SIGNATURE COCKTAILS

SPRITZSICLE
20.
Aperol and prosecco with a Campari Grapefruit Mint popsicle
ASIAN PEAR BELLINI
16.
prosecco, Asian pear puree, candied pear slice
HIBISCUS ROSÉ SANGRIA
16.
rosé wine, hibiscus liqueur, Cocchi Rosa liqueur, fresh watermelon, lychee, lemon & orange
THAI BASIL MOJITO
16.
white rum, fresh Thai basil leaves, fresh lime, cane syrup

FROZEN COCKTAILS

DRAGON FRUIT FROSÉ
17.
rosé wine, elderflower liqueur, fresh dragon fruit, watermelon & lemon
PEACH SAKÉ SLURPEE
15.
momo peach sake, French herbal liqueur, passionfruit puree
VANILLA BEAÑA COLADA
18.
white rum, tequila blanco, vanilla bean infused coconut cream, fresh pineapple & lime
BLUE ISLAND MARGARITA
16.
tequila blanco, blue Curaçao, fresh lime, Mexican spicy citrus rim
SPIKED MANGO BUBBLE TEA
18.
gin, French chestnut liqueur, mango puree, green tea, tapioca bubbles

Executive Mixologist Manuel Contreras Palma

VODKA

GREY GOOSE
260.
GREY GOOSE FLAVOURS
260.
GREY GOOSE 1.5L
590.

CHAMPAGNE

MOËT & CHANDON
220.
MOËT & CHANDON ROSÉ
240.
VEUVE CLICQUOT
230.
VEUVE CLICQUOT ROSÉ
250.
DOM PERIGNON
575.
DOM PERIGNON ROSÉ
950.
CRISTAL BRUT VINTAGE
650.
ACE OF SPADES
750.

CHAMPAGNE

TROMBA BLANCO
260.
PATRON SILVER
360.
PATRON REPOSADO
400.
PATRON AÑEJO
420.
DON JULIO 1942
600.
CLASE AZUL PLATA
420.
CLASE AZUL REPOSADO 1L
690.
CLASE AZUL ULTRA AÑEJO
5900.

GIN

BOMBAY SAPPHIRE
240.
HENDRICKS
280.

SCOTCH

JOHNNIE WALKER BLACK
280.
GLENLIVET 12 YEAR
290.
JOHNNIE WALKER BLUE
690.
LAGAVULIN 16 YEAR
420.

RUM

BACARDI SUPERIOR
200.
BACARDI OAKHEART
200.
BACARDI 8 YEAR
220.
EL DORADO 12YR
230.

WHISKEY

CANADIAN CLUB
200.
CROWN ROYAL
250.
JACK DANIELS
240.
JAMESON
240.

COGNAC

REMY MARTIN VSOP
360.
REMY MARTIN XO
680.
HENNESSY VSOP
380.
HENNESSY XO
690.

BEER

FIVE PACK
50.

NON-ALCOHOLIC

RED BULL FIVE PACK
25.
EVIAN SMALL
6.
EVIAN LARGE
10.
BADOIT LARGE
10.

Executive Mixologist Zach Brincheski

BUBBLES

MAISON BRUT BUBBLES
14/5oz. 65/BTL
Italy, NV

ROSÉ

CHÂTEAU ROUBINE , LA VIE EN ROSE
18/5oz. 22/9oz. 90/BTL.
Côtes de Provence, France, 2017
SCARPETTA, FRICO ROSATO
14/5oz. 20/9oz. 60/BTL.
Toscana, Italy 2018
CARLOS BASSO, DOS FINCAS MALBEC ROSE
16/5oz. 22/9oz. 70/BTL.
Toscana, Italy 2018

WHITE

MOUNTAIN VIEW, CHARDONNAY
18/5oz. 26/9oz. 85/BTL.
Monterey County, USA
NAUTILUS, SAUVIGNON BLANC
17/5oz. 22/9oz. 80/BTL.
Marlborough, New Zealand
TENUTA SANTOME, PINOT GRIGIO
14/5oz. 18/9oz. 60/BTL.
Delle Venezie, Italy
CASA MARIOL, GRANACHE BLANC
15/5oz. 19/9oz. 75/BTL.
Terra Alta, Spain

RED

PENLEY ESTATE, CABERNET SAUVIGNON
17/5oz. 21/9oz. 85/BTL.
Ribera Del Jucar, 2015
BLACKHOUSE, PINOT NOIR
15/5oz. 19/9oz. 70/BTL.
California, USA
SCARPETA, FRICO ROSS0
14/5oz. 18/9oz. 65/BTL.
Toscana, Italy
EARTHWORKS, SHIRAZ/SYRAH
16/5oz. 20/9oz. 75/BTL.
Sonoma Coast, USA, 2016

Executive Mixologist Zach Brincheski

CHAMPAGNE & SPARKLING

MOET & CHANDON BRUT IMPERIAL
220.
NV
ARMAND DE BRIGNAC ACE OF SPADES BRUT GOLD
750.
VEUVE CLICQUOT PONSARDIN BRUT
230.
NV
PIPER-HEIDSIEK BRUT
480.
NV, MAGNUM
LUC BELAIRE RARE SPARKLING ROSÉ
200.
Provence
ROBERT MONCUIT LES CHETILLONS GRAND CRU
680.
Le Mesnil-Sur-Orger, Magnum
DOM PERIGNON, BRUT VINTAGE
575.
CRISTAL BRUT, VINTAGE
820
PIPER-HEIDSIEK, BRUT
590
2008

ROSÉ CHAMPAGNE

VEUVE CLICQUOT PONSARDIN BRUT
250
NV
LAURENT-PERRIER BRUT ROSÉ
320
LUC BELAIRE, RARE ROSÉ, PROVENCE
200.
BILLECART-SALMON
400.
MOET & CHANDON BRUT ROSÉ
240.
DOM PERIGNON BRUT
800.
Vintage

WHITE WINE

CHARDONNAY

LA CREMA
175.
Sonoma Coast, USA 2017
CHATEAU DE MIRANDE
85.
Malco-Village, France, 2015
TRUCHARD
80.
Los Carneros, Napa Valley, USA, 2017
CHATEAU MONTELENA
225.
Napa Valley, California, USA, 2016

RIESLING

RONCO DEL GELSO, SCHULZ
105.
Delle Venezie, Cormons, Italy, 2017

SAUVIGNON BLANC

CAVE DES VINS DE SANCERRE
95.
Duc De Tarente, Sancerre, France, 2017
DANIEL CHOTARD
90.
Crezancy-En-Sancerre, France, 2017

PINOT GRIGIO

RONCO DEL GELSO, SOT LIS RIVIS
95.
Delle Venezie, Cormons, Italy, 2017

OTHER WHITE VARIETALS

GRAVNER, RIBOLLA GIALLA
450.
Venezia Giulia, Italy, 2017
ARGIOLAS, VERMENTINO
75.
Costamolino, Sardegna, Italy, 2017
MICHELE SATTA, VIOGNIE
270.
Giovin Re, Tuscana, Italy, 2013
ZAHEL GOLDBERG, GRUNER VELTINER
95.
Wien, Australia, 2014
CONUMBRUM
65.
California, USA, 2015
CHATEAU SUDUIRAUT
105.
Sauternes, France, 2013

RED WINE

CABERNET SAUVIGNON/ FRANK & BLENDS

GROTH
260.
Napa Valley, Oakville, USA, 2013
FAUST (Magnum)
320.
Napa Valley, USA, 2014
PARCEL SERIES
85.
Maremma, Tuscany, Italy, 2011
BOND ESTATE
1500
St.Pluribus, Napa Valley, USA, 2012
O'Shaugnessy
400.
Mount Veeder, USA, 2012
CHATEAU LEOVILLE POYFERRE
580.
Saint-Julie, France, 2001
CHATEAU LEOVILLE POYFERRE (Magnum)
1450.
Saint-Julie, France, 2001

PINOT NOIR

DUTTON-GOLDFIELD
150.
Russian River Valley, USA, 2014
PEARCE PREDHOMME PREMIERE CUVEE
210.
Willamette Valley, USA, 2015

OTHER RED VARIETALS

OCCHIPINTI SP68, Magnum
200.
Nero, D'Alvoa, Italy, 2015

DESSERT WINE & DIGESTIFS

PORT

TAYLOR FLADGATE, 10-YEAR-OLD
10/2oz.
Duoro Valley, Portugal
TAYLOR FLADGATE, 20-YEAR-OLD
12/2oz.
Duoro Valley, Portugal
TAYLOR FLADGATE, 30-YEAR-OLD
14/2oz.
Duoro Valley, Portugal
TAYLOR FLADGATE, 40-YEAR-OLD
16/2oz.
Duoro Valley, Portugal

AMARO

AMARO DELL'ERBO
12/1oz.
FERNET BRANCA
9/1oz.
NONINO QUINTESSENTLA
9/1oz.
MONTENEGRO
9/1oz.
RINOMATO
5/1oz.
AVERNA
9/1oz.
DISARONNO ORIGINALE
9/1oz.

SHERRY

FINO BULERIA
14/2oz.
AMONTILLADO
14/2oz.
OXFORD 1.970 PEDRO XIMENEZ
14/2oz.

Executive Mixologist Zach Brincheski

SALMON TATAKI
22.
thin sliced salmon, yuzu truffle ponzu, jalapeño
WATERMELON CEVICHE
24.
tuna, salmon, house-made yuzu pickles, cucumber, shallots, pickles, wasabi peas, shiso, ponzu granita served with plantain chips
LOBSTER TACOS (4)
22.
shredded lobster, sweet corn, Kewpie mayo, masago caviar, micro cilantro, wonton shell
SHISO PEARL OYSTERS
24.
6 east coast oysters, shiso pearls, micro shiso served with yuzu mignonette
VOLCANIC SALT EDAMAME
7.
steamed edamame tossed in volcanic salt, topped with togarashi
GREEN SMOOTHIE BOWL
16.
avocado, banana, spinach, coconut milk, steel-cut oats & maple syrup smoothie topped with crunchy granola, chia seeds, hemp hearts, unsweetened shredded coconut and chopped fruit of the day
LAVELLE SIGNATURE CAESAR SALAD
19.
romaine lettuce, crispy Serrano ham, kimchi panko, Parmigiano Reggiano, kimchi powder, togarashi, miso & goat cheese Caesar dressing
KALE SLAW
14.
shredded Lacinato kale, red cabbage & carrots, pickled burdock root, crispy onions, pine nuts, yuzu sesame vinaigrette

Executive Chef Daniel Ken

CHEF’S TASTING MENUS

7 COURSE TASTING MENU   99.

Wine parings starting from 55.

10 COURSE TASTING MENU   129.

Wine parings starting from 65.

15 COURSE TASTING MENU   189.

Wine parings starting from 80.

Dietary restrictions can be accommodated
Vegan option is available with 48 hrs notice
Vegetarian options available

PROVENANCE

Fogo Island NF or Organic Ocean, BC

Ocean Wise Certified

Burton Meat / Schaus Farm, ON

Bespoke Butchers / Linton Pasture Pork, ON

Beverly Creek, ON

Cheese Boutique, ON

GRILLED SHISHITO PEPPERS
16.
with saké butter and katsuobushi
SPICY ROCK SHRIMP
20.
tempura battered rock shrimp tossed in spicy Japanese mayo aioli
CHICKEN KARAAGE
16.
ginger and saké marinated & battered chicken bites, ketchup powder served with sudachi ranch
PORK BELLY SKEWERS (3)
15.
ginger & jalapeño braised pork belly with spicy miso kimchi glaze, jalapeño salsa
WAGYU MAC SLIDERS (6)
32.
US Wagyu beef patty, cheddar cheese, house-made yuzu pickles, toasted black sesame, diced sweet onion, Lavelle secret sauce
GRILLED OCTOPUS SKEWERS (2)
20.
wasabi chimichurri, toasted black sesame seeds, shiso leaves
LAVELLE SIGNATURE TRUFFLE FRIES
12.
shoestring fries, parmesan, chives, parsley, truffle oil served with garlic aioli

Executive Chef Daniel Ken

GREEN DRAGON
16.
avocado, yuzu aioli, salmon, masago caviar
SPICY TUNA
16.
chives, spicy mayo, tempura bits
SPICY SALMON
14.
chives, spicy mayo, tempura bits
SHRIMP TEMPURA
15.
avocado, spicy mayo
TOFU JALAPEÑO
15.
avocado, cucumber, jalapeño aioli, micro cilantro
TURBO NINJA
22.
spicy rock shrimp tempura, tuna, spicy mayo & tempura bits

Executive Chef Daniel Ken

JAPANESE ALL DAY BREAKFAST
26.
panko pork belly sandwich with tonkatsu sauce, scrambled eggs, truffle fries
TOFU VEGGIE MOQUECA
25.
tofu chunks, zucchini, eggplant, shitake mushrooms, onions, jalapeño, seasonal vegetables, in yuzu, coconut, kombu, & achiote dashi
STEAK & FRITES
39.
8 oz US prime striploin, truffle fries, served with choice of sauce: sudachi ranch, balsamic teriyaki, wasabi chimichurri or red anticucho
WAGYU MAC BURGER
25.
US Wagyu beef patty, cheddar cheese, house-made yuzu pickles, toasted black sesame, diced sweet onion, Lavelle secret sauce, served with truffle fries
SHIO KOJI BRANZINO
42.
shio koji marinated and deboned whole branzino, shiso tomato salsa served with wasabi chimichurri & grilled lemon
AJÍ PANCA CHICKEN
32.
Peruvian spice marinated chicken thighs, yuzu quinoa tabbouleh, crispy rice vermicelli, yellow & red anticucho sauce

Executive Chef Daniel Ken

TROPICAL FRUIT SKEWERS (2)
10.
seasonal fruits rolled in chipotle toasted coconut served with choice of dip; matcha parfait or berry & thyme (vegan) dip
TEMPURA BANANA SPLIT
15.
panko battered banana, chocolate almond flour brownie, vanilla bean ice cream, salted dulce de leche drizzle
GOURMET POPSICLES BY THE POP STAND TORONTO (non alcoholic)
6.
Basil Lime (Vegan), Coconut cinnamon (Vegan), Raspberries & Cream
GOURMET POPSICLES BY THE POP STAND TORONTO (alcoholic)
10.
Salted Caramel Affogato & Bailey's, Campari Grapefruit Mint (Vegan), Tequila Blue Lemonade - (Vegan)

Executive Chef Daniel Ken

SIDES

AVOCADO
3.
HAM
5.
TOAST WITH PRESERVE & BUTTER
5.
TWO EGGS ANY STYLE
6.

Executive Chef Daniel Ken

Born in São Paulo, Brazil, Daniel Ken Miyamoto practically grew up in the kitchen. His grandmother and father were both Japanese immigrants and decorated sushi chefs who opened the first sushi resturant in São Paulo.

Daniel started helping in the kitchen and learning the trade until he moved into an Executive Chef role in many upscale establishments across the globe, including Canada, Italy, Uruguay, Japan, Quatar and Brazil. He is best known in Toronto for leading the culinary team at Blowfish for 3 years.

His style of cuisine is Yoshoku, which is a new Japanese cuisine with a twist of West-East ingridents. Some would call it “Japanese Fuision”.

Executive Mixoligst Zach Brincheski

Born and raised in Winnipeg, Zach attended post secondary for Business Administration and began working at Earls. He stayed with the company for 6 years as Bar & Lounge Manager.

He moved to Toronto shortly thereafter and helped develop cocktail programs at Lee Restaurant and at Drake Mini Bar before starting at Lavelle in 2018.