Historic Setting & Elegant Fine Dining

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Hours
Nightly from 5:30PM to 9:00PM. 

Perfectly Matched Wines Sommelier Stephen Della Casa matches our European inspired cuisine with well-chosen wines and our staff deliver expert wine service. For our current wine selection, please see our wine list here.

DINNER MENU  WINTER 2016

First Course

Potato, fennel and leek soup with bacon 7.50

Roast onion soup with Gruyere crouton 7.50

Scandinavian-style salmon gravad lax with sweet grainy Dijon dill sauce 13.95

Polpette di Vitello. Crusted veal meatballs with ricotta and mushroom cream and tomato sauce 12.95

Vine ripened, Kingsville Kumato tomato, with Ontario bocconcini, and pesto dressing 12.95

Salad of butternut squash, arugula, dried cranberry, sunflower seed and warmed cider vinaigrette 10.95

Beet Salad. Duo of golden and red beet with chevre quenelle, and walnut-orange vinaigrette 10.95

Woodlawn Caesar salad, with romaine lettuce, garlic dressing, prosciutto crisps, Parmigiano 10.95

Cremini mushroom bruschetta with caramelized shallots and ricotta 12.95

Crusted calamari with sweet chili lime aioli, served with arugula parmigiano salad 12.95

Antipasto plate of Woodlawn-cured bresaola, prosciutto, olives, and chef’s garnishes 16.95

Carpaccio of beef tenderloin with arugula, shaved Parmigiano and North Italian truffle oil 16.95

TABLE D’HÔTE, Four-Course 44.95

THE CHEF’S TABLE
A surprise five-course dinner paired with a two-ounce wine sample to accompany each course. Please note, to enjoy the Chef’s table, the participation of your entire table is requested and please reserve the chef’s table with at least 24 hours advance notice 74.95

Main Entrée

Steak Woodlawn. Striploin of Canadian beef with rosemary, lemon, and red wine reduction. Served with garlic mashed potatoes and sautéed spinach. Prepared medium-rare 29.95

Canadian beef tenderloin, pan seared (7oz), with Dijon herb butter sauce, arborio spinach riso, fresh vegetables. Served with shrimp garnish 36.95

Scaloppine di Vitello al Marsala. Veal in Marsala wine with mushrooms. Served with boiled mini potatoes and fresh vegetables 24.95

House-made gnocchi, pesto and arugula and mushroom 20.95 House-made spinach ricotta cheese ravioli tossed with sage browned butter 20.95

Canadian lobster tail with jumbo shrimp, sea scallops and chardonnay-cooked pasta 33.95 Nova Scotia salmon fillet with mango-Sambuca sauce, arborio spinach riso and fresh vegetables 25.95

North Atlantic Dover Sole a la Meunière, with lemon-butter sauce, served with jasmine rice, fresh vegetables 45.95

Pan-seared, Australian rib eye of lamb with pan juices and whiskey-fig sauce. Served with herb mashed potatoes, and fresh seasonal vegetables 33.95

Local, Yorkshire Valley Farms breast of chicken suprême with red wine demi-glace, pan juices, garlic-mashed potato and fresh vegetables 26.95

Desserts

All desserts made in house except where noted

Crème Brûlée 7.50

Tiramisu with Kahlua and mascarpone 9.95

Pumpkin latte cheesecake 9.95

Flourless chocolate cake with ganache 9.95

Chocolate raspberry tartufo by Gelato Fresco, Toronto 8.95

After Dinner Wines, etc.

Port: Croft LBV Late Bottled Vintage, 3oz 9.95
Port: Taylor Fladgate Ten-Year-Old Tawny, 3oz 13.95
Port: Taylor Fladgate Twenty-Year-Old Tawny, 3oz 19.95

Drambuie, Grand Marnier, Benedictine, B&B, Cointreau, 1.25oz 7.95
Luxardo Sambucca, Kahlua, Bailey’s, Amaretto Disaronno, 1.25oz 5.95
Coffee, teas etc Coffee with refills, Espresso 2.25
Cappuccino 3.50
Tea, choose from Orange Pekoe, Earl Grey, Chamomile, Mint, Green and others 2.50
San Pellegrino sparking mineral water 300ml 2.75, or 750ml, 5.50


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