saffron rice and red peppers in casserole
Shrimp Villarroy
$
With bechamel cream
Alaska King Crabmeat
$
In white sauce, green sauce or hot garlic sauce
Clams Marinara
$
With olive oil, parsley, garlic and onions
Clams Diablo
$
In hot tomato sauce
1 1/4 Lobster | 1 1/4 Twin Lobster
$
Fish
Broiled Wild King Salmon
$
With lemon and butter sauce
Poached Wild King Salmon
$
With Hollandaise sauce
Wild King Salmon a la "Toledo"
$
Made in fish sauce w/ diced tomatoes & shitake mushrooms
Broiled Filet of Grey Sole
$
Lemon and butter
Filet of Grey Sole, Stuffed with Salmon, Diced
$
Tomatoes, shitake mushrooms in fish sauce
Filet of Grey Sole Sauté with Bananas
$
and Hollandaise sauce
Filet of Grey Sole a la Chef
$
Made in fish sauce with diced tomatoes & shitake mushrooms
Filet of Grey Sole Romana
$
Flour and egg battered
Red Snapper a la Toledo
$
Made in fish sauce with mushroom
Red Snapper a la Vizcaina
$
Made in tomato sauce with clams
Broiled Filet of Red Snapper
$
Lemon and butter
Red Snapper with Green Sauce
$
Baked Red Snapper, "House Specialty"
$
Meat
Milk Fed Veal Extremeña
$
Sauteed with onions, peppers and chorizos
Milk Fed Veal with Wine Sauce
$
Milk Fed Veal with Almond Sauce
$
Milk Fed Veal a la Toledo
$
Truffles sauce and mushrooms
Milk Fed Veal Milanese
$
Broiled Milk Fed Veal
$
Lemon and wine
Prime American Spring Lamb Chops
$
w/ Parisien potatoes, roasted tomatoes & sauteed mushrooms
Double Cut Veal Loin Chop Riojana
$
Sautéed mushrooms, red peppers and garlic
Aged Prime NY Sirloin
$
Prime Filet Mignon
$
Filet Mignon Medallions with Truffle
$
‘Tournedos Toledo’’
Filet Mignon Brochette
$
Poultry
Chicken Ajillo
$
Hot garlic sauce
Chicken Villarroy
$
Breast of chicken with bechamel cream
Chicken and Rice with Chorizos
$
Broiled Boneless Breast of Chicken
$
Marinated with garlic, parsley and sherry
Breast of Chicken Cutlet
$
With almond sauce, mushrooms sauce or wine sauce
Broiled Cornish Hen
$
Cornish Hen a la Cazuela
$
With onions, garlic, wine and herbs
Spanish Omelette
$
‘Tortilla a la Española’’
Desserts
Vanilla Custard Natilla
$
Flan
$
Caramel Custard
Tartufo
$
Ice Cream
$
Vanilla or Chocolate
Strawberries with Whipped Cream
$
Frutas in Season
$
Assorted Pastries
$
Crema Catalana
$
Crème Brulée
Assorted Sorbets
$
From a reviewer’s perspective, the menu at Toledo Restaurant offers a well-rounded and classic Spanish dining experience, with a strong emphasis on traditional flavors and variety. The appetizers like Little Neck Clams on Half Shell, Clams Casino, and Shrimp Cocktail set a fresh and indulgent tone, while warm starters such as Shrimp with Garlic Sauce and Shrimp Villaroy add richness. The soups and salads, including Galicia Soup, Gazpacho, and Black Bean Soup, provide comforting and authentic options. Seafood lovers will appreciate signature dishes like Paella a la Valenciana, Paella a la Marinera, and Zarzuela De Mariscos a la Toledo, which highlight the kitchen’s expertise. The fish selection, featuring Broiled Wild King Salmon and Filet of Grey Sole Stuffed with Salmon, continues this theme of refined preparation. For heartier choices, the meat section showcases standout items such as Milk Fed Veal a la Toledo and Milk Fed Veal Milanese, while poultry dishes like Chicken Ajillo and Chicken Villarroy round out the offerings. Finally, desserts like Flan, Tartufo, and Vanilla Custard Natilla provide a sweet and satisfying finish. Overall, the menu feels cohesive, traditional, and satisfying, even without listed prices.
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