Dinner

CENA

DA GUSTARE INSIEME (to share)

OLIVE CALDE | warm marinated olives 6

ACCIUGHE E BURRO | Sicilian salted anchovies | Quebec butter 8 (2 pcs)

ARANCINI | rice balls | daily creation 9

OLIVES ASCOLANE | meat stuffed | lightly breaded | deep fried 10

IL TAGLIERE | house + imported cured meats| preserves Select 3 for 18 | 5 for 28

Coppa | cured pork shoulder, pepper (sweet)
Salame campagnolo | cured pork sausage, Mediterranean spices, garlic
Lonza | cured pork loin, black pepper, fennel
Prosciutto di Parma | dry cured leg of ham made in Parma Lardo | cured fatback, rosemary, herbs and spices
Salsiccia | raw pork sausage, black pepper, wine marinated

FORMAGGI | imported + local cheeses| nuts | preserves 3 for 19 | 5 for 29

Parmigiano Reggiano | full-bodied, firm cow’s milk cheese, aged 3 years from Emilia Romagna
Pecorino Toscano | semi-firm sheep cheese
Cape Vessey | firm goat’s milk cheese from Picton, Ontario, slightly salty taste
Testun al Barolo | semi-firm raw cow’s milk, nebbiolo must wrapped, warm and sweet from Piemonte Taleggio| semisoft ripened cow’s milk cheese from Lombardia
Gorgonzola | soft, blue-veined cheese from Lombardia

ANTIPASTI (Starters)

ZUPPA DEL GIORNO | daily created soup p/a

HEARTS OF ROMAINE | mascarpone Caesar dressing | crispy prosciutto | focaccia croutons | shaved pecorino 15

BABY KALE INSALATA | dry figs | roasted cauliflower | pear slices | toasted pumpkin seeds | orange vinaigrette | pecorino 16

CALAMARI | lightly fried | house made bomba aioli 16

ANIMELLE | veal sweet bread | lightly breaded + deep fried | braised radicchio | mushrooms | truffle aioli 17

POLIPO ALLA GRIGLIA | Spanish octopus | grilled | lemon + parsley potato | fresh chili | capers 19

CARPACCIO DI MANZO | mushroom conserva | arugola | parmigiano reggiano | fresh black truffle | EVOO 21

DOP MOZZARELLA DI BUFALA | rainbow beets salad | aged balsamic vinegar 23

PASTE (Pasta)

TAGLIATELLE | house made egg pasta | squash |cauliflower | sage | bufala mozzarella 22

RAVIOLI | sautéed mushrooms and porcini filled | white truffle butter 25

ORECCHIETTE | Fogo Island cod cheeks | green olives | fresh chili | pacchino tomato 25

PENNE | ragout bianco toscano | fresh black truffle 27

VENETIAN BIGOLI | house extruded long pasta | lobster | carbonara sauce 29

GNOCCHI DEL GIORNO | daily creation p/a

RISOTTO DEL GIORNO | daily creation p/a

SECONDI (Entrees)

IL SALMONE | black tea steamed salmon filet | beets | maple roasted pumpkin | leafy greens 27

HERITAGE CHICKEN SÛPRÈME | spicy Tuscan fries | sautéed kale | fresh truffle | porcini mushroom jus 30

BRANZINO ALLA GRIGLIA | sautéed spinach| raisons | pine nuts 38

L’IPPOGLOSSO | pan seared wild snapper | caramelized cipolline | potato coins | pancetta | anchovy butter 36

OSSO BUCO ALLA MILANESE | braised milk fed veal shank | gremolata – lemon zest + garlic + parsley | saffron risotto 47

AGNELLO | NZ rack of lamb | mustard crusted | roasted Jerusalem artichokes | confit of fennel | mint pesto 36

8oz ANGUS BEEF TENDERLOIN | crema di patate | crispy Brussels sprout | sautéed squash 49

FIORENTINA | grilled 36oz certified angus beef porterhouse | daily vegetables 120 for 2 or more guests

CORTORNI

All Sides 8.5

House cut fries | Mixed mushrooms, garlic, parsley | Crispy brussels sprouts | Roasted Jerusalem artichokes | Sautéed spinach | Roasted beets

*A gratuity of 18% will be added to parties of 6 or more. Please inform us of any dietary restrictions. We endeavor to use local sustainable and organic products when available.

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