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
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.
Mid-Summer 2026
Between Chapters
August 2-4, 2026
The next tasting menu begins August 5.
Our previous chapter has concluded. Festa di Mezza Estate begins August 5.
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. Pastalicious 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.
- Menus shown are sample menus. Chef Michael frequently makes adjustments and refinements.
Table d'hôte
Pastalicious
Four courses · $85 per guest
Bocconcino della Casa
Chicken Liver Bignè$9 per piece
Italian brandy, rosemary, aged white balsamic
- 01
Antipasto
Cabbage Involtini
Roasted Ontario Savoy cabbage, apple butter, Taleggio, cashew
or
Dry Aged Kanpachi +10
Oroshi Co. amberjack, lemon, Ligurian olive oil, colatura di alici, capers
or
SWEETBREADS
Bagna cauda, capers, parsley, horseradish, mustard, brown butter
- 02
Pasta
Lorighittas
Salt Spring Island mussels, clams, squid, preserved lemon, 'nduja, black garlic
or
Occhio di Bue +20
Egg yolk raviolo, scallop mousse, pumpernickel, salmon roe
or
Fusilli Calabrese
Ontario ramps, braised lamb neck, smoked tomato, pecorino fresco
or
Tagliatelle
Beef shank Genovese ragù, sweet onion, tongue & cheek marmellata, Piave
Additional pasta dishes may be added for $36 each.
- 03
Secondi
Poached Black Cod
Ontario carrots, sea buckthorn, marmellata, squid ink pangrattato
or
Lobster Risotto +15
Charcoal-grilled Nova Scotia lobster, fennel pollen, parmigiano crema, lemon
or
Ibérico Pork Presa
Fennel pollen & black olive rub, sour cherry & fennel purée
- 04
Dessert
Dark Chocolate Torta
Guanaja chocolate crémeux, garden herb gelato
or
Ontario Spring Strawberries
Pistachio mille-feuille au croustillant, long pepper & strawberry sorbet
Choose one dish from each course. Supplements are additional. Runs through Saturday, August 29.
Dal Bar
Beverages
Aperitivi, vini al bicchiere, and a curated by-the-glass list.
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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