The Weekly Harvest
Our Menu
A living document, evolving with the season and the kitchen’s curiosity.
Our menu is a living document, evolving with the season and the kitchen's curiosity. Menus posted online are examples only and subject to change at any point based on the ingredients our farmers deliver.
The Full Experience
Un Omaggio
Chef Michael Angeloni
125
per person · 8 courses
Wine pairings available
Tajarin
Egg yolk pasta, Champagne beurre blanc, chive, caviar
Ontario Root Vegetables
Crème fraîche, cider gastrique, smoked almond, dill oil, mizuna
Spizzulus
Hokkaido uni, crispy chicken skin, pumpkin dashi, chives
Beef Heart
Grilled beef heart, heirloom beet, chili, burrata, amaranth
Agnolotti
Rabbit & pork, brodetto, Parmigiano Reggiano, Quebec foie gras
Drunken Marchigiana Swordfish
Mediterranean swordfish, Marsala, capers, shallots, pane, broccolini
Sorbetto
Passion fruit, meringue, white chocolate
Chocolate & Parmigiano
Espresso creameux, olive oil, Parmigiano Reggiano
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. We are unable to mix à la carte orders and tasting menus at the same table.
- Our cancellation policy applies to all tasting menu reservations.
- Please allow approximately 3 hours to fully enjoy the experience.
- Menus are subject to change based on seasonal ingredients and availability.
- Menus shown are sample menus. Chef Michael frequently makes adjustments and refinements.
Dal Bar
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
Dalla Cucina
Cicchetti
Chicken Liver Bignè
Italian brandy, rosemary, aged white balsamic
Bacalà Mantecato
Icelandic salt cod, polenta chicharrón, romesco, hazelnuts
Cabbage Involtini
Roasted Ontario Savoy cabbage, apple butter, Taleggio, cashew
Antipasti
Hiramasa Crudo
Oroshi Co. dry-aged Hiramasa, Ligurian olive oil, colatura di alici, lemon, capers
Ontario Root Vegetables
Crème fraîche, cider gastrique, smoked almonds, dill oil, mizuna
Sweet Breads
Bagna cauda, capers, parsley, celery leaves, horseradish, mustard, brown butter
Pasta
Spizzulus
Hokkaido uni, crispy chicken skin, pumpkin dashi, chives
with Kaluga Caviar +28
Lorighittas
Portuguese razor clams, PEI mussels, squid, preserved lemon, 'nduja, black garlic
Agnolotti
Ibérico Pork & Rabbit, brodetto, Parmigiano Reggiano, Quebec foie gras
Corona
Caramelized fennel & mascarpone, stracciatella, truffle & burnt onion demi-glace
with shaved black truffle +23
Tagliatelle
Beef shank Genovese ragù, sweet onions, tongue & cheek marmellata, Piave
Secondi
Drunken Marchigiana Swordfish
Mediterranean swordfish, Marsala, capers, shallots, pane, broccolini
Grilled Ibérico Pork Presa
Fennel pollen & black olive rub, sour cherry & fennel jus
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.