CINCIN MENU

FIRST

mushroom soup with black winter truffle

pangrattato with grana padano
15

baby gem caesar

anchovies, parmesan, creamy caesar dressing
19

salad of pickled beets with ricotta and piave vecchio

apple, arugula, candied almond, caramelized honey vinaigrette
24

parmesan soufflé

twice-baked – spinach and fresh cream
22

hamachi crudo

meyer lemon, blood orange, castelvetrano olives, lovage, arugula
22

burrata from puglia with radicchio and endive

prosciutto, anjou pear, toasted walnuts, walnut vinaigrette
26

wagyu beef carpaccio, snake river farm

burgundy truffle, truffle aioli, micro arugula, pecorino al tartufo
26

veal and pork sausage casserole

lion’s mane mushroom, cranberry beans, grilled sourdough
24

salumi misti

prosciutto di parma, capocollo, salami with orange, fennel salami, pickled vegetables, grilled sourdough
23

PASTA + RISOTTO

also available as a main course

tagliatelle al ragu

6-hour Bolognese, veal and pork, pancetta, parmesan
24 / 32

potato gnocchi with wild and cultivated mushrooms

rosemary infused cream, grana padano, summer truffle
22 / 30

casarecce with spicy chorizo sausage

tomato, chili, rosemary, grana padano
23 / 31

penne with burrata

san marzano tomato sauce, fresh basil
21 / 28

red kuri squash ravioli

citrus butter, hazelnut, sage, aged balsamic, parmesan
26 / 34

wagyu beef lasagne with arugula salad

hand rolled pasta with beef and tomato ragu, ricotta, grana padano
38

risotto of octopus ‘umido’

piquillo pepper, nasturtium leaves, parsley, pangrattato
31 / 38

MAINS

pan seared wild bc sablefish

castelluccio lentils, spinach, roast sunchoke, red wine sauce
48

veal osso buco

braised montreal veal shin, white wine and tomato, saffron risotto, gremolata
46

panelle

chickpea fritter with fall vegetables – brodo with calabrian sweet chili and fresh herbs
48

FROM THE WOOD FIRED GRILL

grilled albacore tuna

spinach, gigante beans, castelvetrano olives, guanciale vinaigrette
36

rossdown farm chicken, marinated with garlic and fresh lemon

gnocchi alla romana, rapini, hand cut salsa verde
39

whole branzino with grilled lemon

lacinato kale, garlic and rosemary roasted potatoes
45

sea scallops from maine with wild bc chanterelle mushrooms

sunchokes, rainbow swiss chard, olive oil sugo
42

alberta lamb rack cooked over fire

grilled radicchio, new season winter squash, sicilian spiced vinaigrette
54

hank’s grass-fed 6oz beef tenderloin

prosciutto and parmesan potato torta, ash roasted red onions, collard greens, salmoriglio
68

double r ranch 10oz beef striploin

prosciutto and parmesan potato torta, ash roasted red onions, collard greens, salmoriglio
72

reserve angus 12oz beef ribeye

prosciutto and parmesan potato torta, ash roasted red onions, collard greens, salmoriglio
76

FOR THE TABLE

• warm marinated olives, aromatics and herbs 8
• sauteed spinach 8
• whole head of garlic – slow cooked in olive oil 9
• roasted potatoes, garlic, thyme 10
• wood grilled broccolini, anchovy, rosemary and chili 12
• organic farm carrots, olive oil and herbs 12
• prosciutto and parmesan potato torta 12
• grilled portobello and mixed wild mushrooms 15

DESSERT

tiramisu

espresso & rum soaked sponge, marsala mascarpone zabaglione, chocolate
14

molten chocolate cake

dark chocolate, almond, blood orange gelato
16

apple crostata

ambrosia apples, almond nougatine, caramel sauce, vanilla gelato
15

vanilla panna cotta

kumquat, blood orange, saba, evoo
15

sicilian style cannoli

whipped ricotta, vanilla bean, orange
11

trio of house-made ice cream and sorbets

daily selection made with seasonal ingredients + garnishes
13

selection of cheeses

gorgonzola, toma, pecorino, montasio, parmigiano reggiano served with poppy ciappe, berry compote, and roasted almonds
7 each

– 2 months –