Taste of the Fat Ox

First Course

• Arancini

  Roasted chestnut, ricotta cheese, fontina, aged parmesan

• Beet Salad

  Burrata cheese, spiced pecans, mint

• Bison Carpaccio +12

  Roasted shallot aioli, pickled mustard seed, grana padano

• Calamari +12

  Crisp marinated humbolt squid, lemon aioli

Second Course

• Short Rib

  Braised Alberta beef, celery root purée, roasted garlic potatoes, red wine jus

• Arctic Char

  Tomato and shellfish broth, tuscan kale, cannellini beans, saffron aioli

• Gnocchi

  Roasted butternut squash cream sauce, brown butter, sage, pecorino romano

• Lamb Shank +18

  Saffron risotto, sicilian gremolata, mint

• Cannoli

  Dark chocolate, cherry, roasted hazelnut

• Seasonal Gelato or Sorbetto

  Chef’s seasonal selection