Oro Restaurant, Toronto

Oro Restaurant Description

Located on the exclusive Elm street among the city shopping, theatre, financial and hotel district in downtown Toronto, Oro is truly an expression of elegance, comfort and sophistication. Most exciting neo-Italian Mediterranean cuisine with a magnificent cocktail and wine list that spans the wine producing regions of the world, outstanding matching wines by the glass to compliment the bright precise flavours of the cuisine. Dine in a charming intimate atmosphere on dishes prepared with the utmost care, all with the freshest ingredients and presented impeccably. The warm hospitality, the amicable staff and the dedication to excellence makes “the undiscovered gem” a must. ORO’s incomparable elegant private rooms for social and cooperate functions are available to host a distinctive events dinner and our complete Catering service will impress your guests at home or at the office.

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Oro Restaurant Menus

Dinner Menu Martinis & Cocktails Event Catering

Dinner Menu

ALL SUGGESTED WINES ARE AVAILABLE BY THE GLASS.
IT WOULD BE OUR PLEASURE TO SUGGEST WINES BY THE BOTTLE TO SUIT YOUR VARIED CHOICES.
PLEASE INFORM YOUR SERVER OF ANY ALLERGIES YOU HAVE OR MODIFICATION YOU DESIRE

APPETIZERS

DAILY SOUP
Priced Daily
Suggested Daily Sherry

SALUMI BOARD
A selection of house cured & Niagara meats with homemade pickles & preserves
$17.95
White: Cave Spring Riesling “Dolomite” 2010, Beamsville, Ontario
Red: Domaine Magellan (Syrah/Grenache/Carignan) 2008, Languedoc

GRILLED CIABATTA PANZANELLA
Grilled bread salad with chorizo, buffalo mozzarella, variegated cherry tomatoes
and a roasted garlic balsamic vinaigrette
$18.95
White: Nautilus Sauvignon Blanc 2010, Marlborough, New Zealand
Red: Castle Rock Pinot Noir 2010, Mendocino

ARUGULA SALAD
Preserved mushroom, marinated artichokes, caper berries,
roasted garlic, Grana Padano and Sherry vinaigrette
$14.95
Lustau Dry Oloroso Sherry

GRILLED ROMAINE
House cured pancetta, grainy mustard croutons, creamy bacon dressing and Grana Padano
$14.95
White: Catarratto Carta d’Oro 2010, Cantine Rallo, Sicily

SWEET BABY SHRIMP
Garlic butter sauce, variegated cherry tomato, scallion
and double smoked bacon hollandaise
$17.95
White: Nautilus Sauvignon Blanc 2010, Marlborough, New Zealand

CRISPY CALAMARI
Lightly battered calamari with house apple slaw, spiced chorizo
and roasted vegetable puree
White: Cave Spring Riesling “Dolomite” 2010, Beamsville, Ontario
$16.95

WINTER HERB GNUDI (NAKED RAVIOLI)
Braised rabbit with roasted winter vegetables, woodland mushroom,
and crisp sage
$15.95
White: Chablis “Carre de Cesar” 2009, Chateau Maligny, Burgundy
Red: McManis Petite Sirah 2010, San Joaquin Valley

PASTA

RICOTTA GNOCCHI
Duck confit, local mushrooms, wilted spinach, maple sherry cipollini
and Grana Padano
$24.95
White: Catarratto Carta d’Oro 2010, Cantine Rallo, Sicily
Red: Ripasso Della Valpolicella 2009, Monte Zovo

HOUSE MADE SAUSAGE TAGLIATELLE
Nagano pork sausage, chimichurri, roasted peppers and fresh herbs
$22.95
White: Pinot Grigio “Fontamara” 2010, Terra d’Aligi
Red: Primitivo “Critera” 2007, Schola Sarmenti, Puglia

BAKED PENNE
A four-nut ragout, buffalo mozzarella and fresh herb
$22.95
White: Auxerrois Vielles Vignes 2009, Albert Mann, Alsace
Red: Grayson Cellars Cabernet Sauvignon 2010, California

BUCATINI CARBONARA
Guanciale, variegated cherry tomato, fresh cracked pepper and pecorino
$22.95
White: Pinot Grigio “Fontamara” 2010, Terra d’Aligi
Red: Primitivo “Critera” 2007, Schola Sarmenti, Puglia

PAPPARDELLE BOLOGNESE
Beef ragout, fresh basil and grana padano
$22.95
White: ORO Sauvignon Blanc 2008, Vineland Estate, Niagara
Red: Grayson Cellars Cabernet Sauvignon 2010, California

MAIN COURSE

SEARED SEA SCALLOPS
Forbidden black rice with coconut milk, chives, grilled corn and red pepper
Chablis “Carre de Cesar” 2009, Chateau Maligny, Burgundy
$34.95

STEELHEAD SALMON
Braised red pearl onion, celery, white beans and horseradish tomato fricassee
$34.95
ORO Sauvignon Blanc 2008, Vineland Estate, Niagara

GRILLED STRIPED BASS
Warm potato salad with cured tomato, sun dried olives, fennel vinaigrette and spinach artichoke puree
$36.95
White: McManis Chardonnay 2010, san Joaquin valley
Red: Castle Rock Pinot Noir 2010, Mendocino

VENISON LIVER
Caramelized onion, heirloom beets, woodland mushrooms, wilted arugula, chives
and sun choke fritters
$29.95
White: McManis Chardonnay 2010, san Joaquin valley
Red: Domaine Magellan (Syrah/Grenache/Carignan) 2008, Languedoc

YOGOURT MARINATED QUEBEC ARTISANAL CHICKEN
Fregola, feta, Moroccan olives, oven dried tomato, wilted spinach and fresh herbs
$29.95
White: Catarratto Carta d’Oro 2010, Cantine Rallo, Sicily
Red: McManis Petite Sirah 2010, San Joaquin Valley

VENISON LOIN
Grainy mustard spaetzle, brussel sprouts, celery root puree, blackberry compote,
and juniper scented natural reduction
$36.95
Glass: Domaine Magellan (Syrah/Grenache/Carignan) 2009, Languedoc
Bottle: Beckman Le Bec (Grenache/Syrah/Mourvedre) 2009, Santa Barbara

LAMB LOIN
Ontario mushroom and fontina cheese risotto, thyme and garlic rapini
$39.95
Glass: Yosemite Foothills Merlot 2007, California
Bottle: Langmeil Valley Floor Shiraz 2008, Barossa

BEEF STRIPLOIN
Dry aged, horseradish bacon smashed potato, scallion, chives,
golden beets and french beans
$39.95
Glass: Grayson Cellars Cabernet Sauvignon 2010, California
Bottle: Orchidea 2006, Caslbosco

DESSERTS

BROWN BUTTER PANNA COTTA
With apple butter and almond crumble
$12.95
Magnotta Vidal Icewine 2007, Ontario

CHOCOLATE MARQUIS
Short bread crust, bing cherry and Grand Marnier
$12.95
Mas Amiel Vin Doux Naturel 6 years old, Maury, France

STICKY TOFFEE PUDDING
Toffee rum sauce and sour cream ice cream
$12.95
Mas Amiel Vin Doux Naturel 6 years old, Maury, France

FRESH FRUIT & BERRIES
$12.50
Thirteenth Street 13 Below

SELECTION OF ORO ICE CREAM & SORBET
$11.95

ARTISINAL CANADIAN CHEESES
A selection of Canadian artisanal cheese with house-made preserves & crostini
$18.00
Chateau Lamothe Guignard 2003, Sauternes

DESSERT WINE

Muscat de Beaumes de Venise 2009, Bernadinins      
$54.00            
GLASS  $7.50

Chateau Liot 2007,  Sauternes        
$58.00        
GLASS  $7.75
   
Thirteenth Street 13 Below, Niagara (375 ml)      
$55.00
GLASS  $7.50
   
Vinsanto del Chianti 2003, Falchini, Podere (375 ml)     
$58.00
GLASS  $10.00  
    
Magnotta Vidal Icewine 2007, Ontario (375 ml)       
$70.00            
GLASS  $10.00

Cave Spring Indian Summer 2007, Niagara (375 ml)      
$68.00
GLASS   $10.00  
    
Cave Spring Riesling Icewine 2007, Ontario (375 ml)             
$120.00
GLASS  $20.00

*Mas Amiel Vin Doux Naturel 6 years old, Maury, France 
GLASS  $10.00
  
Castelnau de Suduiraut 2003, Sauternes (375ml)       
$72.00
           
Chateau Guiraud Premier Cru 2004, Sauternes (375ml)     
$98.00
 
 
LOOSE LEAF TEA

BLACK TEA
IMPERIAL ENGLISH BREAKFAST (ORGANIC)
Assam & China Black Tea Blend

BLACK CURRANT
A Blend of China Black & High Grown Ceylon

ROYAL EARL GREY
Black Tea Infused With Oil of Bergamot

DECAFFEINATED EARL GREY

KASHMIRI CHAI
Tea Blended With Exotic Spices

GREEN TEA
IMPERIAL JASMINE
Green Tea with Jasmine Blossoms

GREEN LIME
Japanese Green Tea with Refreshing Lime

HERBAL TEA
PEPPERMINT 
Mint Infusion

CHAMOMILE
Whole Chamomile Blossoms

HERBAL RELAXER
A Blend of Herbs with a Soothing Effect

OTHERS
ROOIBOS SWEET EMBRACE
From the South African Red Bush

CREAM OF AVALON
Caramel, vanilla, bergamot & citrus
fruit tea, a full flavoured and creamy
with a beautiful balance

BUKHAL-TGFOP
A single estate black tea with thick
and malty but surprisingly good light flavour

YOGI TEA
Aromatic and stimulating herbal blend with citrus peel, chamomile, orange blossom, lemongrass, spearmint,
hibiscus and rosehips

MATE-CHINO
Traditional tea from Latin America with toasted
Mate, cocoa, sunflower petals, almond bits, cactus
 flowers and cornflower blossoms.
A great energy booster and immune system booster
             

PORT   (2 oz)

Delaforce Reserve          
$7.00

Graham’s Six Grapes          
$8.00

Dow’s LBV 2005           
$8.00

Quinta de Ventozelo Reserva         
$8.00

Warre’s Otima 10 Year Old            
$9.00

Warre’s Otima 20 Year Old                      
$15.00

Taylor Fladgate 10 Year Tawny                     
$15.00

Taylor Fladgate 20 Year Tawny                    
$20.00

Dow’s 1985 Vintage Port  (by the bottle)                
$340.00

Blandy’s 5 Year Old Malmsey Madeira        
$9.00 

GRAPPA (1 oz)

Sarpa di Poli           
$11.00    
 
Camomilla Grappa          
$15.00

Nonino Chardonnay           
$16.00

Nonino Monovitigni          
$16.00

Tignanello           
$16.00

Ornellaia            
$24.00

Barolo Cannubi Montanaro                         
$30.00

Sassaicaia           
$35.00

Poli Barrique           
$35.00

COGNAC (1oz)

Courvoisier VS                              
$12.00    

Courvoisier VSOP                             
$13.50    

Remy Martin VSOP          
$13.50

Hine Rare & Delicate                     
$12.50

*LEPANTO 15 Years Solera Grand Reserva Gonzalez Byass Brandy de Jerez    
$18.00   
 
Remy XO                
$35.00

Couvoisier XO Imperial           
$35.00   
 
Hennessy Paradis Extra Rare          
$45.00

ARMAGNAC (1oz)

Samalens              
$10.00  

Montal V.S.O.P            
$12.00

Laubade 1982             
$22.50

CALVADOS (1oz)

Boulard Extra              
$12.50

Domaine Dupont Fine Reserve         
$14.00

Massener            
$15.00
   

EAU DE VIE (1oz)

Poire William Rene de Miscault         
$13.00

Pear Williams Manguin             
$13.50   

Kirsch Villa de Varda          
$15.00

DIGESTIVES (1oz)

Ramazzotti Amaro          
$7.50

Lucano Amaro           
$7.50

Punch Abruzzo Amaro          
$7.50

Poli Amaro             
$8.50

BEER (BOTLLED)

Domestic  
$6.50

Imported  
$7.95

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Martinis & Cocktails

Cocktails $ 10.95 - $ 15.95

DAILY COCKTAIL - 2.5 oz of spirit cocktail

HIGH HEELS
Orange Grey Goose, Alize, White & Red Cranberry Juice & Pineapple Juice

RED LIPS 
Chilled Vodka with Muddled Fresh Raspberries & Champagne

POMEGRANATE KISS 
Chilled Vodka with Pomegranate Liqueur and Rose Prosecco

STRAWBERRY NAGE
Strawberry Frappé with Absolut Citron Vodka & Champagne 

RED HOUND
Absolut Ruby Red, Madagascar Vanilla Liquer & Prosecco

STRICKLAND COCKTAIL
A perfect blend of Bloody Caesar and Bull Shot
(The Bull Shot is made with beef broth)

THE BENNETT 
Bull Shot with Iceberg Vodka & a Dash of Lime

HORSERADISH THYME MARTINI
Absolut Vodka Infused with Horseradish & Garnished with s Sprig of Thyme

CAIPIRINHA
Cachaca, Vodka & Muddled Limes

BLACK SALT MARGARITA
El Jimador Tequila, Fresh Lime Mix & Hawaiian Black Sea Salt

MINT JULEP
Knob Creek Bourbon with Muddled Mint & Fresh Lime Juice

HIGHLAND MARTINI
Frozen Vodka with a Touch of Single Malt Scotch Served Straight Up

KNOB CREEK MANHATTAN
Bourbon Manhattan made with Knob Creek & Served with House Marinated Cherries

CATCHER IN THE RYE
Canadian Club 12 year, Amontillado Sherry, Poli Amaro, Grand Marnier & Orange Zest

ESPRESSO MARTINI
Frozen Vanilla Stoli with a Perfect Shot of Espresso & an Orange Twist

SPARKLING WINE BY THE GLASS

Prosecco Col de Solici, Extra Dry, Veneto       
3 oz  6.00 
6 oz  12.00

Prosecco  Rose, Santome, Valdobbiadene, Veneto      
3 oz  8.55 
6 oz  17.00

WHITE WINE BY THE GLASS 
       
Pinot Grigio “Fontamara” 2010, Terra d’Aligi       
3 oz  4.75 
6 oz  9.50 

Cave Spring Riesling “Dolomite” 2009, Beamsville, Ontario     
3 oz  5.00 
6 oz  10.00

ORO Sauvignon Blanc 2008, Vineland Estate, Niagara      
3 oz  5.25 
6 oz  10.50

Cataratto, Carta d’Oro 2010, Cantine Rallo, Sicily      
3 oz  5.75 
6 oz  11.50

McManis  Chardonnay 2010, San Joaquin Valley      
3 oz  6.75 
6 oz  13.50

Nautilus Sauvignon Blanc 2010, Marlborough, New Zealand     
3 oz  7.50 
6 oz  15.00

Auxerrois Vielles Vignes 2009, Albert Mann, Alsace      
3 oz  7.75 
6 oz  15.50

Chablis “Carre de Cesar” 2009, Chateau Maligny, Burgundy     
3 oz  8.50 
6 oz  17.00

RED WINE BY THE GLASS 
        
Chianti Colli Senesi 2010, Geografico, Italy       
3 oz  5.25 
6 oz  10.50

Valpolicella 2010, Grotta Del Ninfeo        
3 oz  5.50 
6 oz  11.00

Primitivo “Critera” 2008, Schola Sarmenti, Puglia      
3 oz  6.00 
6 oz  12.00
  
Domaine Magellan (Syrah/Grenache/Carignan) 2008, Languedoc    
3 oz  6.00 
6 oz  12.00

Grayson Cellars Cabernet Sauvignon 2010, California      
3 oz  6.25 
6 oz  12.50
  
Castle Rock Pinot Noir 2010, Mendocino       
3 oz  6.50 
6 oz  13.00

Yosemite Foothills Merlot 2007,  California       
3 oz  6.50 
6 oz  13.00

McManis Petite Sirah 2010, San Joaquin Valley      
3 oz  6.75 
6 oz  13.50

Ripasso Della Valpolicella 2009, Monte Zovo       
3 oz  7.00 
6 oz  14.00

ORO Cabernet 2009, Vineland estate, Niagara        
3 oz  8.00   
6 oz  16.00
 
      
SINGLE MALT SCOTCHES 

Glenmorangie 10 years, Highland         
9.50

Highland Park 12 years          
10.00

Karuizawa 8 years, Japan          
12.00

Highland Park 15 years          
13.00

Glenlivet 12 years           
13.00

Balvenie 12 years           
16.00

Talisker 10 years, Skye          
16.00

Lagavulin 16 years           
24.00

Macallan 10 years, Highland          
11.00

Macallan 12 years           
13.50

Macallan 18 years           
38.00

Macallan 21 years, Fine Oak          
48.00

Macallan 25 years           
58.00

SHERRY

San Leon Manzanilla Argueso         
6.00

Pedro Ximenex Argueso          
6.00

East India Solera Lustau, Sweet         
7.00

Palo Cortado Almacenista Lustau, Off Dry & Rich       
9.00

Papirusa Manzanilla Lustau          
9.00

Apostoles Palo Cortado 30 years, Gonzalez Byass       
9.00

Palo Cortado Peninsula Lustau         
9.00

Oloroso Don Nuno Lustau          
9.00

Pedro Ximenez Murillo          
9.00

TEQUILA (1.25oz)

Cabo Wabo Reposado    
15.00    

Herradura Anejo    
9.00

Los Arango Reposado    
13.00    

Mezcal Javal de Berrio   
9.00

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Event Catering

PASSED APPETIZERS

1. Goat cheese mousse crostini with oven-dried tomato
2. Roasted pepper crostini with eggplant caviar
3. Miniature Dungeness crab cakes
4. Truffled grilled chicken satay with salsify cream
5. Walnut and ricotta crostini with caramelized pear
6. Seared tuna on a wonton crisp with avocado mousse
7. Grilled woodland mushroom pizza with fresh mozzarella
8. Blue cheese and fresh pear grilled pizza with rosemary
9. Seared sweet chorizo with caramelized onions
10. Grilled chicken crostini with bacon and radicchio
11. Peppercorn crusted rare striploin crostini with
caramelized onion and gorgonzola
12. Charred Prawns with Saba glaze
13. Crisp wonton with avocado and tomato salsa
14. Seared scallop and braised buffalo ribs on crostini
15. Smoked salmon on a chive pancake with coriander corn
salsa and lemon confit
16. Lamb burger on a crostini with a cool cucumber pickles
17. Crispy fried prawn tempura with toasted sesame-chili
dipping sauce
18. Brandy duck confit with apple chutney on a vincotto toast
19. Cauliflower puree with candied fennel and truffle oil
20. Shrimp escabeche with Romesco sauce
21. Smoked boneless lamb ribs with honeyed almond
22. Cold poached salmon with olive tapenade and marinated eggplant
23. Fontina cheese, prosciutto and arugula toast
24. Bavaroise of caramelized butternut squash with leek
confit and roasted pecans
25. Seared prawns with tomato marmalata and crisp leeks
26. Braised beef brisket with braised onions and horseradish cream
27. French fries with a garlic citrus dip
28. Warm polenta with Romesco sauce
29. Tomato confit, caramelized onions and black olives crostini
30. Aged cheddar cheese focacia with blueberry preserve
31. Butter braised lobster with avocado salsa and spicy cashew
32. Miso marinated black cod with citrus tomato marmalata
33. Bavaroise of caramelized butternut squash with leek confit
and roasted pecans
34. Caramelized leek and fennel on a warm polenta with crème fraiche
35. Roasted sweet pepper with olive tapenade crostini
36. English cucumber sandwich on a whole wheat bread
37. Grilled chicken focacia with Fontina cheese and pear jam
38. Sausage with caramelized onions, tomato and fontina pizza
39. Woodland mushroom and porcini mini tartlette with
tomato confit

BUFFET ITEMS

SALADS

101. Mixed organic greens with organic chickpeas, freshly
cracked walnuts, crispy pineapple chip and sherry vinaigrette
102. Crisp romaine hearts with marinated caper berries,
grated egg yolk, grana padano shards and creamy roasted
garlic vinaigrette
103. Baby spinach, arugula and blonde frisee salad with
artisanal goat cheese, pickled honey mushroom,
toasted almond and a warm balsamic vinaigrette
104. Rocket salad with Buffalo mozzarella, roasted golden beets,
Fleur de sel, crisp parsnip and citrus emulsion
105. Belgian endive salad with dried sour cherries, lentils, pistachio
and Presecco-maple vinaigrette
106. Couscous salad with raisins, almond, organic chickpeas and
parsley
107. Pear, rocket and blue cheese salad with grilled garlic toast
and sea salt white balsamic vinaigrette
108. Watercress and shaved fennel with sundried olives, walnuts
and honey Dijon mustard dressing
109. Mini organic golden beets with French beans, arugula and
Simple oil and red wine vinegar
110. Beet Carpaccio with mixed greens, goat cheese,
roasted almond & Citrus vinaigrette
111. Sicilian potato salad with green and black olives, fresh herbs,
capers and lemon zest
112. Tuscan penne salad with tomato confit, olives, chickpeas
and fresh herbs
113. Tomato and red onion salad with truffle pecorino, arugula, radicchio
And balsamic vinaigrette
114. Grilled vegetables with citrus dressing
115. Green bean salad with roasted red onions and shaved
Parmesan cheese
116. Yellow beans and potato salad with a creamy horse
radish dressing and pecans

BEVERAGES
Once the menu is chosen, we would suggest the most appropriate cocktails to be served
during the reception, the perfect Champagne and the wines that suite your taste as well
matching the food. A cocktail that would express the theme of your event and enhance
your guests experience is our objective. Tarek will source the wine of quality and
character, and put together a cocktail list (with spirit or without) to distinguish your party
from all others

PASTA & RISOTTO

201. Hand rolled sheep's milk ricotta gnocchetti with
sautéed radicchio and walnuts in a light gorgonzola cream
202. Truffle pappardelle with woodland mushroom, Grana Padano
and rosemary white wine butter
203. Pennette with braised lamb, tomato confit, canellini beans,
wilted arugula and pecorino
204. Edamme and braised onion risotto
205. Duck confit and fresh artichoke risotto
206. Woodland mushroom risotto with white wine reduction
Grana Padana cheese
207. Braised lamb ravioli with arugula and sage brown butter sauce
208. Penne with eggplant and tomato ragu and fresh herbs
209. Pappardelle with broad bean, rocket and Prosecco butter sauce
210. Penne with spring vegetable and basil puree
211. Orzo with root vegetables braised in veal jus

SIT DOWN DINNER

APPETIZERS

101A. Mixed organic greens with organic chickpeas, freshly
cracked walnuts, crispy pineapple chip and sherry vinaigrette
102A. Crisp romaine hearts with marinated caper berries,
grated egg yolk, grana padano shards and creamed roasted
garlic vinaigrette
103A. Baby spinach, arugula and blonde frisee salad with
artisanal goat cheese, pickled honey mushroom,
toasted almond and a warm balsamic vinaigrette
104A. Rocket salad with Buffalo mozzarella, roasted golden beets,
Fleur de sel, crisp parsnip and citrus emulsion
105A. Belgian endive salad with dried sour cherries, lentils, pistachio
and Presecco-maple vinaigrette
107A. Pear, rocket and blue cheese salad with grilled garlic toast
and sea salt white balsamic vinaigrette
108A. Watercress and shaved fennel with sundried olives, walnuts
and honey Dijon mustard dressing
109A. Mini organic golden beets with French beans, arugula and
Simple oil and red wine vinegar
112A. Tomato and red onion salad with truffle pecorino, arugula, radicchio
And balsamic vinaigrette
113A.Pastila of woodland mushrooms, ricotta cheese with watercress
salad, herb butter sauce and fresh chives

MAIN COURSE

301. Seared crisp naturally raised chicken and parsnip-Padano foam
302. Citrus glazed Alaskan black cod with Prosecco butter
303. Roasted Mediterranean sea bass with artichoke caponata
304. Herb crusted seared 8oz beef tenderloin with a Pinot noir
reduction
305. Spice-charred Ahi tuna and a warm black truffle-pancetta dressing
306. Miso marinated Alaskan black cod with citrus marmalata
and Prosecco reduction
307. Grilled citrus glazed salmon with grapefruit salsa
308. Grilled cognac glazed10 oz Wellington County Ontario Striploin
with Cabernet herb emulsion
309. Prawns, Dungeness crab and mixed seafood ragout in a white
Wine reduction
310. Seared scallops and grilled prawns with a Vin Santo and
savoury citrus caramel sauce
311. Veal osso bucco and chestnut gremolatta
312. Braised beef brisket with pearl onions
313. Smoked lamb ribs with Maple-Dijon pistachio crust

DESSERT

401. Chocolate torte with caramel and crème Anglaise sauce
402. Port pear upside down cake
403. Caramelized blueberry and lemon sabayon tartlette
404. Banana cream pie with caramelized soft meringue and
melted Chocolate
405. Tiramisu
406. Selection of fresh fruits and berries
407. Selection of domestic and imported cheese with warm
walnuts, preserves and toasted baguette

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