Available in the Dining Room
A LA CARTE ANTIPASTI
IL CARPACCIO
ONTARIO WAGYU BEEF TENDERLOIN, DIJON MUSTARD SAUCE, BALSAMIC VINEGAR CAVIAR, PIEMONTE HAZELNUTS
L'ANGUILLA
EEL GELATO, STURGEON CAVIAR, WILD ROSE SCENTED TAGLIATELLE, PULVERIZED EGG YOLK, WILD HERBS
LE VERDURE ORGANIC SEASONAL VEGETABLES, ROASTED EGGPLANT PESTO, RED QUINOA SALAD
L’ANATRA SEARED MUSCOVY DUCK BREAST, SMOKED “ZUCCA LUNGA DI NAPOLI” SQUASH, LICORICE, AND CORNELIAN CHERRY LA RICCIOLA CURED SMOKED AMBERJACK, CHIVE YOGURT, ORANGE EMULSION, FAVA BEANS, GINGER
PRIMI
I TAGLIOLINI
FRESH TAGLIOLINI PASTA COOKED IN WHITE FISH BROTH, 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, BLACK TRUFFLE I CANNELLONI FRESH CANNELLONI PASTA FILLED WITH RICOTTA, MAJORAM AND SMOKED PROVOLA CHEESE, SAUTEED SPINACH, ORGANIC PIENNOLO TOMATO SAUCE, MOZZARELLA AND BASIL
SECONDI
IL BISONTE
ORGANIC MANITOBA BISON TENDERLOIN, SWISS CHARD, GUANCIALE, BUFFALO MOZZARELLA, WILD ONTARIO MUSHROOM, SWEET-AND-SOUR SPRING ONION, ITALIAN BLACK TRUFFLE
L'ASTICE
CHARCOALED NOVA SCOTIA LOBSTER, SMOKED VANILLA CAULIFLOWER PUREE, SWEET AND SOUR ORGANIC VEGETABLES, PARSLEY SAUCE, LOBSTER 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, CHERRY TOMATO
L’ARROSTO DI VEDURE
ROASTED MISO-MARINATED ROOT VEGETABLES, ROSEMARY SAUCE, BURNT LEEK CREAM PEPPERMINT OIL