Book A TABLE
Enjoy our unique wines paired with a delicious Italian dish on our patio.
"A delicious way of experiencing our wines"
Rules for pairing wine with food can appear overly strict at times. Pretty much every combination goes but there is a science behind a great pairing. We know our wine and food like nobody else and are known for matches made in heaven.
Discover our menu or directly book your table to start the experience.
Opening for dining are:
| Monday: | Closed |
| Tuesday: | Closed |
| Wednesday: | Closed |
| Thursday: | Closed |
| Friday: | 3pm – 8pm |
| Saturday: | 11am-8pm |
| Sunday: | 11am-8pm |
Insalata
SEASONAL GREENS
Seasonal greens, tomatoes, red onion, Parmigiano, house vinaigrette
BURRATTA
Burratta Cheese, peppered arugula, roma tomatoes, extra virgin olive oil, balsamic glaze
Antipasti
FORNO BREAD
With Extra Virgin Olive Oil & Balsamic Vinegar
POLPETTE
Veal, pork and beef meatballs, tomato sauce, whipped Ricotta, Grana Padano, forno bread
WOOD OVEN ROASTED OLIVES
Marinated olives, fennel piquante, forno bread
SALUMI BOARD
Italian meats, cheeses, wood-roasted & marinated vegetables
Pinsa Romana
What is Pinsa? It’s the next generation of pizza made with a blend of sourdough, rice, soy and wheat flour. Imported directly from Rome it is GMO free, low in fat and calories, giving it a mouth watering aroma and it is easy to digest. We are proud to be Canada’s first certified Pinsaria.
MARGHERITA JOE
Pinsa sauce, Fior di Latte, basil
JOE FRAZIER
Pinsa sauce, shredded mozzarella, pepperoni
SOPHIA LAUREN
Pinsa sauce, Fior di Latte, arugula, prosciutto, Parmigiano, balsamic glaze
JOE MONTANNA
Pinsa sauce, house meatballs, pepperoni, Calabrian chiles, mozzarella
JOE THEISMAN
Basil pesto, roasted veggie mix, goat cheese, cherry tomatoes
ALOHA JOE
Pinsa sauce, prosciutto cotto, double smoked bacon, pineapple, mozzarella
JOE CARTER
Pinsa sauce, Fior de Latte, soppressata, caramelized onions, basil, Calabrian chiles, cherry tomatoes
JOE WALSH
Basil pesto base, chicken, mushrooms, arugula, balsamic glaze
