As seasons change, so do menus, especially when you source fresh local produce like we do. For Fall 2015, we’ve added 8 fresh items to Fabbrica’s already-acclaimed menu. It’s not an easy process because when one’s added, often times another has to be ‘retired’.
“Fall is here. I wanted a menu that would reflect the flavours of season with a simplistic approach” says Chef de Cuisine Missy Hui. “It all comes down to having the finest possible ingredients”
Here’s a glimpse of Fabbrica’s new menu selections from Duck Confit Crostini to Whiskey Panna Cotta and everything in between.
Last month Chef Rob LeClair hosted and treated a group of media to some of our popular brunch items to some newer items atFabbrica. Our guests included Suresh Doss fromZagat Toronto, Eric Wainwright from Notable, Lisa Jackson from Eat, Drink, Tavel and Brian Sweigman from Product. Top on everyone’s list Lemon Ricotta Pancakes with Preserved Blueberry, Whipped Mascarpone and Candied Lemon with the Shortrib Hash with Poached Egg and Caramelized Onion close behind. We didn’t think their would be room for dessert but the Matteo Panini with Nutella, Crunchy Peanut Butter and Banana was gobbled up in no time.