|
Menu last updated on May 8, 2013
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
|