MAINS

RIGATONI BOLOGNESE 24
plant-based ragu, parmesan, basil
(P, S)

CORN AGNOLOTTI 28
mascarpone & Ontario corn filled agnolotti, chanterelles,
parmigiano, butter, charred corn
add shaved Piemonte truffles +14
(Vegetarian, E)

GNOCCHI POMODORO 26
ricotta gnocchi, pomodoro, creamy stracciatella cheese
(Vegetarian, E)

BRIOCHE FRENCH TOAST 20
Bad Attitude brioche, cashew butter, whipped cream
(P, N, S)

EGGS IN PURGATORY 22
spicy tomato sauce, basil, Italian chilies, crispy chickpeas,
baked eggs, red fife focaccia 
substitute gluten-free buckwheat sourdough +2
(Vegetarian, plant-based eggs available)

EGGS FUNGHI 22
folded Conestoga eggs with organic mushrooms, Parmigiano,
on sourdough, served with a baby gem salad
substitute gluten-free buckwheat sourdough +2
(Vegetarian, plant-based eggs available)

EGGPLANT PARMIGIANA SANDWICH 22
layered, lightly breaded & fried eggplant, fresh mozzarella, sugo,
basil, side potato salad with red potatoes, corn, green beans, feta,
pickled onions, creamy dijon dressing
(Vegetarian, S)

LION’S MANE STEAK SANDWICH 25
seared lions mane, arugula, crispy shallot, aioli,
pepperoncini on an Italian sub bun, side potato salad with red potatoes,
corn, green beans, feta, pickled onions, creamy dijon dressing
(P, S)