MOTHER’S DAY

MOTHER’S DAY

Brunch   11:30am to 4:00 pm  & Dinner 5:00 to 10:00 pm

BRUNCH $50 plus tax and gratuity

ANTIPASTI

 choice of:

Burratta, 63° Egg, Asparagus, Rosemary Croutons, Cherry Tomato, Mustard Vinaigrette

Buffalo Mozzarella, Roasted Beets, Lotus Chips, Orange, Beet Vinaigrette

Nova Scotia Lobster, Fried Polenta, Avocado, Chili Garlic Aioli, Frizee, Endive

Beef Carpaccio, Shaved Parmesan, Housemade Pickles, Truffle Oil, Crostini

Soup of the Day

PIATTO PRINCIPALE

choice of:

Wild Boar Frittata, Wild Mushrooms , Cherry Tomato     Salsa Verde

Pan Seared Salmon, Sumac Creme Fraiche Strawberries, Green Beans , Pickled Ramps, Kale

Roasted Eggplant, Beluga Lentils and Red Quinoa, Pomodoro Sauce, Whipped Ricotta Cheese

Veal Scalloppini, Lemon White Wine, Braised Red Cabbage, Parsnip Purée

Italian “Crocchete” Crossaint, Prosciutto, Mozzarella, Poached Egg, Truffle Aioli, Spinach

DOLCI

choice of:

Tiramisu, Coulis

Lime Mascarpone Cannoli, Mango Puree

Italian Doughnuts, Hazelnut Creme Anglais

Creme Brûlée, Caramel

DINNER $60 plus tax and gratuity

 ANTIPASTI

choice of:

Grilled Squid, Peppernata, Capers, Olives, Cherry Tomato, Salsa Verdee

Buffalo Mozzarella, Roasted Beets, Lotus Chips, Orange, Beet Vinaigrette

Nova Scotia Lobster, Fried Polenta, Avocado, Chili Garlic Aioli, Frizee, Endive

Beef Carpaccio, Shaved Parmesan, Housemade Pickles, Truffle Oil, Crostini

Soup of the Day

PIATTO PRINCIPALE

choice of:

Truffled Wild Boar Ragu, Wild Mushrooms, Lemon Ricotta Gnocchi

Pan Seared Salmon, Sumac Creme Fraiche Strawberries, Green Beans , Mix Greens

Roasted Eggplant, Beluga Lentils and Red Quinoa, Pomodoro Sauce, Whipped Ricotta Cheese

 Grilled AAA Beef Striploin, Madeira Veal Jus, Sweet Potato Gratin, Asparagus

Half Cornish Hen, Medjool Dates, Braised Red Cabbage, Butternut Squash Purée, Chicken Jus

DOLCI

choice of:

Tiramisu, Coulis

Lime Mascarpone Cannoli, Mango Puree

Italian Doughnuts, Hazelnut Creme Anglais

Creme Brûlée, Caramel

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

Chef De Cuisine: Andrew Harasti

 

Available Sunday – Thursday

 

5 Courses $70pp

 5 Courses with Wine Pairing $120pp