I was among fellow bloggers to sample a new menu at Buonanotte. Tonight the Chef has prepared quite an extensive menu, using seasonal ingredients sourced directly from Italy and as locally as possible. The lighting wasn’t the best to take pictures, but we did the best we could.
Antipasti was as follows:Prosciutto D’Anatra (cured duck breast with fresh figs, onion jam, truffled honey and Pecorino Romano), Carpaccio Di Pesce Spada (swordfish carpacio with squid ink bread crumb, Serrano chilli lemon and olive oil), Radicchio Alla Griglia (grilled marinated radicchio with orange segments, walnuts, parmesan and balsamic dressing),Polipo Grigliato (grilled octopus with fingerling potato, chorizo sausage, black olive, cherry tomato and saffron aioli), Capesante Al Tartufo (seared scallops with truffled cauliflower puree, sautéed asparagus and crispy leeks).
Pizza: ‘Nduja E Rapini (white pizza with fresh basil, Nduja salami, oven roasted rapini, fior di latte, and Evoo D.O.P.), Scarola E Pomodorini (white pizza with fresh basil, escarole, black olives, sundried tomatoes, fior di latte and evoo D.O.P.), Prosciutto E Funghi Bianca (white pizza with fresh basil, buffalo ricotta, ham, champignon mushrooms, parmigiano reggiano and Evoo D.O.P.).
Pasta: Ravioli Di Aragosta E Granchio (Homemade Ravioli with lobster, crab and lemo in lobster bisque), Fazzoletti All’Uovo Di Pesto Genovese (fazzoletti pasta with pesto, fresh pine nuts and baby basil).
Carne E Pesce: Salmone Arrosto Con Spugnole (roasted salmon with morels, fennel and white wine butter sauce), Vitello Alla Siciliana (sous vide veal tenderloin with with sautéed mushrooms, spinach and marsala sauce), Pollo Toscano (roasted chicken breast with grilled panzanella and marinated pistachios).
**Official Major event after-party** Join us as we celebrate Adonis “Superman” Stevenson’s birthday party.
Music styled by Montreal’s one & only, Dj YO-C