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Dinner Menu

Appetizer

Mixed Mini Head
radish, cirtrus segments, cucumber
cherry tomato, fried shallots
with mustard vinaigrette
14

Beets pickled and roasted
buffalo mozzarella, bread tuile, balsamic
olive oil and fresh basil
21

Tuna Crudo
roasted garlic, oven-dried tomato and chive dressing
root vegetable chips, black olive dust and cress salad
24

House-made Charcuterie board
assorted pickles |red onion, sunchoke and cauliflower
22

Buffalo mozzarella arancini
charred tomato chutney and fried sage                                              
18

Steamed mussels and clams
shallots and fennel in garlic-white wine brodo
house-made focaccia
19

48 hour braised short rib
sunchoke puree, glazed sweet breads
crispy leeks and red wine gastrique                                             
21

Diver Scallops
Capers, crouton and watercress salad
22

Pasta

Buccatini All'Anatriciana
Guanciale and red chili
light tomato and olive oil
21

Squid Ink Fazzoletti
Shrimp, Scallops and Clams
Tomato, Roast Garlic and Red Pepper Sauce
24

Pappardelle Bolognese
Handmade noodles, fried garlic and shaved parmesan
21

Mushroom Risotto
Truffle oil, asparagus spears and parmesan                                
20

Main Course

Rack of Lamb
Panko, herb and honey-mustard crust
Polenta cake, purple kale and roasted vine tomato
44

Pan seared Branzino  
Roasted red pepper sauce
Warm focaccia, grilled treviso, arugula and frisee
Lemon-caper vinaigrette
39

Zuppa di Pesce
Scallops, Shrimps, mussels and clams
Grilled fennel and fingerling potatoes
Tomato-white wine brodo
38

Cornish Hen
Garlic, mushrooms and onion sauteed farro
Butternut squash and pearl onion
Smoked veal jus                                           
34

Veal tenderloin and Calf's liver
Potato rostii, red cabbage and pearl onions
Red pepper jam & Veal Jus Gastrique
38

 

Chilean Sea Bass
Chorizo, crispy spaetzle and asparagus
Sherry infused olive oil | tomato chutney
38

Butter Poached King Crab
Potatoes | corn-scallion succotash
spinach puree with crab fritter
39

Pan cooked Rib-Eye
Fingerlings, shiitake-red onion salsa
Red wine reduction
40

Vegetables

Roasted Fingerlings | 8

Brussels with pancetta | 8

Candied yams | 8

Grilled asparagus with parmesan and lemon  | 8

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