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CRUDO

OYSTERS HALF DOZEN 15 / DOZEN 30
Raspberry Points from Prince Edward Island

SWORDFISH CRUDO 20
cured with ginger & lime, served with green peas, pine nuts, radish & celery in a ginger, kumquat, kaffir lime vinaigrette

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

BURRATA 23
burrata pugliese with bourbon poached pears, pistachio mint dust, watercress

INSALATE

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

INSALATA DI RADICCHIO E FRISÉE 16
white radicchio, frisée, sunchoke purée, pickled grapes with saba vinegar

PASTA

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

TORTELLI DI PISELLI 25
pea, mascarpone & mint filled tortelli with Gorgonzola Naturale & caramelized sunflower seeds finished with a lemon butter sauce & sunchoke chips

FETTUCCINE MARCOS 33
with Nova Scotia lobster, fennel, snow crab, crème fraîche

GNOCCHI DI MARE 29
potato gnocchi with manilla clams, B.C. striped shrimp, mussels, shrimp reduction with butter sauce

VEGAN CHEESE AGNOLOTTI 24
agnolotti filled with our tofu, cashew based ricotta in an herb butter sauce with spring vegetables

SECONDI

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

HALIBUT 35
potato saffron purée, butter braised leeks, pickled black trumpet mushrooms

WHOLE FISH 35
striped sea bass with meyer lemon butter sauce, charred romanesco & baby artichokes

CONTORNI

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

ROASTED HEIRLOOM CARROTS 14
with harissa, yogurt & crispy parsnips

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

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

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Brunch is served Sundays from 11-3

COCKTAILS

BELLINI OF THE DAY  9

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

JUICE

FRESH ORANGE OR BLOOD ORANGE 6

BRUNCH

ROSEMARY & GARLIC FOCACCIA 4

OLIVE CALDE 6
marinated olives with citrus & herbs

OYSTERS HALF DOZEN 15 / DOZEN 30
Raspberry Points from PEI

BURRATA 23
burrata pugliese with bourbon poached pears, pistachio mint dust, watercress

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

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

INSALATA DI RADICCHIO E FRISÉE 16
white radicchio, frisée, sunchoke purée, pickled grapes with saba vinegar

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

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

SALMONE AFFUMICATO 17
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 9

FETTUCCINE MARCOS 33
with Nova Scotia lobster, fennel, snow crab, crème fraîche

VEGAN CHEESE AGNOLOTTI 24
agnolotti filled with our tofu, cashew based ricotta in an herb butter sauce with spring vegetables

DAILY FISH P/A
please ask your server

SANDWICH OF THE DAY P/A
ask your server

CONTORNI

INSALATA MISTA 6

HALF AVOCADO 7
filled with a poached egg

FINGERLING POTATO HASH 7
spicy pomodoro, ricotta salata

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

COCKTAILS

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

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

THE ELISABETH SHUE 16
El Dorado 5 year rum, Grapefruit Pink Peppercorn Falernum, lime juice, Angostura bitters *contains almond extract

VALENCIA 16
Bombay, China China Amaro, egg white, valencia syrup, lemon juice, Angostura bitters, orange blossom water

BASIC 17
Bombay, Strawberry Rhubarb Lemon Thyme Shrub, prosecco

BITTER CHEF 17
Rye Whiskey, Rinomato Orange Aperitivo, Amaro Vecchio, Amaro Montegnegro, house bitters, Old Grove orange bitters

INDECISO 18
Mezcal, Tromba Blanco, Campari, Aperol, Nordizia Dry Vermouth, grapefruit & meyer lemon infusion, salt

COCKTAIL OF THE WEEK
rotating creations with an emphasis on local & seasonal ingredients

DRAUGHT

KROMBACHER WEIZEN 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 2016 • O  14/65
Veneto, Italy
The nose & palate show peach, pear & a touch of strawberry.

JASCI & MARCHESANI TREBBIANO D’ABRUZZO DOC 2016 • O  14/65
Abruzzo, Italy
Refreshing & elegant with hints of mature yellow fruit & vanilla. Good body, saltiness & freshness, with final notes of white-pulp fruit & bitter almonds.

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 2015 • 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.

ROBERT OATLEY SIGNATURE SERIES CHARDONNAY 2016  17/80
Margaret River, Australia
Powerful aromas of toasty oak & spice on the nose precede a balanced & beautiful flow of sweet-tinged Golden Delicious apple & ripe pear.

RED

JASCI & MARCHESANI MONTEPULCIANO D’ABRUZZO DOC 2016 • O  14/65
Abruzzo, Italy
Hints of mature red fruits, jammyness, slight notes of cinnamon & vanilla. Balanced & harmonious with a touch of gentle tannins.

CANTINE FRANCESCO MININI 2015 ‘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.

FEUDI DEL VESCOVO TRE SELLE AGLIANICO DEL VULTUR 2015  16/75
Basilicata, Italy
Sourced from volcanic soils, toasty & rich with red fruit, plum, herbal & leather tones along with a perfectly pitched bitterness mid-palate.

LUIGI BOSCA MALBEC 2016  17/80
Mendoza, Argentina
Full bodied & smooth, oak aged.

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

PERLAGE “ZHARPI” PROSECCO BRUT DOC TREVISO NV • O • V  15/70
Veneto, Italy

JULIÀ & NAVINÈS “BRUT NATURE” CAVA RISERVA NO SO2• O  70
Penedes, Spain

VEUVE AMBAL CREMANT DE BOURGOGNE GRANDE CUVÉE BRUT  70
Burgundy, France

CIDER

SOUTHBROOK WILD FERMENT CIDER 2017 750ML • O  45
Deep gold in colour, with moderate effervescence. Aromas of binned apples and a whiff of barnyard. Bracingly dry, rich apple flavour, fullness from the lees, complexity and length from the tannic apple varieties.

BY THE BOTTLE
WHITE

LAS MULAS SAUVIGNON BLANC RESERVA ORGANIC 2016 • O  48
Central Valley, Chile

LEOPOLD GRÜNER VELTLINER KLASSIC 2016  65
Schönberg, Kamptal DAC, Austria

HILL-SMITH ESTATE CHARDONNAY 2015  70
South Australia

LE DOMAINE SAGET POUILLY-FUMÉ 2014  75
Loire, France

PEARL MORISSETTE CHARDONNAY CUVÉE METIS VQA 2014  85
Niagara

PEARL MORISSETTE CUVÉE BLACK BALL RIESLING VQA 2016  90
Niagara

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

JEAN-MAX ROGER VIEILLES VIGNES SANCERRE 2015  115
Loire, France

REX HILL SEVEN SOILS CHARDONNAY 2014  120
Willamette Valley, Oregon

DOMAINE LAROCHE LES FOURCHAUMES 1ER CRU CHABLIS 2014  130
Burgundy, France

RED

GIORGIO & GIANNI ANGEL NERO D’AVOLA TERRE SICILANE IGT 2015 • O  48
Sicily, Italy

NASO CONTADINO ROSSO PUGLIA IGT 2016  50
Puglia, Italy

CARPINETO CHIANTI CLASSICO 2015  70
Tuscany, Italy

FIRESTEED PINOT NOIR 2014  75
Willamette Valley, Oregon

PEARL MORISSETTE PINOT NOIR JEUNES VIGNES VQA 2016  75
Niagara

MARTIN RAY PINOT NOIR 2015  95
Sonoma, California

CHÂTEAU PIPEAU AC SAINT-ÉMILION GRAND CRU  130
Bordeaux, France

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

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

TREFETHEN ESTATE MERLOT 2014  150
Napa, California

SORDO ROCCHE DI CASTIGLIONE 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

CASTELGIOCONDO BRUNELLO DI MONTALCINO 2012  155
Tuscany, Italy

CARPINETO BRUNELLO DI MONTALCINO DOCG 2012  160
Tuscany, Italy

LA GERLA BRUNELLO DI MONTALCINO 2012  180
Tuscany, 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, Lemon Ginger

DOLCI

FORMAGGIO 12
bellavitano from Wisconsin, cow’s, rich, creamy 
pecorino sardo from Sardinia, sheep’s, firm & richer than regular pecorino
montasio Italian mountain cheese, cow’s, semi-hard, creamy & open

CHOCOLATE BUDINO 12
berry compote, salted maple crema, lady finger

GELATO & SORBET 8
ask for today’s selection

AFFOGATO 9
hazelnut gelato, espresso, crumbled hazelnut, lady finger

PINE NUT TORTA 12
with vanilla gelato

BLOOD ORANGE PANNA COTTA 10
with pistachio & ginger tuile

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.

SIBONA AMARO, PIEDMONT • Dark copper brown. Lively aromas, medium body, with a peppermint, honey & chocolate orange peel finish.

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 8

MERLOT DI NONINO MONOVITIGNO GRAPPA 12

MARZADRO LE DIC’OTTO LUNE GRAPPA STRAVECCHIA 12

NONINO ÙE MONOVITGNO FRAGOLINO GRAPPA 15

PORT

2oz

GRAHAM’S 20 YEAR OLD TAWNY PORT, DOURO 12
Amber colour; aromas of walnuts, butterscotch, raisins and cloves; sweet, full bodied with flavours of dried fruit, nuts, butterscotch and chocolate.

VIN SANTO

2oz

RUFFINO SERELLE VIN SANTO DEL CHIANTI 2011  15
Tuscany, Italy