Starters

Cortez Island “top drawer” oysters3.25

Coppa di testa9
dandelion, radish, shallot

Veal heart tartare13
foie gras, venturi schultz balsamic, tesa brioche

Desolation Sound golden mussels12
red fife scone, herbs, aioli

Marinated herring “alla scapetia”11
giardinaire and bagna cauda

St. Canut farms piglet liver parfait12
watercress, membrillo, trotter cake

Sweetbread in agro dolce15

DNA charcuterie18
grissini and pickles

Pressed foie gras22
gingerbread, pumpkin mostarda, arugula flowers

Fresh pasta

Lovage spaghetti alla chitarra15
piment de st. beatrix, egg yolk, cured goat liver

Sourdough gnocchi15
rustic sausage ragu, rosemary, orange

King Manfred’s ravioli (c. 1266)15
With the best parts of the duck

Pork blood farfalle15
confit piglet kidney carbonara

Fagottini with zanzarelli brodo15

Cardoon and Bouton d’Or risotto19

Roast lamb shoulder with a sauce of gold (c. 1340)26
braised wild rice soubise

St. Canut farms “rack of pork belly”29
jerusalem artichokes, turnips, carrots, salsa dragoncello

Braised pickerel and its own bottarga27
black garlic, pine mushrooms, agliatta

Lightly cured arctic char28
borlotti beans, lardo butter, kale, salsa verde

Cordetta… “a kind of offal kebab”21
polenta cooked in whey, romesco, lots of mint

Slow cooked pig's head for 475

Cockentrice for 495

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Part of the
MONTREAL HIGH LIGHTS
Festival

Thursday, February 18, 2010

Part of the
MONTREAL HIGH LIGHTS
Festival

Saturday, February 27, 2010