Dinner Menu
Special Note from Chef
PLEASE NOTE OUR MENU IS CONSTANTLY CHANGING. THIS MENU IS FOR REFERENCE ONLY AND MAY DIFFER FROM THE RESTAURANT’S MOST RECENT MENU.
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Starters
BEEF CARPACCIO
16
shaved parmesan, fried capers, shallots, arugula
TUNA TARTARE
16
chili aioli, green onions, sesame seeds, togarashi nori cracker
FRESH OYSTERS
18
half dozen East Coast oysters, classic red wine mignonette
MUSSELS
16
East Coast mussels tossed in olive oil and sea salt, then skillet-roasted
SLOW-SIMMERED MEATBALLS
10
house-ground beef and wild boar, basil, San Marzano marinara
PLV CHICKEN LIVERS
14
scallions, fresh tomato, balsamic red wine jus, toast
GRILLED OCTOPUS
14
sprout salad, saffron potatoes, white balsamic vinaigrette
SEARED DIVER SCALLOPS
22
butternut squash puree, spiralized butternut squash, white vinaigrette, toasted walnuts
FRIED CALAMARI
16
house-made marinara, pickled hot peppers
Soups & Salads
MINESTRONE SOUP
10
Tuscan vegetables, parmesan tomato broth
ZUCCHINI & SQUASH
13
marinated zucchini, butternut squash, apples, walnuts, thyme vinaigrette, crumbled goat cheese
HOUSE SALAD
9
blistered cherry tomatoes, marinated artichokes, kalamata olives, pickled onions, artisan lettuce, cucumber vinaigrette
SWEET GARLIC CAESAR
10
parmesan, focaccia croutons, sweet garlic dressing
add White Anchovies
Pasta
GNOCCHI
22
made daily in-house, limited quantities, choice of sauce
add bolognese sauce
add gorgonzola cream sauce
add San Marzano tomato basil sauce
PENNE RAGU RUSTICA
22
crumbled spicy Italian sausage, San Marzano tomato sauce, basil, roasted red peppers, three-cheese blend
RED WINE-BRAISED BEEF RAGU
22
papardelle pasta noodles, balsamic roasted ciopollini onions, Tuscan kale, fresh horseradish
SPAGHETTI CARBONARA
19
house-cured bacon, garlic, black pepper, romano cheese, egg yolk
SPAGHETTI ALLE VONGOLE
25
clam, boar bacon, onion, garlic, cream, white wine
BLACK MAGIC
27
PLV black fettucine, shrimp, scallops, mussels, lemon chili butter, frazzled onions
add half lobster tail
Canadian Premium AAA Beef
Our Canadian beef is the finest from coast to coast. Tender, juicy, full of flavour, and fresh from farm to plate.
HARMONY BEEF, AB — NEW YORK
45
16 oz
CERTIFIED ANGUS BEEF — BONE-IN RIB STEAK
69
28 oz
CERTIFIED ANGUS BEEF — BISTECCA ALLA FIORENTINA
92
classic porterhouse for two – 1 kg
HARMONY BEEF, AB — TENDERLOIN
35
7 oz
Brant Lake Wagyu | Alberta, Canada
Ribeye
69
14 oz
New York
59
10 oz
Tenderloin
59
6 oz
Snake River Farms Wagyu | Idaho, USA
EYE OF RIB
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add 8 oz
add 12 oz
add 16 oz
Japanese A5 Kagoshima Prefecture
Wagyu beef is famous for its intensely rich marbling, which creates the perfect balance of tenderness and flavour.
NEW YORK CHEF’S CUT
90
4 oz — certified Japanese wagyu — our finest
Steak Add-ons
split king crab legs
35
half pound
seared foie gras
35
tempura Canadian lobster
35
half tail
garlic sauteed prawns
15
seared sea scallops
15
AU JUS
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add cabernet
add peppercorn
add rosemary dijon mustard
Altra Carne
CHICKEN PARMIGIANO
36
lightly breaded chicken breast, San Marzano marinara, buffalo mozzarella
DOUBLE-CUT MANITOBA BOAR CHOP
36
14 oz — with honey dijon glaze
VEAL MARSALA
36
milk-fed veal scallopini, mushroom marsala cream sauce
OSSO BUCO MILANESE
54
20-hour braised milk-fed veal shank, white wine San Marzano sauce
QUEBEC VEAL CHOP
45
14 oz — grilled
RACK OF QUEBEC LAMB
58
with rosemary mustard jus
Seafood
SPLIT KING CRAB LEGS
64
1 lb — drawn butter
TUNA STEAK
42
grilled rare with sprouts, artisan lettuce, pickled red onions and white balsamic vinaigrette
TEMPURA CANADIAN LOBSTER TAIL
64
20 oz — drawn butter
ROASTED MEDITERRANEAN SEA BASS
35
Tuscan vegetables, herbed shallots, fresh tomatoes
Sides
TEMPURA CAULIFLOWER
11
sundried tomato and olive oil tapenade, crumbled goat cheese
FRESH SPAGHETTI AGLIO OLIO E PEPPERONCINO
12
made daily in-house, limited quantities
EGGPLANT PARMESAN
12
breaded eggplant with San Marzano marinara, ricotta salata
RAPINI AND TUSCAN KALE
9
GNOCCHI & CHOICE OF SAUCE
14
made daily in-house, limited quantities — choice of sauce
add bolognese
add gorgonzola cream
add San Marzano tomato basil
PIEDMONT CRISPY FRIED POTATO WEDGES
11
gorgonzola cream, crumbled gorgonzola, green onions
TUSCAN FRIES
10
parmesan, garlic oil, scallions, truffle aioli
ROSEMARY GARLIC ROASTED POTATOES
9
TEMPURA CANADIAN LOBSTER
35
half tail
GARLIC BUTTER SAUTEED PRAWNS
15
GARLIC BUTTER BUTTON MUSHROOMS
10
FRIED BRUSSELS SPROUTS
11
pine nuts, boar bacon, balsamic glaze
CANNELLINI BEANS
9
fresh tomato, fried rapini, spicy sausage, Italian parsley, garlic, olive oil