$160 ANTIPASTI
Choice of:
SCAMPO, SORBETTO DI PANZANELLA E OLIVE VERDI LIGHTLY TORCHED LANGOUSTINE, PANZANELLA SORBET, SULTANA RAISINS PESTO, GREEN OLIVE COULIS
TONNO-TONNATO JAPANESE CHUTORO TUNA, SALSA TONNATA, KOHLRABI, PINE NUTS, STURGEON CAVIAR
CERVO, TOPINAMBUR E RABARBARO SEARED ONTARIO VENISON, ORGANIC SUNCHOKE PURÉE, CANDIED RHUBARB, PORT JUS
UOVO BIOLOGICO + KOMBUCHA MURRAY’S FARM EGG SOUS VIDE AT 65°, SEASONAL SEARED VEGETABLES, TONBURI CAVIAR
PRIMI
Choice of: BOTTONI CON CRUDO DI MARE E RICOTTA FRESCA BOTTONI PASTA STUFFED WITH HOMEMADE RICOTTA ALLE ERBE SPONTANEE COOKED IN ROCKFISH BROTH, HOKKAIDO SCALLOP, SPEAR SQUID, JI-KINMEDAI, AMAEBI, HOTARU IKA, HAMACHI
LINGUINE ALLO ZAFFERANO, YUZU E RICCI DI MARE AFELTRA LINGUINE, ITALIAN SAFFRON, YUZU, BAFUN UNI, DAURENKI CAVIAR, CHIVES
ESSENZA ITALIANA "BUONO" CARNAROLI RICE COOKED IN THREE WAYS, POMODORINO DATTERINO COSÍ COM'È, FRESH BASIL PESTO, CUORE DI BURRATA
SPAGHETTONI AI FUNGHI LOCALI E TARTUFO NERO (V) 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, ASPARAGO BIANCO E ORTICA P.E.I. LOBSTER, LOCAL WHITE ASPARAGUS MARINATED IN PONZU, FRESH NETTLE TAPENADE, ORGANIC TROUT ROE FOAM. 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 (V) CAULIFLOWER STEAK MARINATED IN SOY SAUCE AND ORGANIC MAPLE SYRUP, CHIMICHURRI, PUFFED QUINOA, AMARANTH LETTUCE, ACETO BALSAMICO DI MODENA AGED 25 YEAR