What’s (NEW) on Fabbrica’s Menu?

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.

 

What’s (NEW) on Fabbrica’s Menu?

As seasons change, so do menus, especially when you source local produce like we do. For Spring 2015, we’ve added 9 fresh items to Fabbrica’s already-acclaimed lunch and dinner line-up. It’s not an easy process because when one’s added, often times another has to be ‘retired’.

“Spring is such a short season. I wanted a menu that was clean and flexible” says Chef de Cuisine Missy Hui. “It’s very important that the menu gives us the opportunity to manage specials and really feature what is freshest and available, week to week”

Her favourite dish? It’s a tie for the Beef Carpaccio with Cured Egg Yolk, Truffle, Piave, and Pickled Shallot and the Burrata with Pickled Figs, Roasted Muscat Grapes and Walnut Pesto. Two Italian classics with refined details.