Don Alfonso 1890 Menu
$$$$Italian, Fine dining, Mediterranean
1 Harbour Square 38th Floor, Toronto, ON M5J 1A6
A La Carte
- CHOICE OF ANTIPASTI, PRIMI AND SECONDI$140.00
ANTIPASTI
- IL CARPACCIOONTARIO WAGYU BEEF TENDERLOIN, DIJON MUSTARD SAUCE, BALSAMIC VINEGAR CAVIAR, PIEDMONT HAZELNUTS, FRESH WILD HERBS
- L’ANGUILLAEEL GELATO, STURGEON CAVIAR, WILD ROSE SCENTED TAGLIATELLE, PULVERIZED EGG YOLK, MINCED WILD HERBS
- LE VERDUREORGANIC SEASONAL VEGETABLES, ROASTED EGGPLANT PESTO, RED QUINOA SALAD
- L’ANATRASEARED QUEBEC MUSCOVY DUCK BREAST, GALA APPLE PURÉE, BABY SPINACH, BALSAMIC VINEGAR, ANICE DEMI GLACE, PULVERIZED CINNAMON & BORAGE
- LA RICCIOLACURED SMOKED AMBERJACK, NOCELLARA GREEN OLIVES, CHARCOALED PEPPERS, SWEET & SOUR ONIONS
Primi
- I VERMICELLI ALLO SGOMBROVERMICELLI DI GRAGNANO, CARPIONE STYLE MACKEREL, SICILIAN PINE NUTS, CARAMELIZED ONIONS, ALALUNGA TUNA PURÉE
- IL RISOTTOACQUERELLO RICE AGED 1 YEAR WITH IRANIAN SAFFRON BROTH, SOUR BUTTER AND 36 MONTH PARMIGIANO REGGIANO, SERVED WITH SLICED VEAL SHANK AND GREMOLATA SAUCES
- I RAVIOLIRAVIOLI STUFFED WITH WEST COAST CRAB IN MEDITERRANEO STYLE RAGU, CRISPY CRAB LEGS AND CACIO & PEPE SAUCE
- IL VESUVIO DI RIGATONIRIGATONI DI GRAGNANO, SAN MARZANO TOMATO SAUCE, ORGANIC PEAS, RICOTTA, 36 MONTH PARMIGIANO REGGIANO
Secondi
- IL BISONTEORGANIC MANITOBA BISON TENDERLOIN WRAPPED IN LAYERED SWISS CHARD, BUFFALO MOZZARELLA, SALSA VERDE, SAN MARZANO RED CHILLI REDUCTION, SEARED ORGANIC VEGETABLES
- L’ASTICENOVA SCOTIA LOBSTER, MIXED ONTARIO MUSHROOMS, ESCAROLE INVOLTINO, TROUT ROE
- IL MANZO35 DAYS DRY AGED JAPANESE WAGYU RIB-EYE, CHARRED ARTICHOKE, ROMAN STYLE ARTICHOKE AND LIGHT GARLIC SAUCE
- IL ROMBOBRITISH COLUMBIA WILD TURBOT COOKED IN MUGNAIA SAUCE, CIME DI RAPA, OLIVE OIL HERBS, SICILIAN PRESERVED CAPERS
- IL CROCCANTE DI VERDURE BIOLOGICHECRISPY ONION, BABY ZUCCHINI, WHITE & GREEN ASPARAGUS, CAULIFLOWER, CARROTS, SEAWEED, SEA ASPARAGUS, BEET & GARLIC MAYONNAISE
Signature Menu
- 8 COURSE TASTING MENU$220.00
- FRESH BAKED ARTISAN BREAD SERVICE
- COLLECTION OF CANAPÉS
- L’ANGUILLAEEL GELATO, ACADIAN STURGEON CAVIAR, ROSE SCENTED TAGLIATELLE, PULVERIZED EGG YOLK, MINCED WILD HERBS
- L’ANATRASEARED QUEBEC MUSCOVY DUCK BREAST, GALA APPLE PURÉE, BABY SPINACH, BALSAMIC VINEGAR, ANICE DEMI GLACE, PULVERIZED CINNAMON & BORAGE
- I VERMICELLI ALLO SGOMBROVERMICELLI DI GRAGNANO, CARPIONE STYLE MACKEREL, SICILIAN PINE NUTS, CARAMELIZED ONIONS, ALALUNGA TUNA PURÉE
- IL ROMBOBRITISH COLUMBIA WILD TURBOT COOKED IN MUGNAIA SAUCE, CIME DI RAPA, OLIVE OIL HERBS, SICILIAN PRESERVED CAPERS
- IL BISONTEORGANIC MANITOBA TENDERLOIN WRAPPED IN LAYERED SWISS CHARD, BUFFALO MOZZARELLA, SALSA VERDE, SAN MARZANO RED CHILLI REDUCTION
- IL TRIONFO ALLA NOCCIOLAPIEDMONT HAZELNUT PARFAIT, MOUSSE, SPONGE CAKE & CRUMBLE, RASPBERRY MARMALADE, 24 KARAT GOLD LEAF
- CHEF SELECTION OF HOUSE MADE PETIT FOUR
