Valentine’s day 2018

VALENTINES MENU
February 14th, 2018
$98.00 plus tax and gratuity
Valentine’s Day Dinner with Live Music

FORMAGGI O SALUMI (choice of)
***Bresaola, Sopprasetta, Prosicutto
***Bella Vitano, Brie de Meaux, Bleu Fume
With Pear and Medjool Date Mostarda, Rosemary Grissini, Marinated Olives

PRIMI (choice of)
***Nova Scotia Lobster, Fried Polenta, Avocado Purée, Frizee, Shaved Root Vegetables, Paprika Vinaigrette
***Braised Beef Cheek, Smoked Ricotta Gnocchi, Wild Mushrooms, Red Wine Tomato Jus
***Ahi Tuna Tartare, Saffron Leek Fonduta, Pistachio, Truffle Aioli, Squid Ink Tapioca Chips, Sesame Vinaigrette
***Cauliflower and Squash Zuppa, Toasted Pumpkin Seeds, Chive Oil
***Roasted Beets, Lotus Chip, Balsamic Pearls, Orange, Basil, Beet Vinaigrette

PIATTO PRINCIPALE (choice of)
***Grilled AAA 10 oz Beef Striploin, Heirloom Carrots , Honey Cippollini, Madeira Jus, Truffled Potato Gratin
***Roasted Chickpea and Polenta Fritter, Beluga Lentil and Quinoa Ragu, Roasted Mushroom , Salsa Verde
*** Veal and Spinach “Involtini” , Brussel Sprouts, Butternut Squash Purée, Marsala Sauce
***Pan Seared Muscovy Duck Breast, Parsnip Purée Radicchio, Roasted Beets, Pomegranate Jus
***Grilled Swordfish, Black Tuscan Kale, Garlic Foccacia Chip, Orange Chickpea Purée, Roasted Cauliflower

DOLCI
Chefs Tasting Plate for Two

WINTERLICIOUS 2018

WINTERLICIOUS 2018
January 26th – February 8th

Blu Ristorante
Winterlicious 2018 53$ Menu Dinner

Appetizers:

Zuppa Del Giorno (vegan, GF)

Mix Greens, Watermelon Radish, Preserved Orange Vinaigrette, Shaved Ricotta Salata (vegetarian, GF)

Veal and Pork Meatballs, Salsa Verde, Forbidden Rice, Fried Sunchoke

Beef Carpaccio, Truffle Oil, Pickled Vegetables, Crostini, Greens (GF-option)

Black Kale and Parsnip, Medjool Dates, Goat Cheese, Maple Dijon Vinaigrette,
Toasted Almonds (vegetarian, GF)

Piatto Principale:

Rosemary Crusted Roasted Atlantic Salmon, Saffron Braised Potato, Shaved Fennel,
Anchovy Creme Fraiche (GF)

Panelle “Italian Chickpea Fritter”, Beluga Lentil and Red Quinoa Ragu,
Grilled Marinated Portobello (vegan, GF)

Confit Duck, Apple Mostarda, Winter Squash Rissotto, Fried Sage, Radicchio(GF)

Braised Canadian Lamb Shank, Brussel Sprouts, Jerusalem Artichoke Purée, Veal Jus (GF, DF)

Lemon Verbena Brined Chicken Breast, Cider Braised Red Cabbage, Parsnip Purée, Chicken Port Sauce (GF)

Dolce:

Tiramisu, Coulis

Blueberry Pannacotta, Maple Chocolate Syrup (GF)

Hazelnut Cannoli, Caramel Sauce

Sorbet or Gelato, Mint Berries (vegan, sorbet only) (more…)

Chefs Tasting Menu

 

Truffled Beef Carpaccio, Crispy Capers, Parmigiano, Crostini, Housemade Pickle

Barbera dAlba, Cascina Ballarin, Piemonte, IT {3oz}

Nova Scotia Lobster Salad, Fried Sweet Potato Polenta, Frisee, Avocado Puree, Confit Garlic, Watermelon Radish and Paprika Aioli

  Falanghina, Feudi San Gregorio, Campania IT {3oz}

 

Roasted Beet Rissotto, Lemon Mascarpone, Chive Oil, Crumbled Pistachio

Rose, Chateau, Gullhem, Malepere, FR {3oz}

 

Herb Crusted Rack of Lamb, Watermelon Radish, Brussel Sprouts, Charred Leek Puree, Pomegranate Jus

Tempranillo, Bodegas Ondalan, Rioja, SP {3oz)

 

Ricotta Zeppolle Italian Doughnut, Cinnamon, Hazelnut Creme Anglais, Berries

Verduzzo Friulano, Pitars, Veneto, IT {2oz}

 

 

Executive Chef: Eric Bucher

 

Available Sunday – Thursday

 

5 Courses $70pp

 5 Courses with Wine Pairing $120pp