GIA TORONTO

BRUNCH Saturdays & Sundays 11:30-2:30 PRIMI RED FIFE FOCACCIA – 4 pcs 10 / 2 pcs 5 (P) BURRATA 24 Ontario peaches, white balsamic honey vinaigrette (Vegetarian) 2 pcs focaccia +5 PLANT-BASED BRIE 22 ripened cashew brie, red pepper preserve, crostini (P, N) CARCIOFI FRITTI 18 lightly fried artichoke hearts, citrus herb aioli (P, GF) BABY GEM SALAD 13 / 20 almond vinaigrette, crispy shallot, pangritata, pickled organic wild mushrooms (P, N, S) ONTARIO TOMATOES & STRACCIATELLA 18 Ontario tomatoes, stracciatella, pickled onions, white balsamic, sea salt (P or Vegetarian, GF) MAINS RIGATONI BOLOGNESE 24 plant-based ragu, parmesan, basil (P, S) CORN AGNOLOTTI 28 mascarpone & Ontario corn filled agnolotti, chanterelles, parmigiano, butter, charred corn add shaved Piemonte truffles +14 (Vegetarian, E) GNOCCHI POMODORO 26 ricotta gnocchi, pomodoro, creamy stracciatella cheese (Vegetarian, E) BRIOCHE FRENCH TOAST 20 Bad Attitude brioche, cashew butter, whipped cream (P, N, S) EGGS IN PURGATORY 22 spicy tomato sauce, basil, Italian chilies, crispy chickpeas, baked eggs, red fife focaccia substitute gluten-free buckwheat sourdough +2 (Vegetarian, plant-based eggs available) EGGS FUNGHI 22 folded Conestoga eggs with organic mushrooms, Parmigiano, on sourdough, served with a baby gem salad substitute gluten-free buckwheat sourdough +2 (Vegetarian, plant-based eggs available) EGGPLANT PARMIGIANA SANDWICH 22 layered, lightly breaded & fried eggplant, fresh mozzarella, sugo, basil, side potato salad with red potatoes, corn, green beans, feta, pickled onions, creamy dijon dressing (Vegetarian, S) LION'S MANE STEAK SANDWICH 25 seared lions mane, arugula, crispy shallot, aioli, pepperoncini on an Italian sub bun, side potato salad with red potatoes, corn, green beans, feta, pickled onions, creamy dijon dressing (P, S) (P) Plant-based, (N) Contains nuts, (S) Contains soy, (GF) Gluten-free, (E) Conestoga free range eggs