New Year Eve Menu

Three course meal @ $ 59


Two Seatings Available:

1st - from 4:30 pm or later till 8 pm

2nd - from 7:30 pm or later till 10:30 pm


For Reservation please call  416 534 3100

Antipasti / Appetizer:


Roasted Butternut Squash Soup, organic hemp seeds, Vincotto drizzle.

Pan Seared Sea Scallops, scallion Mascarpone cream, lime-olive oil dressed watercress, reduced balsamic glaze.

Beef Tenderloin Carpaccio, shaved Parmigiano Reggiano, baby arugula, estate bottled extra virgin olive oil.

Baked Goat Cheese Filled Portobello Cap, pistachio-crusted, fresh tomato, smoked mozzarella melt, chive oil.

Duck Prosciutto (cured Duck breast), Asiago Crotonese, grilled Bosc pear, Tuscan Vincotto finish.

Spaghetti Napoli, Moroccan black olives, Neapolitan cherry tomatoes, pepperoncini, fresh basil.

Secondi / Main Course:


Chilean Sea Bass

(black olive and sun dried tomato tapenade crusted)

Scallion infused olive oil, mashed Peruvian purple potatoes, julienne of French beans and baby carrots.

Oven Roasted Rack of Australian Lamb

(Honey, raw sugar and pistachio crust)

Dry Porcini - red wine risotto, baby Rockette salad, rosemary-thyme natural jus.

Grilled Quebec Bison Striploin

Calvados and Maple Demi-Glace, charred corn Yukon Gold mash, roasted fennel, truffle oil.

Grigliata Di Pesce

Chipotle Citrus Jus Reduction, grilled jumbo calamari, Tiger shrimps, scallops, P.E.I. mussels,

Chefs’ preparation of long grain rice, julienne of French beans and baby carrots.

Dolce / Dessert:

Red Wine Poached Bosc Pear, honey mascarpone, caramelized pecans.

Semi Freddo, sour cherry coulis.

Twice Baked Chocolate Cake, Belgium white chocolate, fresh mint sauce.

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