da Maurizio Dining Room

Zuppa di Pomodoro

San Marzano tomato soup braised with garlic, onions and basil garnished with lemon goat cheese crostini and drizzled with herb oil.

Zuppa di Carote

Roasted carrot and sweet potato soup, puréed and finished with coconut milk, garnished with yogurt crème fraîche, sweet paprika, chive oil and topped with a jumbo spiced shrimp.

Brodetto di pesce

Mussels, shrimp, scallop and white fish braised with garlic, saffron and tomato, finished with fresh herbs and pesto crostini.

Insalata Romana

Crisp romaine hearts drizzled with a garlic, lemon and caper dressing, topped with crispy pancetta, cracked black pepper, shaved Parmigiano and caperberries.

Radicchio alla Friulana

Warm radicchio salad dressed with olive oil, sautéed garlic, crispy prosciutto, balsamic vinegar and dusted with Parmigiano.

Insalata Caprese

Fresh mozzarella layered with vine ripened tomatoes, basil vinaigrette and balsamic reduction.

Insalata di Barbabietole

A variety of roasted beets atop strained yogurt served with baby greens and drizzled with a honey blood orange vinaigrette.

Insalata Verde con Fragola

Artisanal greens dressed with balsamic vinaigrette, garnished with dried strawberries, toasted almonds and herbed goat cheese.

Spaghettini Aglio Olio e Peperoncino

Spaghettini sautéed with garlic, olive oil, chilies, fresh Italian parsley and Parmigiano.

Penne Bolognese al Ragu Rustico

Penne sautéed with a ragu of slow braised beef, caramelized onions, red wine, roasted tomato and aromatics, tossed with fresh basil and grated Reggianno.

Linguine Integrali Primavera

Wholewheat linguine sautéed with olive oil, garlic, fresh chilies and tomato, tossed with grilled vegetables, finished with lemon, basil and goat cheese.

Fettucine all Aragosta

Fettucine sautéed with shallots, garlic and roasted tomato, finished with white wine, fresh herbs
and a splash of cream, topped with a half lobster tail.

Ravioli alla Boscaiola

Handmade ravioli stuffed with herb roasted chicken, sautéed with wild mushrooms and spinach
and tossed with a sherry, cream and demiglace reduction.

Gnocchi al Pomodoro

Handmade gnocchi sautéed with onions, tomato, fresh basil and topped with ricotta.

Linguine Arabiatta con Gamberi

Linguine sautéed with garlic, chilies and shrimp, finished with San Marzano tomato sauce and Parmigiano Reggiano.

Lasagna Giovani al Forno

Individual Lasagna sheets rolled with ricotta, spinach, basil and mozzarella, baked in tomato sauce.

Risotto ai Piselli e Capasante

Carnaroli rice braised with sweet summer peas, spinach, lemon zest and fresh basil, topped with seared jumbo scallop.

Arista di Maiale Alla Rossini

Pork tenderloin wrapped with prosciutto and oven roasted, topped with seared fois gras and finished with a Madeira and demiglace reduction.

Scaloppine di Vitello all Astice

Veal scaloppine sautéed with fresh lobster and finished with a garlic, tomato, brandy and cream sauce.

Rombo alla Genovese

Oven roasted Atlantic halibut, served on a purée of roasted garlic, tomato and fresh herbs, topped with fresh pesto.

Anatra alle Ciliege e Grand Marnier

Seared breast of Brome Lake duck and confit leg served with a sour cherry and fresh orange reduction, flambéed with Grand Marnier.

Merluzzo alla Portofino

Pan seared panko crusted haddock, topped with fresh lobster and finished with a reduction of white wine, lobster stock, tomato and lemon.

Filetto ai Funghi Di Montepulciano

Grilled AAA Angus tenderloin topped with a sauté of wild wild mushrooms, port wine and demiglace, topped with truffled matchstick potatoes.

Salmone alla Limone e Cetriolo

Spice crusted Atlantic salmon, pan seared and finished with lemon and cucumber-basil crème fraîche.

Agnello Scottadito

Grilled rack of lamb marinated with garlic, olive oil and fresh rosemary, served with a demiglace and cabernet reduction.

Petto di Pollo con Gamberi

Free range chicken breast marinated with lemon, and olive oil, oven roasted and finished with sautéed shrimp, garlic, white wine, cream and tomato.
Costelletta di Vitello al Gorgonzola
Provimi veal chop marinated in fresh herbs, grilled medium, topped with gorgonzola and served with an aged balsamic reduction and crispy fried onions. 37.95

Stufato alla Livornese

Mussels, halibut, scallops and shrimp sautéed with garlic, white wine, fresh herbs and roasted tomato, simmered with julienne vegetables and baby potatoes and topped with a baked half lobster tail.

Tiramisu

Mascarpone mousse layered with savoiardi drenched in espresso and brandy, garnished with shaved chocolate.

Coppa alla Francesca

Milk chocolate and peanut butter ice cream layered with brownie and drizzled with dolce di leche, chocolate ganache and topped with praline pecans and whipped whole cream.

Crostata alla Frutta

Morello cherry crisp topped with peach gelato.

Sorbetti

A selection of handmade Italian fruit ices.

Torta al Cioccolato

Individual flourless chocolate torte served with vanilla bean ice cream and garnished with white chocolate bark and raspberry coulis.

Crema Bruciata alla Pistachio

Classic crème brûlée flavoured with Italian pistachios.

Pavlova con Limone

Classic meringue filled with lemon curd and fresh berries, garnished with fresh mint.

Crostata al Cioccolato e Caramello

Salted caramel tart with chocolate crust caramel filling and chocolate ganache.

Torta di Fragola

Strawberry and mascarpone cheesecake with chocolate hazelnut crust, topped with fresh strawberry glaze served with a port and balsamic reduction.

Drinks

Wine
Vini Spumanti
Vini Rossi in Bottiglia
Wines by the Glass
White
Red
Vini Bianchi in Bottiglia