daMaurizio Fine Dining

Menu

Antipasti

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Calamari alla Gradese

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

Muscoli alla Triestina

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

Salmone Affumicato

Nova Scotia smoked salmon served with beet “tartar”, goat cheese, watercress, lemon and chive vinaigrette and garnished with caper berries, caviar and creme fraiche. 15

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 Fragole e Prosecco

Seared Quebec grade A foie gras, served with a Prosecco and fresh strawberry compote, drizzled with balsamic and Chambord reduction and served on toasted brioche. 19

Cappesante alla Pancetta

Sautéed local scallops served with  glazed pork belly, braised red cabbage, sautéed spinach and drizzled with a balsamic hoisin 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 herb oil. 12

Zuppa di barbabietola e finnochio

Roasted beet and fennel soup topped with a honey and blood orange creme fraiche. 12

Brodetto di pesce

Mussels, shrimp, scallop and white fish braised with garlic, and tomato, finished with fresh herbs and pesto crostini. 14

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

Insalata Caprese con Mozzarella di Bufala

Fresh mozzarella and hot house tomatoes served with fresh basil pesto, greens, basil vinaigrette and balsamic reduction. 15

Insalata Contessa

Fresh summer garden vegetables tossed with lemon and olive oil, garnished with herbed goat cheese, pine nuts and beet vinaigrette. 13

Paste Asciutte e Risotti

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Gnocchi al Pomodoro

Handmade gnocchi sautéed with house made tomato sauce, finished with fresh basil and topped with ricotta. 26

Fettucine ai Funghi

Fettucine sautéed with a variety of wild mushrooms, roast garlic and spinach,
finished with Parmigiano and drizzled with truffle oil. 26

Spaghettini Aglio Olio e Peperoncino

Spaghettini sautéed with garlic, olive oil, chillies, fresh Italian parsley and Parmigiano. 22

Linguine “Arrabiata” e Gamberi

Linguine sautéed with jumbo shrimp, chillies, garlic, white wine and oregano, finished with Grano Padano. 27

Ravioli all’ Aragosta e Tartufo

Hand made ravioli stuffed with fresh lobster, mascarpone, tomato and herbs,
tossed in a truffle, white wine and cream sauce. 29

Linguine Integrali Primavera

Whole wheat linguine sautéed with olive oil, garlic, fresh chillies and tomato, tossed
with grilled vegetables and finished with lemon and basil goat cheese. 25

Risotto Agli Asparagi con Scampi

Carnaroli rice braised with white wine, shallots, lemon, asparagus and pesto,
garnished with Icelandic scampi baked with garlic, brandy and cream.  28

Secondi Piatti

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Arista di Maiale alle Mele

Double cut prime rib of pork, braised red cabbage, roasted potatoes, maple cider glaze and apple compote. 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. 36

Petto di Pollo con Tartufo

Oven roasted supreme chicken breast marinated with olive oil, thyme and rosemary, served with truffle whipped potato and finished with a porcini mushroom and demiglace reduction. 30

Filetto di Montepulciano

Triple A beef tenderloin served with thyme and leek infused potato pavé, and served with a brandy and peppercorn reduction. 36

Rombo alla Giovanni

Atlantic halibut, oven roasted and served with creamy beet infused orzo, confit cherry tomatoes and topped with a lemon buerre blanc with tobiko caviar, garnished with crispy spinach. 33

Agnello Scottadito

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

Costaletta di Vitello alla Lombarda

14 oz Provimi veal chop, grilled medium, served with roasted potatoes, sautéed wild mushrooms, finished with a cabernet and demiglace reduction and white truffle essence. 38

Tonno alla Crema di Limone e Rafano

Pepper crusted tuna loin, seared rare, served with a coconut milk risotto cake, lemongrass and horseradish cream and drizzled with a balsamic and pomegranate reduction. 34

Anatra alle Ciliege e Chambord

Seared breast of Brome Lake duck and confit leg served with olive oil roasted sweet potato and finished with a sour cherry, fresh orange, honey and Chambord reduction. 34

Caciucco 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

Dolci e Gelati

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Tiramisu

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

Torta al Limone

Buttery crust, creamy lemon filling and crispy sugar top, served with raspberry coulis.10

Crema Bruciata

Baileys crème brûlée garnished with chocolate curls. 10

Torta di Velluto Rosso

Red velvet cake layered with white chocolate and mascarpone, finished with a coconut cream frosting. 10

Duomo di Cioccolato

White chocolate and Frangelico mousse bombe with a rich chocolate torte base, dolce di leche filling and dark chocolate mirror glaze. 12

Crostata alle Fragole e Lamponi

Fresh strawberries and raspberries atop a creamy mascarpone filling, spiked with orange zest and served in an almond pine nut crust. 10

Sorbetti

A selection of handmade Italian fruit ices. 9

Coppa alla Francesca

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