Dinner Menu
FOR SHARING
- Oysters (minimum order of 4) / MP
- Served raw, with Jason's hot sauce and mignonette
- Charcuterie Board 24 / Charcuterie and Cheese 39
- House-made and locally sourced, with a selection of condiments, preserves, pecan spice bread and crisps
- Pandesal Filipino Sweet Rolls 6
- With whipped lardo butter
APPETIZERS
- Pan Roasted Asparagus 20
- Burrata, cherry tomato & lemon relish
- Beef Carpaccio 20
- Pickled bok choy, XO sauce and citrus aioli
- Seared Scallops 18
- Vichyssoise sauce, pickled red onion, creme fraîche and fried caper
- Gnocchi Parisienne 18
- L'Acadie Blanc, cream & scallion butter with almond streusel
- Belgian Endive 18 (vg)
- Watermelon radish, compressed apple, candied pecans, smoked apple vinaigrette
MAIN DISHES
- Confit Duck Papardelle 32
- Ciro's asiago cream, garden oregano & focaccia crumb
- Brant Lake Wagyu Hanger Steak 45
- Pomme Duchesse, charred cabbage, carrot miso purée, bordelaise sauce
- Pan Roasted Arctic Char 38
- Thai black rice risotto, leek barigoule & roasted garlic velouté
- Pasta e Ceci 28 (vg)
- Spizzilus pasta, chickpea, radicchio, sun dried tomato, fried garlic, Ciro's asiago
- Chef's Tasting Menu 80
- A four-course tasting menu
SWEETS
- Zeppole 15
- Tossed in nutmeg sugar, with vanilla ice cream & salted caramel
- Crème Caramel 15
- Strawberry coulis, Icewine marinated berries and whipped cream
- Dark Chocolate Pistachio Tart 16
- Orange creme Anglaise
- Coconut & Vanilla Panna Cotta 14 (vg)
- Rhubarb compote & candied rhubarb
- Cheese Tasting 20
- A selection of local & international artisan cheeses