Scaramouche Pasta Bar

Prairie Boy organic country white

Prairie Boy organic country white

Marinated olives with herbs and citrus.

Charred fennel, fingerling potatoes, oven dried cherry tomato, pearl onion, basil and chorizo. Romesco sauce and fine olive oil.

Heirloom beets, endive lettuces, fennel, Manchego cheese, walnut orange picada and tarragon shallot vinaigrette.

Chives, Parmesan and truffle oil.

Caesar dressing, Parmesan and toasted bread crumbs.

Sea salt brioche, pickled grapes, riesling jelly, toasted hazelnuts and sour cherry reduction.

Northern Divine's sustainably harvested caviar, crème frâiche, buckwheat blini, shallots and fresh chives.

Sashimi grade yellowfin tuna, avocado, coriander, sesame tempura and chili lime sauce

Thinly sliced house smoked salmon, gem lettuce, English cucumber, green asparagus, mustard cream, lemon, chives and tarragon.

Six oysters served on the half shell with lemon and cocktail sauce.

Beef tenderloin, oyster mushrooms, Madeira, cream, pine nuts and gruyère herb crust.

Pan seared. Artichoke and blood orange risotto, parsley coulis and fine olive oil.

Potato dumplings, tomato, arugula, pesto, Parmesan sauce.

Half lobster poached in butter. House made cavatelli, side stripe shrimp, caramelized fennel, roasted sweet peppers and spinach. Meyer lemon relish and lobster beurre fondue.

Sicilian spiced lamb ragu, house made casarecce pasta, caramelized orange onion relish and shaved ricotta salata.

Mustard breadcrumb crust, pickled celeriac, leeks, Brussels sprout leaves, and citrus sautéed Belgian endive. Meyer lemon caper brown butter sauce.

Crisp skin breast of Quebec chicken. Asparagus, celery heart, parsley root and English peas. Morel white wine cream sauce and dark chicken jus reduction.

Sautéed rapini, oven dried cherry tomatoes, whipped chick pea purée, Castelvetrano olives and lemon. Natural jus and goat cheese cream.

Ontario AAA. Triple crunch mustard Gruyere whipped potato, green beans, mushrooms, red wine shallot butter sauce.

Italian farro, shredded duck confit, toasted walnuts, radicchio and greens. Foie gras jus.

Coconut custard, chantilly cream, white chocolate shavings and dark chocolate sauce.

Hazelnut praline, caramel sauce and whipped cream

Mango, vanilla crumble, whipped cream and meringues

Ontario hot house rhubarb, pistachio pound cake, vanilla custard, whipped cream and burnt sugar tuile

House made dark chocolate truffles and sugared fruit jellies. (Two of each per order)

Coconut custard, chantilly cream and white chocolate shavings. The pies are served unsliced; but for reference, we get 8 generous slices per pie

To be placed on top of our whole coconut cream pie: a white chocolate plaque with dark chocolate writing. If you would like us to add a name or number to the plaque (for example, "Happy 40th Birthday Susan") please add that to the notes after checkout. Choose Occassion Happy Birthday, Happy Anniversary

250 ml. A perfect addition to our coconut cream pie, but also fantastic with your favourite ice cream

Dark chocolate brownies with fresh walnuts. Serves 4-6. Simply thaw and serve or if you prefer, thaw and warm in the oven. Made with Valrhona chocolate

250 ml. Organic chick peas, tahini, garlic, lemon and fine olive oil

Marinated olives with herbs and citrus

250 ml. Our classic dressing- Italian anchovy, Parmesan Reggiano, lemon and garlic

House made puff pastry twisted with Parmesan, Gruyere, paprika and cayenne. Pre-baked, simply warm in a 350F oven for approximately 5-7 minutes before serving. An excellent snack with pre-dinner drinks

House made fresh ruffled tagliatelle pasta, ragù Bolognese, grated Parmesan and gremolata. Instructions for home preparation included

Neapolitan style veal meatballs, tomato sauce, basil butter, toasted Parmesan breadcrumbs and house made bucatini pasta. Complete instructions for preparation included

House made pasta sheets layered with beef Bolognese, béchamel and Parmesan Reggiano. Simple instructions for home preparation included

House made: minced onion, garlic and fresh basil

Choice of Fettucine, Ruffled Tagliatelle or Casarecce

Two confit duck legs, red wine braised red cabbage, Beluga lentils with brunoise vegetables and toasted Italian hazelnuts. Instructions for home preparation included

Individual, without accompaniments. Duck leg slow cooked in rendered duck fat. Instructions for home preparation included. 1 leg per order

Beef short rib braised in red wine jus. Individually packaged with a generous amount of sauce. Ideal with whipped potatoes

Crafted exactly as Champagne but from native Spanish grapes, macabeo, xarel-lo and parellada. Nose of gentle citric aromas highlighted by white fruits. Palate is built on both freshness and concentration. Delicate bubbles produce a long very clean finish.

R8 is a joint venture by Canadian-American wine lovers. A long sunny summer in 2016 lead into a harvest that produced incredibly concentrated and flavourful grapes. Aromas of ripe yellow apples, pears and tropical fruit are reinforced on the full palate.

Fully dry but possesses rich, floral aromas and yellow fruit flavours. One of the best producers in Alto Adige, a feat made more remarkable by the fact they are also cooperative representing 150 small growers. Try this heady white with tuna or chicken.

Laurent Cognard is a Chardonnay specialist across a number of Burgundy communes. Wine has soft yellow fruits, light barrel aromas and a palpable, almost Chablisien note of oyster shell and chalk. Palate is lively and crisp. Pair with oysters and halibut.

This plush, rich mouth-filling red is the excellent creation of two local Ontario winemakers: husband and wife Ann Sperling (Southbrook) and Peter Gamble (Ravine Vnyds). Dense black fruit, classic Mendoza ginger cookie spice note, try with beef or liver.

Thomas Bachelder top Niagara wine consultant makes wine in Oregon, Burgundy and here with the same Bourguignon methodology: keep it simple, honest and get out of the way of pure single-vineyard Pinot fruit and the limestone terroir. Pair chicken or duck.