Grilled sourdough topped with heirloom tomatoes, fresh basil, and a drizzle of aged balsamic. Light, bright, and perfect for sharing.

Hand-cut AAA Ontario beef with capers, shallots, Dijon, and a quail egg yolk. Served with gaufrette crisps.

Chef's daily soup made from seasonal ingredients sourced from local Ontario farms. Ask your server for today's selection.

Creamy imported burrata with grilled Ontario peaches, prosciutto, arugula, and a hazelnut vinaigrette.

Lightly floured and flash-fried calamari served with house-made chipotle aioli and fresh lemon.

Selection of cured meats, artisan cheeses, house pickles, whole grain mustard, and warm crostini. Great for the table.

Scottish salmon fillet with a lemon-caper beurre blanc, wilted spinach, and roasted fingerling potatoes.

Slow-braised Ontario short rib with red wine jus, creamy Parmesan polenta, and roasted root vegetables.

Pounded chicken breast, panko-crusted and pan-fried golden. Topped with an arugula and cherry tomato salad.

Arborio rice slowly cooked with forest mushrooms, white wine, shallots, and finished with Parmigiano-Reggiano.

Line-caught halibut with saffron cream, fennel confit, and a herb-crusted quinoa cake.

San Marzano tomato, fior di latte, fresh basil, and a finish of extra virgin olive oil. A perfect classic.

White base with mozzarella, thin-sliced prosciutto di Parma, fresh arugula, and shaved Grana Padano.

Spicy Calabrian nduja, caramelized onions, smoked mozzarella, and fresh oregano on a tomato base.

Cream base with mixed wild mushrooms, truffle oil, fontina, thyme, and a scattering of microgreens.

Mozzarella, gorgonzola, Parmigiano, and taleggio on a white cream base with a honey drizzle to finish.

Tonnarelli tossed table-side with Pecorino Romano, Parmigiano-Reggiano, and a generous amount of cracked black pepper.

Slow-cooked beef and pork Bolognese with hand-rolled egg tagliatelle and a dusting of aged Parmigiano.

Penne rigate in a fiery San Marzano tomato sauce with garlic, Calabrian chilli, and fresh flat-leaf parsley.

Traditional Roman carbonara with guanciale, whole eggs, Pecorino Romano, and coarsely ground black pepper. No cream.

Atlantic lobster with cherry tomatoes, white wine, garlic, chilli, and house-made linguine. A weekend favourite.

Classic espresso-soaked ladyfingers layered with mascarpone cream and a heavy dusting of Valrhona cocoa.

Silky vanilla bean panna cotta with a fresh raspberry coulis and candied lemon zest.

Warm Valrhona dark chocolate budino with sea salt caramel, toasted hazelnuts, and vanilla gelato.

Three scoops of house-made gelato. Ask your server for today's flavours — rotating weekly from local dairy.

A double shot of house espresso poured over vanilla gelato. Simple and perfect to end the meal.

Single or double shot of our house-blend espresso, sourced from a Toronto-based micro-roaster.

Rotating selection of Italian and Canadian VQA wines by the glass. Red, white, or rosé — ask your server.

Aperol, Prosecco, and a splash of soda over ice with a fresh orange slice. The patio classic.

Equal parts Campari, sweet vermouth, and gin stirred over ice and garnished with an orange peel.

San Pellegrino sparkling mineral water — 500ml or 1L. Ideal alongside food or on its own.

House-made Amalfi lemon liqueur served ice-cold. A traditional digestivo to finish the evening.