Restaurant Inferno

Zucchini FlowersCAD 13.00

stuffed with citrus and herb infused ricotta. Served with a tomato, cucumber and lime coulis

Chanterelles and Asparagus RagoutCAD 18.00

served on a savoury black truffle based French toast. Garnished with shaved fois gras

Scallop CrudoCAD 17.00

served on a purée of water cress, coriander and fresh horseradish. Garnished with grapefruit supremes, nori, salmon caviar with a citrus vinaigrette and extra virgin olive oil

Oven Baked ArtichokesCAD 14.00

served in a creamy Parmesan sauce

Oysters

• (6)CAD 18.00
• (12)CAD 35.00

Antipasto InfernoCAD 18.00

Homemade Cheese & delicatessen

Trippa Della Nonna

+$5; traditional family recipe

Pan Seared Half Cornish HenCAD 27.00

served with fingerling potatoes, garlic stems and summer vegetables. Garnished with a rhubarb and pear compote

Rib Eye Black Angus 1855CAD 51.00

served with mashed potatoes

Butcher's Choice

• MP

Spaghetti with ClamsCAD 26.00

served in a white wine based sauce with oven roasted cherry tomatoes, fennel and chorizo

Zucchini RisottoCAD 23.00

served in a creamy purée of zucchini and vegetable stock. Garnished with Matane shrimps and a macédoine of summer vegetables and chillies

Home Made TortiglioneCAD 24.00

stuffed with a meat filling served with a mushroom, tomato, cream based sauce and Home made pancetta

Fish of the Day

• MP