$160 ANTIPASTI
SGOMBRO, ZUCCHINE ALLA SCAPECE E LATTE DI BUFALA AFFUMICATO CURED AND TORCHED SABA MACKEREL, ZUCCHINE ALLA SCAPECE AND SMOKED BUFFALO MILK FOAM
GAMBERI ROSA, SALSA MOQUECA, LIME E TAPIOCA JAPANESE AMAEBI SHRIMP CRUDO, MOQUECA SAUCE, TOMATO SEED AND GREEN PEPPER SALAD, CRISPY PUFFED TAPIOCA WITH SEAWEED AND ESPELETTE
VITELLO, PATATE RATTE ALLO ZAFFERANO, AGLIO ORSINO E CAVIALE VEAL PROVIMI, ONTARIO FINGERLING SAFFRON FOAM, WILD RAMP PESTO, GRAND MARNIER, STURGEON CAVIAR
UOVO BIOLOGICO + KOMBUCHA MURRAY’S FARM EGG SOUS VIDE AT 65°, SEASONAL SEARED VEGETABLES, TONBURI CAVIAR
PRIMI
FETTUCCE ALLA MARINARA, OLIVE DI CASTELVETRANO E CHUTORO TUNA FETTUCCE PASTIFICIO "MICHELE PORTOGHESE" FROM TUSCANY, GENTLY INFUSED WITH MARINARA BROTH, CRISPY PANTELLERIA CAPERS, CASTELVETRANO OLIVES, FINISHED WITH JAPANESE CHUTORO TUNA TARTARE
RAVIOLI ARROSTO ANNI '80 ROASTED RAVIOLI FILLED WITH HOMEMADE SMOKED B.C. KING SALMON BRANDADE, SERVED WITH CHÂTEAU DE BOURGOGNE SAUCE, ROMAN STYLE ARTICHOKES, AND JAPANESE IKURA
RISO, PEPERONE CRUSCO, AGNELLO E BAGNETTO VERDE PIEMONTESE "BUONO" CARNAROLI RICE COOKED WITH PEPPERS CRUSCO AND TOMATO CONFIT, BRAISED ONTARIO LAMB SHOULDER AND PIEMONTESE BAGNETTO VERDE, FINISHED WITH A DELICATE CRUNCH OF CRUSCO PEPPER PRALINE
SPAGHETTONI AI FUNGHI LOCALI E TARTUFO NERO SPAGHETTONI PASTA FROM MARCHE “PASTIFICIO MANCINI” BOILED IN AN EXTRACTION OF ORGANIC ONTARIO MUSHROOMS, PARMIGIANO REGGIANO AGED 24 MONTHS, FRESH ITALIAN BLACK TRUFFLE
SECONDI
DENTICE ROSSO, LATTUGA, ALLORO E RICCI DI MARE JIKIMIDAI TEMPURA, ROMAINE LETTUCE MARINATED IN PONZU, FRESH BAY LEAF OIL, BAFUN UNI BEURRE BLANC
BRANZINO, FUNGO CAVOLFIORE, VERMOUTH E CAVIALE CHILEAN SEA BASS STEAMED AND DEGLAZED WITH MISO, CAULIFLOWER MUSHROOMS ALL'AGRO, OSCETRA STURGEON CAVIAR, WHITE VERMOUTH SAUCE
IL MANZO WAGYU TENDERLOIN MARINATED 12 HOURS, GENTLY CHARCOAL GRILLED, SHISHITO PEPPER, BABY BOK CHOY AI SEMI DI SESAMO AND FRESH WASABI
PICCIONE, FICO AL BALSAMICO E LAMPASCIONI FARM RAISED ONTARIO PIGEON, ACETO BALSAMICO DI MODENA DEGLAZED FIG, LAMPASCIONI ONION CONFIT IN AGLIANICO WINE, NASTURTIUM FOAM
BISTECCA DI CAVOLFIORE CAULIFLOWER STEAK MARINATED IN SOY SAUCE AND ORGANIC MAPLE SYRUP, CHIMICHURRI, PUFFED QUINOA, AMARANTH LETTUCE, ACETO BALSAMICO DI MODENA AGED 25 YEARS