Cicchetti - Pronounced ‘chee-keh-tea’

• calamari in zimino
  grilled calamari | Adriatic sugo of tomato, chili, white wine and garden peas | garlic rubbed crostini …13
• SPIEDINI DI AGNELLO
  wood oven grilled lamb spiedini | Azilda potato insalatina with red onion, cucumber,cherry tomato | yoghurt, fennel frond and paprika ‘aioli’ … 14
• ARANCINI CACCIO E PEPE
  golden carnaroli rice spheres | pecorino cheese and black pepper | summer black truffle crema … 14
• MISTI DI OLIVE
  balsamic marinated olives with fennel, chili, orange zest | lemon balm | served warm … 12
• CROSTINI CON PESTO DI BARBABIETOLE
  roasted beet spread | walnut, parsley and cumin pesto | garlic rubbed crostini | pomegranate | walnut crumble… 14
• PIZZETTE STAGIONATE
  wood oven flatbread with ’00’ flour | Manitoulin heirloom tomato sugo | fior di latte mousse | prosciutto di Parma | arugula micros | Tuscan extra virgin olive oil … 15
• ANIMELLE FRITTI
  crispy fennel dusted veal sweet bread | balsamic caramelized onion | smoked duck crisps … 17
• CRUDO DI TONNO
  torched yellow fin tuna | horseradish crema | beet and pear tartare...16

ANTIPASTI - Appetizers

• CARPACCIO DI MANZO
  thin sliced Alberta AAA beef | Tuscan extra virgin olive oil | fresh lemon zest | white truffle oil | arugula micro | toasted pine nuts | shaved piave | cracked pepper - 18
• INSALATA STAGIONATA
  roasted baby beet salad | honey crisp apple julienne | whipped goat cheese | preserved chestnut and balsamic vinaigrette | arugula micros | toasted pistachio … 17
• INSALATA DI CESARE
  romaine hearts | egg, parmigiano, anchovy and extra virgin olive oil emulsion | baked croutons| prosciutto crisps | shaved parmigiano - 18
• FONDUTA TARTUFATA
  classic winter Piemontese dish of warm fontina cheese flambeed with sherry | salsa tartufata | garlic-rubbed crostini …19
• TAGLIERE DI SALUMI E FORMAGGI (for 2)
  selection of imported salumi and cheese | seasonal condiments | local honey - 26
• GRIGLIATA DI POLPO
  citrus-marinated grilled octopus | warm chickpea peperonata | chili vinaigrette … 25

PRIMI - Pasta

• PACCHERI AL MARE
  bronze dye wide pasta tubes | sugo of Pacific white shrimp, fresh pasta clams, calamari, white wine and coastal herbs… 36
• MEZZE MANICHE CARBONARA
  short tube pasta | local duck egg yolk and pecorino sauce | crisp guanciale | cracked black pepper | a Roman classic reimagined … 31
• GNOCCHI
  house made potato dumplings | slow braised King Cole duck ragu | parmigiano … 31
• PAPPARDELLE
  long, wide ribbon pasta | local mushroom, pork sausage, peas, white wine and n’duja sugo …30
• AGNOLOTTI
  slow braised short rib stuffed rectangular ravioli | parmigiano crema | black truffle oil drizzle …32
• LUNETTE
  local butternut squash and ricotta stuffed round ravioli | brown butter and sage sauce | preserved lemon zest | toasted hazelnut dust … 30
• RISOTTO
  slow simmered carnaroli rice with poached Ontario bosc pear, gorgonzola dolce and parmigiano | toasted walnuts | balsamic reduction … 29

SECONDI - Mains

• CAVOLFIORE ARROSTO (vegan)
  wood oven roasted cauliflower steak with quinoa, fig and crushed pistachio | balsamic reduction … 36
• AUSTROMERLUZZO
  pan roasted Patagonian toothfish | wilted chicoria with garlic and chili | oven roasted beets | celeriac puree | parsley gremolata … 52
• SALMONE ARROSTO
  pan roasted Atlantic salmon | local farmed mushrooms | honey and balsamic glazed brussel sprouts | grilled polenta | lemon thyme crema … 39
• VITELLO SALTIMBOCCA
  prosciutto and sage stuffed Ontario provimi veal pan seared with white wine and sundried tomato reduction | brussel sprout and pancetta medley | roasted butternut squash | fingerling potatoes … 39
• ANATRA ARROSTO
  cast iron King Cole duck breast | farro insalata with port poached pears, orange and arugula | vin cotto reduction … 39
• FILETTO DI MANZO
  grilled 8oz Alberta AAA beef tenderloin | sauteed kale with garlic and chili | local mushroom sautee | honey roasted carrots | fingerling potatoes | red wine and veal stock reduction …65
• AGNELLO SCOTTODITTO
  Umbrian marinated Frenched Australian lamb chops | garlic sauteed rapini | wood oven roasted peppers | rosemary and lemon potatoes | mint salsa verde … 58

PIZZA | REAL wood oven | 48hr fermentation dough

• Margherita
  tomato sauce | fior di latte | fresh basil…20
• Tartufata
  tomato sauce | mozzarella | artisan sausage | local mushroom trifolati | black truffle salsa…25
• Udinese
  tomato sauce | fior di latte | prosciutto | arugula |
  shaved parmigiano…21
• Caccio Pepe
  pecorino bechamel | cracked pepper | fior di latte mozzarella |
  local micros…22
• Salame
  Friulano-style salami | green olives | caramelized onions |
  artisan pork sausage …24

• Contadino
  tomato sauce | mozzarella | artisan sausage |
  roasted red peppers | black olives…24
• Pizzica
  tomato sauce | mozzarella | Friulano-style salami |
  pickled jalapeno | honey…22
• Oh! Mangiacake
  tomato sauce | mozzarella | pancetta | Friulano-style salami |
  local mushrooms…23

Vino Spumante – Sparkling Wines - dry / light and fruity

• Prosecco DOC Brut, Serenissima n/v | Veneto
  Italy’s most popular sparkling made with glera grapes in Northeastern Italy | light bodied with medium acidity and dry, fruity finish | pairs with cured meats and most starters

Vini Bianci – White Wines – light bodied

• Pinot Grigio Grave del Friuli DOC Rosadis, Forchir 2023 | Friuli Venezia Giulia
  True to its origin, this pinot grigio undergoes a short natural maceration (few hours) on its copper toned skins to give a traditional salmon colour | grown in alpine regions, it is more floral and complex than your more common pinot grigios |matches well with white meat | salads
• Friulano Friuli DOC Vigneri, Le Monde 2024 | Friuli Venezia Giulia
  Once known as tocai friulano, this grape thrives in sandstone terroir of the Collio in Northeastern Italy | stainless steel fermentation preserves it’s fresh green apple and white peach character | perfect with prosciutto and risottos
• Verdicchio dei Castelli di Jesi DOCG Villa Bianchi, Umani Ronchi 2023 | Le Marche
  Fascinating delicate and versatile white | dry with medium acidity | vibrant and fresh notes of lemon and peaches | matches well with pastas, seafood and grilled fish

Vini Bianci – White Wines - medium to full bodied, crisp and acidic

• Offida Pecorino DOCG, Tenuta Santori 2022 | Le Marche
  Known for producing fuller bodied whites with high acidity, pecorino is an ancient grape native to this region of Italy. The Santori winery, a relatively young Tenuta founded in 2012, focuses on organic farming to craft high quality wines reflecting on Le Marche’s terroir. This wine is perfect with seafood and light cream-based pasta dishes
• Romagna Bianco DOC Ceregio, Fattoria Zerbina 2023 | Emilia Romagna
  A vibrant and approachable white crafted from 100% trebbiano grapes in the rolling hills of Faenza in Emilia Romagna | light, crisp and well balanced with a clean herbaceous finish | ideal with cicchetti, grilled salmon and seasonal grilled vegetables

Vini Rosati– Rose Wines – medium to full bodied, crisp and acidic

• Bianchello del Matauro DOC Le Vigne della Terrazze, Claudio Morelli 2024 | Le Marche
  An ancient varietal dating back to the Roman empire, this steel aged cold macerated white is a testament to the terroir from which it comes from with zesty citrus notes, electric acidity and a mineral laced finish | great with seafood and fish dishes
• Offida Pecorino DOCG, Tenuta Santori 2022 | Le Marche
  Known for producing fuller bodied whites with high acidity, pecorino is an ancient grape native to this region of Italy | a relatively young Tenuta founded in 2012, focuses on organic farming to craft high quality wines reflecting on Le Marche’s terroir | perfect with seafood and light cream-based pasta dishes
• Chardonnay Alto Adige DOC, Kupelweiser 2024 | Trentino Alto Adige
  From Northern Italy’s German speaking region, this chardonnay soars with pineapple, banana and citrus aromatics paired with cool alpine minerality: old world finesse meets new world approachability | great with crudo, salads, white meats
• Soave DOC, Pieropan 2024 | Veneto
  A vibrant and approachable white crafted with garganega grapes in the volcanic soils of Veneto | crisp minerality and well balanced with a clean citrus finish | ideal with cicchetti, young pecorino cheese

Vini Rossi – Red Wines – medium bodied, spicy and earthy

• Chiaretto di Bardolino DOC Classico, Villabella 2024 | Veneto
  Dry and sapid with juicy red berry and tangy citrus finish | perfect for salumi, tuna crudo and cicchetti
• Piceno DOP Bacchus, Ciu Ciu 2024 | Le Marche
  A juicy and organic red that blends equal parts Sangiovese and Montepulciano grapes | unoaked for youthful vibrancy with generous fruit and soft tannins | pairs well with meat based pasta
• Nero d’Avola Sicilia DOC Kerasos, Valdibella 2022 | Sicilia
  Sicliy’s most important red grape varietal | a rich, medium to full bodied wine with high but smooth tannins and balanced acidity | often likened to syrah, it offers intense black cherry and red berry flavours | pairs well with tomato-based sauces, grilled meats and aged cheeses
• Dolcetto d’Alba DOC lodoli, Ca’ del Baio 2024 | Piemonte
  Piemonte’s everyday hero shines in Alba’s sandier, cooler terroir with berry and floral aromatics | fruit forward, soft and harmonious | try with tartufata pizza and truffled fonduta
• Sangiovese Romagna DOC Superiore Federico, Pandolfa 2023 | Emilia Romagna
  The heart of central Italy’s red varietals, this sangiovese is more ripe and generous style than its Tuscan counterpart with wild berries, balsamic herbs and minerality from the clay hills of Emilia Romagna’s Apennine foot hills | silky tannins are aged just enough for layered complexity without heaviness | great with mushroom and meat sauces, gilled lamb chops

Vini Rossi – Red Wines – full bodied and smooth - powerful & intense

• Aglianico del Sannio DOP “Lucchero”, La Guardiense 2019 | Campania
  King of Southern Italy grape varietals | a wine of intense colour and violet hues |aromas of cherry, vanilla and spice due to partial barrique oak aging | full bodied with good acidity | great with vegetable and legume dishes as well as game
• Cabernet Sauvignon Trevenezie IGT Sognum, Luigi Righetti 2021 | Veneto
  Appassimento style (drying grapes for app 40 days prior to pressing) cabernet | medium bodied with concentrated flavours of plum, black cherry and cedar | goes well with mushroom sauced pastas, roasted and seared meats
• Barbera d’Asti Blina DOCG, Agostino Pavia 2024 | Piemonte
  Everyday drinking wine due to its high acidity, low tannin and full bodied character |this barbera from the Asti is much more refined and finessed than those from the Alba region| black cherry jam, juicy acidity and plush texture make it a great pairing to carpaccio, meat ragus
• Conero DOC San Lorenzo, Umani Ronchi 2022 | Le Marche
  Made with 100% Montepulciano grapes from the Conero riviera in Le Marche | intense and refined with rich black cherry and spice flavours rounded with firm tannins and a long velvety finish | great with grilled meats
• Amarone della Valpolicella DOCG Classico, Luigi Righetti 2021 | Veneto
  A classic blend of corvina, molinara and rondinella grape varietals appassimento style (see cabernet above) which then undergo a slow fermentation period followed by chestnut barrel ageing |bold aromas of cherry liqueur, figs and cinnamon | medium acidity and high alcohol | excellent on its own for deep conversation