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Cicchetti - Pronounced ‘chee-keh-tea’
Small Plates
These small plates are Northern Italy’s answer to Spain’s tapas and are typically ‘shared’ between friends in later afternoon or evening. Cicchetti are served in wine bars across Venice and made using the day’s market finds. Enjoy as an appetizer or order several plates for a meal. Perfect with a negroni or a glass of wine from our wine list.
- CROCCANTE DI SALMONEpanko crusted salmon, potato and spring onion croquette | salsa remoulade
- Parmiggiano di Melanzanewood oven baked eggplant parmigiano with fior di latte and parmigiano cheese | tomato sugo | fresh basil and mint
- Arancinimushroom trifolati and salsa tartufata | asiago crema
- Cotecchino e Lenticchietraditional slow cooked pork sausage | braised lentils with carrot brunoise, celery, onion and bay leaves | garlic rubbed crostini
- Calamari Grigliatagrilled citrus marinated calamari | blistered cherry tomato and black olive relish | charred lemon
- Agnello Scottadittolemon, rosemary and orange zest marinated lamb | roasted carrot puree
Antipasti - Appetizers
- CRUDO DI SALMONEAAA Alberta beef | lemon and extra virgin olive oil dressing | capers | radicchio, arugula, mint and celery insalatina | local micros | shaved parmigiano reggiano
- INSALATA INVERNALEwinter salad of radicchio and shaved fennel | marinated infornate olives | seasonal oranges | Tuscan extra virgin olive oil | balsamic drizzle
- CRUDO DI SALMONEbeetroot and Crosscut gin cured Atlantic salmon | lemon crème fraiche | onion in agrodolce | local greens | fish roe garnish
- FRITTO MISTOfried lightly floured calamari, pacific white shrimp, east coast scallops and local pickerel | fresh lemon and smoked paprika aioli
- POLIPO ALLA GRIGLIAgrilled octopus tentacle with fresh herbs, lemon and extra virgin olive oil | wood oven roasted red peppers and Yukon gold potato salad | parsley chimichurri | citrus reduction drizzle
- INSALATA DI CESAREromaine hearts | egg, lemon, parmigiano and olive oil emulsion | crisp prosciutto | herbed croutons | shaved parmigiano
- COZZE IN BRODETTOPEI mussels, white wine, chili, garlic and tomato brodo | grilled crostini
- TAGLIERE DI SALUMIselection of Italian and house cured meats
- TAGLIERE DI FORMAGGIselection of Italian and Ontario cheeses | local honey | in house made jams
Primi - Pasta & Risotto
- LUNETTE CON SALSA LIMONEspinach and ricotta stuffed ravioli | fresh lemon zest, butter and parmigiano sauce
- GNOCCHI ALLA BOLOGNESEIn house made local potato dumplings | traditional veal, chicken and beef ragu with white wine, nutmeg, cloves and tomato
- MEZZE MANICHE ALLA VODKAOntario bacon | tomato sugo | vodka | fresh cream | parmigiano
- RISOTTO AL PERE E NOCEcarnaroli rice | poached bosc pear, gorgonzola and radicchio | crushed walnuts | local honey drizzle
- CHITTARA ALLA VONGOLEfresh clams, white wine, garlic, pepperoncino, extra virgin olive oil and fresh parsley
- PENNE ALLA BURINAbroccoli, smoked bacon, chili white wine and parmigiano crema
SECONDI - Mains
- FILETTO DI MANZOgrilled 8oz AAA Alberta beef tenderloin | local mushroom sautee | rosemary and lemon potatoes | seasonal vegetables
- AGNELLOpistacchio and fresh herb crusted rack of Australian lamb | roasted mini red potatoes | sauteed rapini | farm vegetable medley
- CACCIUCCOtraditional Tuscan fish stew with PEI mussels, calamari, fresh clams, octopus, pacific white shrimp and butter poached cod | tomato brodo
- SCALLOPINE DI VITELLOpan seared Ontario veal scallopine layered with prosciutto, sage and fontina | white wine, local mushroom and parsley sauce | seasonal vegetable medley
- CAVOLFIOREwood oven roasted cauliflower steak with quinoa, fig and crushed pistachio | balsamic reduction
- SALMONE IN CARTOCCIOoven roasted Atlantic salmon | Poulin Yukon gold potatoes | broccolini | heritage carrots | lemon and parsley
Our dishes are prepared fresh and in season to give you the best possible quality. Should you have any dietary concerns, please feel free to let us know and we will gladly accommodate where possible.
Thank you for supporting local! It is always and truly appreciated!
Vino spumante – Sparkling wines - dry / light and fruity
- Prosecco XD Treviso treviso, Ziraldo n/v | VenetoNiagara’s famed vintner Donald Ziraldo’s experimental sparkling | dry, consistent and fresh | light antipasti, cicchetti
- Moscato d’asti igt, 47 anno n/v | PiemonteOne of the oldest grapes in the world | light bodied and semi-sweet w perfumed aromas | cream-based desserts
- Bracchetto d’Acqui doc ‘Braida”, Giacomo Bologna 2021| PiemonteSemi sweet sparkling red - cleopatra’s favourite wine| soft, delicate and intensely aromatic | rich chocolate desserts and berries
Vini Bianci – White wines – light and crisp
- Verdicchio dei Castelli di Jesi docg classico villa bianchi, Umani Ronchi 2021 | Le MarcheThe jewel of the Marche region | delicate aromas, crisp and fresh with nutty finish | vegetable dishes | truffles
- Pinot Grigio Friuli doc rosadis, Forchir 2022 | Friuli Venezia GiuliaThe rose hues come from fermentation with the skins as pinot grigio is a copper skinned grape | fresh and light with crisp citrus flavour | an easy drinking white with crisp minerality | chicken dishes, risotto, seafood
Vini Bianci – White wines - aromatic and flavourful
- Pinot Bianco alto adige sudtirol doc, Peter Zemmer 2021 | Alto AdigeGrown in the Cortina Mountain valley microclimate which is well known for producing high quality white wines |rich aromas of flowers and spices | full bodied with a fruity mineral flavour and fresh acidity | shellfish and white meat
- Falanghina del Sannio dop anima lavica, La Guardiense 2021 | CampaniaCampania’s signature white grown in volcanic soil | citrus and floral aromas | fresh minerality and savoury flavours | pasta with seafood
- Chardonnay alto adige doc altkirch, Colterenzio 2021 | Alto AdigeA 300-grower co-op on the base of the dolomite mountains | dry, medium bodied with notes of melon and citrus | pairs well with vegetable risottos, light starters, fish and non-tomato based pastas
Vini Rossi – Red Wines – medium bodied, spicy and earthy
- Nero d’avola sicilia doc kerasos, Valdibena 2018 | SiciliaHand harvested biodynamic grapes wild yeast fermented | well-structured with soft tannins | pasta with meat sauces, grilled vegetables, legumes
- Syrah sicilia dop la clarissa, Cantine Rallo 2021 | SiciliaGrown on certified organic vineyards | intense bouquet of pepper and berries | ruby red with violet hues | grilled lamb, pasta with tomato sauces
- Rosso Conero doc san lorenzo, Umani Ronchi 2019 | Le MarcheSangiovese, Montepulciano blend |Youthful, fruity aromas, medium acidity, with medium tannins | truffles, poultry, lamb
- Dolcetto d’Alba doc, Massolino 2021 | PiemontePiemonte’s most underrated wine grown in the exceptional soils of Serralunga | fresh, fruity aromas | medium bodied with low tannins and high acidity | perfect food wine especially with antipasti, pasta and grilled red meats
- Pinot Nero friuli colli orientali dop, La Tunella 2020 | FriuliOriginating from the burgundy area of France, pino t nero grows exceptionally well in Friuli | intense ruby red with raspberry and wildberry notes | perfect with poultry and fish
Vini Rossi – Red Wines – full bodied and smooth
- Valpolicella doc classico superiore ripasso, Corte Lenguin 2020 | VenetoMade by fermenting valpolicella wine with grape skins left over from Amarone | medium bodied combining cherry and acidic notes of Valpolicella with soft raisin notes of Amarone | red meats and aged cheeses
- Montefalco Rosso doc agricola spacchetti, Colle Ciocco 2020 | UmbriaTraditional wine combining the elegance of sangiovese with the power of sagrantino - Umbria’s Intense red varietal | fruity with moderate tannins and underlying minerality | goes well with truffle dishes, mushrooms, red meats
- Cabernet Sauvignon trevenezie igt sognum, Luigi Righetti 2020 | VenetoThis wine undergoes the appassimento process which is used to produce Amarone della Valpolicella in where the grapes are dried for about 40 days prior to pressing giving a more concentrated juice | intense aroma of dark plum, cherry and cedar | full bodied with soft tannins | pairs with roasted and braised meats and aged cheeses
Vini Rossi – Red Wines – full bodied, powerful and intense
- Rosso Toscano igt il bagatto, Scopone 2012 | ToscanaA true Supertuscan with cabernet sauvignon, merlot, petit verdot and sangiovese | Earthy notes with dark cherries and smooth long-lasting finish | roasted or grilled meat, aged cheeses
- Amarone della Valpolicella docg classico, Luigi Righetti 2018 | VenetoOne of Italy’s few dry ‘passito’ wines made with air dried grapes | bold aromas of dark cherry and plums | dry, smooth, rich dark fruit flavours | braised meats, aged cheeses, great conversations
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Contact us at catering@verdicchio.ca
Coming soon..