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$1 oysters tuesday & wednesday
(limit 2 dozen per person)

CRUDO

OYSTERS HALF DOZEN 15
East Coast, mignonette, horseradish, lemon
*$1 oysters every Tuesday & Wednesday, maximum 2 dozen per person

AHI TUNA TARTARE 22
sunchoke chips, shallot, pickled honey mushroom, harissa, Cabernet vinaigrette

ASSAGGINI

ROSEMARY GARLIC FOCACCIA 5

OLIVES 8
marinated olives, capers, garlic, citrus, chili

PEPERONI SHISHITO 12
pan roasted shishito peppers, lemon aioli

SHRIMP COCKTAIL 15
spiced gazpacho, lemon, horseradish

FIORI DI ZUCCA 12
zucchini flowers filled with ricotta, apricot, pine nuts, lemon zest, light fried with tempura batter, finished with parmigiano

BURRATA 22
Ontario peaches, heirloom tomato jam, basil, watercress pesto

INSALATE

INSALATA DI FAGIOLINI 19
Ontario green & yellow beans, grilled scallion, heirloom tomato, almond vinaigrette, monforte goat cheese

INSALATA DI ZUCCA 18
roasted pumpkin, white radicchio, wild arugula, hazelnut, Sardinian sheep’s milk ricotta salata

PASTA

CHITARRA di MARE 30
with Manila clams, mussels, bay scallops, BC side shrimp, chili

AGNOLOTTI AI FUNGHI 23
porcini agnolotti, wild mushroom, butter, chive, parmesan

LOBSTER TORTELLI 32
leek filled tortelli with a lobster butter sauce, finished with Nova Scotia lobster

GNOCCHI 23
brodflour’s stone-milled red fife & butternut squash gnocchi, wilted fall greens, crème fraîche, pecorino chip

 

house-made vegan butter & cheese available

SECONDI

HALIBUT 32
root vegetable pave, fennel cream, harissa, cilantro oil

BRANZINO 38
potato, lobster mushroom, smoked dashi butter sauce

BISTECCA DI MANZO 59
18oz grilled grass fed Prime Ontario ribeye, smoked butter, wild arugula

POLPO ALLA GRIGLIA 32
potato fritti, charred scallion salsa verde, preserved chili, pine nut purée

CONTORNI

BRUSSELS SPROUTS 14
smoked olive oil vinaigrette & gorgonzola dressing

BUTTER POACHED GREENS 13
collards, Tuscan kale, Swiss chard, fried capers, garlic, chili

we also have gluten free pasta as well as house-made vegan butter and cheese

VEGAN SELECTION

ROSEMARY & GARLIC FOCACCIA 4

OLIVES 8
marinated olives, capers, garlic, citrus, chili

PEPERONI SHISHITO 12
pan roasted shishito peppers, olive oil

RAPINA CARBONIZZATI 10
charred rapini, salmoriglio, chili, Parmigiano-Reggiano

VERDURA DEL GIORNO P/A
please ask your server

VEGAN AGNOLOTTI 24
agnolotti filled with our tofu, cashew based ricotta, truffle cashew cheese, summer vegetables

UMBRIAN LENTIL RISOTTO 25
with Ontario asparagus, maitake mushrooms, vegan truffle cheese

*house-made vegan butter & cheese available

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cocktails by Rob Granicolo

COCKTAILS

DUNDAS WEST 16
Buffalo Trace Bourbon, Campari, Averna & Angostura bitters

PICANTE PASINI 16
Tequila Tromba, Aperol, Chili, Grapefruit & Lime Juice

STELLA DI JENNY 16
Romeo’s Gin, Giffard Pamplemousse, Grenadine, Lemon

CAFFE FLORIAN 17
Tromba Blanco, Tromba Reposado, Cynar, Italian Sweet Vermouth, Espresso

NOTTE FONDA 14
Amaro Montenegro, Sweet Vermouth, Prosecco, Fresh Orange

LA FORESTA 15
Gobernador Pisco, Campari, Pineapple, Lime

SALTO 16
Torres 10 Year, Strega, Fernet Branca, Orange Maple Syrup

BOTTLED BEER

SEASONAL SOUR 8

ACE HILL PILSNER 473ML (4.8%) 9

BEAU’S LAGERED ALE 473ml (5.2%) 9

BY THE GLASS
WHITE

Momo Sauvignon Blanc 2018 • O 16/75
Marlborough, New Zealand
Vibrant nose with aromas of tropical fruit & citrus. Subtle notes of lemon blossom & passionfruit.

Terre di Bruca ‘Pietre al Vento’ 2017 | Chardonnay 17/80
Sicily, Italy
Biodynamic, full body with bold aromatics, smooth finish.

Tiberio Trebbiano d’Abruzzo 2018 | Trebbiano • O 17/80
Abruzzo, Italy
Light, crisp & fresh. Apricot, grapefruit, jasmine & green apples, aged in stainless steel.

RED

Cellario San Pè Barbera 2018 | Barbera Frizzante • O 16/75
Piedmont, Italy
Fruit forward, vibrant acidity, refreshing spritz served slightly chilled.

Domaine Du Séminaire Côtes Du Rhône 2018 • O 17/80
Grenache/Syrah
Rhone Valley, France
Grenache dominant with a little Syrah. Vibrant, peppery nose. Juicy plum & red berry on the palate, with good length of fruit.

Tiberio Montepulciano d’Abruzzo 2016 • O 17/80
Montepulciano
Abruzzo, Italy
Deep ruby in colour, exhibiting aromas of sour cherry, red berries, blood orange, minerals & aromatic spices with elegant tannins.

The Atom 2017 | Cabernet Sauvignon 19/90
Sonoma, California
Nose of black pepper & currants, robust palate of violet, tobacco leaf & licorice. Balanced acidity & integrated tannins.

SPARKLING

Castello di Roncade Prosecco Brut 15/70
Veneto, Italy

I Quercioli Secco Reggiano DOC NV | Lambrusco (Sparkling Red) 70
Emilia-Romagna, Italy

Julià & Navinès “Brut Nature” Cava Riserva No So2 | Xarel-lo • O 75
Penedes, Spain

BY THE BOTTLE
WHITE

Colomba Bianca ‘Vitese’ 2017 • O 55
Grillo (aka Rossese Bianco)
Sicily, Italy

Grange Chardonnay VQA 2016 70
Prince Edward County, Ontario

Chatelain Les Vignes de Saint-Laurent l’Abbaye Pouilly-Fumé 2017 | Sauvignon Blanc 80
Loire, France

Nativ Suadens Bianco 2017 | 80
Fiano di Avellino, Greco di Tufo, Falanghina Beneventana
Campania, Italy

Pearl Morissette Metis Blanc VQA 2017 | Chardonnay 85
Niagara

La Crema 2017 | Chardonnay 90
Sonoma Coast, California

Orsi Vigneto San Vito Posca Bianco NV | Pignoletto • O 90
Emilia Romagna, Italy
Unfiltered, unfined and a blend of multiple vintages, resulting in a wine with a slight haze. Aged sur lie it is fresh and zesty balanced with a savoury nutty character with a rich mouthfeel and pronounced tannins.

Ronco Del Gelso ‘Sot Lis Rivis’ 2016 | Pinot Grigio 95
Friuli-Isonzo, Italy

Domaine Bonnard Sancerre 2018 | Sauvignon Blanc 95
Loire, France

The Wonderland Project ‘The White Queen’ 2016 • O 120
Chardonnay
Sonoma, California

Château de Lavernette Vers Châne Pouilly Fuissé 2016 • O 120
Chardonnay
Burgundy, France

Enroute ‘Brumaire’ 2014 | Chardonnay 125
Russian River Valley, California

RED

Barbi Brusco dei Barbi 2016 | Sangiovese/Merlot 55
Tuscany, Italy

Alessandro Rivetto Langhe Rosso 2016 | 75
Nebbiolo, Barbera, Merlot
Piedmont, Italy

La Crema 2016 | Pinot Noir 95
Sonoma Coast, California

Pearl Morissette ‘Metis Rouge’ 2017 | Pinot Noir, Cabernet Franc, Gamay 95
Niagara, Canada

Trefethen Estate 2014 Merlot 120
Napa, California

Alexana Terroir Series 2016 | Pinot Noir 120
Willamette, Oregon

Villa Raiano Taurasi 2012 | Aglianico 120
Campania, Italy

Ca Del’ Baio “Vallegrande” Barbaresco 2014 | Nebbiolo 130
Piedmont, Italy

Faust 2015 | Cabernet Sauvignon 140
Napa, California

Barolo Gianni Gagliardo 2014 | Nebbiolo 150
Piedmont, Italy

Castelgiocondo Brunello di Montalcino 2012 | Sangiovese 155
Tuscany, Italy

Orin Swift ‘Papillon’ 2015 | Cabernet Sauvignon, Merlot, Petit Verdot 230
California, USA

Gaja Dagromis Barolo 2014 | Nebbiolo 250
Piedmont, Italy

CAFFE E TE

CAPPUCCINO 4

AMERICANO 3

ESPRESSO 2.5

LATTE 4.5

PLUCK LOOSE LEAF TEA 4
Organic Super Ginger, Organic Breakfast Blend, Organic Calming Chamomile, Organic Peppermint

DOLCI

VANILLA TORTA 12
bourbon poached peaches, thyme

CHOCOLATE MOUSSE CROSTATA 12
hazelnut crust, espresso, dark chocolate

AFFOGATO 10
hazelnut gelato, espresso, crumbled hazelnut, lady fingers

FORMAGGIO 12
Italian cheese with citrus peel marmalade

STRAWBERRY SORBET 8
ask your server

GELATO 8
ask your server

AMARO SELECTION

FLIGHTS: Choose any three for $18

FERNET-BRANCA, MILANO • Made from an assortment of 40 herbs, roots & spices including chamomile, quinine, myrrh, and saffron.

MONTENEGRO, EMILIA ROMAGNA • First produced by Stanislao Cobianchi in the late 19th century from a blend of over 40 herbs.

AVERNA, SICILY • Rich, coffee brown colour with aromas & flavours of herbs, spices, citrus & orange rind. Sweet with a gently bitter edge.

LUCANO, UMBRIA • Deep mahogany with herbal aromas, caramel & nutty notes. Medium sweet flavours with a bite of bitter herbs.

VECCHIO AMARO DEL CAPO, CALABRIA • Intense, earthy notes of fresh herb, backed by a strong minerality & hint of cola nut.

NONINO QUINTESSENTIA, FRIULI • Light reddish brown, less sweet, less bitter & lighter in texture than other amari. Oak-aged for five years.

CYNAR • Artichoke-based bittersweet liqueur known for its versatility & distinctive flavour, enriched by an infusion of 13 herbs and plants.

POLI VACA MORA AMARO, VENETO • Amber colour. Intense, herbal nose. Medium bodied with a minty-clove-tinged finish.

BIGALLET CHINA CHINA, LOIRE • Made from a blend of orange peels macerated in alcohol & redistilled in alembic stills with a variety of plants & spices.

GRAPPA

1oz

GRAPPA SARPA DI POLI 10

MERLOT DI NONINO MONOVITIGNO GRAPPA 12

MARZADRO LE DIC’OTTO LUNE GRAPPA STRAVECCHIA 14

NONINO ÙE MONOVITGNO FRAGOLINO GRAPPA 15

PORT

2oz

GRAHAM’S 20 YEAR OLD TAWNY PORT, DOURO 14
Amber colour; aromas of walnuts, butterscotch, raisins and cloves; sweet, full bodied with flavours of dried fruit, nuts, butterscotch and chocolate.