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$1 OYSTER WEDNESDAYS

we also have gluten free pasta and Miyoko’s plant based butter and cheese

CRUDO

OYSTERS HALF DOZEN 15 / DOZEN 30
Beau Soleil oysters from New Brunswick

TROUT CRUDO 20
Ontario trout conserva with horseradish yogurt, fennel, dill & pickled chilli

AVOCADO CRUDO (VEGAN) 13
avocado, olive oil, citrus, samphire

ASSAGGINI

ROSEMARY & GARLIC FOCCACIA 4

OLIVE CALDE 6
marinated olives with citrus & herbs

GAMBERI FRITTI 14
squid ink battered lightly fried, B.C. striped prawns with spicy aioli

SHISHITO PEPPERS 12
with garlic aioli

CAPESANTE 24
pan seared scallops from Maine with salsify root purée, salsa verde, marinated peppers

INSALATE

INSALATA D’IVANA 16
shaved asparagus & king oyster mushrooms, hazelnuts, pickled honey mushrooms, ricotta salata & white truffle vinaigrette
add truffles 9

ONTARIO BURRATA 19
spiced Winter plums, almond pesto, arugula

INSALATA DI ZUCCA 16
roasted squash, toasted pumpkin seeds, chèvre, watercress, paprika bread crumbs

PASTA

PORCINI AGNOLOTTI 24
with roasted chanterelles in an herb butter sauce
add shaved truffles 9

SPAGHETTI PUTTANESCA CON CALAMARI 25
with anchovies, garlic, tomatoes, calamari & black olive dust

LASAGNA DI PESCE 34
layers of fresh pasta with shrimp, snow crab, Nova Scotia lobster, béchamel & seafood butter emulsion

RAVIOLI DI CASTAGNE 25
roasted chestnut & ricotta filled ravioli with lemon brown butter, golden raisins, marsala, hazelnut crumble

SECONDI

POLPO ALLA GRIGLIA 31
grilled octopus with fregola, stracciatella cheese, green peppercorn pesto

ARCTIC CHAR 30
pan seared Icelandic Arctic char with roasted baby beets, herbed yogurt, grainy mustard

RISOTTO 21
arborio rice slowly cooked with gorgonzola, grilled treviso & caramelized pear, finished with roasted walnuts

ZUPPA DI PESCE 36
a perfect sharing dish of littleneck clams, Salt Spring Island mussels, B.C. sidestripe shrimp, daily fish, tomato brodo

WHOLE FISH 35
red snapper with charred dandelion greens & green onions with fennel purée & pickled chillies

VEGANO
please ask your server for today’s vegan dish, we use miyoko’s dairy free butter & cheese

CONTORNI

BRUSSELS SPROUTS 13
with spicy walnuts, chili, wildflower honey & parmigiano

ROASTED CAULIFLOWER 14
with roasted grapes, tarragon, almonds & goat’s yogurt

RAPINI AGLIO E OLIO 10
rapini with tuscan olive oil, garlic & pecorino

GNOCCHI 22
pan seared ricotta gnocchi with a white truffle cream sauce

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Brunch is served Sundays from 11-3

COCKTAILS

BELLINI OF THE DAY  9

JUICE

FRESH ORANGE  6

FRESH BLOOD OJ 6

BRUNCH

ROSEMARY & GARLIC FOCACCIA LARGE 4

OLIVE CALDE 6
marinated olives with citrus & herbs

OYSTERS HALF DOZEN 15/DOZEN 30
Beau Soleil oysters from New Brunswick

ONTARIO BURRATA 19
spiced Autumn plums, almond pesto, arugula

INSALATA D’IVANA 16
shaved asparagus & king oyster mushrooms, hazelnuts, pickled honey mushrooms, ricotta salata & white truffle vinaigrette
add truffles 6

INSALATA DI ZUCCA 16
roasted squash, toasted pumpkin seeds, whipped chèvre, watercress, paprika bread crumbs & parmesan vinaigrette

AVOCADO FOCACCIA 16
house made focaccia with avocado, ricotta , poached eggs, oyster mushrooms, hollandaise verde

TOAST FRANCESE 15
with hazelnut gelato, macerated berries, vanilla cream, maple syrup

SALMONE AFFUMICATO 15
house cured smoked salmon, scrambled eggs, mixed micro greens

POLPO BENNY 18
house made english muffin, poached eggs, grilled octopus, hollandaise, romesco, anaheim chilis

UOVA COTTE 12
baked eggs, pomodoro, ricotta, focaccia

PORCINI AGNOLOTTI 24
with roasted wild mushrooms in an herb butter sauce
add shaved truffles 6

SANDWICH OF THE DAY P/A
ask your server

CONTORNI

INSALATA MISTA 6

GRILLED FOCACCIA 3

AN ADDITIONAL EGG 2

FINGERLING POTATO HASH 10
spicy pomodoro, ricotta salata & bottarga

COCKTAILS

DUNDAS WEST 15
Buffalo Trace Bourbon, Campari, Averna & Angostura Bitters

AMERICAN DREAM 15
Apple brandy, vanille de Madagascar, agave nectar, lime juice, Lover’s Triangle bitters

THE WALL 16
Tromba Blanco, Tromba Reposado, Jaral de Berrio mezcal, Creyente mezcal, agave nectar, spicy bitters

PICANTE PASINI 15
Tequila Tromba, Aperol, chili, grapefruit & lime

SICILIAN HIGHBALL 13
Averna, lemon, ginger beer, Lover’s Triangle bitters

BIRTHDAY TWIN 15
Gin, Fino Sherry, blood orange, ginger syrup & lemon

THE ROBERTO 15
Lot 40 Whisky, Tawny Port, Cynar, lemon & demerara sugar

DRAUGHT

KROMBACHER PILS 7.95

BOTTLED BEER

MUSKOKA CREAM ALE 341ML I.P.A. 7

ACE HILL PILSNER 473ML 9

DELIRIUM TREMENS 11

BEAU’S LAGERED ALE 600ml (5.2%) 15

BEAU’S LAMB’S WOOL GRUIT 600ML (6.5%) 15
Lamb’s Wool is a spiced gruit ale, made with barley malts and blended before fermentation with unfiltered organic juice pressed from Québec orchard apples

BY THE GLASS
WHITE

PERLAGE PINOT GRIGIO DELLE VENEZIE IGT 2014 • O 14/65
Veneto, Italy
The nose & palate show peach, pear & a touch of strawberry.

WILHELM WALCH PILAT CHARDONNAY 2015 • S  15/70
Trentino, Italy
Fresh & fruity, with superb balance. Tropical aromas & flavours with candied banana leading. Crisp & fresh with a touch of spritz.

KAIMIRA SAUVIGNON BLANC 2014 • O  15/70
Nelson, New Zealand
Aromas of guava & passionfruit with lime citrus & herbal notes. The rich texture & juicy minerality add complexity to the long palate.

DOMAINE CHATELAIN POUILLY-FUMÉ AOC LES VIGNES DE SAINT-LAURENT L’ABBAYE 16/75
Loire, France
Pale straw colour, aromas of gooseberry & herbs. Dry palate with high acidity & medium body.

RED

GIORGIO & GIANNI ANGEL NERO D’AVOLA TERRE SICILANE IGT 2015 • O  10/48
Sicily, Italy
Explosive rush of aromas of black fruit & spices, medium bodied & fruity.

BORGO SCOPETO BORGONERO 2014  15/70
Tuscany, Italy
Currant, lemon rind & hints of lemon grass. Light body & fresh finish.

CANTINE FRANCESCO MININI 2014 ‘AUDAX’ PINOT NOIR IGT DELLE VENEZIE’ 15/70
Veneto, Italy
Ruby colour precedes aromas of ripe cherries, red fruits & floral sweet spicy notes. Balanced palate with smooth tannins. Medium to full body.

PLANETA ETNA ROSSO DOC 2015 17/80
Sicily, Italy
The ‘Red Burgundy’ of Italy, made from 100% Nerello Mascalese. Full-bodied yet smooth. Engaging mineral notes, rhubarb and black pepper.

ROSE

DOMAINE MONTROSE PRESTIGE ROSÉ CÔTES DE THONGUE 2016 • S  15/70
Languedoc, France
Red berries & peach flavours, with spicy overtones.

SPARKLING

PIERRE SPARR CREMANT “BRUT RESERVE” NV  14/65
Alsace, France

JULIÀ & NAVINÈS “BRUT NATURE” CAVA • O 15/70
Penedes, Spain

TENUTA S. ANNA PROSECCO SUPERIORE DI VALDOBBIADENE 70
Veneto, Italy

BAILLY-LAPIERRE CHARDONNAY BRUT CRÉMANT DE BOURGOGNE 75
Burgundy, France

BY THE BOTTLE
WHITE

NASO CONTADINO FIANO PUGLIA IGT 2016  45
Puglia, Italy

MASSUCCO ROERO ARNEIS 2015  60
Piedmont, Italy

DÜRNBERG L & T FALKENSTEIN GRÜNER VELTLINER 2015  60
Weinviertel, Austria

QUAILS’ GATE DRY RIESLING 2015  65
Kelowna, B.C.

LA FORTEZZA TABURNO FALANGHINA DEL SANNIO 2016   65
Campania, Italy

BOUGRIER VOUVRAY CHENIN BLANC 2016  70
Loire, France

PEARL MORISSETTE CHARDONNAY CUVÉE METIS VQA 2013  85
Niagara

BERNARD REVERDY & FILS SANCERRE 2016  90
Loire, France

PEARL MORISSETTE CUVÉE BLACK BALL RIESLING VQA 2016  90
Niagara

ALEXANA CHARDONNAY ‘TERROIR SERIES’ 2014 • S  105
Willamette Valley, Oregon

REX HILL SEVEN SOILS CHARDONNAY 2014  120
Willamette Valley, Oregon

RED

DELTETTO BARBERA D’ALBA BRAMÉ 2015 • S  65
Piedmont, Italy

PEARL MORISSETTE PINOT NOIR JEUNES VIGNES  VQA 2016  75
Niagara

CHATEAU STE. MICHELLE MERLOT 2014  75
Washington, USA

NIPOZZANO VECCHIE VITI RISERVA CHIANTI RÚFINA 2013  75
Tuscany, Italy

MARTIN RAY PINOT NOIR 2015  95
Sonoma, California

BRELLA PINOT NOIR 2014  95
Willamette Valley, Oregon

CA DEL’ BAIO ‘VALLEGRANDE’ BARBARESCO 2014  130
Piedmont, Italy

ALEXANA PINOT NOIR ‘TERROIR SERIES’ 2014 • S  140
Willamette Valley, Oregon

PODERI COLLA DARDI LE ROSE BUSSIA BAROLO DOCG 2011  150
Piedmont, Italy

GIOVANNI ROSSO SERRALUNGA D’ALBA BAROLO 2012   150
Piedmont, Italy

PEARL MORISSETTE CABERNET FRANC CUVÉE JAUN VQA 2014  150
Niagara

CARPINETO BRUNELLO DI MONTALCINO DOCG 2012  150
Tuscany, Italy

DONATELLA CINELLI COLOMBINI BRUNELLO DI MONTALCINO 2012  160
Montalcino, Italy

BREZZA CANNUBI BAROLO 2012 160
Piedmont, Italy

MARCHESI ANTINORI TIGNANELLO TUSCANY IGP 2014  240
Tuscany, Italy

MAISON GINESTET SA CHÂTEAU D’ISSAN 2012  250
Margaux, France

S • SUSTAINABLE
O • ORGANIC

CAFFE E TE

CAPPUCCINO 4

AMERICANO 3

ESPRESSO 2.5

LATTE 4.5

PLUCK LOOSE LEAF TEA 4

ingredients from Ethical Tea Partnership sources, local growers, artisan producers, and blended in small batches.

Orange Pekoe of York, Classic Earl Grey, Chamomile, Harvest Mint, Southbrook Berry, Lemon Ginger

DOLCI

FORMAGGIO 12
Italian cheese with seasonal accompaniment

CHOCOLATE BUDINO 12
spiced plum compote, salted maple crema, lady finger

ORANGE POLENTA CAKE 12
honey rosemary syrup, lemon marmalade, goat cheese ice cream, berries

VANILLA PAVLOVA 12
kirsch cherry compote, dark chocolate mousse, white chocolate cigars

PINE NUT TORTA 12
served warm with vanilla ice cream

GELATO & SORBET 8
*ask for today’s selection

AFFOGATO 8
hazelnut gelato, espresso & crumbled hazelnut

AMARO SELECTION

FLIGHTS: Choose any three for $18

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

MONTENEGRO • From Emilia Romagna. First produced by Stanislao Cobianchi in the late 19th century from a blend of over 40 herbs.

AVERNA • From Sicily. Rich, opaque coffee brown colour with intense aromas and flavours of herbs, spices, citrus, and orange rind. It is sweet with a gently bitter edge.

LUCANO • From Umbria. Deep mahogany brown with complex herbal aromas and with caramel and nutty notes. It has medium sweet fruit, herb, and spice flavours with a bite of bitter herbs on the finish.

VECCHIO AMARO DEL CAPO • From Calabria. Produced with 29 different Calabrian aromatic herbs and roots. This amaro boasts intense, earthy notes of fresh herb and quinine, backed by a strong minerality and a hint of cola nut.

NONINO QUINTESSENTIA • From Friuli. It is a light reddish brown color and a bit less sweet and less bitter and is lighter in texture than other amari. It is aged for five years in oak barrels.

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

GRAPPA

1oz

GRAPPA SARPA DI POLI 8

MERLOT DI NONINO MONOVITIGNO GRAPPA 12

MARZADRO LE DIC’OTTO LUNE GRAPPA STRAVECCHIA 12

VIN SANTO

2oz

RUFFINO SERELLE VIN SANTO DEL CHIANTI 2011  15
Tuscany, Italy