Lunch

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

FEATURE SOUP  9

CAESAR SALAD

creamy garlic dressing, crispy bacon, shaved parmesan, seasoned croutons 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, seasonal local vegetables, 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 & cider braised cabbage, seasonal local vegetables, mushroom velouté 21

BRAISED BEEF SHORT RIBS

Mill Street beer brined & braised, confit garlic & honey mustard BBQ sauce, buttermilk mashed, seasonal local vegetables, Solé slaw 26