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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