$160 ANTIPASTI
Choice of:
UNO SCAMPO NAPOLETANO LIGHTLY TORCHED LANGOUSTINE, TOASTED ALMONDS, SULTANA RAISINS PESTO, ESCAROLE SAUCE, BURNT GARLIC BREADCRUMBS, TAGGIASCHE OLIVES
TONNO-TONNATO JAPANESE CHUTORO TUNA, SALSA TONNATA, KOHLRABI, PINE NUTS, STURGEON CAVIAR
CERVO, CASTAGNE E MELOGRANO ONTARIO VENISON, PRESERVED CHESTNUT PURÉE, PICKLED BEETS, POMEGRANATE JUS
UOVO BIOLOGICO + KOMBUCHA SORBETTO MURRAY’S FARM EGG SOUS VIDE AT 65°, SEASONAL SEARED VEGETABLES, TONBURI CAVIAR
PRIMI
Choice of: RISO ALLA PESCATORA CON CRUDO DI MARE "BUONO" CARNAROLI RICE, COOKED IN ROCKFISH BROTH, HOKKAIDO SCALLOP, JI-KINMEDAI, AMAEBI, JAPANESE SPEAR SQUID, SHISO OIL
LINGUINE ALLO ZAFFERANO, YUZU E RICCI DI MARE AFELTRA LINGUINE, ITALIAN SAFFRON, YUZU, BAFUN UNI, DAURENKI CAVIAR, CHIVES
BOTTONI, BROCCOLI, SALSICCIA DI MAILE CASERTANO E KIMCHI BOTTONI PASTA STUFFED WITH COLLO DI MAIALE CASERTANO, BROCCOLI PURÉE, SMOKED MOZZARELLA, ROASTED HOUSE MADE KIMCHI, CETARA ANCHOVY GARUM
SUA MAESTÁ GLI ZITI AL POMODORO BLOWTORCHED ZITI PASTA, POMODORINI DATTERINO "COSI COME'È" FROM CILENTO, PANE AL BASILICO, PECORINO TOSCANO
SPAGHETTONI AI FUNGHI LOCALI E TARTUFO NERO SPAGHETTONI PASTA FROM GRAGNANO “PASTIFICIO DEI CAMPI” BOILED IN AN EXTRACTION OF ORGANIC ONTARIO MUSHROOMS, PARMIGIANO REGGIANO AGED 24 MONTHS, FRESH ITALIAN BLACK TRUFFLE
SECONDI
ASTICE, ZUCCA E AMARETTO P.E.I. LOBSTER, HOKKAIDO SQUASH IN SCAPECE STYLE WITH ITS SEEDS, TACCOLE ALL'ACETO BALSAMICO DI MODENA, AMARETTO BISQUE MERLUZZO NERO, VERMOUTH E CAVIALE BLACK COD STEAMED AND DEGLAZED WITH MISO, ONTARIO CAULIFLOWER MUSHROOM, OSETRA STURGEON CAVIAR, WHITE VERMOUTH SAUCE IL MANZO WAGYU TENDERLOIN MARINATED 12 HOURS, GENTLY CHARCOAL GRILLED, SHISHITO PEPPER, BABY BOK CHOY AI SEMI DI SESAMO CAPRETTO LOCALE CON PEPERONI ARROSTO PASTURE-RAISED ONTARIO GOAT, SAN MARZANO PAPPA AL POMODORO, CRISPY PEPPER CRUSCO, NDUJA SAUCE BISTECCA DI CAVOLFIORE CAULIFLOWER STEAK MARINATED IN SOY SAUCE AND ORGANIC MAPLE SYRUP, CHIMICHURRI, PUFFED QUINOA, AMARANTH LETTUCE, ACETO BALSAMICO DI MODENA AGED 25 YEAR