Blu Ristorante Toronto

Thinly sliced Prosciutto di Parma artfully accompanied by pickled vegetables, artisanal crostini, and fruit chutney.

Savory Italian Soppressata served with crisp pickled vegetables, crostini, and chutney.

Air-dried Italian Bresaola accompanied by pickled vegetables, crostini, and chutney.

Classic Italian salami served with pickled vegetables, crostini, and chutney.

Spiced cacciatore salsiccia paired with pickled vegetables, crostini, and chutney.

Tender cured capicola ham served with pickled vegetables, crostini, and chutney.

Aged Beemster Gouda from the Netherlands, served with pickled vegetables, crostini, and chutney.

Creamy Italian Gorgonzola cheese served with pickled vegetables, crostini, and chutney.

Aged Italian Pecorino Romano served with pickled vegetables, crostini, and chutney.

Spanish truffle sheep cheese served with pickled vegetables, crostini, and chutney.

Rich Bella Vittano cheese from Wisconsin, served with pickled vegetables, crostini, and chutney.

Luscious French Brie de Meaux served with pickled vegetables, crostini, and chutney.

Chef's daily soup selection crafted with fresh seasonal ingredients and aromatic herbs.

Castelvetrano olives and tender artichoke tossed with orange zest and red sumac.

Crispy sweet potato and zucchini fritters served with dill, cucumber, and fresh yogurt.

Charred grilled calamari served with caper berry, black olive, peperonata, and a roasted red pepper coulis.

Tender sous vide Moroccan octopus served with cherry tomato, lemon, pine nut, and eggplant puree.

Crispy wild mushroom arancini served over arugula with parmesan and rich pomodoro sauce.

Fresh Italian burrata paired with heirloom tomato, peach, almond, and vibrant salsa verde.

Refreshing salad of arugula, fennel, pecorino, orange segments, pomegranate seeds, and honey vinaigrette.

Crisp gem lettuce with parmesan, olive crumble, focaccia crouton, prosciutto, and classic Caesar dressing.

Fresh ahi tuna tartare with avocado, sesame, Calabrian aioli, sweet potato chip, and yuzu vinaigrette.

Artisanal 8-inch pizza topped with sliced prosciutto, peperonata, sweet fig, and honey.

Gourmet pizza featuring duck confit, caramelized onion, fresh pear, and creamy goat cheese.

Wild mushroom pizza finished with truffle oil, fontina cheese, and fresh arugula.

Classic pizza topped with burrata, pomodoro sauce, fresh basil, and balsamic reduction.

Pan-seared Atlantic salmon served with asparagus, roasted beet, parsnip puree, beluga lentils, quinoa, and chive oil.

Woodfire grilled branzino accompanied by parsnip puree, roasted beet, asparagus, and lemon caper sauce.

Seared rare sesame crusted ahi tuna served with honey spiced eggplant, pineapple chutney, and red pepper coulis.

Woodfire grilled Australian rack of lamb with asparagus, heirloom carrot, wild mushroom risotto, and mushroom veal jus.

Goat cheese and spinach stuffed chicken breast with asparagus, heirloom carrot, parsnip puree, fried chickpea, and honey mustard chicken jus.

Woodfire grilled 12oz ribeye served with truffled parmesan frites, green bean, heirloom carrot, and mushroom veal jus.

Arugula, fig, pecorino, Bartlett pear, and maple sherry vinaigrette. Accompanied by Sauvignon Blanc, Domaine L’Herre, Gascone, FR.

Ahi tuna tartare, avocado, sesame, Calabrian aioli, lotus root chip, and yuzu vinaigrette. Accompanied by Rose ‘Grenache-Cinsault’, Les Oliviers, Languedoc-Roussillon, FR.

Italian burrata, heirloom tomato, roasted red beet, candied walnut, and red beet vinaigrette. Accompanied by Pinot Grigio, Villa Marchesi, Veneto, IT.

Truffled beef carpaccio, crispy capers, parmigiano, crostini, and house pickles. Accompanied by Cabernet Sauvignon, Catena, Mendoza, ARG.

Butternut squash ravioli with crispy sage and parmesan, red pepper emulsion, and brown butter sauce. Accompanied by Pinot Noir, Astrolabe, Marlborough, NZ.

Grilled calamari, caper berry, black olive, peperonata, and roasted red pepper coulis. Accompanied by Sauvignon Blanc, Domaine L’Herre, Gascone, FR.

Sous vide Moroccan octopus, cherry tomato, lemon, pine nut, and eggplant puree. Accompanied by Grechetto, La Carraia, Umbria, IT.

Grilled branzino with lemon, rapini, and salsa verde. Accompanied by Grechetto, La Carraia, Umbria, IT.

Spinach ricotta chicken involtini, roasted potato, grilled zucchini, and piperade sauce. Accompanied by Chardonnay, Yarran, New South Wales, AUS.

Grilled quarter Australian rack of lamb, Brussels sprout, truffled wild mushroom risotto, and Madeira jus. Accompanied by Montepulciano, San Lorenzo Unami Ronchi, Abruzzo, IT.

Silky strawberry panna cotta accompanied by Limoncello.

Tropical pineapple coconut panna cotta accompanied by Limoncello.

Pistachio tiramisu accompanied by Vidal Icewine, Peller Estates, Niagara, ON.

Blu chocolate cake with caramel sauce and vanilla gelato. Accompanied by Taylor 10 yr Tawny Port.

Burrata, heirloom tomato, cucumber, Chianti pearls, padano frico, and lemon herb dressing.

Compressed melon, almond, basil, prosciutto, and lime chili vinaigrette.

Pan-seared Atlantic salmon with green bean, heirloom carrot, and butternut squash puree.

Zucchini pasta tossed with sundried tomato, green pea, almond, and salsa verde.

Rigatoni pasta with braised lamb ragu, mint pesto, and shaved pecorino.

Refreshing artisan sorbet of the day.

Roasted peach served with vanilla yogurt, honey crumble, and candied walnut.