daMaurizio Fine Dining

Menu

Antipasti

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Calamari alla Gradese

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

Muscoli alla Triestina

Fresh mussels sautéed with garlic, onions, chilies, white wine, leeks, tomato and fresh herbs, topped with crusty bread. 13

Carpaccio di Manzo

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

Gamberi Santa Maria

Spice roasted jumbo shrimp served with a lobster and avocado salad and drizzled with smoked pepper aioli. 18

Melanzane alla San Daniele

Grilled eggplant rolled with San Daniele prosciutto and fresh bocconcini, baked with tomato, béchamel and fresh basil. 14

Fegato Grasso alle Pere

Seared Quebec grade A foie gras, served with poached pear, drizzled with cherry,
Chambord and Pinot Noir jus and topped with caramelized red onion compote. 22

Cappesante alla Pancetta

Sautéed jumbo scallops served with  butternut squash purée, sautéed spinach
and double smoked bacon, drizzled with a maple cider reduction. 18

Zuppe e Minestre

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Zuppa di Pomodoro

San Marzano tomato soup braised with garlic, onions and basil, garnished with whipped goat cheese crostini and drizzled with basil oil. 12

Zuppa alla Zucca

Roasted butternut squash soup with brown butter and sage, finished with honey mascarpone cream . 12

Crema di Pesce

Fresh mussels, shrimp, scallop, halibut and lobster soup finished with fresh herbs and cream, drizzled with smoked paprika oil. 15

Insalate

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Radicchio alla Friulana

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

Verde alle Pere

Micro green salad with poached pear, fresh ricotta and dried cherries, dressed with a honey
and toasted walnut vinaigrette, drizzled with a  pomegranate reduction. 14

Insalata Romana

Crisp romaine hearts tossed with a garlic, lemon and caper dressing, topped with crispy pancetta, cracked black pepper, flat bread crostini and shaved Parmigiano. 12

Insalata di Barbabietola

Roasted beet and goat cheese tower, arugula and candied pecans, dressed with a blood orange vinaigrette.14

Paste Asciutte e Risotti

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Gnocchi ai Funghi

Handmade gnocchi sautéed with wild mushrooms, red wine, demiglace and fresh herbs, dusted with Grano Padano. 28

Cavatappi alla Salsiccia

Cavatappi sautéed with sweet fennel sausage, cremini mushrooms, spinach
and roasted tomato sauce, finished with Grana Padano. 26

Spaghettini Aglio Olio e Peperoncino

Spaghettini sautéed with garlic, olive oil, chilies, fresh Italian parsley and Parmigiano. 23

Linguine al pesto e Gamberi

Linguine sautéed with jumbo shrimp, white wine and cream, finished with lemon basil pesto and Grano Padano. 28

Ravioli alla ricotta e spinaci al Pomodoro

Hand made ravioli stuffed with ricotta and spinach, tossed with tomato and fresh basil. 28

Fettucine all’ Aragosta

Fettucine sautéed with shallots, garlic and roasted tomato, finished with white wine,
fresh herbs and a splash of cream, topped with a half lobster tail. 30

Pappardelle al Coniglio

Farm raised rabbit, slow braised with applewood smoked bacon, white wine , tomato
and fresh sage, tossed with pappardelle and finished with truffled pecorino. 28

Risotto di Zucca al Anatra

Carnaroli rice braised with white wine, shallots and roasted pumpkin, topped with
duck leg confit and garnished with a fig, orange and honey compote.  30

Secondi Piatti

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Petto di Pollo con Mirtilli rossi

Oven roasted  chicken breast marinated with olive oil, thyme and rosemary, served with a maple bourbon demiglace reduction, whipped potato and  cranberry apple compote . 30

Arista di Maiale alle Ciliege

Braised pork shank served with butternut squash and braised red cabbage, finished with
a sour cherry, honey and Grand Marnier reduction. 30

Scaloppine di Vitello all’ Astice

Veal scaloppine sautéed with fresh lobster, served with lemon spinach risotto
and finished with a garlic, tomato, brandy and cream sauce. 37

Filetto ai Funghi Di Montepulciano

Triple A beef tenderloin served with thyme and leek infused potato pavé,
served with a wild mushroom, port and demiglace reduction. 37

Rombo al Limone e Aragosta

Oven roasted Atlantic halibut, served with black rice and finished with a coconut milk, chili,
lemongrass and lobster sauce, garnished with crispy fried leeks and drizzled with herb oil. 35

Agnello Scottadito

Spice crusted rack of lamb served with roasted potatoes and sautéed spinach,
served with a port and wild blueberry reduction. 35

Costaletta di Vitello ai Porcini

14oz  porcini crusted veal chop, grilled medium, finished with a cabernet, balsamic
and demiglace reduction, topped with crispy onions and white truffle essence. 38

Costellete Brasate

Braised beef short ribs, served with parsnip purée, finished with a rich beef jus and drizzled with horseradish cream. 32

Salmone al Miele e Soia

Honey soy marinated salmon filet, oven roasted and served with risotto cake, lemon
ginger buerre blanc, drizzled with pomegranate balsamic reduction. 32

Anatra in Agrodolce

Seared breast of Brome Lake duck with five spice, served with citrus pinenut cous cous
and finished with a blackberry, ginger and black bean reduction. 33

Stufato alla Livornese

Mussels, halibut, scallops and shrimp sautéed with garlic, white wine, fresh herbs and roasted tomato, simmered with julienne vegetables and baby new potatoes and served with a half lobster tail. 39

Zucca al forno Ripiena

Baked acorn squash stuffed with wild rice, roasted brussel sprouts, pecans, sweet potato and dried cranberries, finished with goat cheese and drizzled with balsamic reduction. 28

Dolci e Gelati

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Tiramisu

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

Crostata alla Frutta

Fresh peach and mixed berry crisp oven baked with cinnamon and topped with vanilla bean gelato. 10

Torta alla Mele e Caramello

Apple pecan spice torte with brown sugar cream cheese frosting, served with maple gelato. 10

Crema Bruciata

Caramel sea salt crème brûlée, fresh berries and white chocolate twirl. 10

Duomo di Cioccolato

Flourless chocolate torte topped with hazelnut ganache and served with toasted almond gelato. 10

Crostada di Zucca e Formaggi

Pumpkin mascarpone cheesecake with ginger cookie crust, served with dolce di leche
and garnished with pumpkin seed brittle. 10

Profiteroles al Cioccolato

Pastry puffs stuffed with vanilla gelato and served with warm milk chocolate ganache. 12

Trio di Sorbetti

A selection of handmade Italian fruit ices. 9

Coppa alla Francesca

Milk chocolate, vanilla bean and peanut butter gelato with chunks of brownie drizzled with dolce de leche, chocolate ganache and topped with praline pecans. 12