Grilled fresh mozzarella wrapped with parma prosciutto and radicchio, in an amarena cherry vinaigrette
Thinly sliced beef tenderloin with grainy mustard aioli, white truffle oil, parmesan cheese and arugula lettuce
Garden fresh vegetable soup with basil pesto
Selection of summer greens, extra virgin olive oil and balsamic vinaigrette
Baked goat cheese and pine nuts over tender greens in a sun-dried cranberry vinaigrette
Crisp romaine, bold garlic & anchovy dressing with seasoned croutons
Baby arugula leaves, bresaola, candied Figs, pistachio oil, champagne vinaigrette
For Italians only
Seared beef tenderloin, ripe tomato, arugula and parmigiano reggiano shavings
White truffle infused wild mushrooms, fresh sage, shaved grana in a light cream
Black tiger prawns, bay scallops, artic clams, fresh herbs, tomato and white wine emulsion
A combination of five pastas:
Fettuccine Pomodoro, Tagliatelle Amatriciana, Tagliatelle Pesto, Spaghetti Roma, Fettuccine Ghiottone
Pressed, boneless, cornish game hen marinated with Quattro aromatic herbal bouquet
Wentzel duck breast and leg confit, sun dried blueberries, star anise succo
Roasted rack of lamb with a grainy mustard crust, pomegranate, fresh thyme reduction
Mesquite grilled "AAA" Alberta beef tenderloin with a port wine succo
Baked sablefish with a pistachio nut crust and fire roasted sweet pepper sauce
A Roman Feast
A signature creation by Executive Chef - a five course extravaganza
$70.00 per person, for a minimum of two18% service charge added to parties of 8 or more. Subject to applicable taxes.
Quattro on Fourth
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