Chef Luca Panzitta

Sicilian seared scallops layered with creamy burrata, charred lemon, and fennel

Rosemary Lamb Tagliata on Potato Mille-Feuille Thin-sliced lamb loin, rosemary-marinated and seared, layered over delicate potato mille-feuille, finished with extra virgin olive oil, microgreens, and a red wine reduction

Wild mushroom risotto – rich, earthy, and comforting

Lobster linguine arrabbiata – spicy tomato and garlic sauce accented with a surprising candied lemon zest twist

Delicate Arctic char – served with seasonal accompaniments

Golden Milanese veal cutlet – milk-fed, pan-finished in clarified butter and herbs

Tiramisù Classico - Chef Luca’s signature tiramisù, layered with espresso-soaked Savoiardi, mascarpone cream, and a dusting of dark cocoa

Signature Burnt Basque Cheesecake with a delicate, caramelized crust and a silky, custard-like center

Whipped salt cod with crisp polenta chips - creamy and briny, the cod is complemented by the crisp cornmeal

Seared scallops with cauliflower purée and maple reduction - sweet and delicate, balanced by earthy cream

Caramelized onion soup with cheese crostini - golden, rich, and deeply savory

White lasagna with porcini mushrooms and truffle - layered, aromatic, and decadent

Agnolotti del Plin, filled with braised beef - tender fresh pasta pockets, slow-braised richness

Barley and Tuscan kale soup - rustic, hearty, and comforting

Slow-cooked beef cheek with buttery mashed potatoes - indulgent, fork-tender comfort

Gently cooked cod with a refined leek and potato cream - delicate and silky with a clean finish

Roasted radicchio with an indulgent gorgonzola sauce - bitter-sweet leaves under a bold, creamy blanket

Tiramisù Classico - Chef Luca’s signature tiramisù, layered with espresso-soaked Savoiardi, mascarpone cream, and a dusting of dark cocoa

Warm Marsala Zabaglione with Savoiardi biscuit - pure indulgence

Butter-roasted gourmet Panettone with vanilla gelato - festive, sweetly chilled luxury

Bruschetta Rustica – Toasted house-made bread topped with vine-ripe tomatoes, fresh basil, and a touch of Parmigiano

Luca's Signature Pasta Bolognese - Slow-simmered beef ragù with aromatic herbs and tomato on quality Italian pasta

Penne all’Arrabbiata - Quality Italian pasta with a bold, spicy tomato sauce and garlic cream, finished with fresh parsley

Pollo al Limone - Tender chicken roasted with lemon, garlic, and rosemary for a bright, classic flavor

Tiramisù Classico - Chef Luca’s signature tiramisù, layered with espresso-soaked Savoiardi, mascarpone cream, and a dusting of dark cocoa

Sous-vide porcini mushrooms accented with Parmigiano foam and crostini crumble

Venison carpaccio with blackcurrant reduction

Roasted butternut squash with spiced yogurt and toasted seeds

Butternut squash risotto with amaretti and coffee powder (Signature Dish)

Wild game Tortelli with an indulgent butter and sage sauce

Chestnut and wild mushroom soup with whole-grain crostini

Tender sous-vide duck breast with a tangy pomegranate demi-glace, and roasted root vegetables

Slow-cooked premium beef filet with sunchoke purée and balsamic-glazed brussels sprouts

Roasted Cauliflower with a delicate hazelnut sauce

Niagara apple tart with a lightly spicy cinnamon cream

Chestnut Semifreddo with a bold Rum Sauce

Torta Tenerina, a rich, flourless dark chocolate cake