menus

CHEF’S TABLE MENU OPTIONS

Suggestion of Prosecco

An Array of Amuse Bouche / Cocktail Hors D`oeuvres

(Buttlered or Displayed)

SECOND COURSES

Petite Primavera Greens Salad, Strawberries, grilled nectarines Giusti balsamic drizzle

Organic Baby Spinach Parmesan Basket with Champagne Vinaigrette Truffle Honey

Baby Amber and Red Beets, Pink Grapefruit, Garden Vegetable Quinoa

Mesculin Mini Greens, Cucumber Ring, Pearl Buffalo Bocconcini, Enoki Mushrooms

Fresh Raspberry Dressing

THIRD COURSES

Gorgonzola and Pear Ravioli Pillows, Palomino Blush Sauce

A spectrum of Fresh Mussels, Clams, Shrimp and Calamari atop Linguini

tossed in Neapolitan San Marzano Tomato Passata

Reginette Pasta with Chevrons of Smoked BC Salmon, delicately sautéed in Unsalted Butter, Flambéed in Brandy served creamy with Caviar duo

FOURTH COURSE

Granita Meyer Lemon Gelato

MAIN COURSES

Herb Crusted Wild Boar Bacon Wrapped Grilled Wagyu Beef Tenderloin, Black Truffle Essence Potato Puree,

Garnished with Pancetta Crisp, Wasabi Pearls, Villa Matilda Red Wine Reduction

Supreme Style Bias-Cut Organic Chicken Breast with Risotto Milanese finished in a Saskatoon Sun-Dried BlackBerry Port Wine Sauce

Pistachio Encrusted Grainy Tarragon Mustard Rub Rack of Lamb Lolly Pops accompanied with Vegetable Polenta Tower, Fresh Mint Marmalade

Bone-On Veal Chop Stuffed with Prosciutto, Sun-Dried Tomatoes, Fontina cheese,

Hash Brown Potatoes, Ratatouille of Locally Grown Seasonal Vegetables

Center Cut West Coast Salmon Fillet on a Bed of Fennel Carpaccio, Orange Segments, Pomegranate Kernels,

Pernod Citrus Butter, Sicilian Couscous with Mirepoix Vegetables

Pan Seared Fresh Black Cod, Garnished with King Crab Claws, Sallop and Avocado Wrapped Sweet Prawns, Diced Burmese Mango Chutney,

Orzo Verde, Chardonnay Beurre Blanc, Micro Greens, sprinkle of Persian Blue Sea Salt

SWEET ENDINGS

Dragon Fruit Panna Cotta with warm Tropical Fruit Compote, Banana Crispelle

Mango, Flax Seed Yogurt Parfait, Garnished Candied Pecans, served in a martini glass

Three Layer Classical Tiramisu Triffle, Lavazza Soaked Espresso Savoiardi Biscuits, warm Rum infused Mascarpone, dusted with Baci Chocolate shavings

A suggestion of Sambuca, Limoncello, or Grappa served as a digestive alongside Coffee and Tea Service

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The Bounty of Tuscany

Taste the ancient artisan tradition & specialties of this region,
showcasing delicate presentations of what was once known as the food of peasants.

An Array of Antipasti: Regional Cheeses and Cured Meats, accompanied by traditional flatbreads.

A suggestion of Prosecco to stimulate the appetite.


CLASSICAL PANZANELLA SALAD

Giardiniera baby greens wrapped in cucumber ring tear drop tomatoes, Buffalo pearl bocconcini, three herb crostini,
first pressed olive oil, Cavedoni balsamic reduction,
and a dash of black truffle salt served in a Grano Padano nest

PAPARDELLE FIRENZA

Porcini mushrooms, wild boar, splashed with Brunello di Montalcino
tossed with rough cut egg noodles and sautéed with Neapolitan San Marzano tomatoes

CITRUS SORBET

Served in a martini glass as an intermezzo
to refresh the senses of the palate
Icy cold and fragrant accented by freshly squeezed citrus juices

FILETTO DI MANZO

Center cut beef tenderloin wrapped with prosciutto served alongside rosemary fingerling potatoes, organic glazed baby carrot battons, mini grilled zucchini, and drizzled with
Montesodi ruby red wine demi-glaze

TIRAMISU

A three layer triffle of Lavazza espresso soaked savoiardi biscuits,
mascarpone cream, infused warm rum centered
and lightly dusted baci chocolate garnished with fresh raspberries and mint leaves

A suggestion of Sambuca or Limoncello served as a digestive with coffee and tea service
to end this seven course dinner.