The limited-time tapas-style menu, currently available in part or in full, features seven variations on executive chef Joan Monfaredi’s most popular dishes of the past decade paired with Henry of Pelham wines. Favourites from the night included: crisp spring mushroom ravioli with goat cheese and green pea terrine and lemon vincotto with Sauvignon Blanc; halibut, scallops and foie gras with citrus marmalade, mustard oil and micro sorrel served with Un-Oaked Chardonnay; and panko-crusted lamb loin with Japanese mayonnaise and Worcestershire served with Pinot Noir Reserve.
A four-course version of the meal is available for $45 without wine ($70 with pairings), while the full seven-course meal costs $70 ($105 with wine pairings). The special offer runs until the end of May.
Named for the Roman goddess of harvest, the 65-seat restaurant features local, seasonal cuisine by Chef Monfaredi who has been with the hotel for 15 years. She is one of the few Canadian female executive chefs in Toronto and has won several provincial and international awards.