Dinner Menu

 

Please note

This menu is for reference only and may not reflect the menu at the restaurant.

Our menu is constantly changing to accommodate our guests. All menu prices and items are subject to change without notice.

If you have any questions, please contact us and we will do everything we can to meet your dietary needs.

 

Starters

SEARED DIVER SCALLOPS 22

butternut squash puree, spiralized butternut squash, white wine vinaigrette, toasted walnuts

FRESH OYSTERS 20

six east coast oysters with classic red wine mignonette

BEEF CARPACCIO 16

shaved Parmesan, fried capers, shallots, arugula

TUNA TARTARE 16

chili aioli, green onions, sesame seeds, togarashi nori cracker

MUSSELS 16

east coast mussels tossed in olive oil with sea salt and skillet-roasted

FRIED CALAMARI 16

marinara sauce, pickled hot peppers

CHICKEN LIVERS 14

scallions, fresh tomato, balsamic red wine jus, toast

SLOW SIMMERED MEATBALLS 10

house-ground beef and wild boar, basil, San Marzano marinara

MINESTRONE SOUP 10

Tuscan vegetables, Parmesan tomato broth

MEDITERRANEAN OCTOPUS SALAD 16

arugula, tomato, cucumber, herbs, red and green onion

HOUSE SALAD 10

blistered cherry tomatoes, marinated artichokes, Kalamata olives, pickled onions, artisan lettuce, cucumber vinaigrette

SWEET GARLIC CAESAR 10

Parmesan, focaccia croutons, sweet garlic dressing (with white anchovies +3)

Canadian Beef

NEW YORK — 16 oz 47

Harmony Beef, Alberta

TENDERLOIN — 7 oz 37

Harmony Beef, Alberta

BONE-IN RIB STEAK — 28 oz 69

Certified Angus Beef

BISTECCA ALLA FIORENTINA — 1 kg 92

classic porterhouse for two - Certified Angus Beef

wagyu beef

TENDERLOIN — 6 oz 72

Brant Lake Wagyu - Gold Label - Alberta, Canada

NEW YORK — 10 oz 72

Brant Lake Wagyu - Gold Label - Alberta, Canada

RIBEYE — 14 oz 82

Brant Lake Wagyu - Gold Label - Alberta, Canada

EYE OF RIB — 8 oz 76

Snake River Farms Wagyu - Gold Label - Idaho, USA

EYE OF RIB — 12 oz 86

Snake River Farms Wagyu - Gold Label - Idaho, USA

NEW YORK - CHEF'S CUT — 4 oz 90

A5 Gunma Prefecture — Certified Japanese Wagyu
 

Steak Accompaniments

SEARED SEA SCALLOPS 15

GARLIC SAUTEED PRAWNS 15

SEARED FOIE GRAS 35

SPLIT KING CRAB LEGS (HALF LB) 40

TEMPURA CANADIAN LOBSTER (HALF TAIL) 40

CALVADOS JUS 6

CABERNET JUS 6

PEPPERCORN JUS 6

ROSEMARY DIJON MUSTARD JUS 6

Altra Carne

RACK OF QUEBEC LAMB 60

with rosemary mustard jus

CHICKEN PARMIGIANO 36

lightly breaded chicken breast, San Marzano marinara, buffalo mozzarella

OSSO BUCO MILANESE 54

20 hour braised milk-fed veal shank, white wine San Marzano sauce

QUEBEC VEAL CHOP 45

grilled — 14 oz

HYLIFE PORK PORTERHOUSE 45

22 oz — Neepawa, Manitoba

VEAL MARSALA 36

milk-fed veal scallopini, mushroom marsala cream sauce

DOUBLE-CUT MANITOBA BOAR CHOP 36

with honey Dijon glaze

Seafood

ROASTED MEDITERRANEAN SEA BASS 38

Tuscan vegetables, herbed shallots, fresh tomatoes

TUNA STEAK 42

grilled rare, sprouts, artisan lettuce, pickled red onions, white balsamic vinaigrette

TEMPURA CANADIAN LOBSTER TAIL 76

20 oz — with drawn butter

SPLIT KING CRAB LEGS 70

1 lb — with drawn butter
 

Pasta

BLACK MAGIC 29

black fettucine, shrimp, scallops, mussels, lemon chili butter, frizzled onions (with half lobster tail +40)

SPAGHETTI ALLE VONGOLE 25

clam, boar bacon, onion, garlic, cream, white wine

SPAGHETTI CARBONARA 22

house-cured bacon, garlic, black pepper, Romano cheese, egg yolk

RED WINE BRAISED WAGYU BEEF 32

Brant Lake Gold Label Wagyu, papardelle pasta noodles, balsamic roasted ciopollini onions, Tuscan kale

PENNE RAGU RUSTICA 25

crumbled spicy Italian sausage, San Marzano tomato sauce, basil, roasted red peppers, three-cheese blend

FRESH SPAGHETTI AGLIO OLIO E PEPPERONCINO 22

made daily in-house in small batches

FRESH GNOCCHI 22

made daily in-house in small batches with choice of sauce

SIDES TO SHARE

RAPINI AND TUSCAN KALE 10

GARLIC BUTTER BUTTON MUSHROOMS 10

GARLIC BUTTER SAUTEED PRAWNS 15

ROSEMARY GARLIC ROASTED POTATOES 10

CANNELLINI BEANS 10

fresh tomato, fried rapini, spicy sausage, Italian parsley, garlic, olive oil

EGGPLANT PARMESAN 12

breaded eggplant with San Marzano marinara, ricotta salata

PIEDMONT CRISPY FRIED POTATO WEDGES 11

gorgonzola cream, crumbled gorgonzola, green onions

FRESH SPAGHETTI AGLIO OLIO E PEPPERONCINO 12

made daily in-house in small batches

TEMPURA CANADIAN LOBSTER 40

half tail

FRIED BRUSSELS SPROUTS 11

pine nuts, boar bacon, balsamic glaze

TUSCAN FRIES 10

Parmesan, garlic oil, scallions, truffle aioli

TEMPURA CAULIFLOWER 11

sundried tomato and olive tapenade, crumbled goat cheese

FRESH GNOCCHI 14

made daily in-house in small batches with choice of sauce

Dolci

TIRAMISU 10

a layer of creamy mascarpone custard with rum and espresso-soaked ladyfingers

CHOCOLATE AMARETTO CAKE 10

chocolate cake layered with chocolate amaretto mousse enrobed in chocolate ganache

CHOCOLATE PATE 10

with vanilla bean ice cream, blackberry puree, and sponge toffee

CREME BRULEE 10

classic vanilla bean

PUMPKIN CAKE 10

spiced pumpkin cake with poached peaches and mascarpone cream

CHEESE BOARD 16

Chef's selection
 

Hours


Mon: 4:30pm-10pm
Tue: 4:30pm-10pm
Wed: 4:30pm-10pm
Thu: 4:30pm-10pm
Fri: 4:30pm-11pm
Sat: 4:30pm-11pm
Sun: 4:30pm-9pm
Holidays: Please Call


Book Your Table Online

Phone


Address


295 York Ave. Winnipeg, MB, Canada