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5685 Falls Avenue_ Niagara Falls_ Ontario_ Canada L2E 6W7

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					         Rainbow Room
     THE




                   by




5685 Falls Avenue, Niagara Falls, Ontario, Canada L2E 6W7 • 905.374.4447
            Rainbow Room


        THE
                    by




    Capra
Massimo



Passion... Chef Massimo Capra is passionate about many things;

family, friends, a good laugh and great food. The Celebrated Chef,

acclaimed Author, and TV personality brings his colourful and

artistic culinary vision to The Rainbow Room by Massimo Capra.

Born with a passion for the culinary arts, Massimo was introduced

to the kitchen in his early teens and quickly established himself as a

master of his trade. His time spent in the finest restaurants and hotels

in Italy gave him the chance to hone his skills further before boarding

a plane for Toronto in the early 80’s where his talent and exuberant

personality lead him to be one of the finest Chefs in Canada. Today,

Chef Massimo is Chef/Co-Owner of two well-established restaurants

in Toronto: Mistura and Sopra Upper Lounge, both of which are

favoured by A-List celebrities working in town. In addition to his

role here at the Rainbow Room, Chef makes regular appearances

as a guest expert on City TV’s “Cityline”, is a columnist for the Globe

& Mail, and host of Food Network Canada’s “Restaurant Makeover”.
                               starters and salads
      Soup
      French Onion Soup with Gruyere Cheese and Crostini

      Shrimp Cocktail
      Chilled Black Tiger Shrimp Two Ways; Classic Cocktail with Horseradish

      Crab Cake
      Maryland Lump Blue Crab, Chipotle Swirls, Fruit Salsa

      Calamari Fritti
      Deep-Fried Crispy Calamari, Arugula Salad, Lemon Caper Aioli, Sea Salt

      Greens
      Young Lettuce , Shallot Sherry Vinaigrette, Yam Fritters

      Romaine
      Romaine Hearts, Caesar Dressing, Grana Padano, Crisps,
      Rosemary Focaccia Croutons

      Warm Peaches and Cheese
      Caramelized Niagara Peaches, St. Andres Cheese, Prosciutto Di Parma,
      Olive Crostini, Nicoise Lettuce, Micro Greens, Peach Vinaigrette


      Caprese
      Roasted Eggplants, Mozzarella “Fiore Di Latte”, Ontario Hot House Tomato Salsa,
      Micro Greens Salad, Tomato Vinaigrette

      Endives
      Spinach, Belgium Endive and Arugula, Toasted Walnut Clusters,
      Caramelized Niagara Pears, Feta Cheese, White Balsamic Dressing

      Roasted Garlic Artichokes
      Baby Arugula & sautéed Cremini Mushroom Salad with Shaved Parmigiano
      & Balsamic Glaze

      Wedge
      Crisp Iceberg Wedge, Crumbled Bleu Cheese, Egg, Warm Peppered Bacon Strips,
      Tomato and Cucumber, Ranch Dressing




  Rainbow Room
THE




                                                      Particular dishes denote the Massimo Capra influence or recipe.
      by                                                                  Prices subject to taxes and promotional fees.
                                                                entrées
      Filet 8oz.
      Grilled Certified Angus Beef Tenderloin, Roasted Garlic Yukon Gold Mashed Potato

      Steak Frites 10oz.
      Grilled Certified Angus New York Striploin, Yukon Gold Frites, Roasted Garlic Mayo

      Prime Rib 10oz.
      Certified Angus Prime Rib of Beef au jus, Baked Potato, Traditional Garnish

      Australian Rack Of Lamb
      Honey Mustard and Pecan Crusted, Scallion Mint Pesto,
      Mashed Yukon Gold Potatoes, Red Wine Demi-Glace

      Maple Glazed Pork Chop
      Seared Center Cut Double Pork Chop with Pan Juices, Cabbage Succotash,
      Endive & Apple Salad

      Cordon Bleu
      Lightly Breaded Chicken Breast stuffed with Emmenthal Cheese,
      Black Forest Ham, Garlic Mash, Dijon Cream Sauce

      Fettuccini Bolognese
      Classic Italian Meat Ragu, Hand Made Fettuccini, Parmigianna Regianno

      Veal Chop 14oz.
      Grilled Certified Organic Veal Chop, Truffle and Romano Cheese Polenta

      Sea Scallops
      Seared Jumbo Sea Scallops, Shaved Fennel Slaw,
      Roasted Butternut Squash Risotto, Citrus Butter Sauce

      Snapper Filet in Brodetto
      Blue Crab Crusted Red Snapper Filet, Clams in light Tomato & Saffron Brodetto,
      Sautéed Vegetables

      Sterling Salmon
      Grilled, Citrus Butter Sauce, Fruit Salsa

      Atlantic Lobster Tail 8oz.
      Steamed Lobster Tail, Drawn Garlic Butter, Truffle Risotto

      Pasta Pomodoro
      Hand Rolled Pasta, Grilled Vegetables, Parmesan Tuile

      Alfredo
      Linguini, Rosemary Grilled Chicken, Leeks, Chorizo Sausage, Mushrooms,
      Inniskillin Chardonnay Cream Sauce



                                                                                   Buon Appetito,
                                                                      Executive Chef Kevin Maniaci
  Rainbow Room
THE




                                                       Particular dishes denote the Massimo Capra influence or recipe.
        by                                                                 Prices subject to taxes and promotional fees.

				
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posted:11/15/2011
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