DINNER & TAKEOUT MENU
September 22-26
from 6pm
Takeout & Delivery
For questions please email [email protected] or call 416 535 8888
Accepting email transfer or credit card, we will confirm amount upon receiving your order
Please use our form or Tock to pre order:
if you are viewing on mobile: please scroll down to view takeout, wine, and cocktails
ASSAGGINI
ROSEMARY GARLIC FOCACCIA 5
OLIVES 8
marinated olives, capers, garlic, citrus, chili
OYSTERS HALF DOZEN 15
East Coast, mignonette, horseradish, lemon
SHISHITO PEPPERS 14
pan roasted shishito peppers, lemon aioli
SWORDFISH CRUDO 18
with cucumber avocado mignonette, toasted pine nuts, avocado crema, mint, lemon
VEGAN ARANCINI (2) 12
with mozzarella & arugula pea pesto in house made tomato sauce
VEGAN CRAB CAKES 24
with citrus aioli & fennel slaw
INSALATA
add Italian black truffles to salad $10
BURRATA & SUMMER SALAD 22
with strawberries, watercress, pistachio vinaigrette, summer greens
INSALATA ZUCCA 18
watercress, castelfranco, roasted acorn squash, whipped goat’s cheese, paprika bread crumbs, maple walnut vinaigrette
INSALATA PESCA 17
baby artichokes, peaches, white radicchio, horseradish yogurt
INSALATA D’IVANA 21
arugula, shaved brussels sprouts, king oyster mushrooms, pickled honey mushrooms, toasted hazelnuts, ricotta salata, truffle vinaigrette
PASTA
add Italian black truffles to pasta $10
SPAGHETTI POMODORO 18
with parmigiano reggiano
VEGAN PESTO PASTA 21
spaghetti with basil pesto & Clearwater farm heirloom tomatoes
TRUFFLE GNOCCHI 23
ricotta gnocchi with truffle cream
PORCINI AGNOLOTTI 24
porcini, wild mushroom, butter, chive, Parmigiano-Reggiano
SPAGHETTI ALL’ASTICE 34
lobster bisque, fennel, tarragon, pickled green apple
CORN AGNOLOTTI 24
corn butter sauce, romesco & Prima Donna cheese, paprika bread crumbs
CANNELLONI 24
ricotta, acorn squash purée, confit leeks in brown butter, fried sage
AGNOLOTTI D’IVANA 25
filled with plant based mozzarella & Impossible plant-based ground burger in our house made pomodoro, finished with plant based parmesan
MAINS
GRILLED OCTOPUS 38
with fregola, grilled artichokes & green peppercorn pesto
WHOLE STUFFED TROUT 35
stuffed with olives, capers, breadcrumbs, herbs, caper butter sauce
WHOLE GRILLED BRANZINO 32
with citrus gremolata
18OZ RIBEYE STEAK 69
with mushroom truffle jus
SIDES
GREEN BEANS 14
with smoked honey, chilli, walnuts, parmigiano reggiano
SIDE ROASTED CAULIFLOWER 16
with almond & saffron cream, goat’s feta
DESSERT
TIRAMISU 9
the classic finished with Amaretti almond cookies
GELATO from Death in Venice 8
Ricotta Lemon Rosemary
Strawberry Basil (dairy free)
ASSAGGINI
ROSEMARY GARLIC FOCACCIA 5
OLIVES 8
marinated olives, capers, garlic, citrus, chili
SHISHITO PEPPERS 14
pan roasted shishito peppers, lemon aioli
VEGAN ARANCINI (2) 12
with mozzarella & arugula pea pesto in house made tomato sauce
VEGAN CRAB CAKES 24
with citrus aioli & fennel slaw
INSALATA
add Italian black truffles to salad $10
BURRATA & SUMMER SALAD 22
with strawberries, watercress, pistachio vinaigrette, summer greens
INSALATA ZUCCA 18
watercress, castelfranco, roasted acorn squash, whipped goat’s cheese, paprika bread crumbs, maple walnut vinaigrette
INSALATA D’IVANA 21
arugula, shaved brussels sprouts, king oyster mushrooms, pickled honey mushrooms, toasted hazelnuts, ricotta salata, truffle vinaigrette
PASTA
add Italian black truffles to pasta $10
SPAGHETTI POMODORO 18
with parmigiano reggiano
GNOCCHI POMODORO 21
ricotta gnocchi, pomodoro with stracciatella cheese
VEGAN PASTA 21
spaghetti with basil pesto & Clearwater farm heirloom tomatoes
TRUFFLE GNOCCHI 23
ricotta gnocchi with truffle cream
PORCINI AGNOLOTTI 24
porcini, wild mushroom, butter, chive, Parmigiano-Reggiano
SPAGHETTI ALL’ASTICE 34
lobster bisque, fennel, tarragon, pickled green apple
CORN AGNOLOTTI 24
corn butter sauce, romesco & Prima Donna cheese, paprika bread crumbs
CANNELLONI 24
ricotta, acorn squash purée, confit leeks in brown butter, fried sage
AGNOLOTTI D’IVANA 25
filled with plant based mozzarella & Impossible plant-based ground burger in our house made pomodoro, finished with plant based parmesan
MAINS
GRILLED OCTOPUS 38
with fregola, grilled artichokes & green peppercorn pesto
WHOLE STUFFED TROUT 35
stuffed with olives, capers, breadcrumbs, herbs, caper butter sauce
WHOLE GRILLED BRANZINO 32
with citrus gremolata
SIDE GREEN BEANS 14
with smoked honey, chilli, walnuts, parmigiano reggiano *contains nuts
SIDE ROASTED CAULIFLOWER 16
with almond & saffron cream, goat’s feta
DESSERT
TIRAMISU FOR TWO 14
the classic finished with Amaretti almond cookies
ASSAGGINI
ROSEMARY GARLIC FOCACCIA 5
OLIVES 8
marinated olives, capers, garlic, citrus, chili
VEGAN SHISHITO PEPPERS 14
pan roasted shishito peppers, garlic aioli (vegan mayo)
VEGAN ARANCINI (2) 12
with plant based mozzarella & arugula pea pesto in house made tomato sauce
VEGAN CRAB CAKES 24
with citrus aioli & fennel slaw
INSALATA
VEGAN PANZANELLA SALAD 18
heirloom tomatoes, red onions, focaccia croutons, tomato vinaigrette
PASTA
AGNOLOTTI D’IVANA 25
filled with plant based mozzarella & Impossible plant-based ground burger in our house made pomodoro, finished with plant based parmesan
VEGAN SPAGHETTI POMODORO 18
in a rustic tomato sauce
VEGAN PESTO PASTA 21
spaghetti with basil pesto & Clearwater farm heirloom tomatoes
VEGAN CASARECCIA 22
with porcini truffle cashew sauce, wild mushrooms
*house made vegan butter & vegan parmesan available
DESSERT
SORBET from Death in Venice 8
Strawberry Basil
PROSECCO
Fidora Prosecco Spumante DOC • O 18/70
Veneto, Italy
ROSÉ
Dominio de Punctum Norte Sur 2018 | Bobal • O 16/60
La Mancha, Spain
LAMBRUSCO
‘Rosso Viola’ 2019 Vignetto Saetti | Salamino di Santa Croce • O 18/70
Emilia Romagna, Italy
Hand-harvested from 50-year-old vines, crushed and spontaneously fermented in small steel tanks. Secondary fermentation takes place in the bottle and no sulfur is added.
WHITE
Fidora Pinot Grigio 2019 | Pinot Grigio, Biodynamic • O 16/60
Veneto, Italy
Dominio de Punctum 20,000 Leguas 2017 Skin Contact | Chardonnay Blend 17/65
La Mancha, Spain
Chiesa Carlo Roero Arneis 2017 | Arneis 18/70
Piedmont, Italy
921 Antonutti Collevento 2018 | Pinot Grigio 60
Friuli-Venezia Giulia, Italy
La Crema Sonoma Coast 2016 | Chardonnay 80
California, USA
Fournier Père et Fils Les Belles Vignes Sancerre 2018 | Sauvignon Blanc 95
Loire, France
RED
Domaine Du Séminaire Côtes Du Rhône 2018 Grenache/Syrah • O 16/60
Rhone Valley, France
Principiano Ferdinando Dosset Vino Rosso 2019 | Dolcetto 18/70
Piedmont, Italy
Fosso Corno ‘Aires’ 2017 | Montepulciano d’Abruzzo 60
Abruzzo, Italy
Karlo Estates Lake on the Mountain 2018 (certified vegan) | Pinot Noir 85
Prince Edward County
Dogliotti 187 Dolcetto d’Alba 2017 | Dolcetto 90
Piedmont, Italy
Ca’ del Baio Bric del Baio Langhe DOC 2018 | Nebbiolo 90
Piedmont, Italy
Domaine Vincent Girardin Bourgogne Rouge Cuvée Saint Vincent 2017 | Pinot Noir 100
Burgundy, France
Castelgiocondo Brunello di Montalcino 2014 | Sangiovese 140
Tuscany, Italy
Chorey-lès-Beaune Domain Tollot-Beaut 2017 | Pinot Noir 140
Burgundy, France
Ca’ del Baio Barbaresco Vallegrande 2017 | Nebbiolo 150
Piedmont, Italy
Massolino Barolo 2016 | Nebbiolo 150
Piedmont, Italy
Domaine Roblot-Marchand Vosne-Romanée 2017 | Pinot Noir 169
Burgundy, France
COCKTAILS
2 oz
—
BRADSHAW 18
Grey Goose, Martini Fiero, Lime, Grapefruit, Lemon Oleo, Pink Peppercorn
PICANTE PASINI 16
Tequila Tromba, Aperol, Chili, Grapefruit & Lime Juice
OTTO 16
Bacardi 8, Averna, Lime, Mint, Prosecco
FRESCA 16
Bombay Sapphire, Dolin Dry, Cucumber, Lime, Mint
MELA 16
Cazadores Blanco, Fino, Ginger, Honeycrisp Apple, Lemon, Ginger Beer
BOTTLES & CANS
GREAT LAKES BREWERY Octopus Wants To Fight IPA 473ML (6.2%) 10.5
COLLECTIVE ARTS Jam Up The Mash Dry Hopped Sour 473ML (5.2%) 10.5
ACE HILL 473ML 10.5
CIDER
COLLECTIVE ARTS Nature of Things Unfiltered Dry Cider (Gluten Free) 473ML (6.0%) 10.5
Sidras Bereziartua Sagardoak 750ml (6%) 39
A typical Basque sidra. Dry, tart, cloudy & quite tannic.
Coat Albret Artisanal Cider 750ml (5%) 39
Natural apple cider from Bretagne, France.
Beautiful yellow / orange colour, smoky & complex aromas, persistent finish.