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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
brown butter vinaigrette, sunchoke chips, pickled beech mushroom, caper, shallot
ASSAGGINI
ROSEMARY GARLIC FOCACCIA 5
OLIVES 8
marinated olives, capers, garlic, citrus, chili
PEPERONI SHISHITO 12
pan roasted shishito peppers, lemon aioli
CAPESANTE 24
pan seared scallops, scallop demi-glace, castellano chestnut
GNOCCHI FRITTI 14
pomodoro, Parmigiano-Reggiano, fontina, basil
BURRATA 22
pecan granola, spiced apple chutney, mâche, frisée
INSALATE
INSALATA DI CAVOLINI 17
brussels sprouts, alici vinaigrette, Parmigiano-Reggiano, lemon pangrattato
INSALATA DI ZUCCA 18
roasted pumpkin, white radicchio, wild arugula, hazelnut, Sardinian sheep’s milk ricotta salata
PASTA
FETTUCCINE CON POLPO 30
octopus bolognese, smoked taleggio fonduta
AGNOLOTTI AI FUNGHI 23
porcini agnolotti, wild mushroom, butter, chive, Parmigiano-Reggiano / add truffles $10
LOBSTER TORTELLI 32
leek filled tortelli with a lobster butter sauce, finished with Nova Scotia lobster
ORECCHIETTE 23
semolina pasta with cannellini bean ragoût, swiss chard, stracciatella, roasted onion reduction
house-made vegan butter & cheese available
SECONDI
HALIBUT 32
roasted halibut jus, anise braised fennel, salsify purée
BRANZINO 38
potato, wild mushroom, smoked dashi butter sauce
BISTECCA DI MANZO 59
18oz grilled grass fed Prime Ontario ribeye, smoked butter, wild arugula
BRODETTO DI PESCE 32
pomodoro, Manila clams, mussels, BC side stripe shrimp, halibut, fregola
UMBRIAN LENTIL RISOTTO 26
seasonal root vegetables, root vegetable jus, gorgonzola
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
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
Grange Chardonnay VQA 2016 15/70
Prince Edward County, Ontario
Notes of yellow apple, ripe pear with lots of minerals & touch of baking spice on the finish.
Cosimo Maria Masini Toscana Annick IGT Toscano Bianco 2018 • O 19/90
Sauvignon Blanc, Vermentino
Tuscany, Italy
Fresh green apple, juicy grapefruit, underripe peach, lemon zest & persistent acidity with pleasant minerality.
Sunday in August 2018 | Pinot Gris • O 20/95
Okanagan Valley, British Columbia
A natural & biodynamic skin-contact wine. Bright citrus, & tea leaves with a smooth texture & flamingo pink colour.
RED
Lupi Reali Montepulciano D’Abruzzo DOC • O 14/65
Montepulciano
Abruzzo, Italy
Black fruit & spice mingling with mocha & earthy character on a medium body. Very smooth & balanced with a soft/elegant finish.
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.
Castello di Bossi C. Berardenga Chianti Classico 2015 | 18/85
Sangiovese
Tuscany, Italy
Dried cherries, chocolate & hazelnut. Hints of limestone & stone. Full to medium body, velvety tannins. Gorgeous juicy finish.
SPARKLING
Castello di Roncade Prosecco Brut 15/70
Veneto, Italy
Julià & Navinès “Brut Nature” Cava Riserva No So2 | Xarel-lo • O 16/75
Penedes, Spain
BY THE BOTTLE
WHITE
Colomba Bianca ‘Vitese’ 2017 • O 55
Grillo (aka Rossese Bianco)
Sicily, Italy
Feudi di San Gregorio Falanghina del Sannio 2017 65
Campania, Italy
Pearl Morissette ‘Sputnik’ 2017 | Riesling • O 75
Niagara, Canada
Momo Sauvignon Blanc 2018 • O 75
Marlborough, New Zealand
Chatelain Les Vignes de Saint-Laurent l’Abbaye Pouilly-Fumé 2017 | Sauvignon Blanc 80
Loire, France
Pearl Morissette Metis Blanc VQA 2017 | Chardonnay 85
Niagara
La Crema 2017 | Chardonnay 90
Sonoma Coast, California
Orsi Vigneto San Vito Posca Bianca 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
Jean-Max Roger Cuvée Les Caillottes Sancerre 2017 | 95
Sauvignon Blanc
Loire, France
William Fèvre Montmains Chablis 1er Cru 2015 95
Chardonnay
Burgundy, 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
Paradiso Darione Podere Belmantello 2017 | Primitivo 65
Puglia, Italy
Cellario San Pè Barbera 2018 | Barbera Frizzante • O 75
Piedmont, Italy
Vietti. Tre Vigne Barbera d’Asti 2017 | Barbera 80
Piedmont. Italy
Orsi Vigneto San Vito Posca Rossa NV • O 90
Cabernet Sauvignon, Sangiovese, Barbera, Negretto
Emilia Romagna, Italy
This wine comes from different vineyards of various ages back to 2008. The wines have been made in different ways and in different vessels. This produces a fascinating combination of bright fruit, great acidity and an earthy, savoury character from vintages which are now a decade old.
La Crema 2016 | Pinot Noir 95
Sonoma Coast, California
Dogliotti 1870 2017 | Nebbiolo 95
Alba, Italy
Trefethen Estate 2014 Merlot 120
Napa, California
Alexana Terroir Series 2016 | Pinot Noir 120
Willamette, Oregon
Villa Raiano Taurasi 2012 | Aglianico 120
Campania, Italy
Truchard Cabernet Sauvignon 2015 120
Napa Valley, California
Barolo Gianni Gagliardo 2014 | Nebbiolo 150
Piedmont, Italy
Pecchenino San Giuseppe Barolo 2014 | Nebbiolo 155
Piedmont, Italy
Orin Swift ‘Papillon’ 2015 | Cabernet Sauvignon, Merlot, Petit Verdot 230
California, USA
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.