INSALATE ANTIPASTI VINO AL BICCHIERE

V IN O AL BIC C H I E R E
I NSAL AT E
S E CONDI
Parmigiana Di Melanzane e Zucchini / 27
S PUM A N TE
Prosecco, Serenissima D.O.C / Italy
5OZ
12
Romaine / 16
BIC C H I ER E BIAN CH I
Bianco, Essere / Italy / 2011
Pinot Grigio, Matto / Italy / 2012
Riesling, Solid Ground (VQA) / Canada / 2012
Sauvignon Blanc, Woolshed / Australia / 2012
Chardonnay, Cyprus / USA / 2012
5OZ
10
12
13
12
13
Rucola / 15
BIC C H I ER E ROS S I
Primitivo, ‘I Muri’ / Italy / 2012
Malbec Crios / Argentina / 2013
Chianti, Senesi Aretini / Italy / 2012
Cabernet Sauvignon, Dawson Creek / USA / 2008
Shiraz, Bryson Family Vineyards’ / Australia / 2010
5OZ
10
12
13
14
14
CO CKTAI LS
13
13
Sarpa Negroni
Gin/ Campari/ sweet vermouth/ soda
14
‘Terra’s’ Very Berry Mojito
Muddled Berries/ Mint/ Bacardi rum/
fresh lime/ soda
15
15
Oak Ridges Sunshine
Sour Raspberry/ Crème de Banana/
cranberry and orange juice
15
The Classico
Classic Martini/ Gin or Vodka
15
vegan ‘sheppards pie’/ acorn squash/
braised winter greens/ lentil & chick pea ragu
Radicchio and Romaine / 15
Gamberoni e Caspesante / 39
shaved fennel/ red wine vinegar/ extra virgin olive oil
ANT I PAST I
Zuppa del Giorno / 10
soup composed daily
Polenta Fries / 11
Cozze, Cozze, Cozze / 16
steamed P.E.I. mussels/ fennel/ D.O.P. tomato/
white wine/ chiles
grilled calamari/ pepperonata/ warm caper and lemon
vinaigrette
Octopus Carpaccio / 18
crispy half chicken/ fresh herbs/ lemon/ sea salt
grilled shrimp & wild scallops/ tomato and caper risotto/
stir fry vegetables/ Serrano chili jam
Agnello Scottadita / 44
grilled Australian lamb chops(3)/ cannellini beans/
pancetta/ wilted baby spinach/ red wine jus
Parmigiana Di Vitello / 29
veal tenderloin/ flore Di latte/ spaghettini pomodoro
Sarpa’s Surf ‘n’ Turf / 45
5oz. flat iron/ half lobster tail/ prawn / charred jalapeno
and red onion salsa/ calabrese coleslaw/ frites
Grilled P.E.I. ‘Grass Fed’ Striploin / 45
charred jalapeno and red onion salsa/
Calabrese coleslaw/ frites
poached octopus/ spring onions/ heirloom cherry
tomatoes/ ginger/chili/ lime vinaigrette
CONTO RNI
Mozzarella Di Buffala / 22
seasonal vegetables / 12
cannellini beans/ pancetta/ baby spinach / 10
creamy polenta/ pecorino & white truffle oil / 10
yukon mashed or fries / 9
sautéed wild mushrooms / 12
heirloom cherry tomatoes/ saba/ mint infused
watermelon/ Puro
(Sides)
PAS TA
Penne arrabbiata / 18
Cranberry Citrus Float
Triple sec/ cranberry juice/ prosecco
garnished/ orange slice
Torta Di Pastore / 23
Polla ‘Al Mattone’ / 29
Bison tenderloin tartar/ traditionally garnished
15
eggplant & zucchini parmigiana/ melted mozzarella/
tomato sugo
roasted beets and beet greens/ goat cheese/ arugula/
truffle & balsamic vinaigrette
Bison Tartar / 22
2.5 OZ
Crimson
Beefeater Gin/ Taylor fladgate reserve port wine/
bar lime/ pomegranate juice and grenadine/
Barbabietola / 16
Calamari / 17
‘Rusty’s’ Bloody Caesar
Vodka/ Sriracha, Clamato/ Horseradish/ Salami
MARTI NI S
baby arugula/ hearts of palm/ crispy artichokes/
Grana Padano/ citrus vinaigrette
tomato sugo
2 OZ
Hendricks Cucumber Mint Tonic
Hendricks Gin/ fresh mint/ cucumber/
fever tree tonic/
roasted garlic/ grilled sweet corn/ shaved Grana Padano/
smoked bacon/ lemon
spicy Calabrese tomato sugo
Gnocchi / 25
pan seared potato gnocchi/ sweet corn/ peppers/
wild mushrooms/ white truffle & roasted garlic crema
Squid Ink Tagliolini / 22
charred octopus/ fennel sausage/ cannellini beans/
red chilies/ puro
Garganelli Boglenese / 26
ground beef/ pork and veal/ D.O.P. tomato sugo
Mezza Rigatoni / 22
spicy fennel sausage/ over cooked broccoli/
spicy aglio e olio/ toasted pine nut-pangrattato
Spaghetti Vegano / 22
Spelt & rapini spaghetti/ dandelion and arugula pesto/
cashew & sundried tomato pangrattato
Pici Montalto Uffugo / 25
braised lamb shoulder/ mint/ sweet peas/ snow pea
leaves/ braising sugo
S U B G L U T E N F RE E PA S TA /3