Available in the Dining Room
A LA CARTE- $150
ANTIPASTI IL VITELLO ALLA PIEMONTESE VEAL TENDERLOIN TARTAR, BAGNA CAUDA, POACHED QUAIL EGGS, DIJON MUSTARD EMULSION, CAPER BERRIES,
HAZELNUT AND ARGAN OIL TUILLE.
L'ASTICE
FRIED NOVA SCOTIA LOBSTER, SWEET AND SOUR VEGETABLES, PARSLEY AIOLI, BALSAMIC VINEGAR PEARLS
LE VERDURE ORGANIC SEASONAL VEGETABLES, ROASTED EGGPLANT PESTO, RED QUINOA SALAD
L’ANATRA SEARED MUSCOVY DUCK BREAST, SMOKED BUTTERNUT SQUASH, LICORICE DUST, CRANBERRY JAM. LA RICCIOLA CURED SMOKED AMBERJACK, CHIVE YOGURT, ORANGE EMULSION, FAVA BEANS PUREE’, PICKLED GINGER CRYSP
PRIMI
I TAGLIOLINI
FRESH TAGLIOLINI PASTA COOKED IN WHITE FISH BROTH, LEMON SCENTED RED SNAPPER CARPACCIO, BOTTARGA, WILD FENNEL
IL RISOTTO
ACQUERELLO CARNAROLI RICE, COOKED IN BEETROOT JUICE, 25-YEAR BALSAMIC VINEGAR, GORGONZOLA CHEESE FONDUE, PIEMONTE HAZELNUTS
I RAVIOLI
RAVIOLI STUFFED WITH PHEASANT GENOVESE STYLE, KING OYSTER MUSHROOM, GRANA PADANO FOAM, BLACK ITALIAN TRUFFLE
I CANNELLONI FRESH CANNELLONI PASTA FILLED WITH RICOTTA, MAJORAM AND SMOKED PROVOLA CHEESE, SPINACH LEAF, ORGANIC PIENNOLO TOMATO SAUCE, MOZZARELLA AND BASIL SAUCE.
SECONDI
IL BISONTE
ORGANIC MANITOBA BISON TENDERLOIN, SWISS CHARD, GUANCIALE, BUFFALO MOZZARELLA, ONTARIO MUSHROOM, SWEET-AND-SOUR SPRING ONION, ITALIAN BLACK TRUFFLE
IL MERLUZZO NERO POACHED BLACK COD, SPINACH, SUN-DRIED TOMATOES, PEATED WHISKEY AND BITTER ALMOND FOAM L’AGNELLO ORGANIC ONTARIO LAMB CHOPS FLAVOURED WITH HERBS, PANISSA, ESCAROLE AND POTATOES INVOLTINO WITH
RAISINS AND PINE NUTS, RED ONION CHUTNEY IL TONNO
SEARED P.E.I. O-TORO PUTTANESCA STYLE, SICILIAN EGGPLANT CAPONATA, CAPER LEAF, NOCELLARA OLIVE CRYSP.
L’ARROSTO DI VEDURE
ROASTED MISO-MARINATED ROOT VEGETABLES, ROSEMARY SAUCE, BURNT LEEK CREAM PEPPERMINT OIL