ANTIPASTI – STARTERS

Choice of:

BATTUTA FASSONE : beef tartare Piemontese-style | carpaccio of quail egg | olive oil| lemon 

KALE INSALATA: local kale| housemade caesar dressing | prosciutto crisps| herbed croutons 

SALUMI E FORMAGGI: Brome Lake duck bacon| smoked bison bresaola | salsiccia staggionale|housemade lonza | Italian and local cheese

PRIMI – PASTA

Choice of:

RISOTTO CON ZAFFERANO E LIQUERIZIA: vialone nano rice | imported burrata cheese | vegetable brodo |licorice powder 

TAGLIOLINI AGLI SCAMPI: housemade tagliolini| scampi|confit cherry tomatoes| olive oil | white wine|shallots 

GNOCCHI ALLA GORGONZOLA: hand rolled gnocchi | gorgonzola crema | pinenuts | balsamic crema

SECONDI – MAINS

Choice of:

ORATA IN GUAZZETTO ROSSO: poached skin-on Atlantic sea bream | tomato | white wine | spruce fume

PETTO D’ANATRA AI FRUTTI DI BOSCO: pan-seared Muscovy duck breast | farro risotto | berry gastrique|thyme-roasted cauliflower

ZUCCA RIPIENA AL FORNO: oven baked butternut squash| raw winter vegetable salad| cherry tomatoes|crunchy chickpeas

DOLCI – DESSERTS

Choice of:

SEMIFREDDO: bittersweet chocolate | brewed coffee | berries | chestnut cracker

PANNA COTTA: spruce and maple tea | chestnut honey | crema| rosemary touille

SORBETTO: Ask your server for a selection of seasonal sorbetto

FOUR COURSE MENU

Antipasto

Choice of:

Battuta di Fassone

beef tartare Piemontese-style | carpaccio of quail egg |olive oil | lemon

Kale Ceasar Insalata

local kale| housemade caesar dressing | prosciutto crisps|

herbed croutons

Salumi e Formaggi

Brome Lake duck bacon| smoked bison bresaola | salsiccia staggionale| housemade lonza | Italian and local cheese

 

Primi

Choice of:

*pasta made in-house

Risotto con Asparagi

Slow simmered vialone nano rice | imported burrata cheese | vegetable brodo |local asparagus

Tagliolini Ai Gamberi e Capesante*

House-made tagliolini| pan seared tiger shrimp| East coast scallops | confit cherry tomatoes|extra virgin olive oil |white wine|sauteed shallots

Gnocchi alla Gorgonzola*

hand rolled Azilda Potato gnocchi | gorgonzola crema | pinenuts | balsamic drizzle

 

Secondi

Choice of:

Austromerluzzo Patagonico

Pan seared Patagonian Toothfish |cauliflower puree | mint chiffonade and melted grape tomato sautee

Petto d’anatra ai Frutti di Bosco

pan-seared Muscovy duck breast |warm couscous insalatina

with split fava and fennel | berry gastrique  

Quinoa Sotto Bosco

‘Risotto-style’ quinoa | local fiddleheads| blistered cherry tomatoes | roasted Tokyo turnips | lavender | chickpea puree

 

Dolce

Choice of:

Semifreddo

bittersweet chocolate | brewed coffee | berries |chestnut crackle

Panna Cotta

maple and lavender (in-house garden grown) tea | raw sugar | crema| hazelnut crumble

Espresso bonet

Bittersweet chocolate | espresso | crema | seasonal berries

 

 

Chef Daniel Guerra

Wine Director Mark Gregorini