daMaurizio Fine Dining

Menu

Antipasti

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Calamari alla Gradese

Flash fried calamari finished with tomato, sautéed garlic, crushed chilies, lemon and fresh Italian parsley. 13

Proscuitto e Datteri Ripeini al Balsamico

Medjool dates stuffed with herbed goat cheese and wrapped with San Danielle prosciutto, baked until crispy served with greens and drizzled with balsamic reduction. 14

Cappasante alla Pancetta

Seared local scallops served with a maple, port and balsamic reduction, served with a roasted pumpkin purée and double smoked bacon. 16

Melanzane alla San Daniele

Grilled eggplant layered with prosciutto and bocconcini, baked with tomato, bechamel and fresh basil. 13

Fegato Grasso alle Pesche

Seared Quebec grade A foie gras, deglazed with Prosecco, topped with a honey, peach and ginger compote and served on toasted brioche. 19

Gamberi Santa Maria

Spice roasted jumbo shrimp served with a lobster and avocado salad and drizzled with  smoked pepper aioli. 17

Polenta con Funghi alla “Poutine”

Crispy polenta frites topped with cheese curds, wild mushroom sauce and finished with truffle essence. 15

Lumache al Trebbiano

Escargots sautéed with garlic, cremini mushrooms, sherry and cream, baked
on puff pastry and topped with Taleggio cheese and white truffle oil. 15

Carpaccio al Tartufo

Pepper crusted beef tenderloin, seared rare and served with arugula,
artichokes, truffle aioli and shaved Parmigiano. 16

Tonno alla Tartara

Tuna tartar dressed with lime, ginger, tamari and sesame served with
crispy toasts, avocado, mango and micro mix salad. 16

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Zuppa alla Fontanella

Tuscan white bean and lentil soup with kale and local Sweet William’s hand made sausage. 10

Zuppa di Pomodoro

San Marzano tomato soup braised with garlic and drizzled with basil oil, topped with goat cheese crostini. 10

Zuppa alla Montovana

Roasted butternut squash soup finished with brown sage butter and
topped with spiced mascarpone cream and roasted pecans. 11

Brodetto di Pesce

Mussels, shrimp, scallop and white fish braised with garlic and tomato,
finished with fresh herbs and grilled pesto crostini. 13

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Insalata Romana

Crisp romaine hearts drizzled with a garlic, lemon and caper dressing, topped with double smoked bacon, cracked black pepper and shaved Parmigiano. 12

Insalata Arugula

Arugula dressed with a cranberry and port vinaigrette, topped with cambozola cheese, sliced pear and toasted pine nuts. 13

Radicchio alla Friulana

Warm radicchio salad dressed with olive oil, garlic, prosciutto and balsamic vinegar, dusted with Parmigiano. 13

Insalata di Barbabietole

Tower of roasted beetroot and goat cheese served with arugula and candied pecans, dressed with a blood orange vinaigrette. 14

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Gnocchi ai Quattro Formaggi

Handmade gnocchi sautéed with Gorgonzola, Taleggio, Asiago and Grana Padano. 24

Linguine “Arrabiata” Agli Spinaci e Gamberi

Linguine sautéed with jumbo shrimp, chillies, garlic, sun dried tomato, black olives and pesto, finished with bocconcini. 24

Penne alla Bolognese Rustica

Penne sautéed with slow braised beef, caramelized onions, red wine, roasted tomato and aromatics, tossed with fresh basil and grated Reggiano. 23

Spaghettini Aglio Olio e Peperoncino

Spaghettini sautéed with garlic, olive oil, chilies, fresh Italian parsley and Parmigiano. 19

Ravioli alla Boscaiola

Handmade ravioli stuffed with herb roasted chicken, sautéed with wild mushrooms and spinach and tossed with a sherry, cream and demiglace reduction. 25

Fettucine all’ Aragosta

Fettucine sautéed with shallots, garlic and roasted tomato, finished with white wine, fresh herbs and a splash of cream, topped with baked half lobster tail. 25

Linguine Integrali Primavera

Whole wheat linguine sautéed with olive oil, garlic, fresh chilies and tomato, tossed with grilled vegetables and finished with lemon and basil goat cheese. 23

Pappardelle al Coniglio

Pappardelle sautéed with braised rabbit, caramelized onions, roasted tomato, sage and applewood smoked bacon, finished with truffled pecorino. 25

Risotto alla Zucca

Carnaroli rice sautéed with white wine, roasted pumpkin, crispy prosciutto and spinach, finished with goat cheese, sage and brown butter. 27

Nominal fee added for gluten free pasta.

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Arista di Maiale alle Albicocche

Oven roasted pork tenderloin, deglazed with an apricot and sherry reduction, finished with honey and ginger. 30

Anatra ai Mirtilli

Seared breast of Brome Lake duck and confit leg served with local wild blueberries, honey, cassis, demiglaze and a hint of cinnamon. 32

Scaloppine di Vitello all’ Astice

Veal scaloppine sautéed with fresh lobster and finished with a garlic, tomato, brandy and cream sauce. 34

Agnello Scottadito Con Salsa Verde

Grilled rack of lamb marinated with garlic and olive oil, topped with salsa verde and drizzled with a balsamic and cabernet reduction. 33

Filetto ai Funghi di Multepulciano

Grilled AAA Angus tenderloin topped with a sauté of wild mushrooms, port wine and demiglace, topped with truffled matchstick potatoes. 35

Rombo alla Aqua Pazza

Pan roasted Atlantic halibut topped with lemon chive butter, served with a broth of roasted cherry tomatoes, garlic, chillies and fresh herbs. 32

Stinco di Agnello

Lamb shank braised with red wine, caramelized onions, fresh herbs and demiglace, finished with a reduction of lamb stock and fortified wine served with crispy polenta frites. 30

Costelletta Di Vitello Ai Porcini

Provimi veal chop, crusted with porcini dust and grilled medium, served with a red wine and demiglaze reduction. 37

Tonno alla Crema di Limone e Rafano

Pepper crusted yellowfin tuna, seared rare, served with a lemongrass and horseradish cream,  balsamic pomegranate reduction, and drizzled with herb oil. 33

Saltimbocca di Petto di Pollo

Scaloppine of chicken breast sautéed with sage and prosciutto, finished with a reduction of Marsala and demiglace. 30

Caciucco alla Livornese

Mussels, halibut, scallops and shrimp sautéed with garlic, white wine, fresh herbs and roasted tomato, simmered with julienne vegetables and baby potatoes and topped with a half lobster tail.  37

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Torta di Ciliegia e Formaggi

Lemon mascarpone cheesecake with a ginger almond crust topped with a Morello cherry compote. 10

Crema Bruciata

Classic crème brûlée garnished with fresh berries. 10

Torta alla Zucca e Caramello

Caramel pumpkin pecan torte with cream cheese and coconut frosting served with a bourbon crème anglaise. 10

Tiramisu

Mascarpone mousse layered with savoiardi drenched in espresso and brandy, garnished with shaved chocolate. 10

Torta al Cioccolato

Individual flourless chocolate torte served with vanilla bean ice cream and garnished with white chocolate bark and raspberry coulis. 10

Crostata alla Frutta

Apple and pear crisp oven baked with cinnamon and brown sugar and topped with maple gelato. 10

Pavlova ai Cioccolato

Chocolate meringue filled with hazelnut and banana cream drizzled with dolce di leche and dark chocolate ganache and garnished with crumbled amaretti. 10

Sorbetti

A selection of handmade Italian fruit ices. 9

Coppa alla Francesca

Milk chocolate and peanut butter ice cream layered with brownie and drizzled with dolce di leche and chocolate ganache, topped with praline pecans. 12