$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
ANATRA SPEZIATA, PRUGNE MARINATE, CAROTE ED ERBE AMARE MUSCOVY DUCK BREAST AND FILET SEASONED WITH GARAM MASALA, LIVER PATE, TAURASI MARINATED ONTARIO PLUMS, CASALOMA FARMED CARROT AND SICILIAN PISTACHIO PUREE, FINISHED WITH AROMATIC FRESH HERBS
UOVO BIOLOGICO + KOMBUCHA MURRAY’S FARM EGG SOUS VIDE AT 65°, SEASONAL SEARED VEGETABLES, TONBURI CAVIAR
PRIMI
CAPELLINI MILANO, CONIGLIO, CACIO DI BOSCO E WASABI MONOGRANO FELICETTI CAPELLINI PASTA IN MILANO STYLE, BRAISED RABBIT RAGU FROM ARTHUR, ONTARIO. FINISHED WITH FRESH WASABI GREMOLATA AND TUSCAN CACIO DI BOSCO
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 RISERVA SAN MASSIMO ALLA PUTTANESCA RISO RISERVA SAN MASSIMO MANTECATO WITH HOMEMADE CASA MARRAZZO POMODORO ARROSTO PASTE, CANATABRICO BOQUERON, TAGGIASCHE OLIVE, PANTELLERIA CAPER LEAVES AND CERVIL FOAM
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
ORATA, FINOCCHIO SOTTO CENERE, ARANCIA ROSSA E CAVIALE JAPANESE KIMADAI HALF-SEARED, OVERNIGHT ASH COOKED CASALOMA FENNEL INFUSED WITH BLOOD ORANGE, DRY VERMOUTH SAUCE, AND OSETRA CAVIAR
SPIGOLA AL GREEN CURRY, COZZE, PEPERONCINI VERDI E KUMQUAT CHILEAN SEA BASS INFUSED WITH A LIGHT GREEN CURRY, BC HONEY MUSSEL SAUCE, CRISPY SHISHITO PEPPERS, TZATZIKI AND KUMQUAT COMPOTE
MANZO, CASTAGNE, SCALOGNO IN PANCETTA E SALSA SICHUAN WAGYU TENDERLOIN MARINATED 12 HOURS, GENTLY CHARCOAL GRILLED, DARK SHALLOT WRAPPED PANCETTA TESA, AVELLINO CHESTNUT PUREE, CASALOMA SWISS CHARD, AND SICHUAN PEPPER JUS
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