Lunch

CHARCUTERIE FOR TWO

selection of local and international artisan cheeses and cured meats, traditional accompaniments 37

BABY GREENS & PEAR SALAD

baby greens, sliced pear, Woolwich goat cheese, sun dried cranberries, pistachio & cider vinaigrette 13 small 8

CAESAR SALAD

creamy garlic dressing, crispy bacon, shaved parmesan, seasoned croutons 12 small 8

FRIED SQUASH PAKORA

zucchini, spiced chickpea flour, labneh, smoked tomato chutney, coriander 14

STEAMED P.E.I. MUSSELS

grainy mustard, caramelized shallot, roasted garlic, cream, lemon & parmesan crumb 16

QUATTRO STAGIONI

traditionally separated into four sections, black olives, artichokes, roasted peppers, Italian sausage, mozzarella, tomato sauce 19

FLORENTINE

sautéed spinach, onion, roasted garlic, feta, mozzarella, honey, pine nuts 18

SOLÉ

portobello mushrooms, prosciutto, parmesan, mozzarella, garlic, fresh oregano, tomato sauce 21

PENNE CARBONARA

double smoked bacon, confit garlic, heavy cream, egg yolk, fresh parmesan 24

PAN SEARED ATLANTIC SALMON
hemp seed crust, marinated beets, salted pistachio, roasted sweet potato purée, blueberry confiture, buttermilk & herb dressing 29

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 24

JÄGERSCHNITZEL 

ried, breaded Ontario pork cutlet, potato purée, hunter sauce, fresh lemon, grana padano 28

GRILLED VEGETABLE RATATOUILLE

marinated eggplant, zucchini, cherry tomato, bell pepper, cippolini onion, fresh tomato provençal, roasted pine nuts 24