Splendido’s Winter Tasting Menu


Smoked Rocky Point Oyster
~
La Ferme Musk Ox Tartar
Pastrami Venison Tongue, Parsnip & Sea Buckthorn
Müller Thurgau, NV, Frizzante,
Meridiana, Trentino Alto-Adige, Italy
~
Nipissing Quail Ballontine
Hedgehog Mushrooms, Poached Quince
& Perigord Truffles
Gewurztraminer, 2009,
Domaine Zind-Humbrecht, Alsace, France
~
Boudin Noir & Crispy Pork Belly
Caramelized Apple Purée, Coco Nib,
Confit Turnip & Walnut Oil
Antica Formula, Giuseppe B. Carpano,
Piemonte, Italy
~
Cumbrae Farms Rabbit Saddle
Flieschnacka, Glazed Heirloom
Carrots & Mustard Greens
Cairanne, 2009, “Réserve des Seigneurs”,
Oratoire St. Martin, Côtes du Rhône, France
~
(Supplement $10, $19 with Wine)
Kataifi Crusted Lisbeth Munster
Pear Purée, Pickled Mustard Seeds & Pistachio
Riesling, 2010, Special Select Late Harvest, Henry of Pelham, Niagara, Ontario
~
Newfoundland Cloudberry Sorbet
Greek Yogurt, Roasted White Chocolate
& Crisp Meringue
~
Pear & Walnut Cake
Chestnut Purée, Cranberry, Tonka Bean &
White Chocolate Ice Cream
20 Year Old Tawny Port, Taylor Fladgate,
Vila Nova de Gaia, Portugal


Tasting Menu $120
Pairing Wines $75


Chef, VICTOR BARRY



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