Gallery > Please your palate
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Butternut Squash Soup
Puré of butternut squash soup with crème fresh and crispy prosciutto.
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Baby rocket
Baby rocket lettuce with Ontario pear, tossed in balsamic extra virgin olive oil honey vinaigrette garnished with walnuts and sundried cranberries.
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Caprese Salad
Caprese Salad in a balsamic black olive dressing.
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Carpaccio
Veal almond carpaccio with baby spinach in raspberry vinaigrette.
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Grilled Cajun Scallop
Seared cajun scallops served on rapini sun dried tomato risotto.
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Butternut Squash Ravioli
Butternut Squash Ravioli Portobellini and fresh roma tomato in extra vergin olive oil garlic sauce.
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Fettuccine al vitello brasato
Spinach fettuccine in brazed Veal tomato sauce.
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Prosciutto Carbonara
Spaghetti in a prosciutto egg parmigiano cream sauce.
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Cellentani e polpette al sugo
Cellentani pasta noodles in tomato basil sauce with veal parmigiano meatballs.
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Risotto ai funghi ed asparagi
Arborio rice with portobellini mushrooms and green asparagus.
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Swordfish
Smoked paprika and orange swordfish topped with pineapple, served with Romano bean salad.
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Pesce spada all francese
Swordfish steak with herbs of Provence infuesed lemon white wine sauce served with spicy rapini.
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Hazelnut veal
Hazelnut crusted veal chop with saffron risotto served with lingonberry sauce.
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Ossobuco di vitello
Brazed veal shank in thyme and rosemary demi glaze.
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Cotolette di Maiale alla Veneziana
Pork tenderloin cutlets with Prosciutto cotto and Friuliano cheese.
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Filetto ai Funghi
Grilled Black Angus Beef Tenderloin with wild mushrooms Sangiovese red wine sauce served with Parmigiano mashed Yukon Gold potato.
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Mustard Crusted Rack of Lamb
Rosemary Mustard crusted rack of Lamb with blueberry red wine reduction served with baby spinach berries wallnut salad.
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Lamb Shank
Sicilian herbs infused Lamb Shank brazed to delicious tenderness served over truffle mashed potato.
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Crème brûlée
Amaretto Brandy Crème brûlée.
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Tiramisù
Traditional Tiramisù with Lindt chocolate.
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