Available in the Mezzanine Lounge
CHEF SELECTIONS BISON TARTARE + CHILI CRISP 20 YELLOWFIN TUNA TARTARE + PARSLEY CRISP 20 ROCKFISH CEVICHE + TUMERIC CRISP 18
VEGETARIAN CRISPS 16 CARROT TARTARE + PARSLEY CRISP PURPLE POTATO, TRUFFLE + TUMERIC CRISP MORBIDE MUSHROOM + CHILI CRISP SEA ASPARAGUS + VEGETABLE COAL CRISP
SPUNTINI LOBSTER TEMPURA 24 GAZPACHO SHOTS 16 MINI PORCHETTA ON SPINACH BUN 21 MINI SEARED YELLOWFIN TUNA ON BEET BUN 21 IN HOUSE SMOKED YELLOWTAIL 24 FAVA BEAN AND FENNEL PURÉE, BUFFALO YOGURT, GRAPEFRUIT MAYONNAISE, PICKLED GINGER CRISP, MINT, PINK PEPPERCORN SEARED MUSCOVY DUCK BREAST 24 MASHED GALA APPLES, BABY SPINACH, REDUCTION OF BALSAMIC VINEGAR, ANICE DEMI GLACE, PULVERIZED CINNAMON AND BORAGE CAVIAR | ACADIAN | OSETRA | BELUGA MP
CHEF SELECTIONS RIGATONI VESUVIUS RIGATONI DI GRAGNANO, RAGÙ ALLA NAPOLETANA, SAN MARZANO TOMATOES, ORGANIC PEAS, RICOTTA DI BUFALA, POLPETTINE DI MELANZANE E PARMIGIANO 24
RAVIOLI DEL PLIN PLIN WITH PROVOLONE DEL MONACO CHEESE, VEGETABLE COALS, ONION SAUCE OF MONTORO AND CELERIAC, SAFFRON EMULSION 26
VERMICELLI DI GRAGNANO MACKEREL IN CARPIONE STYLE SICILIAN PINE NUTS AND CARAMELIZED ONIONS, ALALUNGA TUNA PURÉE SAUCE 28
MERLUZZO NERO ORGANIC BLACK OYSTER MUSHROOM, PUREE OF CAULIFLOWER, GUANCIALE, BLACK TRUFFLE 36
BISON IN RUSTIC BREAD CRUST SEARED ORGANIC MANITOBA TENDERLOIN WRAPPED IN LAYERED SWISS CHARD, MOZZARELLA, SALSA VERDE, SAN MARZANO TOMATO, RED CHILI REDUCTION 48
CURATED CANADIAN + ITALIAN CHEESE CANADIAN CREAMED WHITE HONEY, GRATED MAPLE SOLID BLOCK 36
DOLCI NEAPOLITAN SFOGLIATELLA LAYERS OF PHYLLO, CINNAMON INFUSED PASTRY CREAM, AMARENA CHERRY GLAZE 16
IMPRESSIONISTIC VIEW OF THE ESPRESSO LINGUE DI GATTO, ESPRESSO INFUSED ZABAIONE, ESPRESSO DRENCHED VANILLA SPONGE CAKE 16
CHEF SELECTION OF HOUSE MADE PETIT FOUR 12