Dine-In
| BREAD, OLIVES, CHEESE - house made focaccia, marinated pecorino fresco, marinated olives | 11 | ||
|
ARANCINI - pear, smoked provolone, burnt honey, rosemary, bacon |
12 | ||
| FRIED FRESH WATER SMELTS - lemon, tomato & fennel salt, lemon aioli | 10 | ||
| TUSCAN CROSTINI - chicken liver, treviso & onion jam, sprouts | 12 | ||
| BONE MARROW - pinsa bianca, salsa verde, maldon sea salt | 16 | ||
| PROSCIUTTO & MELON - Prosciutto di Parma, compressed melon, pepperoncino, fresh mint | 16 | ||
| ASSAGGINI BOARD - Chef’s selection of assaggini (serves 2) | 29 |
| NONNA’S SALAD - mixed greens, spring onions, Barese cucumbers, fresh herbs, vinaigrette | 14 | ||
| SEAFOOD CRUDO - chef’s daily raw fish/seafood creation | MP | ||
| BURRATA - roasted cherry tomatoes, garlic, fresh basil, fried focaccia | 21 | ||
| STEAK TARTARE - pickled ramps, capers, parm, egg yolk, fennel chili sauce, mustard, focaccia | 19 | ||
| TOMATO SALAD - Heirloom tomatoes, stracciatella, herbs, charred cucumber dressing | 17 | ||
| BACCALA FRITTO - salt cod & potato crocchette, fennel chili sauce, lemon aioli | 16 |
| CANESTRI ALLA GENOVESE - beef shank, pork shoulder, sweet onion, piave, arugula, white wine | 28 | ||
| TORTELLONI - roasted corn & ricotta filling, oregano, brown butter, pecorino, burnt jalapeno oil | 26 | ||
| SPAGHETTI - Argentinian red shrimp, bottarga, chili, garlic, mollica, parsley, white wine | 28 | ||
| SCALLOP RISOTTO - seared diver scallops, sweet corn, pancetta, oregano | 36 | ||
| TAGLIATELLE ‘PAGLIA E FIENO’ AL BURRO E PARMIGIANO - Fresh Conestoga Egg & Spinach Pasta |
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| HEIRLOOM TOMATO - olive oil, parmigiano reggiano, basil | 30 | ||
| TRUFFLE - lemon, parmigiano butter, chives | 32 | ||
| LOBSTER - lemon, parmigiano butter, chives | 39 | ||
| LOBSTER & TRUFFLE - lemon, parmigiano butter, chives | 49 | ||
| SONO AFFAMATO | |||
| - Let our Chef guide you through our five-course menu experience. 2 guest minimum. Full table participation required. | 70 per person |
| Ancient Roman style pizza made from a natural sourdough starter resulting in a light airy crust. | |||
| BIANCA | |||
| FUNGHI ~ taleggio cheese, yukon gold potato, roasted mushrooms, thyme, truffle honey | 24 | ||
| VINNIE ZUCCHINI ~ fontina, marinated tomatoes, red onion, stracciatella, fresh herbs | 22 | ||
| HOT STUFF 2.0 ~ red onion, 'nduja sausage, fior di latte, fried eggplant, basil, fontina | 24 | ||
| BOLOGNA PRIDE ~ zucchini, stracciatella, mortadella, pistachio, arugula. burnt honey | 23 | ||
| ROSSA | |||
| MARGHERITA ~ fior di latte, confit tomatoes, fresh basil, parmigiano | 21 | ||
| PROSCIUTTO CRUDO ~ fior di latte, confit tomatoes, fresh basil, prosciutto, arugula, parmigiano | 25 | ||
| CALABRIAN ~ tomato sauce, spicy salami, hot honey, smoked provolone, black olives | 23 | ||
| SPANIARD ~ white anchovies, hazelnut romesco, stracciatella, herbs | 24 |
| BRANZINO ~ spicy chili runner beans, olive sauce, fine herbs, crème fraiche, grilled lemon | 34 | ||
| ROASTED LAKE ERIE PICKEREL ~ salt cod puttanesca, olives, capers, fresh tomato, garlic sauce | 33 | ||
| OCTOPUS ~ bone marrow & anchovy butter, crispy potatoes, fennel chili sauce, golden raisins, almonds | 36 | ||
| LINTON PASTURE PORK CHOP ~ sweet corn succotash, grilled yellow plums, hot honey | 42 | ||
| GRILLED LAMB CHOPS ~ lamb rillette, grilled broccoli & treviso, hazelnut romesco | 56 | ||
| BISTECCA ~ Canadian Prime Beef - roasted tomatoes, grilled mushrooms, charred rapini, smash potatoes | |||
| 8 oz HANGER | 39 | ||
| 16 oz STRIPLOIN | 79 | ||
| 32 oz FIORENTINA ~ minimum 30-minute preparation time required | 165 |
| SMASH FRIED POTATOES ~ chicken liver, pickled pearl onions, balsamic agro dolce | 10 | ||
| CHARRED RAPINI ~ garlic, bomba | 11 | ||
| ROASTED TOMATOES ~ stracciatella, parsley garlic oil | 11 | ||
| GRILLED RUNNER BEANS ~ crispy chili oil, crème fraiche | 12 |
Take-Out
| NONNA’S SALAD ~ mixed greens, spring onions, Barese cucumbers, fresh herbs, vinaigrette | 14 | ||
| TOMATO SALAD ~ Heirloom tomatoes, stracciatella, herbs, charred cucumber dressing | 17 |
| Ancient Roman style pizza made from a natural sourdough starter resulting in a light airy crust. | |||
| BIANCA | |||
| FUNGHI ~ taleggio cheese, yukon gold potato, roasted mushrooms, thyme, truffle honey | 24 | ||
| VINNIE ZUCCHINI ~ fontina, marinated tomatoes, red onion, stracciatella, fresh herbs | 22 | ||
| HOT STUFF 2.0 ~ red onion, 'nduja sausage, fior di latte, fried eggplant, basil, fontina | 24 | ||
| BOLOGNA PRIDE ~ zucchini, stracciatella, mortadella, pistachio, arugula. burnt honey | 23 | ||
| ROSSA | |||
| MARGHERITA ~ fior di latte, confit tomatoes, fresh basil, parmigiano | 21 | ||
| PROSCIUTTO CRUDO ~ fior di latte, confit tomatoes, fresh basil, prosciutto, arugula, parmigiano | 25 | ||
| CALABRIAN ~ tomato sauce, spicy salami, hot honey, smoked provolone, black olives | 23 | ||
| SPANIARD ~ white anchovies, hazelnut romesco, stracciatella, herbs | 24 |
| CANNOLO ~ ricotta mascarpone filling, candied pistachio dip | 3 | ||
| BISCOTTI PLATE ~ white chocolate cranberry, dark chocolate chip | 9 |
Dolci, Caffe & Digestivi
| OLIVE OIL CAKE ~ poached peach, pecan crumble, peach puree, ricotta gelato | 13 | ||
| DARK CHOCOLATE TART ~ Saba di Modena, shortbread crumbs | 13 | ||
| HOT STUFF 2.0 ~ red onion, 'nduja sausage, fior di latte, fried eggplant, basil, fontina | 24 | ||
| TIRAMISU ~ savoiardi cookie, espresso, mascarpone, marsala | 10 | ||
| GELATO & SORBETTO ~ seasonal flavours | 10 | ||
| BRIOCHE GELATO SANDWICH ~ seasonal flavours (limited availability) | 15 | ||
| BISCOTTI PLATE ~ house made assorted biscotti | 9 | ||
| CANNOLO ~ ricotta, mascarpone filling, candied pistachio dip | 3 |
| AMERICANO | 3 | ||
| ESPRESSO | 3 | ||
| CAPPUCCINO | 5 | ||
| LATTE | 5 | ||
| ESPRESSO MACCHIATO | 4 | ||
| CAFFÈ CORRETTO ~ espresso & ½ oz choice of frangelico, grappa, sambuca, strega, vecchia romagna | 5 | ||
| SLOANE TEA ~ rouge provence, heavenly cream, jasmine mist, chamomile citrus | 4 |