Menu
Experience a culinary journey
Our menu is a celebration of Italian classics—crafted with precision and passion—from hand-rolled pastas to perfectly seared meats and delicate seafood. Each plate is designed to create a sensory experience, where every ingredient plays a vital role in delivering bold flavours and unforgettable memories.
Whether you're enjoying an intimate dinner, celebrating a special occasion, or simply indulging in the finest Italian fare, our restaurant promises a memorable experience defined by impeccable service, stunning ambiance, and dishes that honour the essence of Italian fine dining. Let Chef Vincenzo La Mura take you on a culinary journey through Italy—one plate at a time.
Insalate
INSALATA CESARE
Romain gem, house made Caesar dressing, Parmigiano Reggiano 24 month, prosciutto chips, seasoned roasted taralli dust
RUCOLA E PERA
Organic baby arugula, bosc pears, walnuts, Montreal Goat Cheese, Modena balsamic dressing
CAPRESE DI BUFALA
Imported buffalo mozzarella, vine tomatoes, heirloom tomatoes, basil, italian oregano, extra virgin olive oil
LA CASTELFRANCO
Imported Radicchio from Castelfranco, hazelnut, gorgonzola dolce, white balsamic dressing
Da Condividere
CARPACCIO DI MANZO
Thin sliced Black Angus Beef crudo, shaved Parmigiano, baby arugula,
truffle oil, roasted hazelnut
CALAMARI FRITTI
Semolina and flour dusted squid, deep fried, salt and pepper, lemon wedge
BURRATA E ZUCCA E SPECK
Imported Burrata from Puglia, served over Ontario butternut squash puree, Speck from Valtellina and fresh Truffle
POLIPO ALLA GRIGLIA
Grilled Mediterranean Octopus, stewed Sicilian Caponata, fresh basil
CUOPPO
Miniature of Traditional Napolitan Street food
Paste e Risotti
LINGUINE ALLA NERANO
“Afeltra” pasta di Gragnano,Lightly fried zucchini, fresh cracked black
pepper, basil, finished with Parmigiano Reggiano 24 months
RAGU ALL GENOVESE
Artisan pasta from Gragnano, served with traditional slow cooked
Neapolitan white ragu’, beef and onion, finished with fresh basil and Cacio Pecorino Romano
RISOTTO CAUDIUM
Hand spooned Carnaroli rice I.G.P. from Piemonte Aglianico Masseria Frattasi Red wine, Gorgonzola fondue , finished with Grass-Fed Butter
CAPPELLETTI ALL' AGNELLO
House made pasta all`uovo , filled with Ontario Lamb ragu , served over fondue of pecorino Romano
LINGUINE AI GAMBERI
Artisan pasta from Gragnano with red Argentinian prawns ,garlic, EVOO
and light cherry tomatoes
