Buca Osteria & Enoteca

An exquisite selection of house-cured artisan salumi paired with fine local and imported cheeses, accompanied by sweet seasonal fruit preserves.

Warm, freshly baked bread knots brushed with fragrant olive oil, garlic, fresh rosemary, and coarse sea salt.

Premium marinated bariole green and black olives infused with herbs and extra virgin olive oil.

Late-harvest crisp winter chicory tossed with creamy buffalo mozzarella, crunchy pistachios, and rich balsamela reduction.

Thick slices of rustic Italian filone bread served alongside a velvety, smooth roasted eggplant spread.

A decadent tower of crisp eggplant layered with preserved tomato sauce, fresh ricotta, and rich burrata cheese.

Artisanal wood-fired pizza topped with smoked scamorza cheese, house salumi di buca, and earthy seasonal mushrooms.

Rich ridged canestri pasta coated in a deeply savory duck offal ragu, Venetian spices, mascarpone, and fresh basil.

Tender slow-braised veal shank served over saffron-infused celeriac puree, finished with grated Parmigiano Reggiano.

Whole roasted sea bass from Cyprus garnished with bariole olives, preserved lemon, and premium olive oil.

Fresh sautéed Ontario kale tossed with bright lemon zest and tender pickled garlic cloves.

Espresso-soaked housemade tapioca biscuits layered with velvety mascarpone and rich chocolate mousse.

A rich chocolate and pork blood tart slice served alongside torta caprese and speckled tonka bean gelato.

Glistening rum-soaked Neapolitan cake topped with fresh Ontario berries, marzipan spuma, and rich vanilla cream.

Crispy buffalo ricotta fritters served with fresh Ontario strawberries and warm zabaglione sauce.

Traditional lemon and almond cake served with summer berries, mascarpone, and finished with a limoncello glaze. Serves 2-4.

Crispy fried balls of savory salumi and ricotta served over a chilled, frothy zabaglione freddo.

Pan-seared lamb brains prepared saltimbocca style, accompanied by a tangy caper agliata sauce.

Puffy, golden deep-fried Tuscan spiced dumplings served steaming hot alongside melting lardo.

Crispy breaded and deep-fried green olives stuffed with savory seasoned sausage meat.

Crispy, golden-fried pig's ears tossed with aromatic wild fennel pollen.

Warm marinated bariole olives served in a small earthenware dish.

Soft, freshly baked bread knots brushed with garlic olive oil and speckled with fresh rosemary.

Thick slices of rustic Italian pagnotta bread served with a bowl of silky roasted eggplant spread.

Layers of crisp eggplant, rich preserved tomato, buffalo ricotta, and torn burrata cheese baked to bubbly perfection.

Tender braised Italian dandelion greens glistening with whey butter, barrel-aged wine vinegar, and pickled garlic.

Roasted Ontario fingerling potatoes and pearl onions tossed with fresh formaggio fresco and Calabrian pepper.

Slow-cooked fingerling potatoes topped with delicate drapes of prosciutto, fresh parsley, and senape goat yogurt.

Whole roasted Ontario acorn squash with apple mostarda, parmigiano fonduta, cured egg yolk, and prosciutto di Parma.

Blistered white pizza crust topped with Hereford & Angus beef pancetta, preserved ramps, and 18-month aged fiore sardo.

Wood-fired white pizza loaded with thinly sliced zucchini, melted scamorza, creamy burrata, and peperoncino.

Hot pizza crust topped with raw Prosciutto di Parma, sweet roasted cipollini onions, formaggio fresco, and fresh rosemary.

Decadent white pizza topped with sautéed seasonal mushrooms, mascarpone, gorgonzola, and marjoram.

Artisanal pizza layered with sliced fingerling potatoes, globe artichokes, Tropea onions, taleggio, lardo, and bagna cauda.

Rich pizza featuring braised wild boar, Sila provola, roasted radicchio, fennel, vermouth raisins, and barrel-aged vinegar.

Gourmet pizza topped with shredded slow-cooked duck leg, butternut squash, taleggio cheese, pine nuts, and crispy sage.

Vibrant red pizza topped with blistered Ontario grape tomatoes, ricotta, peperoncino, and wildflower honey.

Classic Italian pizza featuring house-cured salumi di buca, smoky scamorza cheese, and seasonal mushrooms.

Savory pizza topped with white anchovy, Taggiasche olives, capers, garlic, and spicy peperoncino.

Fiery red pizza with preserved tomatoes, intense chili, garlic, oregano, parsley, basil, and Ottobratico olive oil.

Robust pizza featuring grilled Calabrese pork sausage, Tropea onion, olives, chili, and sharp pecorino pepato.

Translucent cured pork back fat seasoned with black pepper, rosemary, and cinnamon.

Artisanal cured pork salami infused with black pepper, chili, and garlic.

Cured pork shoulder spiced with authentic Calabrese spices.

Spicy Calabrese-style dry-cured pork sausage links sliced for rich flavor.

Coarsely ground cured pork salami spiked with bold Calabrese spices.

Deep burgundy cured Embden goose breast flavored with cinnamon, clove, and orange.

Sweet and tangy fresh goat's milk cheese from Monforte, Ontario.

Ripened soft double-cream cow's and sheep's milk cheese from Piedmont, Italy.

Semi-hard cow's milk cheese, mild and tangy, from Piedmont, Italy.

Hard water buffalo milk cheese wrapped and aged in grape must from Piedmont, Italy.

Soft and slightly sweet blue-veined cheese aged 90 days from Lombardy, Italy.

Full-bodied, firm cow's milk cheese aged 30 months from Emilia-Romagna, Italy.

Vibrant winter salad featuring crisp coraline chicory, blood orange, Meyer lemon, black walnut, and gorgonzola.

Cured Piemontese beef eye of round with Bosc pears, whipped buffalo ricotta, and barrel-aged vinegar.

Fresh BC steelhead trout crudo with senape buffalo yogurt, celery, fennel, lovage, capers, and dill.

Raw beef clod tender tartare with fennel, capers, ricotta forte, seasonal mushrooms, and quail egg.

Torchio extruded pasta tossed in a rich duck offal ragu with authentic Venetian spices.

Unique pork blood pasta tossed with spicy 'nduja, onion soffritto, and fresh rapini.

Traditional pasta from Emilia-Romagna tossed with Calabrian chili, cipollini, pecorino pepato, and vermouth.

Traditional polenta bramata pasta served with island mussels and fagioli coco bianco.

Hand-folded tortellini filled with dry wild mushrooms, served in a deep roasted chicken brodo.

Pillowy buffalo ricotta dumplings served in a delicate butter and herb sauce.

Rich and smooth chocolate hazelnut gelato made fresh in-house.

Creamy coffee milk gelato dusted with fine espresso powder.

Delightful strawberry and cream gelato swirled with fresh berry puree.

Refreshing and tart lemon sorbet garnished with candied citrus peel.

Icy prosecco and grapefruit sorbet served in a chilled glass.

Distinctive rhubarb and creamy goat yogurt sorbet with a smooth texture.