| Cuisine type | Contemporary Italian | |
| Price range | CAN$51 and over | |
| Neighborhood | Downtown |
| Top tags |
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| Cuisines | Contemporary Italian, Italian |
| Dining style | Fine Dining |
| Phone number | +1 416 214 5888 |
| Website | www.donalfonsotoronto.com |
| Dress code | Business Casual |
| Payment options | AMEX, MasterCard, Visa |
| Executive chef | Saverio Macri |
| Location | 19 Toronto St, Toronto, ON M5C 2R1 |
| Collection of Canapés | ||
| Ice Creamed Eel | Sturgeon Caviar, Tagliatelle Scented with Wild Rose, Mince of Wild Herbs, Pulverized Egg Yolk | |
| Seared Muscovy Duck Breast | Mashed Gala Apples, Baby Spinach, Reduction of Balsamic Vinegar, Anice Demi Glace, Pulverized Cinnamon and Borage | |
| Vermicelli di Gragnano Mackerel in Carpione Style | Sicilian Pine Nuts and Caramelized Onions, Alalunga Tuna Purée Sauce | |
| Merluzzo Nero | Organic Black Oyster Mushroom, Puree of Cauliflower, Guanciale, Black Truffle | |
| Bison in Rustic Bread Crust | Seared Organic Manitoba Tenderloin Wrapped In Layered Swiss Chard, Mozzarella, Salsa Verde, San Marzano Tomato, Red Chili Reduction | |
| Chef Selection of House Made Petit Four | ||
| Neapolitan Sfogliatella | Layers of Phyllo, Cinnamon Infused Pastry Cream, Amarena Cherry Glaze |
| Collection of Canapés | ||
| Chef Selected Organic Seasonal Vegetables | Kobocha Squash and Pumpkin Flan, Cauliflower, New Farms Organic Beets, Jerusalem Artichoke Purée and Turmeric Sweet and Sour Sauce, Fresh Horseradish Flavoured Ice Cream | |
| Rendition of Traditional Baked Egg | Slow Cooked Egg Yolk, Burrata Foam, Baby French Green Beans, Black Truffle Caviar and Fleur de Sel | |
| Organic Black Oyster Mushrooms | Potato and Garlic Broth, Baked Bread Crust with White Sesame Seeds | |
| Ravioli del Plin | Plin with Provolone del Monaco Cheese, Vegetable Coals Onion Sauce of Montoro and Celeriac, Saffron Emulsion | |
| Croccante di Verdure Biologiche | Crispy Onion, Baby Zucchine, White Asparagus, Eggplant, Sea Bean, Seaweed, Basil, Beet Mayonnaise, and Citrus Sauce | |
| Chef Selection of House Made Petit Fours | ||
| Impressionistic View of the Espresso | Lingue di Gatto, Espresso Infused Zabaione, Espresso Drenched Vanilla Sponge Cake |
| Ravioli del Plin | C$ 22.00 | Plin with provolone del Monaco cheese, vegetable coals onion sauce of montoro and celeriac, saffron emulsion |
| Vermicelli di Gragnano Mackerel in Carpione Style | C$ 28.00 | Sicilian pine nuts and caramelized onions, alalunga tuna purée sauce |
| Risotto with Nova Scotia Lobster | C$ 40.00 | Tomato pulp, buffalo mozzarella, and basil oil |
| Croccante di Verdure Biologiche | C$ 32.00 | Crispy onion, baby zucchine, white asparagus, eggplant, sea bean, seaweed, basil, beet mayonnaise, and citrus sauce |
| Merluzzo Nero | C$ 48.00 | Organic black oyster mushroom, puree of cauliflower, guanciale, black truffle |
| Bison in Rustic Bread Crust | C$ 48.00 | Seared organic manitoba tenderloin wrapped in layered Swiss chard, mozzarella, salsa verde, San Marzano tomato, red chili reduction |
| Roasted Colorado Lamb | C$ 48.00 | Saffron potato purée, fresh Mediterranean herbs, aioli sauce |
| Curated Canadian + Italian Cheese | C$ 36.00 | Canadian creamed white honey, grated maple solid block |
| Neapolitan Sfogliatella | C$ 16.00 | Layers of phyllo, cinnamon infused pastry cream, amarena cherry glaze |
| Impressionistic View of the Espresso | C$ 16.00 | Lingue di gatto, espresso infused zabaione, espresso drenched vanilla sponge cake |
| Naif di Frutta | C$ 16.00 | Golden and green kiwi, pineapple ribbons, coconut foam, aglianico jelly, pate sable, passion fruit coppola di frutta, strawberry sphere, brodo di limone |
| Medetraianno | C$ 16.00 | Pistacchio ravioli, fresh Sicilian ravioli, basil and lemon gelatina, buffalo ricotta, black liquorice |
| Chef Selection of House Made Petit Four | C$ 12.00 |
| Bison Tartare + Chili Crisp | ||
| Rockfish Ceviche + Tumeric Crisp |
| Crisp Carrot Tartare + Parsley Crisp | ||
| Sea Asparagus + Vegetable Coal Crisp |
| Lobster Zeppole | C$ 24.00 | Flash fried, tagliolini of eggplant zucchini leeks, sweet and sour honey soy demi glacé, citrus sauce |
| Chef Selected Organic Seasonal Vegetables | C$ 20.00 | Kobocha squash and pumpkin flan, cauliflower, new farms organic beets, jerusalem artichoke purée and turmeric sweet and sour sauce, fresh horseradish flavoured ice cream |
| In House Smoked Yellowtail | C$ 24.00 | Fava bean and fennel purée, buffalo yogurt, grapefruit mayonnaise, pickled ginger crisp, mint, pink peppercorn |
| Ice Creamed Eel | C$ 24.00 | Sturgeon caviar, tagliatelle scented with wild rose, mince of wild herbs, pulverized egg yolk |
| Seared Muscovy Duck Breast | C$ 24.00 | Mashed gala apples, baby spinach, reduction of balsamic vinegar, anice demi glace, pulverized cinnamon and borage |
| Caviar | Acadian | osetra | beluga |
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