Spring burrata salad - shaved asparagus, spring radish, English peas, accompanied by a lemon, mint, and pistachio gremolata
Broccolini with garlic and chilli
Roasted heirloom carrots with chimichurri
Potato gratin - Yukon gold potatoes, cream, rosemary, crusted with grana padana and gruyere
Grilled salmon, fennel and green olive relish
Braised Ontario lamb shank, barolo jus and soffritto
- substitute for Maple Glazed Ham or Osso Buco or Short Ribs (confirm in order notes)
Ricotta Cheesecake topped with chocolate sauce and fresh raspberries
