INSALATE ANTIPASTI VINO AL BICCHIERE
Transcript
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