Dinner

CENA

DA GUSTARE INSIEME (to share)

BRUSCHETTE DEL GIORNO | bruschetta | daily creation p/a

OLIVE ASCOLANE | meat stuffed | lightly breaded | deep fried  12

ARANCINI | rice balls | daily creation  p/a

POLPETTE E FOCACCIA | traditional meatballs | tomato sauce | parmigiano reggiano  15

IL TAGLIERE | house + imported cured meats| preserves

Select 3 for 19 | 5 for 29

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

Select 3 for 20 | 5 for 30

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)

ARUGULA SALAD | peas | asparagus | goat’s milk cheese | olive oil | parsley dressing  14

ZUPPA DI FAGIOLI BORLOTTI | mussels | pasta mista | EVOO  16

CHARRED BEET SALAD | 100km organic greens | sea buckthorn and honey vinaigrette | toasted pumpkin seeds  16

GRILLED FRESH BOSTON CALAMARI | rosemary scented chickpea purée | olive oil | garlic  18

TRADITIONAL CAPRESE SALAD | mozzarella di bufala from Campania | Ontario tomatoes | fresh basil 18

CARPACCIO DI MANZO | spring mushrooms | Cipriani sauce | parmigiano reggiano  18

CRUDO OF WILD PACIFIC HAIDACORETM | albacore tuna | citrus | Persian cucumbers | valentine radish  20

PASTE (Pasta)

CHITARRINE DI CAMPOFILONE | tomato sauce | basil  22

AGNOLOTTI | mixed mushrooms filled | cream sauce | peas | prosciutto cotto di Ferrarini  24

HOUSE MADE GNOCCHI DI PATATE | veal ragout | shaved parmigiano reggiano  24

BRONZE-DIE CUT FARFALLE | B.C. side stripe shrimp | sautéed zucchini | garlic | olive oil |chilies | parsley | crispy zucchini  25

WILD STINGING NETTLE LINGUINE | seared Hokkaido scallops | shaved bottarga di muggine from Sardegna  28

RISOTTO DEL GIORNO | daily creation p/a

SECONDI (Entrees)

BC WILD HALIBUT ALL’ACQUA PAZZA NAPOLETANA | white wine |cherry tomatoes | capers | garlic | parsley | olives | potato | grilled asparagus   45

ORATINA FRITTA | floured and fried sea bream filets | tarragon aioli | sweet sour julienne of vegetables  36

TRADITIONAL VEAL MILANESE | breaded and fried | panzanella salad | cornbread croutons | tomatoes | charred corn | cucumbers | radishes  42

ROASTED RACK OF LAMB |Dijon mustard + breadcrumb crusted | grilled peppers | warm potato salad | mint | crispy artichokes  40

CORTORNI

All Sides 9.5

House cut fries | Panzanella salad | Grilled asparagus | Grilled peppers

 

*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.

Sample Menu; all items & prices are subject to change, based upon availability.

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