Private Dining at da Maurizio

Da Maurizio has a variety of options for private functions and larger groups. Our new private room is min 10 max 18 and our larger room is min 30 max 45. There is also a semi private room for parties of 25-40. For parties of 10 and under a Chef's tasting menu is available.

Call us at 902 423-0859 to book your group or event. 

Our Current Private Dining Menus

Menu #1

ANTIPASTI

Zuppa di Asparagi

Fresh asparagus and leek soup braised and pureed, finished with lemon crème fraiche and chive oil.                  

INSALATA

Insalata Romana

Romaine hearts tossed with lemon, garlic and caper dressing, garnished with double smoked bacon and topped with shaved Parmigiano.

Fresh hand made raspberry sorbet splashed with Prosecco.

SECONDI PIATTI

Petti di Pollo ai Funghi

Chicken breast sauteed with a variety of wild mushrooms, finished with a port and demiglaze reduction,

Or

Scaloppine di Vitello all’Astice

Veal scaloppini sauteed with fresh lobster and finished with a garlic, tomato, brandy cream sauce,

Or

Filetto al Gorgonzola

Grilled Angus tenderloin, topped with gorgonzola and served with a balsamic and red wine reduction.

DOLCI

Torta di Zucca e Formaggi

Pumpkin mascarpone cheesecake with ginger cookie crust, served with dolce di leche and garnished with pumpkin seed brittle.

$65.  per person

HST and Gratuity not included

 

Menu #2

ANTIPASTI

Melanzane alla San Daniele

Grilled eggplant layered with prosciutto and bocconcini, baked with tomato and fresh basil.

PASTA

Linguine all’Aragosta

Linguine sauteed with shallots, garlic and roasted tomato, finished with white wine, fresh herbs and a splash of cream, topped with a half lobster tail.

Fresh hand made lemon sorbet with a splash of Prosecco.

SECONDI PIATTI

Anatra ai Datteri e Grand Marnier

Seared breast of Brome Lake duck and confit leg served with an orange and date reduction, accented with cinnamon and flambéed with Grand Marnier,

Or

Arista di Maiale con Fegato Grasso

Seared pork tenderloin wrapped with prosciutto and oven roasted, topped with foie gras and served with a port and madeira reduction,

Or

Rombo alla Salsiccia e Pesto

Atlantic halibut roasted with basil pesto, served with a tomato ragu of white bean and fennel sausage.

DOLCI

Pere al Cioccolato

Poached whole pear drenched with chocolate ganache and garnished with cranberry confit.

$74.  per person
HST and gratuity not included

 

Menu #3

ANTIPASTI

Gamberi alla Marchese

Jumbo shrimp with garlic butter, cognac, a splash of cream, fresh herbs and lemon, served on crostini.

RISOTTO

Risotto ai Funghi

Carnaroli rice braised with white wine, shallots, sauteed wild mushrooms, garlic and spinach, finished with mascarpone and drizzled with truffle oil.

Fresh hand made lemon sorbet splashed with Prosecco.

SECONDI PIATTI

Stinco d’Agnello

Lamb shank braised with red wine, caramelized onions, fresh herbs and demiglaze served with a reduction of lamb stock and fortified wine,

Or

Filetto al Gorgonzola

Grilled Angus tenderloin, topped with gorgonzola and served with a balsamic and red wine reduction,

Or

Rombo alla Salsiccia e Pesto

Atlantic halibut roasted with basil pesto, served with a tomato ragu of white bean and fennel sausage.

DOLCI

Tiramisu

Mascarpone mousse layered with savoiardi drenched in espresso and brandy, garnished with shaved chocolate.

$70. per person
HST and gratuity not included

Menu #4

ANTIPASTI

Bruschetta

Grilled fresh bread topped with tomatoes, garlic, basil, baked with bocconcini.

PASTA

Spaghettini Aglio Olio e Peperoncino

Spaghettini sauteed with garlic, olive oil, chilies, fresh Italian parsley and Parmigiano.

Fresh hand made raspberry sorbet splashed with Prosecco.

SECONDI PIATTI

Merluzzo alla Portofino

Pan seared panko crusted haddock, topped with fresh lobster and finished with a reduction of white wine, lobster stock, tomato and cream,

Or

Agnello Scottadito

Grilled rack of lamb marinated with garlic, olive oil and fresh rosemary, served with demiglaze and cabernet reduction,

Or

Arista di Maiale con Fegato Grasso

Seared pork tenderloin wrapped with prosciutto and oven reasted , topped with foie gras and served with a port and madeira reduction.

DOLCI

Crostata al Cioccolato

Chocolate espresso ganache tart with mascarpone and hazelnut anglaise.

$64. per person
HST and gratuity not included 

 

Menu #5

ANTIPASTI

Verdure alla Griglia

Sweet peppers, artichokes, eggplant, zucchini, Spanish onion and asparagus, grilled with olive oil and fresh herbs, layered with fresh mozzarella and drizzled with lemon basil vinaigrette.

PASTA

Gnocchi ai Quattro Formaggi

Handmade gnocchi sauteed with gorgonzola, mascarpone, fontina and Grana Padano, garnished with toasted pecans.

Fresh hand made lemon sorbet splashed with Prosecco.

SECONDI  PIATTI

Agnello Scottadito

Grilled rack of lamb marinated with garlic, olive oil and fresh rosemary, served with a demiglaze and cabernet reduction,

Or

Rombo alla Salsiccia e Pesto

Atlantic halibut oven roasted with basil pesto and a tomato ragu of white bean and fennel sausage,

Or

Petti di Pollo ai Funghi

Chicken breast sauteed with a variety of wild mushrooms, finished with a port and demiglaze reduction.

DOLCI

Sformato di Pannetone

Pannetone bread pudding with brandy and walnut gelato.

$ 70. per person
HST and gratuity not included

 

Menu #6

INSALATA

Insalata Romana

Romaine hearts tossed with lemon, garlic and caper dressing, garnished with double smoked bacon.

PASTA

Fettucine ai Funghi

Fettucine sauteed with a variety of wild mushrooms, finished with red wine, demiglaze and a touch of cream, drizzled with truffle essence.

Fresh hand made raspberry sorbet splashed with Prosecco.

SECONDI PIATTI

Filetto al Gorgonzola

Grilled Angus tenderloin, topped with gorgonzola and served with a balsamic and red wine reduction,

Or

Merluzzo alla Portofino

Pan seared panko crusted haddock, topped with fresh lobster and finished with a reduction of white wine, lobster stock, tomato and cream,

Or

Costaletta di Vitello alla Lombarda

Grilled Provimi veal chop served with sauteed wild mushrooms, finished with red wine and demiglaze.

DOLCI

Torta al Cioccolato e Pistachio

Flourless chocolate torte served with orange gelato and pistachio crème anglaise.

$ 74. per person
HST and gratuity not included