{"id":17344,"date":"2017-12-01T14:20:44","date_gmt":"2017-12-01T14:20:44","guid":{"rendered":"http:\/\/ottavio.ca\/?p=17344"},"modified":"2018-01-02T15:17:17","modified_gmt":"2018-01-02T15:17:17","slug":"december2017","status":"publish","type":"post","link":"https:\/\/ottavio.ca\/en\/december2017\/","title":{"rendered":"December"},"content":{"rendered":"[spb_text_block animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/1″ el_position=”first last”]\n

December brings us the holidays and executive chef Vincent Canzeri wants to give you a taste of the surf and the turf.\u00a0 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.\u00a0 As if that wasn’t enough…the feast is completed with jumbo garlic shrimp on a bed of fresh spinach.<\/p>\n

And for our celiac guests 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 gluten free penne in extra virgin olive oil and garnished with Romano pecorino.<\/p>\n[\/spb_text_block] [spb_text_block animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/1″ el_position=”first last”]\n

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\"\"<\/p>\n[\/spb_text_block]\n","protected":false},"excerpt":{"rendered":"

[spb_text_block animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/1″ el_position=”first last”] December brings us the holidays and executive chef Vincent Canzeri wants to give you a taste of the surf and the turf.\u00a0 Your mouth will water with the tender AAA filet mignon accompanied by King Oyster mushrooms and covered in a creamy demi-glace sauce […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[64,62,63],"class_list":["post-17344","post","type-post","status-publish","format-standard","hentry","category-incognitodish","tag-aaa-filet-mignon","tag-december-2017","tag-holidays-2017"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/ottavio.ca\/en\/wp-json\/wp\/v2\/posts\/17344","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ottavio.ca\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ottavio.ca\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ottavio.ca\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ottavio.ca\/en\/wp-json\/wp\/v2\/comments?post=17344"}],"version-history":[{"count":1,"href":"https:\/\/ottavio.ca\/en\/wp-json\/wp\/v2\/posts\/17344\/revisions"}],"predecessor-version":[{"id":17347,"href":"https:\/\/ottavio.ca\/en\/wp-json\/wp\/v2\/posts\/17344\/revisions\/17347"}],"wp:attachment":[{"href":"https:\/\/ottavio.ca\/en\/wp-json\/wp\/v2\/media?parent=17344"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ottavio.ca\/en\/wp-json\/wp\/v2\/categories?post=17344"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ottavio.ca\/en\/wp-json\/wp\/v2\/tags?post=17344"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}