Menu of Biagio Ristorante

ANTIPASTI E INSALATE

CARPACCIO DI MANZO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14.00
Beef tenderloin, julienne celery, arugula with citrus dressing, shaved parmigiano, balsamic reduction

CALAMARI ALLA GRIGLIA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14.00
Grilled calamari Pachino cherry tomatoes, capers, purple onion and fennel salsa

CAPRESE DI BUFALA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14.00
Buffalo mozzerella, vine ripened tomato, extra virgin olive oil and basil

INSALATA BIAGIO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.00
Radicchio, arugula, Belgian endive, and romaine lettuce tossed with an emulsified balsamic dressing topped with shaved parmigiano

INSALATA CAPRICCIOSA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.00
Mixed greens, cucumber, tomato, gaeta olives and artichokes tossed in a house vinaigrette

INSALATA CESARE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.00
Romaine lettuce tossed with chefs Caesar dressing topped with herb croutons and grana cheese

MINESTRE

MINESTRONE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.00
Classical vegetable soup with cannellini beans and tubetti pasta

ZUPPA DEL GIORNO. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.00
Daily soup, ask your server for details

STRACCIATELLA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.00
Veal consommé with egg, cheese and spinach

PRIMI

SPAGHETTI ALLA CARBONARA . . . . . . . . . . . . . . . . . . . . . . . . . . 19.00
Peppered pancetta, liason of egg yolks and cream, parmigiano cheese

GNOCCHI ALLA GORGONZOLA . . . . . . . . . . . . . . . . . . . . . . . . 20.00
Tender gnocchi tossed with gorgonzola cream and toasted walnuts

RAVIOLI DI CARNE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19.00
Filled with braised veal, and ricotta cheese in a traditional tomato sauce

TAGLIATELLE ALLA BOLOGNESE . . . . . . . . . . . . . . . . . . . . . . . . . 20.00
Tagliatelle with the classic meat sauce

RIGATONI CON PROSCIUTTO E PISELLI . . . . . . . . . . . . . . . . . . 20.00
Rigatoni with diced parma ham, peas, and tomato

CAPELLINI AI GAMBERI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22.00
Sautéed shrimp, arugula, chopped tomato, white wine and saffron sauce

RISOTTO CONTADINA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19.00
Zucchini, sweet peppers, saffron, fresh herbs and crumbled goat cheese

RISOTTO AI FUNGHI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19.00
Risotto with shiitake, oyster, button mushrooms and parmigiano cheese

SECONDI

PETTO DI POLLO ALLA MODENESE . . . . . . . . . . . . . . . . . . . . . . 19.50
Grain fed chicken supreme, topped with san Daniele mortadella and melted parmigiano

SCOTTA DITA D'AGNELLO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24.00
Grilled spring lamb chops with a chick pea and rosemary sauce

PICCATA AL LIMONE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27.50
Veal scallopini with lemon sauce and topped with fried artichokes

BISTECCA AL MARSALA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21.00
New York strip loin steak with mushroom and marsala wine sauce

FEGATO VENEZIANA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21.00
Provini veal liver sauteed in sage butter and topped with caramelized onions

SALMONE ALL GRIGLIA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25.00
grilled sockeye salmon on a pool of braised fennel sauce

PESCATRICE IN PASTELLA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26.00
Monk fish fried in a hazelnut beer batter, with a tangy choron sauce

PESCE DEL GIORNO . . . . . . . . . . . . . . . . . . . . . . . . . . . (market value)
Fish of the day

Our Cantina offers a suggestive and elegant setting
for your private and corporate functions.
Please contact Biagio personally at
416.366.4040 or email biagio@bellnet.ca
Or visit our web site
www.biagioristorante.com
Taxes and Gratuity not included
No Smoking Cigars / Cigarettes Bylaw