As we approach mid-summer – can you believe we’re already a third through this glorious season? – some notable Toronto restaurants are looking towards the months ahead and are launching new menus to keep our palettes satisfied and our tastebuds excited. Case in point: BRASSAII Restaurant and Lounge launched their latest offerings last week – helmed by the newly appointed Chef Chris Kalisperas – in an intimate taste-test. Check out the newest additions to BRASSAII’s menu…

The Raviolo (pictured above) is a scrumptious appetizer with potato and cippolini confit and roasted chicken jus. When you cut into the medallion, a velvety egg yolk drools out and mingles with the jus, and the shaved black truffle adds a depth to the dish that only truffle can.

Beet Carpaccio

The Beet Carpaccio with candy cane beets and sheep’s milk ricotta is a contrasting dish, with citrus notes and ginger vinaigrette balancing out the creamy ricotta and sweet beets.

seared scallop

The Seared Scallop is expertly prepared – crisp on the outside and soft inside – alongside Berkshire pork belly and pea puree.


Pan-roasted strip loin Bison is a rich flavour, and pairs nicely with the lobster ravioli and swiss chard. Morels add an earthiness to the dish, and the port reduction gives off the slightest sweet note.

sweet corn creme brulee

The Sweet Corn Creme Brulee will instantly evoke thoughts of the coming season. It’s sweet yet slightly savoury, and the corn really shines in this modern take on a classic.

mille feuille

The Mille Feuille isn’t what you’d typically expect, being a more deconstructed version. The marscapone is whipped and soft, with small chocolate malt candies adorning the sweet cheese.

Images by Jacqueline Nicosia.