Dinner Menu
ANTIPASTI
Modus Salad - bibb lettuce, radicchio, apple, candied pecans, parmesan dressing 11
Buffalo Mozarella - heirloom toamtoes, eggplant chips, balsamic vinegar 17
Tuna Tartar - yellow fin tuna, avacado, tomatoes, crispy shallots 16
Carpaccio - beef tenderloin carpaccio, arugula, foie gras mousse, truffles parmesan 16
Arancini - saffron risotto balls, spicy Italian sausage, oven roasted tomato sauce 14
Grilled Octopus - olives, yukon gold potatoes, celery, caper aioli 16
Warm Mushroom Salad - sautéed wild mushrooms, spinach, pecorino cheese 16
P.E.I. Mussels - white wine, leeks, San Marzano tomato sauce 14
PRIMI
Corn Ravioli - dungeness crab, basil, garlic, olive oil 28
Spaghetti Meatballs - mozzarella-stuffed prime beef meatballs, spiced roma tomato sauce 27
Wild Boar Rigatoni - wild boar shoulder ragout, white wine, tomatoes 26
Lobster Tagliatelle - hand cut squid ink tagliatelle, braised leeks, poached lobster 29
SECONDI
Mediterranean Sea Bass - whole mediterranean sea bass, garlic escarole, red radish, sweet peas, tapenade 34
Shrimp - grilled black tiger shrimp, zucchini, sweet onions, white beans, tomato vinaigrette 28
Scallops - seared scallops, grilled corn, pancetta, scallions, lemon saffron vinaigrette 29
Tuna - ahi tuna, sweet pepper, caramelized onions, tomatoes, garlic rapini 31
Beef Tenderloin - pan roasted 8oz tenderloin, scallion forked potatoes, olive oil poached cherry tomatoes, red wine jus 39
Roasted Half Chicken - Ontario grain fed chicken, pearl onions, green beans, roasted potato, Marsala jus 29
Duck - roasted duck breast, swiss chard, carrots, pine nuts, mostarda, duck leg confit 35
Beef Ribs - grilled beef short ribs, cucumber carrot salad, basil aioli, polenta cake 34
CONTORNI
Toamto Risotto 8
Roasted Potatoes 8
Garlic Rapini 8
Mixed Seasonal Vegetables 8
Executive Chef: John Rosal
Sous Chef: Carlos De Veyra