Spring · 2026
A seasonal Mediterranean composition. Sourced from small producers across Ontario and the coasts we grew up beside.
to begin
Heirloom tomato, basil oil, crisped focaccia, aged balsamico.
Wagyu, shaved Reggiano, arugula, capers, truffle oil.
Charred Spanish octopus, smoked paprika, lemon, salsa verde.
Yellowfin, avocado, sesame, soy-citrus, taro chips.
first courses
Lobster broth, fennel pollen, brioche soldier, crème fraîche.
Wild boar ragù, juniper, shaved pecorino, fresh thyme.
Carnaroli, preserved Meyer lemon, mascarpone, chives.
Veal & spinach, brown butter, sage, crisped pancetta.
main courses
Slow-braised, dried apricots, preserved lemon, cous-cous royale, harissa yogurt.
Whole salt-baked, lemon confit, charred broccolini, salsa verde.
36-day dry-aged ribeye, rosemary salt, roasted bone marrow, charred radicchio.
Brick-pressed organic chicken, salsa rossa, roasted heirloom carrots.
Layered Sicilian aubergine, San Marzano, smoked mozzarella, basil.
on the side
Chili crisp, garlic confit, lemon zest.
Smashed fingerlings, rosemary, sea salt, brown butter.
Honey, harissa, mint yogurt, dukkah.
Olive oil, sea salt, fresh herbs. Daily-baked.
to end
Rosemary honey, candied citrus, mascarpone cream.
Espresso-soaked savoiardi, vanilla mascarpone, cocoa, marsala.
Bronte pistachio, dark chocolate, candied orange peel.
Three artisan cheeses, fig mostarda, walnuts, honeycomb.
Seven Courses
A guided journey through Chef Agi's seasonal compositions. Available Tuesday — Saturday.
Cured tuna crudo, citrus, espelette pepper
Burrata di Andria, heirloom tomato, basil oil
Saffron bisque with lobster, brioche soldier
Hand-cut agnolotti, brown butter, crisped sage
Branzino, charred broccolini, salsa verde
Slow-braised lamb, preserved lemon, cous-cous royale
Olive oil cake, rosemary honey, mascarpone
Available with vegetarian and pescatarian variations. Please note dietary requirements when reserving.
Reserve the Tasting →From the Cellar
A curated 200-bottle list, with an emphasis on biodynamic Italian producers and the Niagara Bench. The full list is presented at table — a selection follows.