Appetizers

Anti-pasti with blueberry balsamic drizzle, prosciutto di Parma, grilled Italian vegetables, Parmigiano Reggiano, pecorino cheese, marinated Kalamata olives and basil oil

OR

Caprese salad stack with vine-ripened organic red and yellow tomatoes, buffalo mozzarella, basil-infused extra virgin olive oil, aged balsamic reduction and fresh basil

Main Courses

Open-faced ravioli with grilled black tiger shrimp and Parmigiano Reggiano strips in a smoked, spicy organic vine-ripened plum tomato and black olive sauce

OR

Grilled free-range organic chicken supreme with porcini mushroom and Grana Padano risotto, grilled Mediterranean vegetables, blueberry balsamic reduction, drizzled with extra virgin olive oil

OR

Oven roasted organic grass-fed Provimi veal chop with basil and sun-dried tomato pesto, Grana Padano, grilled Mediterranean vegetables and baby red skin potatoes drizzled with cold-pressed olive oil

Desserts

Individual hot chocolate fondant with devil’s chocolate gelato, Italian biscotti and Ontario berries

OR

Raspberry and chocolate tartufo with Ontario berries, raspberry coulis, and amaretto biscotti