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 cultured butter
APPETIZERS
- Ciro's Burrata (v) 20
- Cherry tomato salad & olive oil, balsamic and focaccia
- Tuna Tartar 20
- Pickled bok choy, shallot, chili aioli and lavash
- House Smoked Salmon 18
- Dill and caper creme fraiche, warm new potato salad and pickled red onion
- Gnocchi Parisienne (v) 18
- Dragons Breath blue cream, toasted walnuts and cured egg yolk
- Pickled Strawberry & Belgian Endive 18 (vg)
- Watermelon radish, compressed apple, candied pecans, pickled strawberry 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
- Pesto risotto, pea puree and sauce ravigote
- Pasta Primavera (v) 28
- Bucatinni pasta, seasonal vegetables, white wine garlic cream (can be vegan)
- 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