Enigma Yorkville Carta

À La Carte Menu

• Winter Leaves Salad

  18.00
  Endive, trevisso, preserved persimmons, walnut
• Beef Tartare

  24.00
  Beef Tartare Elderberry capers , Focaccia , Citrus Emulsion
• Cured Steelhead Trout

  22.00
  Seabuckthorn, Kefir, Spruce oil
• Prawns and Chips

  18.00
  Poached prawns, Agua Chili, Rice Chips
• Charred Octopus

  24.00
  Nam jim butter, Olives, confit potato
• Salumi and Pickles

  28.00
  Cured salumi, Rosemary Focaccia, Pickles

• 150g Tajima Flatiron Wagyu

  52.00
  Vietnamese peppercorn jus, Maitake mushroom
• 12 hour braised Short Rib

  42.00
  Red braised sauce, crispy Boulangere potato
• Dry Aged Rougie Duck Breast

  38.00
  Turnip, Baby Bok Choy, Duck Reduction
• Ontario Pork Capricola Char Siu

  36.00
  Grilled mustard greens, Char siu Sauce
• Seared Hokkaido Scallops

  38.00
  Chowder Espuma, kombu baby potatoes, celery
• Poached Atlantic Salmon

  38.00
  Bouillabaisse, Savoy cabbage, Fennel
• Poached Nova Scotia Lobster Tail

  56.00
  Red Thai curry Risotto, Lime Leaf, Coconut
• Perigord Truffle Gnocchi

  36.00
  Mushroom Cream, Sauteed Shiitakes, Spanish Perigord truffles (5g)
• Lumache Carbonara

  32.00
  Fresh Pasta, Guanciale, Parmesan

• Crispy Fingerlings

  16.00
  Chimichurri, Pecorino
• Charred Broccolini

  16.00
  Nduja , Garlic Chips
• Maitake Mushrooms

  16.00
  Ponzu emulsion, lime

• Kabocha Squash

  18.00
  Birch Syrup Gelato, Poached Pear, Squash Crémeux
• Strawberry Choux Bun

  18.00
  Strawberry Choux Bun, Valrhona White Chocolate Chantilly, Strawberry Gelato
• Passionfruit & Pineapple

  16.00
  Passionfruit mousse, Coconut Dacquoise, White Chocolate
• Gourmet Cheese Selection

  28.00
  A Variety of French Cheeses and Condiments

4 Course - Prelude Menu

• 1st
  Shima Aji, Lovage, Ginger
• 2nd
  Hokkaido Scallop “Chowder”, Potato, XO
• 3rd
  Australian Tajima Wagyu, Shogun Maitake Mushroom, Coal Jus
• 4th
  Kabocha Squash & Pear Tart, Birch, Ice Cream
• Petit Fours
  Mont Blanc, Pear, Chestnut

8 Course-Tasting Menu

• 1st
  Shima Aji, Lovage, Ginger
• 2nd
  Quebec Foie Gras, Mushroom, Dashi Tea
• 3rd
  Hokkaido Scallop “Chowder” Potato, XO
• 4th
  Nova Scotia Lobster tail, Red Curry, Coconut
• 5th
  Rougie Duck Breast, Turnip, Bok Choy
• 6th
  Australian Tajima Wagyu, Shogun Maitake Mushroom, Coal Jus
• 7th
  Passionfruit, Pineapple, Thai basil
• 8th
  Kabocha Squash & Pear Tart, Birch Ice Cream
• Petit Fours
  Mont Blanc, Pear, Chestnut