Posted 05.03.15 /
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