Toronto's Authentic Italian since 1996. With now 3 locations in the GTA.
Toronto's Authentic Italian since 1996. With now 3 locations in the GTA.
Savor Brunch: Saturday & Sunday, 11 AM – 3 PM
UOVO TIGAMINO • 24
Tomato braised Italian sausage, roasted bell peppers, caramelized onion, baked with eggs, topped with Mozzarella cheese, served with focaccia bread. (NF)
BENEDETTO (BENEDICT) • 22
Poached eggs and prosciutto cotto (pork) on an English muffin, topped with hollandaise sauce served with breakfast potatoes & house garden salad. (NF)
BISTECCA E UOVA • 34
6oz striploin steak and scrambled eggs, served with breakfast potatoes and a house garden salad. (GF/ NF)
FRITTATA DEL GIORNO • 19
Egg omelette frittata of the day served with house-made focaccia bread and a house garden salad – ask your server.
SALMONE AFFUMICATO • 20
Toasted sourdough bread with whipped goat cheese, smoked salmon, pickled red onion, capers and Calabrian sweet spicy tapenade lemon zest Evoo. Served with a house garden salad. (NF)
AVOCADO TOAST • 19
Smashed avocado, caramelized onion, topped with medium poach eggs and Calabrian sweet spicy tapenade on sourdough, served with a side of house garden salad. Add-$8 (smoked salmon)(DF/V)
TOAST ALLA FRANCESE • 18
Brioche bread homestyle French toast, topped with blueberry compote and whipped ricotta cheese. Add an extra piece – $6 (NF/ V)
CONTORNI (SIDES)
Sausage (pork) – 10
Smoked Salmon – 8
Breakfast Potatoes – 6
House Garden Salad – 10
Side of Fresh Fruit – 8
FRESH HOMEMADE FOCCACIA • 4
Served with seasoned olive oil and balsamic vinegar. (DF/NF/V)
BRUSCHETTA • 10
Toasted house made focaccia bread topped with diced Roma tomato and Parmigiano cheese. (NF/V)
MISTA Seasonal spring mix with Roma tomatoes, carrots, fennel and radish tossed in a citrus vinaigrette (GF/V/NF/DF) 16
MEDITERRANEA • 20
Vine ripe tomatoes, cucumber, black olives, red onion, and goat cheese in a olive oil and oregano vinaigrette
FUNGHI DI BOSCO • 22
Herb-marinated grilled Portobello and King Oyster mushrooms set on a bed of baby arugula and radicchio topped with goat cheese and balsamic reduction. (V/NF/GF)
INSALATA DI SALMONE AFFUMICATO • 24
Smoked Salmon, little gem lettuce, goat cheese crostini, pickled red onions and capers, preserved lemon vinaigrette, hard boiled Conestoga eggs. (GF/NF)
ARANCINI • 18
Sweet pea risotto balls stuffed with smoked Provolone cheese served with tomato sauce and topped with grated Parmigiano cheese. (NF/V)
MELANZANA ALLA PARMIGIANA • 22
Lightly fried eggplant, layered with local bufala mozzarella, tomato sauce and topped with Parmigiano cheese (NF/V)
CALAMARI ALLA GRIGLIA • 26
Marinated grilled calamari, roasted red julienne peppers and scallions finished with a balsamic reduction. (GF/NF)
CARPACCIO DI SALMONE • 28
Thinly sliced smoked salmon, topped with radish, fennel, orange segment, arugula seedling, olive oil, lemon-lime dressing with goat cheese (NF/GF)
PENNE ALL ’ARRABBIATA • 21
Tomato sauce with homemade bomba peppers and black olives topped with green onion. (NF/V)
LINGUINE ALLA CARBONARA • 27
Sautéed pancetta (pork), Conestoga farms yolk, black pepper, and pecorino. (NF)
RIGATONI AL POLLO • 29
Sauteed chicken and sun-dried tomatoes tossed in tomato pesto cream sauce
CASARECCE BOLOGNESE • 28
Fresh Casarecce tossed with slow-braised ground beef and veal in a tomato sauce topped with Pecorino cheese. (NF)
GNOCCHI ESTIVI • 28
Potato dumplings in basil cherry tomato sauce, topped with creamy stracciatella and baby arugula (NF/V)
LINGUINI MARE • 31
Sautéed shrimps, PEI mussels, sea scallops and calamari, in a light white wine tomato sauce. (NF)
POLLO SAVOIA • 34
Pan seared chicken breast scaloppine, topped with red peppers, onion and mushrooms, in a white wine sauce, served with roasted fingerling potatoes. (NF)
VITELLO LIMONE • 35
Veal scaloppine in a white wine lemon sauce served with seasonal vegetable (NF)
SALMONE AL CARTOCCIO • 43
Oven baked Salmon (medium) with cherry tomato, fennel and baby spinach, and fresh citrus served with fingerling potatoes finished with rosemary olive oil (NF)
MARGHERITA • 19
Tomato sauce, fior di latte, fresh basil and olive oil. (V/NF)
ISABELLA • 22
Tomato sauce, fior di latte, roasted red peppers, mushrooms, spinach, zucchini and caramelized onions. (V/NF)
PERA • 21
Fior di latte and gorgonzola cheeses, Bartlett pear slices topped with honey. (NF/V)
LA VECCHIA • 23
Tomato sauce, fior di latte, spicy Italian sausage (pork) and mixed mushrooms. (NF)
LUCIA • 23
Tomato sauce, mozzarella cheese, soppressata, chilli flakes, red onion and honey (NF)
FUNGHI • 24
Mushroom puree, Fontina, Parmigiano, portobello mushroom, truffle crema, hazelnut crumble (V)
CONTADINA • 22
Tomato sauce, fior di latte, grilled chicken, spinach topped with goat cheese and pesto.
SOPHIA • 29
Mozzarella cheese, burrata, caramelized onion, ‘nduja, preserved peach, prosciutto, walnuts basil
PIZZA AL UOVO • 22
Fior di latte cheese, smoked provolone strips of pancetta (pork), Conestoga egg, and Calabrian sweet spicy tapenade. (NF)
SALMONE • 21
Ricotta cheese, fior di latte, smoked salmon, red onion, and capers. (NF)
SIENA • 18
Grilled chicken breast, Mozzarella, gem lettuce, fresh tomato, Calabrese chili aioli (NF)
SORRENTO • 18
Sliced vine tomatoes, zucchini, roasted bell peppers, arugula, bufala Mozzarella, Parmigiano cheese, pesto aioli, balsamic glaze. (NF/V)
PISA • 20
Sliced vine tomatoes, zucchini, roasted bell peppers, arugula, bufala Mozzarella, Parmigiano cheese, pesto aioli, balsamic glaze. (NF/V)
FRESCO • 19
Mozzarella di bufala, proscuitto, arugula, tomato, Parmigiano cheese
Z U P P A Please ask your server
M I S T A Seasonal spring mix with Roma tomatoes, carrots, fennel and radish tossed in a citrus vinaigrette (GF/V/NF/DF)
P E R A Baby arugula, radish, crumbled gorgonzola, Bartlett pears and toasted walnuts tossed in balsamic vinaigrette (V/GF)
G E M C A E S A R Baby Gem lettuce, radicchio, crispy prosciutto, radish, homemade creamy Caesar dressing topped with breadcrumbs, and Parmigiano cheese (NF)
F O C A C C I A Homemade focaccia with fresh herbs (DF/V/NF) 4
B R U S C H E T T A Toasted homemade focaccia bread topped with diced Roma tomato and Parmigiano cheese. (V/ NF) 10
A R A N C I N I Sweet pea risotto balls stuffed with smoked Provolone cheese served with tomato sauce and topped with grated Parmigiano cheese. (NF/V) 18
M E L A N Z A N A A L L A P A R M I G I A N A Lightly fried eggplant, layered with with local bufala mozzarella, tomato sauce and topped with Parmigiano cheese (NF/V) 22
C A R P A C C I O D I M A N Z O House cured, black peppercorn crusted beef tenderloin, pickled red onion drizzled with truffle essence and lemon, topped with shaved Parmigiano cheese and baby arugula. (NF) 26
C O Z Z E PEI Mussels in a choice of lemon white wine garlic sauce, roasted fennel and onion OR tomato basil sauce served with homemade focaccia (NF/DF) 23
F U N G H I D I B O S C O Herb-marinated grilled Portobello and King Oyster mushrooms set on a bed of baby arugula and radicchio topped with goat cheese and balsamic reduction. (V/NF/GF) 24
C A L A M A R I A L L A G R I G L I A Marinated grilled calamari, roasted red julienne peppers and scallions finished with a balsamic reduction. (GF/NF) 26
C A R P A C C I O D I S A L M O N E Thinly sliced smoked salmon, topped with radish, fennel, orange segments, arugula, seedling, olive oil, lemon-lime dressing with goat cheese (NF/GF) 28
S I E N A Grilled chicken breast, Mozzarella, gem lettuce, sliced tomato, avocado puree and a Calabrese chili aioli. (NF) 18
S O R R E N T O Sliced vine tomatoes, zucchini, roasted bell peppers, arugula, bufala Mozzarella, Parmigiano cheese, pesto aioli, balsamic glaze. (NF/V) 18
P I S A Grilled veal Scallopine with shaved Parmigiano, fresh tomato, arugula & garlic aioli 20
F R E S C O Mozzarella di bufala, proscuitto, arugula, tomato, Parmigiano cheese 19
P E N N E A L L’ A R R A B B I A T A Tomato sauce with homemade chili peppers and black olives topped with green onion. (NF/V) 23
P E N N E A L L A V O D K A Sautéed pancetta (pork) and green onions tossed in a vodka infused tomato cream sauce. (NF) 27
G N O C C H I Q U A T T R O F O R M A G G I Potato dumplings in a silky four cheese cream sauce (NF/V) 28
P A C C H E R I R O M A N I Smoked chicken, portobello mushroom, tomato cream sauce, topped with goat cheese (NF) 29
L I N G U I N I M A R E Sautéed shrimps, PEI mussels, sea scallops and calamari, in a light white wine tomato sauce. (NF) 31
C A P E L L I N I S A R D I Sautéed shrimp and scallop, aglio e olio, with black olives, artichoke Hearts green onions and diced Roma tomatoes. (NF) 32
C A S A R E C C E B O L O G N E S E Fresh Casarecce tossed with slow-braised ground beef and veal in a tomato sauce topped with Pecorino cheese. (NF) 28
T A G L I A T E L L E A L P O L L O Sauteed chicken breast tossed in a creamy basil pesto sauce with sun-dried tomatoes topped with pecorino cheese (NF) 28
P O L L O S A V O I A Oven roasted chicken supreme, topped with red peppers, onion and mushrooms, in a white wine sauce, served with roasted fingerling potatoes and seasonal vegetable (NF) 34
B I S T E C C A A L L A G R I G L I A 6oz Canadian striploin steak served with potato puree, seasonal vegetable topped with beef reduction
D I A N O M A R I N A Veal scaloppine in a mushroom cream sauce served with roasted potato and seasonal vegetable (NF)
M E R L U Z Z O N E R O Black cod fillet braised with Tuscan beans, tomatoes, and fennel topped with parsley and dill gremolata (GF/NF)
Roasted potatoes with rosemary 10
Oven roasted brussel sprouts 10
House Salad 10
Capellini aglio e olio with fresh parsley (full portion $18) 10
Penne in tomato basil sauce (full portion $20) 12
Rigatoni in tomato cream sauce (full portion $22) 14
M A R G H E R I T A Tomato sauce, fior di latte, fresh basil and olive oil. (V/NF) 19
I S A B E L L A Tomato sauce, fior di latte, roasted red peppers, mushrooms, spinach, zucchini and caramelized onions. (V/NF) 22
L U C I A Tomato sauce, mozzarella cheese, sopperssata, chilli flakes, red onion and honey (NF) 23
C O N T A D I N A Tomato sauce, fior di latte, grilled chicken, spinach topped with goat cheese & pesto. 22
C A P R I C C I O S A Tomato sauce, fior di latte, spicy Italian salami (pork), mushrooms and roasted red peppers. (NF) 23
P R O V O L A Tomato sauce, fior di latte and smoked Provolone cheese, spicy Italian sausage (pork) & rapini (NF) 23
P R O S C I U T T O E F U N G H I Tomato sauce, fior di latte, prosciutto cotto (pork) and Mixed mushrooms. (NF) 22
B U F A L A Tomato sauce, bufala Mozzarella topped with arugula, prosciutto and shaved Parmigiano cheese. (NF) 25
Q U A T T R O S T A G I O N I Tomato sauce, fior di latte, artichoke hearts, black olives, mushrooms and Prosciutto cotto (pork). (NF) 24
L A V E C C H I A Tomato sauce, fior di latte, spicy Italian sausage (pork) & mixed mushrooms (NF) 23
D I A V O L A Tomato sauce, fior di latte, spicy Italian salami (pork), black olives, jalapeno peppers and goat cheese with homemade spicy bomb sauce (NF) 23
M I A Basil pesto, fior di latte topped with freshly sliced mortadella, and mozzarella di bufala cheese. 23
F U N G H I Mushroom puree, Fontina, Parmigiano, portobello mushroom, truffle crema, hazelnut crumble (V) 24
P E R A Fior di latte and gorgonzola cheeses, Bartlett pear slices topped with honey. (NF/V) 21
S A L M O N E Ricotta cheese, fior di latte, smoked salmon, red onion, and capers. (NF) 24
S O P H IA
Mozzarella cheese, burrata, caramelized onion, ‘nduja, preserved peach, prosciutto, walnuts basil 29
Gluten Free (GF) | Dairy Free (DF) | Nut Allergy (NF) | Vegetarian (V)
$38 + Tax + Gratuity
(Monday Till Friday – 11:30am to 4pm)
*Please Note* Our Regular Lunch Menu is also available*
ANTIPASTI
-Select 1-
Calamari – Grilled Calamari with caper berry, black olive, peperonata & roasted red pepper coulis.
Arancini – Arugula, parmesan & pomodoro sauce
Arugula – Arugula, fennel, pecorino, orange, pomegranate seeds in a honey vinaigrette
SECONDI
-Select 1-
Insalata – Grilled chicken breast, gem lettuce, parmesan, focaccia crouton,
pistachios crumble, pickled onions, caesar dressing
Salmone – Grilled Atlantic Salmon with a creamy lemon butter risotto, pea shoots & herb oil
Pollo Involtini – Spinach Ricotta Chicken Involuting, with a tomato pomodoro Linguini pasta
Pizza – Burrata pizza, pomodoro sauce, basil pesto, balsamic reduction
DOLCI
-Select 1-
Cannoli – Ask Your Server For Filing
Panna Cotta – Italian silken custard, seasonal compote with fresh seasonal berries
M I S T A Seasonal spring mix with Roma tomatoes, carrots, fennel & radish tossed in a citrus vinaigrette (GF/V/NF/DF) 16
P E R A Baby arugula, radish, crumbled gorgonzola, Bartlett pears and toasted walnuts tossed in balsamic vinaigrette. (V/GF) 20
C A P R E S E Bufala Mozzarella with a mix of fresh tomatoes, basil infused olive oil and balsamic reduction. (GF/V/NF) 23
G E M C A E S A R Baby Gem lettuce, radicchio, crispy prosciutto, radish, homemade creamy Caesar dressing, topped with breadcrumbs, and Parmigiano cheese. (NF) 20
C A V O L I N A Shredded brussels, radish, carrots, dried cranberry, sliced almonds, cherry tomatoes, quinoa topped with goat cheese in a sherry vinaigrette *exclusive to lakeshore 22
F O C A C C I A Homemade focaccia with fresh herbs (DF/V/NF) 4
B R U S C H E T T A Toasted homemade focaccia bread topped with diced Roma tomato and shaved Parmigiano cheese. (V/ NF) 10
A R A N C I N I Sweet pea risotto balls stuffed with smoked Provolone cheese served with tomato sauce and topped with grated Parmigiano cheese. (NF/V) 18
M E L A N Z A N A A L L A P A R M I G I A N A Lightly fried eggplant, layered with with local bufala mozzarella, tomato sauce and topped with Parmigiano cheese (NF/V) 22
F U N G H I D I B O S C O Herb-marinated grilled Portobello and King Oyster mushrooms set on a bed of baby arugula and radicchio topped with goat cheese and balsamic reduction. (V/NF/GF) 24
C A R P A C C I O D I M A N Z O House cured, black peppercorn crusted beef tenderloin, pickled red onion, truffle essence, lemon juice topped with baby arugula and shaved Parmigiano cheese (NF) 26
B U R R A T A Italian burrata cheese with prosciutto (pork), arugula, grapes and vincotto, topped with pistachio crumble (GF) 29
T A G L I E R E D I S A L U M I Chef’s choice of Italian salumi (pork) and cheese, served with marinated olives and homemade focaccia (NF) *extra cheese add $8* *extra meat add $6*
C A L A M A R I A L L A G R I G L I A Marinated grilled calamari, julienne roasted red peppers and scallions finished with a balsamic reduction (GF/NF) 26
C O Z Z E PEI Mussels in a choice of lemon white wine garlic sauce, roasted fennel and onion OR tomato basil sauce served with homemade focaccia (NF/DF) 23
C A R P A C C I O D I S A L M O N E Thinly sliced smoked salmon, topped with radish, fennel, orange segments, arugula seedling, olive oil, lemon-lime dressing with goat cheese (NF/GF) 28
P O L I P O A L L A G R I G L I A Grilled Moroccan octopus, smoked eggplant puree, sliced roasted potato, sundried tomato, black olives, smoked paprika (GF/NF) 27
G A M B E R I F R A D I A V O L O Shrimp, spicy tomato sauce, black olives, capers, herb oil *exclusive to lakeshore 25
P E N N E A L L’ A R R A B B I A T A Tomato sauce with chili peppers and black olives topped with green onion. (NF/V) 23
P E N N E A L L A V O D K A Sautéed pancetta (pork) and green onions tossed in a vodka infused tomato cream sauce. (NF) 27
P A C C H E R I R O M A N I Smoked chicken, portobello mushroom, tomato cream sauce, topped with goat cheese (NF) 29
C A P E L L I N I S A R D I Sautéed shrimp and scallop, aglio e olio, with black olives, artichoke hearts, green onions and diced Roma tomatoes. (NF) 32
L I N G U I N I M A R E Sautéed shrimps, PEI mussels, sea scallops and calamari, in a light white wine tomato sauce. (NF) 33
G N O C C H I Q U A T T R O F O R M A G G I Potato dumplings in a silky four cheese cream sauce (NF) 28
T A G L I A T E L L E A I F U N G H I Fresh tagliatelle with baby spinach, porcini and mixed mushrooms tossed in creamy truffle essence (NF/V) 32
S A C C H E T T I A L T A R T U F O Fresh Sacchetti filled with truffle & ricotta cheese in a white wine butter sauce topped with black truffle drizzle and crispy shallots (V/NF) 39
C A S A R E C C E B O L O G N E S E Fresh Casarecce tossed with slow-braised ground beef and veal in a tomato sauce topped with Pecorino cheese (NF) 28
T A G L I A T E L L E A L P O L L O Sauteed chicken breast tossed in a creamy basil pesto sauce with sun-dried tomatoes, topped with Pecorino cheese (NF) 28
R I S O T T O M A R I N A Saffron infused carnaroli rice with shrimp, calamari, PEI mussels, topped with herb oil and fresh lemon zest *exclusive to lakeshore 38
D I A N O M A R I NA Veal scaloppine in a mushroom cream sauce served with roasted potatoes and seasonal vegetable (NF) 35
P O L L O S A V O I A Oven roasted chicken supreme, topped with red peppers, onion, mushrooms, in a white wine sauce, served with roasted potatoes and seasonal vegetable (NF) 34
A G N E L L O A L F O R N O Lamb shank braised in a Chianti tomato sauce, served with creamy mashed potatoes and seasonal vegetable (NF) 42
C O S T I N E B R A S A T E Braised short ribs served over cacio e pepe risotto topped with beef reduction (NF) *exclusive to lakeshore 43
T A G L I A T A D I M A N Z O Sliced 12oz Canadian Angus striploin steak, atop a salad of arugula, red bell peppers and fire grilled onions, with drizzles of truffle essence, balsamic glaze, and Parmigiano cheese. (NF/GF) 59
M E R L U Z Z O N E R O Black cod fillet braised with Tuscan beans, tomatoes and fennel topped with parsley and dill gremolata (NF/GF) 44
B R A N Z I N O A L L A L I V O R N E S E Open-faced, whole deboned Mediterranean sea bass with cherry tomato sauce, capers & black olives, served with seasonal vegetables and roasted potatoes (NF) 48
Z U P P A D I P E S C E Black tiger shrimp, calamari, and PEI mussels gently stewed in a white wine tomato broth and served with homemade focaccia (NF) 47
Roasted potatoes with rosemary 10
Oven roasted brussel sprouts 10
House Salad 10
Capellini aglio e olio with fresh parsley (full portion $18) 10
Penne in tomato basil sauce (full portion $20) 12
Rigatoni in tomato cream sauce (full portion $22) 14
M A R G H E R I T A Tomato sauce, fior di latte, fresh basil and olive oil. (V/NF) 19
I S A B E L L A Tomato sauce, fior di latte, roasted red peppers, mushrooms, spinach, zucchini and caramelized onions. (V/NF) 22
L U C I A Tomato sauce, mozzarella cheese, sopperssata, chilli flakes, red onion and honey (NF) 23
P R O V O L A Tomato sauce, fior di latte and smoked Provolone cheese, spicy Italian sausage (pork) & rapini (NF) 23
C O N T A D I N A Tomato sauce, fior di latte, grilled chicken, spinach topped with goat cheese & pesto. 22
C A P R I C C I O S A Tomato sauce, fior di latte, spicy Italian salami (pork), mushrooms and roasted red peppers. (NF) 23
P R O S C I U T T O E F U N G H I Tomato sauce, fior di latte, prosciutto cotto (pork) and mixed mushrooms. (NF) 22
B U F A L A Tomato sauce, bufala Mozzarella topped with arugula, prosciutto and shaved Parmigiano cheese. (NF) 25
Q U A T T R O S T A G I O N I Tomato sauce, fior di latte, artichoke hearts, black olives, mushrooms and Prosciutto cotto (pork). (NF) 24
L A V E C C H I A Tomato sauce, fior di latte, spicy Italian sausage (pork) and mixed mushrooms (NF) 23
D I A V O L A Tomato sauce, fior di latte, spicy Italian salami (pork), black olives, jalapeno peppers and goat cheese with homemade spicy bomba sauce. (NF) 23
M I A Basil pesto, fior di latte topped with freshly sliced mortadella, and mozzarella di bufala cheese. 23
S O P H I A Mozzarella cheese, burrata, caramelized onion, ‘nduja, preserved peach, prosciutto, walnuts, basil 29
P E R A Fior di latte and gorgonzola cheeses, Bartlett pear slices topped with honey. (NF/V) 21
S A L M O N E Ricotta cheese, fior di latte, smoked salmon, red onion, and capers. (NF) 24
F U N G H I Mushroom puree, Fontina, Parmigiano, portobello mushroom, truffle crema, hazelnut crumble (V) 24
S O P H IA
Mozzarella cheese, burrata, caramelized onion, ‘nduja, preserved peach, prosciutto, walnuts basil 29
Gluten Free (GF) | Dairy Free (DF) | Nut Allergy (NF) | Vegetarian (V)
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*PLEASE NOTE OUR REGULAR MENU IS ALSO AVAILABLE DURING THIS TIME.