In keeping with the history and grandeur of the Rainbow Room we are pleased to offer the following cocktails which represent our and Massimo’s philosophy of uncompromising attention to detail, and fresh ingredients.
Bellini A classic Italian cocktail of sparkling wine and peach nectar.
Aperol Spritz The most popular summer cocktail in Italy combines Aperol, sparkling wine and soda. An excellent summer refresher.
Sazerac The quintessential cocktail, perhaps one of the first is simply a blend of whiskey, sugar and Peychauds bitters with an absinthe wash.
The Egg Smuggler This is our take on the traditional whiskey sour named after the brave man who, during Prohibition was caught smuggling whiskey across the border in cartons of eggs.
Handlebar No Massimo restaurant would be complete without a drink in honour of his famous moustache. This blend of scotch, Drambuie and lime is a true man’s drink.
Marilyn Monroe In honour of perhaps the Rainbow Room’s most famous guest we have added her signature drink. This cocktail of sparkling wine, Calvados and a dash of our house made grenadine would have made the famous blonde happy.
Niagara Our magnificent view requires a cocktail of equal preportions. We combine vodka, Cointreau, lemon and just a touch of ginger beer to bring the falls to life.
Churchill Winston Churchill once said of the ride on the Niagara Parkway “the most beautiful Sunday drive in the world”. We agree and pay homage to him with this blend of vodka, Cointreau, sweet vermouth and lime juice.
Appetizers
Artisan Cured Meat A selection of house and locally cured meats, shards of Grano Padano, house preserves. Wine pairing: Ca’ Del Doge 2010 Primitivo
Heirloom Tomato Bruschetta Buffalo mozzarella, basil seedlings, fine olive oil, 8 year balsamic jelly. Wine pairing: Forchir 2011 Pinot Grigio
Calamari Fritti White bean and lemon dip, roasted chili “arrabiata”. Wine pairing: Trius Brut
Carciofini (Crispy fried artichoke hearts) A Massimo classic, tomato and Parmesan salad, chili & chive aïoli. Wine pairing: Southbrook Triomphe 2011 Chardonnay
Pasta & Vegetarian
Thyme Roasted Forest Mushroom Risotto King oyster, chanterelle, honey, shiitake and portobello mushrooms. Wine pairing: Stoney Ridge “Warren Classic” 2010 Pinot Noir Fettuccine Bolognese The original sauce from “Bologna la Grassa” made with veal, beef and sausage Wine pairing: Rosewood Estate 2010 Merlot Truffled Sweet Potato Cannelloni (Gluten Free) Ontario goat Cheese, Yukon Gold “Pasta”, grape tomato, roasted garlic, black lentil sauté. Wine pairing: Megalomaniac ‘Home Grown’ 2011 Riesling
Eggplant ‘’Involtini’’ (Vegetarian) Sicilian style, stuffed with ricotta, pine nut, Pecorino, and basil finished with Buffalo Mozzarella and a duo of tomato sauce. Wine pairing: Creek Side Estate 2011 Shiraz
Linguini Carbonara Smoked chicken, bacon and zucchini ribbons tossed in a Chardonnay cream sauce with egg. Wine pairing: Southbrook “Triomphe” 2007 Chardonnay
East Coast Lobster Agnolotti Saffron pasta, mascarpone, sweet pea butter, sauce Américaine Wine pairing: 13th Street 2010 Pinot Gris
10 oz. Prime New York Strip Steak Rosemary pressed fingerlings, king oyster mushroom, smoked peppercorn cappuccino. Wine pairing: Vignoble Rancourt Winery 2007 Noble Rouge
Our team of chefs is proud to serve you top quality, fresh ingredients, sourced locally whenever possible. We strive for quality, consistency and great flavor.
Buon Appetito, Executive Chef John Casciato entreés