served with housemade focaccia & pistachio crumble

Chargrilled local asparagus, radish and fennel carpaccio | crispy leeks | maple dust | maple ver jus | citrus |

served with cucumber, kohlrabi and radish slaw

lamb skewers served with carrot puree | citrus mint emulsion

local micros | sweet and bitter greens | citrus vinaigrette | balsamic reduction

served with Torinese grissini

fennel, red onion, grapefruit pomegranate insalatina | infornate olive tapenade | crème fraiche | sturgeon caviar | Sicilian extra virgin olive oil

farro | roasted local vegetables | blistered tomatoes | arugula | escarole | fresh mint and parsley | grilled eggplant | fig and pomegranate garnish | balsamic reduction

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

fried east coast scallops, local perch, calamari and Pacific white shrimp | crispy sage | chipotle aioli | fried lemon, sage, chili peppers

Penokean Hills Farm beef tartare with capers, dill pickle, onion and extra virgin olive oil | cured quail egg | garlic rubbed crostini

local spicy sopressata | prosciutto cotto | lonza | 5-month aged Friulano Montasio (semi aged cow milk) | Pecorino Crotonese (aged sheep milk) | Piave Rosso riserva (aged cow milk) | seasonal condiments

zucchini, basil, pinenuts and mint pesto | parmigiano | fresh chili peppers

artisan sausage, local mushrooms | white wine | fresh herbs | parmigiano

Ontario bacon | tomato sugo | vodka | fresh cream | parmigiano

PEI mussels, pasta clams, Pacific white shrimp | fresh basil, white wine and cherry tomato sugo

grilled 10 oz Penokean Hills beef striploin | 12-year-old balsamic di Modena

grilled rosemary and citrus marinated Australian rack of lamb |

pan seared Manitoulin rainbow trout | lemon, caperberry, parsley and white wine reduction

summer dish of seasonally sourced greens, heirloom carrots and radish | cicchercia, chickpea and Tuscan red bean braise | sauteed escarole and kale | parsley, chive and fresh herb jus

sundried tomato, tarragon and parsley stuffed chicken | citrus beurre blanc | roasted shitake and oyster mushroom | chargrilled asparagus

grilled Pacific white shrimp and calamari | seared east coast sea scallops | citrus emulsion

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