Lunch

CHARCUTERIE FOR TWO

selection of local and international artisan cheeses and cured meats, traditional accompaniments 35

BABY GREENS & PEAR SALAD

baby greens, sliced pear, Woolwich goat cheese, sun dried cranberries, pistachio & cider vinaigrette 12

CAESAR SALAD

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

FRIED SQUASH PAKORA

zucchini, spiced chickpea flour, labneh, smoked tomato chutney, coriander 12

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 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 21

PAN SEARED ATLANTIC SALMON

hemp seed crust, marinated beets, salted pistachio, roasted sweet potato purée, blueberry confiture, buttermilk & herb dressing 27

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 23

JÄGERSCHNITZEL 

ried, breaded Ontario pork cutlet, potato purée, hunter sauce, fresh lemon, grana padano 25

BURRATA &  TOMATO SALAD

fresh soft mozzarella, vine-ripened tomatoes, tomato vinegar, pickled onion, paradise seeds, fresh basil, olive oil 22