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CAESAR
Crisp romaine lettuce tossed in our Caesar garlic cream dressing meddled with herb roasted croutons + baked pancetta bacon crisps + lemon wedge garnish
VILLAGE GREEK
Rustic cut Feta cheese triangles, cucumbers, gourmet tomatoes, Kalamata olives, red onions, pepperoncini + sweet bell peppers. Drizzled with an oregano + lemon infused olive oil vinaigrette
SPINACH
Baby spinach tossed in a maple + balsamic mayo with grated Mozzarella, toasted pecans + mini heirloom tomatoes, finished with sautéed mushrooms, caramelized red onion + candied bacon .
GRILLED VEGETABLE
Grilled zucchini, sweet bell peppers, roasted heirloom beets + baked Portobello mushroom wheel with goat cheese, served warm over mixed greens with balsamic vinaigrette
GORGONZOLA, PEAR PROSCIUTTO CROSTINI
Gorgonzola Blue cheese, Port poached pear slices, prosciutto ham + baby arugula drizzled with a honey + white balsamic reduction
CAPRESE BRUSCHETTA
Marinated Roma tomatoes, red onions, Bocconcini + Parmesan cheese, seasoned with sea salt + cracked pepper, kissed with a basil steeped olive oil
PORTOBELLO MUSHROOM CROSTINI
Basil + Cashew Pesto infused goat cheese, roasted sweet red peppers + diced sautéed Portobello mushrooms, drizzled with a raspberry balsamic coulis
SOUP
Created daily, combining the freshest ingredients with homemade stocks or broths, garnished + served piping hot
BAKED PORTOBELLO MUSHROOM
Oven baked portobello mushroom stacked with seasonal grilled + roasted vegetables, artisan cheese + meat protein
- changes nightly
PROSCIUTTO WRAPPED BOCCONCINI
Oven baked Bocconcini cheese wrapped with prosciutto ham, nestled on a bed of radicchio + spring mix lettuce drizzled with basil oil raspberry balsamic coulis
- served with garlic bread
MAPLE PECAN BRIE
Oven Baked wheel of Ontario Brie cheese, layered with a sundried tomato tapenade, finished with a toasted pecan crumble + maple syrup drizzle
- served with baked pita wedges
BEEF CARPACCIO
Thin sliced aged raw Certified Angus Beef tenderloin, drizzled with basil oil + balsamic vinegar served with marinated mushrooms + caper berries aside shaved Parmigiano Reggiano + mixed greens
- served with garlic bread
CRÊPE ESCARGOT
Jumbo escargot in a toasted cashew, basil + sundried tomato pesto cream sauce, delicately wrapped in a crêpe and garnished with balsamic laced field greens
- served with garlic bread
MEDITERRANEAN CALAMARI
Marinated tender squid tubes, pan seared in a white wine, lemon + olive oil sauce spiked with roma tomatoes, basil, red onions, capers + hot peppers aside baby arugula with citrus + dill garnish
- served with garlic bread
CAJUN SHRIMP
Jumbo Tiger Shrimp lightly dusted with Cajun seasoning + cast iron seared, paired with a black bean, sweet corn + tomato salsa served on spring mix, garnished with sliced avocado and honey, lime + cilantro aioli
- served with baked pita wedges
VEAL SICILIA
Lightly floured milk fed Veal Scaloppini, sautéed in a Pinot Grigio white wine + lemon aglio e olio sauce infused with red onions, vine ripened heirloom tomatoes, capers + kalamata olives
PORK TENDERLOIN ROYAL
Pan Seared Medallions of Organic Ontario Pork Tenderloin pooled in a Sortilege Maple Whiskey butter sauce, paired with candied pear slices, dried cranberries + fresh sage
SUPREME CHICKEN MARSALA
Oven roasted Supreme Breast of Chicken, stuffed with Fruilano cheese, prosciutto ham + asparagus, pooled with a Marsala Wine cream sauce meddled with garlic, onions + cremini mushrooms
DRUNKEN SHRIMP
Seared Jumbo Tiger Shrimp finished scored on the grill, paired with a Tequila, lime + Agave syrup butter sauce with sautéed onions, garlic, sweet bell peppers, baby spinach + grilled fennel
LAMB TENDERLOIN
New Zealand Lamb Tenderloin, seasoned grilled to medium rare, pooled with a Pinot Noir + black cherry reduction sauce spiked with fresh mint + roasted shallots
8 OZ. FILET MIGNON
Seasoned grilled supremely aged Certified Angus Beef Tenderloin wrapped with double smoked bacon + fresh rosemary spear
12 OZ. ANGUS STRIPLOIN STEAK
Succulent supremely aged Certified Angus Striploin Steak in house seasoned diamond mark grilled to perfection * All mains served with nightly choice of rice or potato
+ fresh sautéed seasonal vegetable medley *
Gorgonzola + Walnut Compound Butter
Red Wine Rosemary Cream + Dijon + Green Peppercorn
Button Mushroom Skillet
Sautéed Jumbo Tiger Shrimp
Port Wine Caramelized Red Onions
PENNE PANCETTA GORGONZOLA
Penne noodles in a rich Brandy + Gorgonzola blue cheese cream sauce, meddled with sliced pancetta bacon, sautéed shallots, garlic, fresh basil, cremini mushrooms + asparagus spears
PESTO SHRIMP LINGUINE
Linguine noodles tossed in a White Wine aglio e olio spiked with a sundried tomato, basil + cashew pesto, double smoked butcher`s bacon + baby spinach , finished with pan seared Jumbo Tiger shrimp
WILD MUSHROOM RICOTTA RAVIOLI
Tender Ravioli stuffed with Ricotta cheese and Red Wine + herb braised wild mushrooms, tossed in a rustic sundried tomato, prosciutto ham, diced onion + garlic cream sauce finished with grilled asparagus spears
SPICY MEDITERRANEAN BEEF LINGUINE
Linguine Pasta tossed in a spicy tomato arriabiatta sauce, combining seared Angus Beef, sautéed cremini mushrooms + roast shallots + garlic, garnished with a fresh basil, kalamata olive + crumbled feta cheese salad
SMOKED DUCK PENNE
Penne noodles in a brandy + thyme cream sauce meddled with dried cranberries, shitake mushrooms + thin sliced 6 oz. smoked + peppered duck breast with green scallion garnish
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Excellent food and service but get ready to pay a lot for it. Everything is great on menu and great wine pairings. You need reservations most times.
I had a great time at this restaurant, you get what you pay for and more. The atmosphere was cozy but yes, very dim. It was also sooo loud but lively. The service was good, our waiter seemed very friendly. And the food, I honestly still think about the meal I had there and my mouth water's. I ordered the portabello mushroom and goat cheese brushetta with balsamic reduction drizzled over. I'm salivating just typing that. Hand's down one of the best things I ever ate. Please try this!!
The food and atmosphere were good. The waiter was pretentious and made the evening a poor dining experience. His grandeur attitude made my guests feel uncomfortable and unwelcome. The food was quite good but I feel it important that the watier not make you feel as though you are putting them out by simply being present.
We were warned before we went about the dark, basement atmosphere but were charmed by the cozy, speakeasy vibe. My husband could not find an entree that was interesting enough to order so he decided to order several appetizers. I chose the steak because I also could not find anything else. Way too many pasta dishes, especially with a cream based sauce. My husband made the better choice! His appetizers were all amazing! I, on the other hand, did not even get the steak that I ordered. I ordered striploin and got filet. They offered to take it back and cook what I ordered but I didn't want to wait another half hour so I took the filet. The steak was very tender and good, but not what I ordered and there was no compensation for this. We would go back if the main courses were as creative as the appetizers.
It was a nice meal with better than average service. I would consider to return - the only down side to our meal was the non-alcholic drinks where a not up to snuff. On the non-meal side the furniture was well worn and the atmosphere was a bit dated in a sort of cozy way.
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