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
Egg yolk pasta, Jimmy Nardello dust, Hokkaido uni
- 02
Cicoria e Goose Liver
Organic mixed chicory, warm anchovy dressing, cured goose liver, balsamic
- 03
Cappellacci
Squash, brown butter, fresh sage, amaretti, parmigiano, pumpkin seeds
- 04
Piadina Romagnola
Lard laminated dough, house made head cheese, green tomatoes
- 05
Tortellini
Tortellini of heritage pork, prosciutto, hen broth, parmigiano reggiano
- 06
Maiale
Iberico pork, Lambrusco-glazed pig cheek, sunchoke, apple mostarda
- 07
Sorbetto
Concord grape sorbetto & Lambrusco
- 08
Castagna, Pera e Zabaglione
Poached autumn pear, chestnut cream, zabaglione
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
Cicoria e Goose Liver
Organic mixed chicory, warm anchovy dressing, cured goose liver, balsamic
or
Pesce Crudo +10
Oroshi Co. hamachi, tomato water, fried capers, marigold, Ligurian olive oil
or
Sweetbreads
Bagna cauda, capers, parsley, horseradish, mustard, brown butter
Optional additional course
Il Preludio
Tortellini +25
Tortellini of heritage pork, prosciutto, hen broth, parmigiano reggiano
- 02
Pasta
Lorighittas
Salt Spring Island mussels, clams, squid, preserved lemon, 'nduja, black garlic
or
Cappellacci
Squash, brown butter, fresh sage, amaretti, parmigiano, pumpkin seeds
or
Tagliatelle Superiore
Wagyu, beef heart & Iberico ragù, parsley, parmigiano, prosciutto di Parma
or
Raviolo d'uovo +20
Sunchoke puree, ricotta, prosciutto di Parma, braised lamb neck, mint, pecorino
Additional pasta dishes may be added for $36 each.
- 03
Secondi
Pesce Spada alla Marchigiana
Chef Mike's family specialty, marsala sauce, anchovy garlic butter
or
Riccio di Mare Risotto +25
Carnaroli rice, squash puree, chicken jus, Hokkaido uni, chicken skin, chives
or
Agnello in Crostata
Roasted cauliflower, mint, Sicilian pistachio, tomato & lamb jus, olives
- 04
Dolci
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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