DaNico

CURED AND TOURCHED SABA MACKEREL, ZUCCHINE ALLA SCAPECE AND SMOKED BUFFALO MILK FOAM

JAPANESE AMAEBI SHRIMP CRUDO, MOQUECA SAUCE, TOMATO SEED AND GREEN PEPPER SALAD, CRISPY PUFFED TAPIOCA WITH SEAWEED AND ESPELETTE

SEARED ONTARIO VENISON, ORGANIC CHESTNUT PURÉE, RED BEETS, PORT JUS

MURRAY’S FARM EGG SOUS VIDE AT 65°, SEASONAL SEARED VEGETABLES, TONBURI CAVIAR

BOTTONI PASTA STUFFED WITH CASERTANO PORK, TUSCAN KALE EMULSION, WHITE SEA SNAIL RAGU

CONCHIGLIONI PASTIFICIO AFELTRA FROM GRAGNANO, ROMAN STYLE ARTICHOKE, SEARED HOKKAIDO SEA SCALLOP, SPEAR SQUID, RAZOR CLAMS, FINISHED WITH LOVAGE PESTO

"BUONO" CARNAROLI RICE COOKED WITH PEPPERS CRUSCO AND TOMATO CONFIT, BRAISED ONTARIO LAMB SHOULDER AND PIEMONTESE BAGNETTO VERDE, FINISHED WITH A DELICATE CRUNCH OF CRUSCO PEPPER PRALINE

SPAGHETTONI PASTA FROM GRAGNANO “PASTIFICIO DEI CAMPI” BOILED IN AN EXTRACTION OF ORGANIC ONTARIO MUSHROOMS, PARMIGIANO REGGIANO AGED 24 MONTHS, FRESH ITALIAN BLACK TRUFFLE

POACHED P.E.I. LOBSTER, LOCAL SAVOY CABBAGE MARINATED IN PONZU, TETSUKABUTO SQUASH ALLA SCAPECE, AND FRESH JAPANESE IKURA SAUCE

CHILEAN SEA BASS STEAMED AND DEGLAZED WITH MISO, RADICCHIO TARDIVO ALL' AGRO, OSCETRA STURGEON CAVIAR, WHITE VERMOUTH SAUCE

WAGYU TENDERLOIN MARINATED 12 HOURS, GENTLY CHARCOAL GRILLED, SHISHITO PEPPER, BABY BOK CHOY AI SEMI DI SESAMO

FARM RAISED ONTARIO PIGEON, ACETO BALSAMICO DI MODENA DEGLAZED FIG, CONFIT RED ONION, NASTURTIUM FOAM

CAULIFLOWER STEAK MARINATED IN SOY SAUCE AND ORGANIC MAPLE SYRUP, CHIMICHURRI, PUFFED QUINOA, AMARANTH LETTUCE, ACETO BALSAMICO DI MODENA AGED 25 YEARS

CAPRESE A LIMONE, SMOKED KUMQUAT GELATO, CONFIT BUDDHA'S HAND, GONDHORAJ CITRUS OIL, VERBENA MERINGUE, AND FINGER LIME CAVIAR

ONTARIO STRAWBERRY PANNA COTTA, SOFFICE GOAT YOGURT, TIMUT PEPPER FOAM, ALMOND SABLE, RHUBARB MOCHI

ITAKUJA CHOCOLATE, NAMELAKA WITH SOFT CARAMEL INSERT, FRUITY MOKABLE CRUNCH, TONKA GELATO

DAILY CHEESE SELECTION, ORGANIC NUTS, DATES, LOCALLY SOURCED HONEY, HOMEMADE BEETS SOURDOUGH

CANAPÉ SELECTION

CURED AND TOURCHED SABA MACKEREL, ZUCCHINE ALLA SCAPECE AND SMOKED BUFFALO MILK FOAM

MUSCOVY DUCK BREAST SEASONED WITH GARAM MASALA, LIVER PATE, TAURASI MARINATED ONTARIO PLUMS, CASALOMA FARMED CARROT AND SICILIAN PISTACHIO PUREE, FINISHED WITH AROMATIC FRESH HERBS

ROASTED RAVIOLI FILLED WITH HOMEMADE SMOKED B.C. KING SALMON BRANDADE, SERVED WITH CHÂTEAU DE BOURGOGNE SAUCE, ROMAN STYLE ARTICHOKES, AND JAPANESE IKURA.

CHILEAN SEA BASS INFUSED WITH A LIGHT GREEN CURRY, BC HONEY MUSSEL SAUCE, CRISPY SHISHITO PEPPERS, TZATZIKI AND KUMQUAT COMPOTE

WAGYU TENDERLOIN MARINATED 12 HOURS, GENTLY CHARCOAL GRILLED, DARK SHALLOT WRAPPED PANCETTA TESA, AVELLINO CHESTNUT PUREE, CASALOMA SWISS CHARD, AND SICHUAN PEPPER JUS

BROWN BUTTER FINANCIER, POPCORN ICE CREAM, UNCLE BOB'S BLUE POPCORN KERNELS, FRANCIACORTA GEL, FRUITY MARSHMALLOW FOAM

PETIT FOURS COLLECTION

CURED AND TOURCHED SABA MACKEREL, ZUCCHINE ALLA SCAPECE AND SMOKED BUFFALO MILK FOAM

JAPANESE AMAEBI SHRIMP CRUDO, MOQUECA SAUCE, TOMATO SEED AND GREEN PEPPER SALAD, CRISPY PUFFED TAPIOCA WITH SEAWEED AND ESPELETTE

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

MURRAY’S FARM EGG SOUS VIDE AT 65°, SEASONAL SEARED VEGETABLES, TONBURI CAVIAR

MONOGRANO FELICETTI CAPELLINI PASTA IN MILANO STYLE, BRAISED RABBIT RAGU FROM ARTHUR, ONTARIO. FINISHED WITH FRESH WASABI GREMOLATA AND TUSCAN CACIO DI BOSCO

ROASTED RAVIOLI FILLED WITH SMOKED B.C. KING SALMON BRANDADE, CHATEAU DE BOURGOGNE SAUCE, ROMAN-STYLE ARTICHOKES, AND JAPANESE IKURA.

RISO RISERVA SAN MASSIMO MANTECATO WITH HOMEMADE CASA MARRAZZO POMODORO ARROSTO PASTE, CANATABRICO BOQUERON, TAGGIASCHE OLIVE, PANTELLERIA CAPER LEAVES AND CERVIL FOAM

SPAGHETTONI PASTA FROM GRAGNANO “PASTIFICIO DEI CAMPI” BOILED IN AN EXTRACTION OF ORGANIC ONTARIO MUSHROOMS, PARMIGIANO REGGIANO AGED 24 MONTHS, FRESH ITALIAN BLACK TRUFFLE

JAPANESE KIMADAI HALF-SEARED, OVERNIGHT ASH COOKED CASALOMA FENNEL INFUSED WITH BLOOD ORANGE, DRY VERMOUTH SAUCE, AND OSETRA CAVIAR

CHILEAN SEA BASS INFUSED WITH A LIGHT GREEN CURRY, BC HONEY MUSSEL SAUCE, CRISPY SHISHITO PEPPERS, TZATZIKI AND KUMQUAT COMPOTE

WAGYU TENDERLOIN MARINATED 12 HOURS, GENTLY CHARCOAL GRILLED, DARK SHALLOT WRAPPED PANCETTA TESA, AVELLINO CHESTNUT PUREE, CASALOMA SWISS CHARD, AND SICHUAN PEPPER JUS

FARM RAISED ONTARIO PIGEON, ACETO BALSAMICO DI MODENA DEGLAZED FIG, CONFIT RED ONION, NASTURTIUM FOAM

CAULIFLOWER STEAK MARINATED IN SOY SAUCE AND ORGANIC MAPLE SYRUP, CHIMICHURRI, PUFFED QUINOA, AMARANTH LETTUCE, ACETO BALSAMICO DI MODENA AGED 25 YEARS

BROWN BUTTER FINANCIER, POPCORN ICE CREAM, UNCLE BOB'S BLUE POPCORN KERNELS, FRANCIACORTA GEL, FRUITY MARSHMALLOW FOAM

ONTARIO STRAWBERRY PANNA COTTA, SOFFICE GOAT YOGURT, TIMUT PEPPER FOAM, ALMOND SABLE, STRAWBERRY MOCHI, AND CANDIED CELERY

BURGUNDY TRUFFLE MOUSSE, SPICED PECAN PRALINE, CHOCOLATE CRUMBLE, MAPLE WHISKEY SNOW

DAILY CHEESE SELECTION, ORGANIC NUTS, DATES, LOCALLY SOURCED HONEY, HOMEMADE BEETS SOURDOUGH

Served with olive oil Marina Palusci, St Brigid’s butter

broccoli leaves pickled, nduja e chimichurri

ricotta, guanciale e fresh wasabi

Coppa and Finocchiona served with classic giardiniera

saffron, organic lemons and salt spring mussels

crema Chantilly and marinated strawberry