The Weekly Harvest
Our Menu
A living document, evolving with the season and the kitchen’s curiosity.
The Full Experience
The Tasting Menu
Eight courses shaped by the season
Chef Michael Angeloni
Chef Michael reimagines the tasting menu every six to eight weeks. As the harvest turns, a new sequence of courses follows the same quiet intention.
Autumn 2026
Harvesto Privato: Vendemmia d'Autunno
From October 8, 2026
In Omaggio / A Privato tasting menu celebrating the autumn bounty of Ontario through the lens of Tuscany & Emilia-Romagna
$150
per person · 8 courses
Wine pairings · $75 per guest
Menus shown are sample menus. Chef Michael frequently makes adjustments and refinements.
- 01
Tajarin
black garlic, Jimmy Nardello dust, Hokkaido uni
- 02
Cicoria e Goose Liver
White Lily chicory, anchovy, Quebec goose liver
- 03
Cappellacci
Dragon Acres Farm squash, brown butter, sage
- 04
Piadina Romagnola
coppa di testa, green tomatoes, hazelnuts
- 05
Tortellini
mortadella, golden chicken broth, parmigiano reggiano
- 06
Maiale
Iberico pork, Lambrusco-glazed pig cheek, sunchoke, apple mostarda
- 07
Sorbetto
concord grape sorbetto and Lambrusco
- 08
Castagna, Pera e Zabaglione
poached autumn pear, chestnut cream, zabaglione
Substitutions and modifications will be politely declined.
Booking Guidelines
- Advance booking is required. We cannot guarantee availability without a prior reservation.
- Wine pairings are available to accompany the tasting menu.
- No substitutions or modifications are available due to its curated nature.
- The entire table must participate in the tasting menu. Il Buon Mangiare (Prezzo Fisso) is booked separately and cannot be combined with the tasting experience at the same table.
- Our cancellation policy applies to all tasting menu reservations.
- Please allow approximately 3 hours to fully enjoy the experience.
- Menus rotate every six to eight weeks; future tasting menus are announced closer to their release.
Prezzo Fisso
Il Buon Mangiare
The Art of Eating Well
$95
from · per guest · four courses
Supplements additional
Menus shown are sample menus. Chef Michael frequently makes adjustments and refinements.
- 01
Antipasti
choose one
Cicoria e Goose Liver
White Lily chicory, anchovy, Quebec goose liver
or
Pesce Crudo +10
Oroshi Co. hamachi, capers, marigold, olive oil
or
Sweetbreads
bagna cauda, capers, parsley, horseradish, mustard, brown butter
optional course
Il Preludio
Tortellini +25
mortadella, golden chicken broth, parmigiano reggiano
- 02
Pasta
choose one
Lorighittas
mussels, clams, squid, 'nduja
or
Cappellacci
Dragon Acres Farm squash, brown butter, sage
or
Tagliatelle Superiore
wagyu beef, prosciutto di Parma, parmigiano reggiano
or
Raviolo d'Uovo +20
sunchoke, lamb neck, truffle
Additional pasta dishes can be added for +36 each.
- 03
Secondi
choose one
Pesce Spada alla Marchigiana(swordfish)
Chef Mike's family specialty, marsala sauce, anchovy garlic butter
or
Riccio di Mare Risotto +25
Hokkaido uni, chicken skin, chives
or
Agnello in Crostata
Ontario lamb loin, Sicilian pistachio, cauliflower
- 04
Dolci
choose one
Torta Caprese
bittersweet chocolate, wild rosemary ice cream, salted cocoa nibs
or
Castagna, Pera e Zabaglione
poached autumn pear, chestnut cream, zabaglione
The Art of Eating Well · 4 courses · from $95 per guest · supplements additional Available Wednesday through Saturday.
Dal Bar
Beverages
Aperitivi, vini al bicchiere, and a curated by-the-glass list.
Menus shown are sample menus. Chef Michael frequently makes adjustments and refinements.
Aperitivi al Freddo
Torino 1786 Negroni
Beefeater gin, Campari, Carpano antica formula & classico
Peperoncino Martini
Malfy gin, smoked pepperoncini brine, saline
Semolina Vesper
Rosemary gin, toasted semolina, olive oil fat washed
The Nutty Contessa
Beefeater gin, Campari, Aperol, Pistachio syrup
Vini al Bicchiere
Bollincini (Sparkling)
Franciacorta Brut
NV Corte Aura, Lombardia
Spumante Rose
NV 47 Anno Domini, Veneto
Bianco (White)
Vigneti delle Dolomiti
2024 Cantina Colterenzio, Alto-Adige
Prince Edward County
2023 Closson Chase, Ontario
Cinque Terre
2024 Sassarini, Liguria
Rosso (Red)
Friuli Colli
2023 La Tunella, Friuli
Niagara Peninsula
2021 Leaning Post, Ontario
Cerasuolo di Vittoria
2023 Planeta, Sicilia
'Solho'
2019 Menicucci, Toscana
Amarone della Valpolicella
2022 Cantina Valpantena, Veneto
Due to the nature of our menu, substitutions and modifications are extremely limited. While some gluten-free options exist, gluten-free pasta is not available. Please note dietary needs when booking or contact pasta@pastaprivato.ca or call 437 367-9488.
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