Menus

Customized For You

All menus can be customized to your preferences. The cost of a menu will be based on market prices. Please contact me to discuss your service and menu at which time I will provide you with an estimate.

Our Most Requested Menu

A Night In Tuscany

Taste the ancient artisan tradition & specialties of this region showcasing delicate presentations of what was once known as the food of peasants … Tuscan style!

A suggestion of Prosecco to stimulate the appetite. 

Prosecco & Antipasti Board

An array of Antipasti – regional cheeses and cured meats accompanied by traditional flatbreads and buttlered hors d’oeuvres. 

Classical Panzanella Salad

Giardiniera baby greens wrapped in cucumber ring, tear drop tomatoes, buffalo pearl bocconcini, three herb croustini, 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 batons, mini grilled zucchini, and drizzled with Montesodi ruby red wine demi-glaze.

Tiramisu

A three-layer trifle of lavazza espresso soaked savoiardi, mascarpone cream, infused with warm rum, centered and lightly dusted baci chocolate garnished with fresh raspberries and mint leaves.

Finale

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

Themed Dinner Menus for Spring 2022

From the Oceans, Lakes & Seas

Seacuterie

Served with chilled Prosecco and accompaniments.

Oysters on the Half Shell

PEI sustainably farmed and shucked in the raw with accompaniments. 

Coctail di Gamberi

Served frosty in a classic martini glass with a serving of chef’s British Marie Rose sauce.

Salmone Affumicata

Smoked Norwegian salmon chevrons crème fraiche, Meyer lemon zest, dill fond, capers served in china spoons.

Insalata Cortile

Local fresh Leamington greens and emulsified herb dressing.

Valencia-Style Spanish Paella

Saffron infused arborio rice, selected shellfish, chorizo sausage and peas, tossed.

Trotta al Cartoccio Baked Trout

Georgian Bay trout, shaved fennel, olives, capers, tomatoes, baked in parchment paper. Accompanied with Sicilian couscous and local seasonal vegetables.

Classical Tiramisu

Three layer classical trifle of Lavazza soaked Savoiardi biscuits, warm rum infused mascarpone and dusted with Baci chocolate shavings.

Finale

A suggestion of Limoncello or grappa served as a digestive along with espresso.

Gentleman’s Supper Club Night

Charcuterie Board & Accompaniments

Served with chilled Prosecco.

Escargot Bourguignonne

Served with citrus parsley pesto.

Steakhouse Caesar Salad

Classically dressed, served tableside.

Tagliatelle Bolognese

Homemade tagliatelle served in traditional Sunday Ragu sauce with ground chuck, pork, and veal.

Broiled Veal Valdostana

Serrano ham, Montassio cheese, sundried tomato concasse, Béarnaise sauce.

OR

Fillet Mignon

Served with a wine burgundy jus and king oyster mushrooms.

Served with roasted garlic creamy mashed potatoes and spring ratatouille vegetables.

Banana Nutella Crème Brulee

Madagascar vanilla caramel.

Finale

A suggestion of Limoncello or grappa with espresso service.

Ladie’s Night In

Charcuterie Board & Accompaniments

Served with chilled Prosecco.

Insalata Tre-Colore

Burrata cheese, heirloom tomatoes, basil pesto, fig balsamic reduction.

Girellini

Silky pasta sheets stuffed with ricotta, spinach and drizzled with Bechamel sauce.

Chicken Supreme with Oranges and Pernod

Cremini mushrooms, orange segments, splash of Pernod liqueur, saffron cream.

Chocolate Caramel Affogato

Hazelnut ice cream chocked in espresso coffee.

Popular Dinner Menus

Seafood Trio

A selected array of fresh market seafood

Prosecco & Antipasti Board

Small bites along with charcuterie board of selected cheeses and crostini along with accompaniments, often times referred to as the best part of the meal. 

Greens & Prawn Salad

Petite greens, strawberries, grilled nectarines, Pernod glazed prawns and balsamic reduction. 

Linguini Del Golfo

A fresh array of un-shucked mussels, clams, seared calamari, shrimp, tossed with San Marzano plum tomato concasse or white wine sauce.

Intermezzo

A citrus sorbet served in a martini glass to refresh the palate.

Georgian Bay Trout

Center-cut trout fillet on a bed of fennel carpaccio, orange segments, clarified butter, Sicilian couscous and mirepois vegetables.

Mango Yogurt Parfait

Fresh mango parfaits garnished with candied pecans served in a martini glass,

Finale

A suggestion of Sambuca ot Limoncello served as a digestive alongside espresso coffee service.

Surf N Turf

A great Steak House classic!

Prosecco & Antipasti Board

An array of small bites along with a chacuterrie board of selected cheeses and cured meats, flatbreads and accompaniments.

Caesar Salad

Crispy chilled torn romaine, herbed croutons, homemade dressing, fresh cracked pepper and fresh lemon squeeze.

Farfalle Genovese

Bowtie pasta tossed with fresh chopped basil, pine nuts, parsley, EVOO and fresh grated pecorino cheese Ligurian style.

Intermezzo

A citrus sorbet served in a martini glass to refresh the palate.

CAB Tenderloin & Prawns

Prosciutto Di Parma wrapped tenderloin, red wine demi glaze, black truffle essence potato puree and ratatouille of seasonal vegetables.

Tiramisu

A three layer triffle of lavazza espresso soaked savoiardi biscuits. mascarpone cream, infused warm rum and dusted with baci chocolate.

Finale

A suggestion of Sambuca or Limoncello served alongside espresso coffee service.

Roman Style

Dinner in Rome

Prosecco & Antipasti Board

An array of small bites along with a charcuterie board of selected cheeses and cured meats, flatbreads and accompaniments.

Panzanella

Mescaline mini greens, cucumber ring, buffalo bocconcini, enoki mushrooms and fresh raspberry dressing.

Rigatoni Palomino

Rigatoni cut noodles lightly splashed with wine, finished in light rose sauce and flambeed in vodka. 

Intermezzo

A citrus sorbet served in a martini glass to refresh the senses of palate.

Lamb Lolly Pops

Grainy mustard rub lamb chops, fresh rosemary, citrus zest, mint marmalade, accompanied with vegetable polenta tower.

Semifreddo

Simple Italian inspired made of lemon curd, light yogurt and whipped cream. Finished with local honey and fresh berries.

Finale

A suggestion of Sambuca or Limoncello served alongside espresso coffee service.

Contadino

Farmhouse fare

Prosecco & Antipasti Board

An array of small bites along with charcuterie board of select cheeses and cured meats, flatbreads and accompaniments.

Autumn starter

Baby amber & red beets, pink grapefruit, goat cheese, candied walnuts, garden fresh vegetable quinoa, drizzled with honey  dijon vinaigrette.

Pasta Pillows

Gorgonzola and pear ravioli served with clarified sage butter 

Intermezzo

A citrus sorbet, served in a martini glass to refresh the senses of the palate.

Suprema Di Pollo

Supreme style organic chicken breast stuffed with ricotta and spinach, bias-cut, citrus Zinfandel sauce risotto Milanese.

Panna Cotta

Dragon fruit panna cotta with warm tropical fruit compote, banana crispelle.

Finale

A suggestion of Sambuca or Limoncello served as a digestive alongside espresso coffee service