East Coast oysters (gf), traditional garnishes 3ea

daily crudo, catch of the day 15

steak tartare, boschetto mac n’ cheese 18

beef carpaccio, chutney of root vegetables, baby arugula, parmesan gnocchi 17

lobster bisque, shrimp croquette, ginger oil 17

burrata & apple (gf, vt), Ontario apple, spiced pumpkin 16

charcuterie board for two, chef’s selection of hand-crafted cured meats and artisan cheeses, housemade vegetable pickles, crusty bread 31

gf – gluten free | vt – vegetarian


all our beef is sourced from Wellington County, grass fed, prime grade and aged a minimum of 42 days
served with potato gratin and choice of sauce: bordelaise, béarnaise, peppercorn, mushroom

filet mignon (gf) 6oz 38|8oz 44

striploin (gf) 12oz 39

roasted Cornish hen, Ontario corn succotash, celery root cannelloni, limoncello jus 27

slow braised osso buco (gf), roasted sweet potato risotto, red wine reduction 35

braised beef, boschetto, potato gnocchi 25|38

roasted Ontario lamb rack, fresh mint sauce, baby peas, pecorino, sweet potato, caponata 28|42


branzino (gf), polenta, rapini, roasted cherry tomatoes 24|36

autumn grilled octopus (gf), orange, chimichurri, potato, scallion, preserved corn 19|28

chef’s choice of market fish, seasonal accompaniments 25|38

gf – gluten free


all pastas are handcut and made in-house

tagliolini vongole, littleneck clams, lemon preserve, fresh herbs 26

lobster risotto (gf), Nova Scotia lobster and broth, parmesan 32

Venetian duck agnolotti, thyme beurre noisette, forest mushrooms, parmesan 28

parmesan gnocchi (vt), tomato, basil 19

gf – gluten free | vt – vegetarian


marinated olives (gf, vt), chili, garlic, lemon 6

housemade giardiniera (gf, vt), seasonal pickled vegetables 6

5th french fries (gf, vt), herbs with 5th seasoning 7| truffled 12

pasta: vongole 9| duck 10| parmesan gnocchi (vt) 7

braised heirloom carrots (gf, vt), honey glazed 8

sautéed greens (gf, vt), olive oil, spices, shallot 10

forest mushrooms (gf, vt), herbs, lemon zest 10

gf – gluten free | vt – vegetarian


roasted apple tatin, cinnamon spiced gelato 12

dark chocolate brownie, vanilla ice cream 12

Madagascar vanilla crème brûlée, biscotti 12

selection of gelato 12

selected artisan cheeses, dried fruits, nuts, jellies, crackers 15


Step into the fall season with a delicious 3-course dinner in support of Second Harvest. Part of the proceed from this event goes towards food rescue in the city! See The Menu


Let our chefs take over and serve up their best. Order table-side or in advance at 416-979-3005 or