ANTIPASTI

toscano // 21
charcuterie, italian cheeses, gaeta olives, crostone,
marinated vegetables, home made terrine and paté

porchetta di maremma // 16
slow-roasted suckling pig, tuna sauce, arugula,
roasted onions, toasted country bread

fagottini // 17
jerusalem artichokes, apples, dandelion greens,
gorgonzola, mascarpone & taleggio, truffle oil, truffle honey
served with frisée, watercress and toasted hazelnuts

crostini // 17
pancetta, white bean, rosemary
taleggio, truffle honey, pear and walnuts
quince, goat cheese,
pecorino, squash, black cabbage, speck

capesante crudo // 21
raw scallops, grapefruit, blood oranges, chili oil
deep-fried shallot, citrus vinaigrette

carpaccio di nana // 21
cold smoked duck carpaccio with salted chestnut praline
frisée, radicchio and quince vinaigrette

zuppa // 16
chickpea and wild mushrooms with black truffle

parmigiano sformato con tartufo // 18
warm parmigiano custard with black truffles

INSALATE

insalata di fungi // 18
wild mushrooms, Monforte goat cheese
served with toasted country bread

insalata staggione // 12
bitter greens salad, toasted hazelnuts,
quince vinaigrette

principessa // 19
baby spinach, bufala mozzarella, pine nuts,
dried balsamic figs, sliced prosciutto,
grilled seasonal fruit and saba vinaigrette

mozzarella // 21
fresh bufala mozzarella with chef’s daily creation

bruschetta stagonale // 12
toasted country bread topped with chef’s seasonal selection

PRIMI

pinci // 23
hand rolled pasta with stewed wild mushrooms and artisanal sausage

pappardelle con stracotta // 21
hand cut pasta with pulled beef brisket, cherry tomatoes,
garlic and fresh basil

ravioli // 21
braised duck, dried cherries, chestnuts, oranges
thyme stuffed ravioli in jus and butter sauce

tagliatelle // 23
braised pheasant, squash, cipollini
fennel ragu with rosemary tagliatelle

maltagliata con osso bucco // 21
veal shank stewed with porcini mushrooms
served with gremolata and bone marrow

garganelli // 21
hand made short pasta with goat ragu

raviolini di fungi in brodo // 21
mushroom and la tur cheese stuffed raviolini in a mushroom broth

tortelli di pera e pecorino // 21
wine-poached pears with sheep ricotta ravioli
in a vincotto butter sage sauce

SECONDI

salsiccia con lenticce // 30
fennel and pork sausage with stewed lentils, tuscan black cabbage and pancetta

agnello con salsa verde // 28
lamb saddle grilled with brussels sprouts, fried bread and salsa verde

coniglio // 29
stuffed rabbit leg, rabbit prune sausage
with parsnips, cipollini and white beans

costole di manzo // 30
braised short ribs in beer, oranges,
rosemary with smashed roasted vegetables

miale di tonno // 28
stewed Tamworth pork with polenta and fritti

tagliata // 30
grilled striploin with onion marmalade, braised balsamic cabbage salad

veal cheeks // 24
braised veal cheeks with red peppercorns, farro, cipollini and squash

CONTORNI

all contorni are $7.50

cavolini di bruxelles
oven-roasted brussels sprouts, fried bread and pancetta

spinaci saltati
sautéed spinach with cannellini beans

cavolfiore
cauliflower, fregola, spring onions

piselli alla fiorentina
peas, spring onions, prosciutto

Please respect the menu. Absolutely no substitutions or modifications.
18% Gratuity will be added to tables of 6 guests or more.

Please note that all items are finished with extra virgin olive oil. All of the pork and duck products used at Tutti Matti are provided by Blue Haven Farms in Guelph, Ontario in addition to our seasonal vegetables and fruit. Chef Solomon works hard to ensure that all meat used in her dishes are antibiotic free and raised in Canada.