Reservation

Menu

Antipasti



Prosciutto di Parma 17/31
Pio Tosini 20 month-aged prosciutto with marinated apples and toasted mustard seeds. Half order also available.
Insalata di cavolo* 17
Savory cabbage salad with soft boiled eggs, anchovies and crispy pancetta.
Insalata di rucola 15
Arugula and pears with ricotta, mint and beets.
Insalata di cicoria 15
Chicory salad with oranges, toasted hazelnuts, pecorino and white wine vinaigrette.
Antipasto misto della casa 34
A taste of the above four antipasti.
Cipollini 20
Beef and pork stuffed roasted cipollini with caramelized onion brodo and toasted pinenuts.

Primi



all pastas are handmade in-house

Tajarin con burro e salvia 17/30
Fine hand-cut egg yolk pasta with cultured butter and sage.
Tajarin al ragù 18/31
Fine hand-cut egg yolk pasta with pork and beef ragù.
Agnolotti di coniglio 18/31
Agnolotti stuffed with braised rabbit with double brodo and marjoram.
Risotto con gamberi 19/33
Risotto with Alaskan spot prawns, chives and Calabrian chili oil.

Secondi



Guancia di manzo brasata 34
Barolo-braised beef cheek with celery root puree and celery leaves.
Storione 53
Butter-poached sturgeon with Salsa Piemontese.
Anatra brasata 44
Braised duck with roasted hedgehog mushrooms and soft polenta

Contorni



Carote arrostite 13
Roasted carrots with sage and Barolo vinegar.
Cavolo lacinato 13
Sauteed lacinato kale with roasted garlic and chili oil.

*Items marked with an asterisk may be raw or under-cooked and be dangerous to your health.

A gratuity of 20% automatically added for parties of six or more. No separate checks, please.

Extra virgin olive oil upon request.

MenuDegustazione*

105 per person

Every antipasto, primo and secondo on the menu, served family style.

55 per person optional wine pairing.

*No modifications or substitutions. Full table participation only. Available for two or more guests.


Aperitivi



Bordiga Bianco
Cocchi Rosa
Cocchi Americano Bianco
Cocchi Torino Vermut
Lillet Blanc
Lillet Rosé
Campari
Aperol

Vino

Our wines are carefully curated by Chris Lara, Wine Director.


Classici Cocktail Italiani | 15



piedmont Sour
rye, Lemon, Simple Syrup, Wine Float
Aperol Spritz
Aperol, Sparkling Wine, Soda
Negroni
Gin, Sweet Vermouth, Campari
Paper Plane
Bourbon, Aperol, Nonino, Lemon
Boulevardier
Bourbon, Campari, Sweet Vermouth
Toronto
Rye, Fernet, Simple Syrup, Angostura Bitters

Cocktail della Casa | 15



Amaro Sour
Montenegro, Bourbon, Lemon, Egg White
Larsonie
Underberg, Bourbon, Lemon, Orgeat
La Strada
Bourbon, Noveis, Cocchi Torino, Grapefruit bitters
Sardinian 75
Gin, Mirto Verde, Lime, Prosecco
The Visconte
Piucinque Gin, Bianco Vermouth, Aperol

Dolci | 13



Panna cotta
Vanilla panna cotta with cinnamon fillo.
Torta al cioccolato
Chocolate cake with gianduja mousse, chocolate buttercream, hazelnut brutti ma buoni and Luxardo cherry sauce.
Panforte
Panforte with mascarpone mousse and blood oranges.
Torta di mandorle
Almond brown butter torta with almond gelato, currants and apple puree.
Zuppa Inglese
Ladyfinger soaked with acqua di cedro, layered with ricotta mousse and lemon curd with candied lemon zest and creme fraiche.

CAFFE

We use Herkimer espresso
Stovetop moka espresso pots | 3 (approx. 2 shots)

Reservations

Spinasse & Artusi are currently offering dine in, takeout and delivery.

Please note: masks must be worn throughout your meal when there is a staff member present. 20% service charge added to every check.

Reservations can be made on Open Table below.

A credit card is required for all reservations. We have a 48-hour cancellation policy — if the reservation is not cancelled 48 hours in advance, or in the event of a no-show, a fee of $30 per person will be charged, which also includes the number of guests to arrive.