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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
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