MENU 1
ANTIPASTO
ZUPPA DI POMODORO
San Marzano tomato soup garnished with garlic croutons and basil oil.
INSALATA
INSALATA VERDE
Baby lettuces tossed with lemon vinaigrette, English cucumber and grape tomatoes.
SECONDI PIATTO
SALMONE ALLA GRIGLIA
Spice crusted salmon filet, pan seared and finished with lemon and cucumber-basil yogurt
or
ARISTA DI MAIALE ALLE ALBICOCCHE
Double cutprime rib of pork, grilled and finished with apricots, sherry, demi-glaze, ginger, honey and a pinch of chilis
or
SALTIMBOCCADI POLLO
Free range chicken breast wrapped with prosciutto and oven roasted, finished with a Madeira and demi-glaze reduction.
DOLCI
TIRAMISU
Mascarpone mousse layered with savoiardidrenched in espresso and brandy, garmished with shaved chocolate.
$58 per person
HST and gratuity not included
MENU 2
ANTIPASTI
SALMONE AFFUMICATO
Nova Scotia smoked salmon presented with a cucumber, mango and lime mostarda and grilled flatbread
PASTA
GNOCCHI AL POMODORO
Hand made gnocchi sautéed with fresh tomato and basil, garnished with ricotta and dusted with Grano Padano.
SORBETTI
Lemon sorbet splashed with limoncello.
SECONDI PIATTI
NRANZINO ALLA GENOVESE
Oven roasted sea bass, pesto crusted, presented with roasted tomato coulis and drizzled with black olive puree
or
FILETTO AI FUNGHI DI MONTEPULCIANO
Grilled Angus tenderloin topped with sautéed wild mushrooms and finished with a port wine reduction
or
SCALOPPINE DI VITELLO ALL' ASTICE
Veal scaloppine sautéed with fresh lobster and finished with a garlic, tomato, brandy and cream sauce.
DOLCI
TORTA AL CARAVELLO E FORMAGGI
Mascarpone cheesecake baked with dolce di leche and an almond pine nut crust, garnished with praline pecans
$73. Per person
HST and gratuity not included
MENU 3
ANTIPASTI
GAMBERI IN ROSSO
Grilled jumbo shrimp glazed with honey, lemon and chilis, served with fresh avocado and smoked tomato aioli.
PASTA
RISOTTO AI FUNGHI
Carnaroli rice braised with white wine, shallots, sautéed with wild mushrooms, garlic and spinach, finished with mascarpone and drizzled with truffle oil.
SORBETTI
Red raspberry sorbetti splashed with raspberry vodka.
SECONDI PIATTI
ANATRA ALLE CIGLIEGE E GRAND MARNIER
Seared breast of Brome Lake duck and confit leg served with an orange and cherry reduction and flambéed with Grand Marnier
or
BRANZINO ALLA GENOVESE
Oven roasted sea bass, pesto crusted, presented with roasted tomato coulis and drizzled with black olive puree
or
AGNELLO SCOTTADITO
Grilled rack of lamb marinated with garlic, olive oil and fresh rosemary, served with a demi-glaze and cabernet reduction.
DOLCI
CREMA BRUCIATA BIANCA
White chocolate crème brulee garnished with sweetberries.
$70. Per person
HST and gratuity not included
MENU 4
ANTIPASTO
MELANZANE ALLA SAN DANIELE
Grilled eggplant layered with prosciutto and bocconcini, baked with tomato and fresh basil.
PASTA IN DUO
PENNE BOLOGNESE E SPAGHETTINI AGLIO OLIO E PEPERONCINO
Spaghettini sautéed with garlic, olive oil, chilies, Italian parsley and parmigiano and Penne sautéed with braised veal, finished with fresh tomato, basil and a touch of cream.
INSALATA
Baby lettuces tossed with lemon vinaigrette,grape tomatoes, cucumber and shaved pecorino.
SECONDO PIATTO
SCALOPPINE DI VITELLO LOMBARDA
Veal scaloppine sautéed with cremini, oyster, porcini and shiitake mushrooms, finished with red wine and demi-glaze
or
FILETTO AL GORGONZOLA
Grilled Angus tenderloin topped with gorgonzola and finished with a balsamic and cabernet reduction
or
SALMONE ALLA GRIGLIA
Spice crusted salmon filet, pan seared and finished with lemon and cucumber-basil yogurt.
DOLCI
TORTA AL CIOCCOLATO E NOCCI
Flourless hazelnut chocolate torte served with vanilla bean ice cream and raspberry coulis.
$65 Per person
HST and gratuity not included
MENU 5
ANTIPASTO
INSALATA CAPRESE
Fresh mozzarella layered with vine ripened tomatoes, basil vinaigrette and balsamic reduction.
PASTA
FETTUCINE ALL' ARAGOSTA
Fettucine sautéed with fresh lobster, shallots, garlic butter, white wine, tomato and cream, finished with fresh herbs.
SORBETTI
Lemon sorbet splashed with limoncello.
SECONDO PIATTO
AGNELLO SCOTTADITO
Grilled rack of lamb marinated with garlic, olive oil and fresh rosemary, served with a demi-glaze and cabernet reduction
or
ANATRA ALLE CIGLIEGE E GRAND MARNIER
Searedbreast of Brome Lake duck and confit leg served with an orange and cherry reduction, and flambéed with Grand Marnier
or
PETTI DI POLLO CON FUNGHI
Chicken breast sautéed with a variety of wild mushrooms, finished with red wine, demi-glaze and a touch of cream.
DOLCI
CROSTATA DI LIMONE
Lemon custard tart served with a strawberry and cointreau reduction.
$68 Per person
HST and gratuity not included
ASSIGINI MENU (CHEF'S TASTING MENU)
ANTIPASTI
Smoked salmon with cucumber, mangoand lime mostarda,
Jumbo shrimp with smoked tomato aioli,
Baked scampi with garlic, brandy and cream
and
Pan seared scallop with port wine,black beans, chilis and chives..
TRIO DI PASTA
Gnocchi sautéed with four cheese sauce,
Penne Bolognese
and
Spaghettini sautéed with garlic,olive oil, chilies and parmiggiano.
INTERMEZZO
Lemon sorbetti drizzled with prosecco.
TRIS DI CARNI
Grilled rack of lamb with demi-glaze and cabernet reduction,
Grilled Angus tenderloin topped with sautéed wild mushrooms and a port wine reduction
and
Veal scaloppini sautéed with lobster, garlic, brandy and cream.
DOLCI
Tiramisu,
Flourless chocolate hazelnut torte
and
Lemon custard tart served with astrawberry and Grand Marnier reduction.
$80 Per person
HST and Gratuity not included