grilled calamari | Adriatic sugo of tomato, chili, white wine and garden peas | garlic rubbed crostini …13

crispy cauliflower fritti tossed with mint, parsley and white wine vinaigrette | smoked paprika aioli … 11

golden carnaroli rice spheres | taleggio cheese centre | summer black truffle crema … 12

balsamic marinated olives with fennel, chili, orange zest | lemon balm micro | served warm … 9

roasted beet spread | walnut, parsley and cumin pesto | garlic rubbed crostini | pomegranate | walnut crumble… 12

house made ’00’ flour focaccia | creamy ricotta | fig | pistachio | balsamic drizzle | sunflower sprouts … 13

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

medley of sweet and bitter greens | orange and grapefruit supreme | fresh figs | Sudbury honey vinaigrette | balsamic reduction | pistachio crumble … 17

romaine hearts | egg, parmigiano, anchovy and extra virgin olive oil emulsion | baked croutons| prosciutto crisps | shaved parmigiano - 17

fava bean puree layered with fresh Roma tomato, summer herbs and artichoke hearts | white truffle vinaigrette … 17

selection of imported salumi and cheese | seasonal condiments | local honey - 24

selection of grilled local summer vegetables | 20yr red wine vinegar marinade | fresh mint, garlic and parsley | Ontario burrata | extra virgin olive oil | balsamic drizzle … 16

bronze dye wide pasta tubes | sugo of Pacific white shrimp, fresh pasta clams, calamari, white wine and coastal herbs… 36

short tube pasta | local duck egg yolk and pecorino sauce | crisp guanciale | cracked black pepper | a Roman classic reimagined … 31

hand rolled potato gnocchi | sugo of Vesuvian tomatoes | parmigiano | basil micro … 30

spinach and semolina tagliatelle | classic rustica sauce of sundried tomatoes, prosciutto, fresh tomatoes and clarified butter | basil chiffonade … 30

fior di latte and ricotta stuffed ravioli | basil pesto | blistered cherry tomatoes | fire roasted pine nuts | summer simplicity at best… 32

slow simmered carnaroli rice with artichoke, parmigiano and butter | crispy artichoke garnish | lemon zest … 28

grilled Pacific white shrimp, calamari and east coast scallops | cannellini bean, red onion, mint and lemon zest medley | garlic sauteed broccolini | rosemary and mint oil drizzle … 36

crispy breadcrumb crusted Ontario veal chop | grilled radicchio | roasted pine nuts | balsamic glaze | seasonal greens… 46

Umbrian marinated frenched lamb chops | grilled zucchini insalatina | herb roasted fingerling potatoes | mint salsa verde … 58

seared farm raised chicken thighs | classic lemon piccata sauce | Manitoulin grown chard and farm vegetables | herb roasted fingerling potatoes … 36

pan roasted Atlantic coast salmon | lemon braised artichoke | local farmed mushrooms | seasonal greens | grilled polenta … 38

grilled 8oz beef tenderloin | sauteed kale with garlic and chili | mushroom sautee | roasted carrots | fingerling potatoes … 60

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

Delicate and lightly sparkling muscat blanc grape | low alcohol, sweet and highly aromatic | pairs with cream-based desserts and cakes | also great on its own

Dry, sparkling red wine from Central Italy | low alcohol with berry and floral notes | extremely versatile with food especially pizzas, prosciutto & antipasti

Fascinating delicate and versatile white | dry with medium acidity | vibrant and fresh notes of lemon and peaches | matches well with pastas, seafood & grilled fish

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 then your more common pinot grigios |matches well with white meat & salads

Known for its rich and aromatic character, Pecorino is highly regarded for its elegance and minerality | slightly salty with bracing acidity and flesh stone fruit flavours | great with fish and shellfish

and elegant |medium bodied with floral and fruit notes of golden apples, oranges and white flowers | an excellent aperitif wine | excellent with light crudi, sharing plates & salads

Primary grape in Umbria, this medium bodied wine is similar in style to a dry rose | Dry with medium high acidity | flavours of white peach, melon & strawberry | Excellent with grain salads, seafood pastas & grilled fish

in the past few years |slightly herbal with bright acidity |pairs well with all seafood, vegetable dishes & light pastas

Sicily’s most important red varietal likened to Cab Sauvignon | medium bodied with notes of black cherry and plum | soft tannins | pairs with pasta in meat sauces and beef tagliata

Everyday drinking wine due to its high acidity, low tannin and medium body characteristics | fresh and vibrant flavours of berries and currant |excellent with beef carpaccio, meat sauces & semi aged cheese

Popular light bodied red with red fruit and spice aromatics | dry with smooth, soft tannins | long pleasant finish | pairs well with chicken, pork & mushroom/truffle dishes

Sangiovese is the key grape of central Italy and the predominant varietal in Chianti |its characteristics are dependent on its climate as it taste depends on where its grown | medium bodied with high acidity, this wine is elegantly fruity with berry and red fruit notes as well as hints of darker balsamic | very food friendly and pairs well with tomato sauces, pizzas, grilled meats & fowl/poultry

King of Southern Italy grape varietals | a wine of intense colour and violet hues | aromas of cherry, vanilla & spice due to partial barrique oak aging | full bodied with good acidity | great with vegetable, legume dishes & game

Full bodied 100% Montepulciano varietal | rich, flavourful & pleasantly harmonious | intensely fruity with a long finish | pairs with stuffed pastas, pork & grilled dishes | Italy’s winemaker of the year for 2023

Appassimento style (drying grapes for approx 40 days prior to pressing) cabernet | medium bodied with concentrated flavours of plum, black cherry & cedar | goes well with mushroom sauced pastas, roasted & seared meats

The original black zinfandel (brought to California in the late 1800s by Italian immigrants), grows almost exclusively in Puglia | boldly fruity with jammy berry flavours | great minerality and acidity |soft tannins | pairs with well-structured pasta dishes and meat dishes

A classic blend of corvina, molinara & 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 & cinnamon |medium acidity and high alcohol | excellent with braised dishes or on its own for deep conversation