PLANT-FORWARD DINING  |  1214 DUNDAS ST W, TORONTO

PLANT-FORWARD DINING
1214 DUNDAS ST W, TORONTO

BRUNCH

Sundays 11am-2:45pm

BEVERAGES

COFFEE
americano 5
espresso 4
latte 7
cappuccino 6
macchiato 5

oat or almond milk

LOOSE LEAF TEA 6
from House of Tea
peppermint / camomile / ceylon
Korean green tea / ginger spice

TEA LATTE 7

MATCHA LATTE 7

RASPBERRY ICED TEA 6
Cold pressed Raspberry Jasmine Iced Green Tea
with organic wildflower honey

STARTERS

WARM OLIVES & CARCIOFI 12
artichoke, citrus
(P, GF)

RED FIFE FOCACCIA 8
sesame, thyme, harissa butter
(P)

BABY GEM SALAD 13 / 20
pistachio vinaigrette, crispy shallot, pangritata,
pickled wild mushrooms
(P, N, OS)

PLANT-BASED BRIE 22
ripened cashew brie, amaro poached cherries, fennel
(P, N)

PASTA

LUMACHE BOLOGNESE 24
plant based ragu, cavolo nero, cashew parmesan, herb oil, basil
(P, N, OS)

WHITE TRUFFLE AGNOLOTTI 32
cultured butter, wild mushrooms, pecorino romano
(vegetarian)
(E)

add Violife parmesan (nut free) – no charge
add Nero Pregiato Truffles (3g) – 16
change to gluten free chickpea creste de gallo – + $3

 

TOAST

*Toasts are served on Sourdough Bread and rotating vegetable sotto olio

RICOTTA, ORANGE BLOSSOM HONEY
10
(vegetarian)

AVOCADO, SUNFLOWER SEEDS, CHILI OIL
10
(P, N)

HEIRLOOM TOMATO, CRÈME FRAICHE, BASIL
10
(vegetarian)

 

BRUNCH

We use free run eggs from Conestoga Farms

SEMOLINA PANCAKES 18
stone fruit compote, whipped mascarpone, maple syrup
(vegetarian)

FRENCH TOAST 17
citrus anglaise, toasted almonds, wild blueberry compote
(P,N)

GIA BREAKFAST 22
2 eggs scrambled, avocado, charred tomato, fried potato, red fife focaccia
(plant based or vegetarian)

EGGS BENEDICT 26
soft poached eggs, roasted wild mushrooms, chives,
bearnaise sauce, puffed garlic bread
(plant based or vegetarian)

UOVA IN PURGATORIO 22
spicy tomato sauce, basil, Italian chilies, crispy chickpeas, baked eggs, red fife focaccia
(plant based or vegetarian)

THE COLAZIONE SAMMY 21
egg, tuscan kale, heirloom tomato, giardiniera, chili mayo, provolone, ciabatta
(plant based or vegetarian)

LION’S MANE STEAK AND EGG 35
6oz lion’s mane steak, plant based folded egg, fried potatoes, mushroom demi glace
(P, GF)

SIDES

SAUSAGE/BACON 8
(P)

SOURDOUGH 8
whipped butter, jam
(P)

TWO EGGS 6
any style

FRIED POTATO 8
aioli, sea salt
(P,GF)

HASHBROWN 10
chives, pecorino, truffle
(vegetarian)

CHARRED POLE BEANS 14
garlic, preserved lemon, ricotta salata (vegetarian)
(GF)

(P) Plant-based, (N) Contains nuts, (OS) Contains organic soy, (GF) Gluten-free, (E) Conestoga free range eggs