Lunch

CHARCUTERIE FOR TWO
selection of local and international artisan cheeses and cured meats, traditional accompaniments 30

TOMATO & GOAT CHEESE BISQUE 

basil oil, balsamic reduction 9

CAESAR SALAD

creamy garlic dressing, crispy bacon, shaved parmesan, seasoned croutons 10

GOULASH SOUP

Traditional blend of beef, potatoes, and spices, garnished with sour cream 10

BITTER GREENS & BEET SALAD

Sweet pickled beets, fresh blackberries, citrus vinaigrette, candied pecans, feta cheese 10

BABY GREENS & PEAR SALAD

baby greens, sliced pear, Woolwich goat cheese, sun dried cranberries, pistachio & cider vinaigrette 10

QUATTRO STAGIONI

traditionally separated into four sections, black olives, artichokes, roasted peppers, Italian sausage, mozzarella, tomato sauce 18

FLORENTINE

sautéed spinach, onion, roasted garlic, feta, mozzarella, honey, pinenuts 17

SOLÉ

portobello mushrooms, prosciutto, parmesan, mozzarella, garlic, fresh oregano, tomato sauce 19

PENNE CARBONARA

double smoked bacon, confit garlic, heavy cream, egg yolk, fresh parmesan 20

PAN SEARED ATLANTIC SALMON

honey & almond crusted, roasted spaghetti squash, charred rapini, apple butter gastrique 25

SOLE STEAK SANDWICH

marinated grilled beef ribeye, chimichurri, avocado, tomato, shaved onion, aïoli, baby greens, toasted baguette, served with house made potato gaufrettes & Solé slaw  20

JÄGERSCHNITZEL

fried, breaded Ontario pork cutlets, buttermilk mashed, smoked bacon and cider braised cabbage, mushroom velouté 21

SMOKED BEEF SHORT RIBS

Mill Street beer brined & dry rubbed, confit garlic & honey mustard BBQ sauce, buttermilk mashed, charred rapini, Solé slaw 26