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Winterlicious 2007 - Romagna Mia Winterlicious Menu
106 Front Street East
416-363-8370
Menu $20 Lunch, $35 Dinner
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$20 Lunch
plus taxes and gratuity
Choice Of:
Insalata Americana
Romaine lettuce tossed in a light Caesar dressing with herbed croutons and Parmigiano-Reggiano
or
Timballo di Parmigiano-Reggiano con Asparagi e Funghi
Timbale made of Parmigiano-Reggiano served with grilled asparagus and mushrooms drizzled with organic extra virgin olive oil & balsamic reduction
or
Zuppa del Giorno
Soup of the day
Choice Of:
Lasagna alla Bolognese
Traditional baked lasagna, layered with Bolognese sauce, spinach pasta, and béchamel
or
Risotto Mare e Monti alla Riminese
Italian risotto set in a seafood medley, with mushrooms, spinach, and asparagus, sautéed with Trebbiano di Romagna white wine
or
Gnocchi Bicolore con Funghi Selvatici
Light, fluffy squash & swiss chard gnocchi set in a fondue of Parmigiano-Reggiano with wild mushrooms
Choice Of:
Tiramisu con Composta ai Frutti di Bosco
Mascarpone mousse atop ladyfingers dipped in espresso coffee served with a wild berry compote
or
Panna Cotta con Liquore di Cioccolato Gianduia
A light, silky egg custard drizzled with 'Bottega' Giandiuia Grappa liqueur
$35 Dinner
plus taxes and gratuity
Choice Of:
Carpaccio di Salmone con gusto d'Aneto
Wild fennel marinated salmon served with an anise salad flavoured with a lemon vinaigrette
or
Bresaola con Terrina di Mascarpone, Fichi, Noci e Saba
Thinly sliced house made air-dried cured beef served with arugula and a cheese terrine made with caramelized figs, walnut, mascarpone and gorgonzola cheese, drizzled with cooked figs must, extra virgin olive oil and black pepper
or
Timballo di Parmigiano-Reggiano con Asparagi e Funghi
Timbale made of Parmigiano-Reggiano served with grilled asparagus and mushrooms drizzled with organic extra virgin olive oil & balsamic reduction
Choice Of:
Tortino di Patate Croccanti e Melanzana Ripiena
con Confettura di Pomodoro e Fonduta di Tartufo
Potato Pie of ricotta cheese, fontina, spinach purée and tomato jam accented by celery cream with stuffed eggplant served with a tartufo fondue
or
Mimosa di Salmone Marinato con Insalata di Patate e Caviale
Grilled salmon fillets flavoured with a citrus fruit vinaigrette served with 'course' potato and vegetable medley with toasted pinenuts
or
Manzo in Crosta con Tartufi Neri
Phyllo wrapped pan seared beef flavoured with brandy & smoked pancetta rubbed with black truffle pate and topped with black truffle shavings, served with sautéed fennel
Choice Of:
Tiramisu con Composta ai Frutti di Bosco
Mascarpone mousse atop ladyfingers dipped in espresso coffee served with a wild berry compote
or
Panna Cotta con Liquore di Cioccolato Gianduia
A light, silky egg custard drizzled with 'Bottega' Giandiuia Grappa liqueur
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