Seared Albacore tuna loin, demi-glace mayonnaise, pickled celery, lemon zest and fried capers.
Soft baked eggs in a Parmigiano Reggiano fondue finished with a generous shaving of seasonal truffle.
Fried calamari, shrimp, chiodini mushrooms, julienne vegetables and shishito peppers served with hot honey-fennel sauce.
Fried pizza dough bites filled with Parmigiano Reggiano topped with Prosciutto di Parma.
Grilled Moroccan octopus served with an 'nduja risotto, topped with stracciatella di burrata and black garlic aioli.
Sautéed mixed mushrooms (Chiodini, white cap, shiitake), spinach, crumbled chestnut and shaved Moliterno al tartufo, dressed with olive oil and salt.
Tuscan kale salad, toasted pine nuts and shaved Parmigiano Reggiano, dressed with balsamic vinaigrette.
Radicchio, Belgian endive, caramelized pears and crumbled gorgonzola, dressed with balsamic reduction and EVOO.
Mixed greens, segmented orange, shaved fennel, taggiasca olives, pomegranate and crushed pistachio, dressed with citrus vinaigrette.
Fresh tagliatelle tossed in a traditional Bolognese sauce finished with shaved 24-month Parmigiano Reggiano.
Pan-seared gnocchi served with a mixed mushroom ragù, finished with Parmigiano Reggiano fondue.
Homemade strozzapreti in a minced mild sausage, grated nutmeg and cream sauce, finished with shaved Asiago stagionato.
Tuscan ricotta gnudi served in a mixed seafood, cherry tomato, white wine, garlic and parsley sauce.
Squid ink spaghettoni in a cacio e pepe sauce with BC mussels finished with shaved seasonal truffle.
Thick cut pappardelle ribbons in a rich venison ragù topped with a blueberry and Parmigiano crisp.
San Marzano tomato sauce, fior di latte, cherry tomatoes, topped with Prosciutto di Parma, arugula, shaved Asiago stagionato and roasted hazelnuts.
White pizza with homemade 'nduja, fried eggplant, roasted potatoes, fior di latte and basil.
San Marzano tomato sauce with Carne Salada, frisèe, burrata and pine nuts finished with EVOO and salamoia bolognese.
San Marzano tomato sauce, fior di latte, spicy soppressata, roasted sweet peppers and caramelized onions.
Four-cheese pizza (Asiago, Gorgonzola, fior di latte, ricotta al forno) with porcini mushroom sauce, topped with duck prosciutto.
Folded pizza stuffed with mortadella, stracciatella di burrata, pistachio paste, crushed pistachios and arugula, drizzled with hot honey.
Venison tenderloin pan seared with blueberries and white wine served over a chestnut purée and finished with shaved seasonal truffle.
24 hour braised veal shank, shredded and reconstructed as an ossobuco pie with bone marrow, finished with demi glaze.
Rolled sea bream with cured salmon and spinach served with potato millefoglie, sautéed snow peas and creamy truffle sauce.
Succulent chicken roulade filled with a smooth chicken mousse and roasted vegetables, served with creamy truffle mashed potato and sweet glazed heirloom carrots.
Pan-seared salmon, black cod and yellowfin tuna mosaic, served with beet root juice and mashed potatoes, finished with salmon caviar.
Grilled Chilean sea bass served with celery root purée, bacon, spicy swiss chard, and finished with cruschi pepper.
Perfectly grilled 8oz chicken breast, seasoned and served to your liking.
Tender boneless chicken leg glazed with balsamic, grilled to perfection.
Juicy 14oz Angus striploin steak, grilled to your preferred doneness.
Premium AAA 8oz beef tenderloin, grilled to perfection with refined elegance.
Succulent 16oz prime ribeye steak with rich marbling, grilled to order.
Three Ontario frenched lamb chops, expertly grilled to showcase their natural flavour.
Tender Provimi bone-in veal chop, grilled and seasoned to perfection.
Seasonal vegetables grilled to tender perfection with a light char.
Fresh rapini sautéed in garlic and olive oil, a classic Italian side.
Classic Tuscan white beans cooked with sage, garlic and tomato.
Crispy smashed potatoes with a fluffy interior, seasoned to perfection.
Golden oven-roasted potatoes, crispy on the outside and soft inside.
Crispy fries finished with aromatic truffle oil and seasoning.
A selection of our award winning house made cured meats and premium imported cheeses alongside traditional garnishes and house made bread.
A selection of our award winning house made cured meats and premium imported cheeses alongside traditional garnishes and house made bread.
Chef's selection of raw and cooked meats: beef tartare, venison tartare, beef tongue, Carne Salada and chicken liver paté served with Piadina Romagnola. Serves 4-6.
Mixed grilled meat platter featuring skirt steak, costoletta alla Milanese, lamb chops, tagliata di carne and porcini-marinated chicken leg, served with your choice of 2 sides. Serves 4-6.
Grilled tomahawk steak served with your choice of 2 sides.
Oven-roasted fish served with a medley of seasonal vegetables. Serves 4-6.
Cuttlefish and white kidney beans simmered with celery, carrots, onions, shallots, tomatoes and garlic, all simmered in a vegetable broth, enriched with spicy croutons, rosemary, sage, and EVOO.
Chickpeas, white kidney, and black-eyed beans, tuscan kale, savoy cabbage, leeks, spinach, farro, and potato, all simmered in a vegetable broth.
Homemade tortellini filled with Prosciutto di Parma, Mortadella, Parmigiano Reggiano and braised pork loin, served in a capon and vegetable broth, poured table-side.