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