A La Carte Lunch Menu

Lunch at Culinaria is Served Monday to Friday 11:30am – 3:00pm.  To make a reservation for lunch click here or call us at 905-890-7330.

Soup & Salad

SOUP OF THE DAY
Chef Nina’s daily creation, always served hot and fresh | 8

GARLIC CAESAR CHOP
Finely chopped romaine, kale, radicchio, topped with crispy maple bacon, herbed croutons and flaked parmesan | 13

HOUSE GREENS
Mixture of greens tossed in our raspberry-honey vinaigrette, topped with basil-marinated globe grapes, Cajun-spiced pecans and creamy goat cheese | 13

ARUGULA & BLUE
Fresh and peppery arugula tossed in our honey-coffee vinaigrette, topped with blue cheese crumble, fresh seasonal berries and candied walnuts | 14

CITRUS SPINACH
Crisp spinach leaves, pomegranate jewels, orange segments, globe grapes, creamy goat cheese, tossed in our bright and delicious orange-cilantro vinaigrette | 13

HEIRLOOM CAPRESE
Heirloom cherry tomatoes, creamy buffalo mozzarella, basil and red onion, tossed in our pesto-olive oil and drizzled with balsamic reduction | 14

Starters

GOURMET FLATBREAD |  14

Margarita
Herb tomato sauce, creamy bocconcini, fresh and crisp basil

Ham & Cheese
Crispy prosciutto, mixed wild mushroom base, goat cheese, arugula and honey drizzle

Beef & Blue
Angus beef shavings, caramelized onion, stilton crumbles, sautéed mushrooms, topped with arugula

ESCARGOTS
Out-of-the-shell escargots sautéed with mixed mushroom duxelles and truffle cream, poured into a buttery puff pastry | 15

LAMB LOLLIPOPS
Grilled New Zealand lamb points, tossed in a chimichurri and balsamic glaze | 18

SHRIMP SKEWERS
Grilled jumbo shrimp marinated in our chili-lime dressing, served with an avocado-cilantro cocktail sauce on a crispy frisee | 18

SESAME CRUSTED AHI TUNA
Sesame crusted and seared to a crunch, served with a jicama-carrot-cucumber slaw and pickled wasabi-ginger aioli | 18

SCALLOPS
Seared jumbo scallops wrapped in bacon, served with our sweet and fruity mango compote on a bed of frisee greens | 21

Seafood

SALMON
Grilled to perfection, finished with a citrus honey sauce and served on a bed of herb and dill-scented orzo | 29

SEA BASS
Pan seared to golden brown, served over creamy vegetable risotto and drizzled with a lavender beurre blanc | 45

ORANGE ROUGHY
Pan seared and finished with a basil-tangerine glaze, served on a bed of citrus-scented basmati rice | 29

BOUILLABAISSE
An assortment of fresh fish and seafood simmered in a savory saffron broth, served with buttered crostini | 29

SEA SCALLOPS
Pan seared and finished in a white wine pan liquor, served over creamy vegetable risotto | 42

Entrées

FILET MIGNON
Grilled juicy beef tenderloin in a wild mushroom gorgonzola demi-glace, served with frites  6 oz. | 38     8 oz. | 41

NEW YORK STEAK
Skillet seared striploin, smothered in a thick-cut mushroom sauce, served with frites
6 oz.
| 33     8 oz. | 37

LAMB SIRLOIN
Mediterranean-style roasted lamb sirloin, served with a cucumber-mint tzatziki sauce, feta and crispy oregano gnocchi | 35

CHICKEN MARSALA
Grilled chicken breast tossed in marsala cream demi-glace,  served on a bed of fettucine with garlic-infused olive oil, snow peas and cherry tomatoes | 31

Pasta

SEAFOOD LINGUINE
An assortment of fresh fish and seafood, tossed in herb-tomato sauce, wilted spinach, cherry tomatoes and flaked parmesan | 29

CHICKEN PARMESAN
Crispy fried chicken breast topped with parmesan and basil-tomato sauce, served with creamy fettucine alfredo | 26

LINGUINE & CLAMS
Linguine pasta enrobed in a bright and herby pesto, littleneck clams flambeed in sambuca, finished with cherry tomatoes | 21

BRAISED LAMB ORECCHIETTE
Orecchiette pasta smothered in a braised lamb and herb tomato sauce, topped with arugula and crumbled aged cheddar | 24

Vegetarian

CREAMY RISOTTO
Fresh summer garden vegetables slow-simmered in sweet cream, finished with snow peas and wilted spinach | 22

EGGPLANT PARMESAN TOWER
Thick-cut eggplant seasoned and flame-grilled, stacked between mounds of sautéed kale and quinoa,
finished with herb- tomato sauce parmesan cheese | 22

add protein // chicken, beef or shrimp  | 7

MOROCCAN STYLE LENTILS
Earthy lentils gently marinated in Moroccan spice, combined with fire roasted red peppers, sweet potato, wilted kale and quinoa | 21

HEARTY BOWL
Medley of crisp kale and arugula, served on a canvas of fire roasted red peppers, sweet potato, quinoa, avocado, black beans, cherry tomatoes, cucumber, feta and our fresh honey-lime dressing | 19

We can accommodate most food sensitivities and allergies; please inform your server upon ordering. Vegan & Halal: available upon request, please notify us 48 hours prior so that we may accommodate you. Young Diners: For our young diners we’re happy to reduce the portion size or create something unique.