Massimo Capra, celebrated chef, television personality and cookbook author brings his gregarious self to Niagara! The Crowne Plaza Niagara Fallsview, Niagara's first luxury hotel, revives the elegance of fine dining with Capra's Signature Dish series, to complement one of the most spectacular views in the world. Morning, noon or night, there will be delicious dishes to pair with this view.
The elevator whisks us directly up and into the tenth floor dining room. Expert servers guide us into a pa
rty that signals the biggest, most exciting change to dining in Niagara, one that sees Massimo Capra partnering with Executive Chef Damian Harrington and his culinary team.
We start our menu exploration with Niagara bubbly, the Jackson Triggs Cuve Close. A variety of seafood dishes await, from massive, chilled Black Tiger Shrimp Cocktail with "horseradish two ways" to Calamari Fritti with arugula salad, lemon-caper aioli and sea salt. Massimo updates classics from the past with modern interpretations.
Salads include Massimo's version of a Caprese Salad with Niagara Farm Vine Ripened Tomatoes, fresh Mozzarella, basil and witty edible twists, like Sicilian eggplant crisps, eggplant pesto, finished with white balsamic and extra virgin olive oil. Caramelized Niagara peaches with gorgonzola cheese, prosciutto di Parma and olive crostini, atop micro greens bathed with peach vinaigrette, are a definite salute to the Niagara fruit belt.
We sample grilled lamb chops, Angus beef, and stunning roast venison with a red wine reduction, paired with Jackson Triggs Delaine Vineyard 2007. The menu wouldn't be complete without Chef Massimo's Grilled Certified Organic 14 ounce veal chop. A luscious Truffle and Romano cheese Polenta bed this beautiful chop, finished with veal demi-glace.
A Massimo Capra dining experience needs a fresh fish option. Chef's Mediterranean Sea Bass Branzino Filet comes stuffed with sundried tomato, olive and caper brandade, and a pea-amaranth salad with citrus oil. Pasta is a must, in the form of Oxtail Ravioli served simply and elegantly with meat jus and Le Clos Jordanne Reserve Pinot Noir 2007. Menu options include Mistura's Famous Fettuccini Bolognese, from Massimo's famed Toronto restaurant. Classic Italian meat sauce and house made fettuccini with Parmigiana Regianno finish off Niagara's taste of Italy with this funky, famous and fun loving chef.
Price: $100 plus for dinner with wine.
Wheelchair Access: Yes
Surprise, Surprise: No charge for the view!