Wild Rice Crêpes with Smoked Goldeye and Caviar
by chefs Grant Mitchell & John Stupar Nicolino’s These crêpes
Category: Nicolino’s
Turbot alla Puttanesca
Chef Fabrizio Rossi Nicolino’s This briny sauce is filled with
Pappardelle alla Boscaiola
Chef Fabrizio Rossi Nicolino’s Boscaiola, meaning ‘woodsman’s style’ sauce is
Manitoba Chocolate Morel Mushroom Gâteau
Richard Hofley/Allen McDonald, Nicolino’s Ingredients Cake 5 medium morel mushrooms
F.O.O.D.
Garlicky Kale with Red Potatoes Ingredients 1 large bunch kale
Tomato & Basil Sorbet with Pernod
Chef Greg Callis, Nicolino’s Fleshy oxheart, brandywine or roma tomatoes
Nicolino’s Classic Tiramisu
Chef Grant Mitchell, Nicolino’s This classic Italian dessert has been
Hemp-Seed Pickerel with Northern Pike Caviar and Lemon-Caper Butter
Chef Grant Mitchell, Nicolino’s Regional ingredients are showcased in this
House-made Porcini Gnocchi
Chef Grant Mitchell, Nicolino’s Ingredients foraged from the forest and
Scampi with Walnut Focaccia
Chef Grant Mitchell, Nicolino’s Freshly-baked bread is a perfect dipper