-
May
-Our executive chef brings you for the month of May, the delicious simplicity of Quebec pork. You will find it cut in strips and combined with fusilli and covered with our home made rose sauce, julienne peppers, a touch of hot peppers and Romano shavings, all of which make the flavours dance on your pallet. Also available in Gluten Free.
-
April
-With spring at our doorstep, Ottavio for the month of April is bringing you a succulent salmon tartar. Whether it’s as an appetizer or a main course, let yourself be tempted by the tender salmon bathed in Asian flavours. Accentuated by delicious fresh avocado, capers and fresh coriander, it’s our home made tartar sauce that makes this dish….Divine!!!!
-
March
-In the month of March, a never before seen creation from executive chef Vincent Canzeri. You will succumb to the giant scallops perfectly pan seared and accompanied by a generous serving of braised pork belly lacquered in maple syrup. This delicious combo is served with oven roasted nantaise carrots and a velvety potato gratin. A divine selection. Also available in GLUTEN FREE version.
-
February
-For the month of February, Ottavio doubles your taste buds pleasure by offering you a Duo de Raviolis. The first is stuffed with mushrooms and served draped in olive oil, parmesan, fresh basil and miniature sweet and sour miniature peppers and covered with fresh arugula. The second is stuffed with braised beef and covered in our homemade rosee sauce and garlic butter and topped with mushrooms. Truly a taste phenomenon!!!
-
-
December
-December brings us the holidays and executive chef Vincent Canzeri wants to give you a taste of the surf and the turf. Your mouth will water with the tender AAA filet mignon accompanied by King Oyster mushrooms and covered in a creamy demi-glace sauce on a Papardelle egg noodle nest. As if that wasn’t enough…the feast is completed with jumbo garlic shrimp on a bed of fresh spinach….
-
November
-Executive chef Vincent Canzeri is still surprising us!!!
For the month of November, there’s nothing better to prepare us for the coming season then a comforting Osso bucco. Savour a delicious grain fed veal shank slow cooked over a low fire for over 8 hours to assure maximum tenderness. The homemade gremolata will add that touch of freshness. A true delicacy served over a bed of linguini in extra virgin olive oil and garnished with Romano pecorino.
This creation is also available in gluten free, served over penne in extra virgin olive oil!!!
Incognito Dish
Ottavio > Incognito Dish
