Lunch

PRANZO

VINO AL BICCHIERE (by the glass)

Sparking 125ml

n/v Prosecco Fiol, Veneto, Italy 12

n/v Brut Champagne, Veuve Clicquot Ponsardin, France 25

White Wine 150ml

2015 Riesling ‘Dolomite’, Cave Spring, Niagara, Canada 10

2011 Conundrum, Caymus, Napa, USA 11

2015 Pinot Grigio, Tiefenbrunner, Trentino Alto Adige, Italy 12

2015 Sauvignon Blanc, Astrolabe, New Zealand 13

2015 Gavi di Gavi ‘Cru Lugarara’, La Giustiniana, Piemonte Italy 14

2014 Gewurztraminer, Elena Walch, Alto Adige, Italy 15

2015 Chardonnay, Norman Hardie, Niagara River, Canada 17

Red Wine 150ml

2014 Shiraz, Woolshed, Australia 10

2011 Rosso Piceno Superiore ‘Le Torri’, Cocci Grifoni, Marche 12

2015 Malbec, Doña Paula, Mendoza, Argentina 12

2014 Merlot Reserve, Mission Hill, Okanagan Valley, B.C. 14

2014 Valpolicella Superiore Ripasso, Speri, Veneto 14

2014 Crozes-Hermitage Silène, J.L. Chave 15

2014 Pinot Noir Unfiltered, Norman Hardie, VQA, Prince Edward County 17

DA GUSTARE INSIEME (to share)

OLIVE CALDE| warm marinated olives 6

ARANCINI | rice balls | daily creation 9

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

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

ANIMELLE | veal sweet breads | lightly breaded + deep fried | truffle aioli 12

IL TAGLIERE | house salumi + imported | daily preserves | olives 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 and local | nuts | preserves Select 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 14 + add chicken 9

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

CALAMARI | fried | house made bomba aioli 16

CARPACCIO DI MANZO | arugola | parmigiano reggiano | capers | mustard dressing 17

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

GAMBERI PICCANTI | spicy black tiger shrimp| sautéed radicchio | mixed mushrooms from 100km foods 19

PASTE (pasta)

BIGOLI CARBONARA | pancetta | caramelized onions | roasted garlic | egg | pecorino 19 + add lobster 10 

TAGLIATELLE ALL’ARRABBIATA | house made egg pasta | spicy tomato sauce | garlic | fresh basil 22

GAMBERI PICCANTI | spicy black tiger shrimp| sautéed radicchio | mixed mushrooms from 100km foods 19

RAVIOLI | sautéed mushrooms and porcini filled | white truffle butter 23

PENNE | confit of albacore tuna | black olives | capers | fresh arugula 26

GNOCCHI DEL GIORNO | daily creation p/a

RISOTTO DEL GIORNO | daily creation p/a

FRITTATA DEL GIORNO | 3 egg omelette | daily creation | green salad 16

SECONDI (entrees)

ARIA BURGER | beef brisket | melted fontina cheese | caramelized onions | crispy pancetta | tomato | arugula | truffle aioli | served with fries or salad 23

HERITAGE CHICKEN SÛPRÈME | Milanese style – breaded and pan fried | cabbage slaw 25

IL SALMONE | pan seared salmon filet | fregola sarda | beets crema | roasted squash 25

SALTIMBOCCA ALLA ROMANA | veal scaloppini | sage | creamy polenta | ragu of brussels sprouts | prosciutto | kale 27

TAGLIATA | grilled 12oz black angus beef striploin | arugula | parmigiano shavings | mushrooms alla Genovese 30

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

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