Wordless Wednesday #103: Buca
Orecchio di Maiale - crisp pig’s ears with wild fennel salt |
Baccala - Aleutian islands cod, fresh chive and bergamot zabaglione freddo |
Anatra - thinly sliced duck breast with house-made ricotta salata, pickled orange, fennel pollen and anise-scented taggiasche finished with a salt cured duck egg |
Boulate - sicilian dumplings, guanciale, brussels sprouts, pecorino crotonese |
Calamari di Ripieni - calamari stuffed with ricotta di pecora, saffron-braised fennel, red onion sous-vide with cointreau |
Ravioli Doppi - double-stuffed ravioli, braised duck and foie gras, goat cheese mousse finished with goose crackle, fresh citrus and lovage |
Buca
604 King Street West
Toronto, ON
Tel: 416-865-1600
Twitter: @bucatoronto
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