MENU

SIGNATURE COCKTAILS

SPRITZSICLE
20.
Italian Aperitivo and prosecco with a Campari Grapefruit Mint popsicle
ASIAN PEAR BELLINI
16.
prosecco, Asian pear puree, candied pear slice
THAI BASIL MOJITO
16.
white rum, fresh Thai basil leaves, fresh lime, cane syrup
MANNY'S MARGARTIA
17.
Tequila Blanco infused with pink peppercorn & juniper berries, orange liqueur, agave nectar, fresh lime juice, citrus volcanic salt
ESPRESSO MARTINI
18.
Grey Goose, vanilla liqueur, coffee liquor, freshly brewed espresso
POLANCO
18.
Mezcal Joven, French aromatized wine, honey Scotch liqueur, grapefruit oil
SMOKED BOULEVARDIER
18.
Bourbon, bitter orange liqueur, Amaro all infused with saffron & barrel age, smoked with cherry wood

Executive Mixologist Manuel Contreras Palma

VODKA

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

PROSECCO

HI! PROSECCO, NV
65.

NON-VINTAGE CHAMPAGNE

MOËT & CHANDON BRUT IMPERIAL (375 ML)
110.
NV
MOËT & CHANDON BRUT IMPERIAL MAGNUM
220.
NV
MOËT & CHANDON "NECTAR" IMPERIAL
250.
NV
ARMAND DE BRIGNAC ACE OF SPADES BRUT GOLD
750.
NV
VEUVE CLIQUOT PONSARDIN BRUT (375 ML)
120.
NV
VEUVE CLICQUOT PONSARDIN BRUT
230.
NV
RUINART BLANC DE BLANCS BRUT
300.
NV
PIPER-HEIDSIEK BRUT MAGNUM
350.
NV

ROSÉ CHAMPAGNE

CLICQUOT PONSARDIN BRUT ROSE, NV
250.
LAURENT-PERRIER BRUT ROSE, NV
320.
MOËT & CHANDON BRUT ROSE, NV
240.

VINTAGE CHAMPAGNE

ROBERT MONCUIT “LES CHETILLONS”,LE MESNIL-SUR-OGER” 2008 (MAG)
350.
DOM PÉRIGNON BRUT, VINTAGE 2008
575.
CRISTAL BRUT, VINTAGE 2008
820.
PIPER-HEIDSIEK, “RARE”, VINTAGE 2002
590.

TEQUILA

TROMBA BLANCO
260.
PATRON SILVER
360.
PATRON REPOSADO
400.
PATRON AÑEJO
420.
CLASE AZUL REPOSADO 500ML
380.
CLASE AZUL REPOSADO 1L
720.
CLASE AZUL ULTRA AÑEJO
5900.

GIN

BOMBAY SAPPHIRE
240.
HENDRICKS
280.

SCOTCH

JOHNNIE WALKER BLACK
280.
GLENLIVET 12 YEAR
290.
BRUICHLADDICH "CLASSIC LADDIE"
350.
OBAN 14 YEAR
390.
JOHNNIE WALKER BLUE
690.
LAGAVULIN 16 YEAR
420.

RUM

BACARDI SUPERIOR
200.
BACARDI SPICED RUM
200.
BACARDI BLACK RUM
200.
BACARDI 8 YEAR
220.
EL DORADO 12YR
230.

WHISKEY

CANADIAN CLUB
200.
CROWN ROYAL
250.
EZRA BROOKS BOURBON
200.
JACK DANIELS
240.
JAMESON
240.

COGNAC

REMY MARTIN VSOP
360.
REMY MARTIN XO
680.
HENNESSY VS (375 ML)
190.
HENNESSY VSOP
480.
HENNESSY XO
690.

BEER

FIVE PACK - REGULAR CANS
50.
Heineken
FIVE PACK - TALL CANS
65.
Sol, Stiegl Radler, Brickworks 1904 Cider

NON-ALCOHOLIC

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

Executive Mixologist Manuel Contreras Palma

BUBBLES

PARES BALTA BRUT CAVA
14/5oz. 60/BTL
Penedes, Spain, NV
SANTOME "SANTHOMAS" BRUT ROSÉ
15/5oz. 65/BTL
Veneto, Italy, NV

ROSÉ

CARLOS BASSO, "DOS FINCAS" MALBEC ROSÉ
15/5oz. 22/9oz. 70/BTL.
Mendoza, Argentina, 2018
SCARPETTA, FRICO ROSATO
14/5oz. 20/9oz. 60/BTL.
Toscana, Italy, 2018

WHITE

NAUTILUS, SAUVIGNON BLANC
17/5oz. 25/9oz. 80/BTL.
Marlborough, New Zealand, 2019
ANTICA VIGNA, PINOT GRIGIO
15/5oz. 21/9oz. 65/BTL.
Delle-Venezie, Italy, 2018
MURPHY GOODE, CHARDONNAY
18/5oz. 27/9oz. 85/BTL.
California, USA, 2018

RED

CASALBOSCO CHIANTI
15/5oz. 20/9oz. 60/BTL.
Chianti, Italy, 2017
CUVEE JEAN-PAUL “ROUGE” GRENACHE/SYRAH
14/5oz. 19/9oz. 55/BTL.
Southern Rhone, France, 2018
BLAZON, CABERNET SAUVIGNON
18/5oz. 25/9oz. 95/BTL.
Lodi, USA, 2017
BLACKHOUSE, PINOT NOIR
16/5oz. 21/9oz. 70/BTL.
California, USA, 2018

Executive Mixologist Manuel Contreras Palma

PROSECCO

HI! PROSECCO
65.
NV

NON-VINTAGE CHAMPAGNE

MOËT & CHANDON BRUT IMPERIAL (375 ML)
110.
NV
MOËT & CHANDON BRUT IMPERIAL
220.
NV, MAGNUM
MOËT & CHANDON “NECTAR” IMPERIAL
250.
NV
ARMAND DE BRIGNAC "ACE OF SPADES" BRUT GOLD
750.
NV
VEUVE CLICQUOT PONSARDIN BRUT (375 ML)
120.
NV
VEUVE CLICQUOT PONSARDIN BRUT
230.
NV
RUINART BLANC DE BLANCS BRUT
300.
NV
PIPER-HEIDSIEK BRUT
350.
NV, MAGNUM

ROSÉ CHAMPAGNE

VEUVE CLICQUOT PONSARDIN BRUT ROSE
250
NV
LAURENT-PERRIER BRUT ROSÉ
320
MOET & CHANDON BRUT ROSÉ
240.

VINTAGE CHAMPAGNE

ROBERT MONCUIT “LES CHETILLONS”,LE MESNIL-SUR-OGER” 2008 (MAG)
350.
DOM PÉRIGNON BRUT, VINTAGE 2008
575.
CRISTAL BRUT, VINTAGE 2008
820.
PIPER-HEIDSIEK, “RARE”, VINTAGE 2002
590.

WHITE WINE

CHARDONNAY

SANTOME
65.
Veneto, Italy, 2017
LA CREMA
85.
Sonoma Coast, USA, 2018
JULIEN BROCARD “LA BOISSONNEUSE”
140.
Chablis, Burgundy, France, 2018
CHATEAU MONTELENA
225.
Napa Valley, USA, 2017

RIESLING

SELBECH “SAAR” KABINETT
85.
Mosel, Germany, 2018

SAUVIGNON BLANC

DOMAINE DELAPORTE
120.
Sancerre, Loire Valley, France, 2017

PINOT GRIGIO

CANTINA ANDRIANO
75.
Alto Adige, Italy, 2019

OTHER WHITE VARIETALS

GRAVNER, RIBOLLA GIALLA
350.
Friuli-Venezia-Giulia, Italy, 2007

RED WINE

CABERNET SAUVIGNON/ FRANC & BLENDS

CLIFF LEDE
300.
Stags Leap District, Napa Valley, USA, 2017
MURPHY GOODE
75.
California, USA, 2017
CAKEBREAD CELLARS
360.
Napa Valley, USA, 2017
BOND ESTATE "ST. PLURIBUS"
1500.
Napa Valley, USA, 2010
STAG LEAPS WINERY
175.
Napa Valley, USA, 2016
CHÂTEAU LEOVILLE POYFERRE
580.
Saint-Julien, Bordeaux, France, 2001
CHÂTEAU LEOVILLE POYFERRE (MAGNUM)
1100.
Saint-Julien, Bordeaux, France, 2001
CHÂTEAU PICHON BARON "LES TOURELLES DE LONGUEVILLE"
260.
Pauillac, Bordeaux, France, 2010

PINOT NOIR

OPAWA
80.
Marlborough, New Zealand, 2017
LA CREMA
95.
Sonoma Coast, USA, 2018

MALBEC

CATENA “VISTA FLORES”
80.
Mendoza, Argentina, 2017

TEMPRANILLO

EL COTO MAYOR “CRIANZA”
70.
Rioja, Spain 2016

NEBBIOLO

ELLENA GIUSEPPE “ASCHERI”
185.
La Morra, Barolo, Italy, 2011

SHIRAZ / SYRAH & RHÔNE VARIETALS

PATRICK JASMIN CÔTE-RÔTIE AOC
165.
Côte-Rôte, Rhone, France, 2014

SANGIOVESE & BLENDS

RODOLFO COSINI “IL POGGIOLO” DOCG
200.
Brunello Di Montalcino, Italy, 2012
FATTORIA DI LUIANO CHIANTI CLASSICO RISERVA DOCG
140.
Chianti Classico, Italy, 2016

CORVINA & BLENDS

NOVAIA “CORTE VAONA” AMARONE DELLA VALPOLICELLA DOCG
155.
Amarone Della Valpolicella, Italy, 2013
HAUSTOR AMARONE DELLA VALPOLICELLA DOCG
180.
Amarone Della Valpolicella, Italy, 2014

OTHER RED VARIETALS

OLD ZIN WINES, “OLD VINES” ZINFANDEL
85.
Lodi, USA, 2017
FOSSO CORNO “ORSUS” MONTEPULCIANO
95.
Abruzzo, Italy, 2016
CHARLES MELTON “NINE POPES” GRENACHE BLEND
185.
Barossa Valley, Australia, 2012
OCCHIPINTI "SP68" NERO D'AVOLA, FRAPPATO (MAGNUM)
200.
Sicily, Italy, 2015
GRAVNER “BREG ROSSO” PRUGNOLO
450.
Friuli-Venezia-Giulia, Italy, 2004

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

DESSERT WINE

CHÂTEAU SUDUIRAUT 375 ML
105.
Sauternes, Bordeaux, France, 2013

AMARO

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

SHERRY

LUSTAU AMONTILLADO
14/2oz.
OXFORD 1.970 PEDRO XIMÉNEZ
14/2oz.

Executive Mixologist Manuel Contreras Palma

BEER

HEINIKEN
10. 50/5 Pack
SOL
13. 65/5 Pack
BLANCHE DE CHAMBLY
13. 65/5 Pack
STIEGL RADLER
13. 65/5 Pack
BRICKWORKS 1904 CIDER
13. 65/5 Pack

Executive Mixologist Manuel Contreras Palma

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
SHISO PEARL OYSTERS
24.
6 east coast oysters, shiso pearls, micro shiso served with yuzu mignonette
KALE SLAW
14.
shredded Lacinato kale, red cabbage & carrots, pickled burdock root, crispy onions, pine nuts, yuzu sesame vinaigrette (vegan)
VOLCANIC SALT EDAMAME
8.
steamed edamame tossed in volcanic salt, topped with togarashi (vegan)
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 (vegan)
LAVELLE SIGNATURE CAESAR SALAD
19.
romaine lettuce, crispy Serrano ham, kimchi panko, Parmigiano Reggiano, kimchi powder, togarashi, miso & goat cheese Caesar dressing (contains pork)

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 (vegetarian)
SPICY ROCK SHRIMP
22.
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
DASHI SOY SHORT RIB TACOS
20.
braised short ribs, yakiniku sauce, pickled onions, fresh jalapeño, yuzu guacamole, micro cilantro & shiso salsa
PORK BELLY SKEWERS (3)
15.
ginger & jalapeño braised pork belly with spicy miso kimchi glaze, jalapeño salsa (contains pork)
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)
22.
wasabi chimichurri, toasted black sesame seeds, shiso leaves
LAVELLE SIGNATURE TRUFFLE FRIES
12.
shoestring fries, parmesan, chives, parsley, truffle oil served with garlic aioli (vegetarian)

Executive Chef Daniel Ken

GREEN DRAGON
17.
avocado, yuzu aioli, salmon, masago caviar (8pcs)
SPICY TUNA
16.
chives, spicy mayo, tempura bits (8pcs)
SPICY SALMON
14.
chives, spicy mayo, tempura bits (8pcs)
SHRIMP TEMPURA
15.
avocado, spicy mayo (8pcs)
TOFU JALAPEÑO
15.
avocado, cucumber, jalapeño aioli, micro cilantro (8pcs) (vegan)
TURBO NINJA
22.
spicy rock shrimp tempura, tuna, spicy mayo & tempura bits (8pcs)

Executive Chef Daniel Ken

JAPANESE ALL DAY BREAKFAST
26.
panko pork belly sandwich with tonkatsu sauce, scrambled eggs, truffle fries (contains pork)
TOFU VEGGIE MOQUECA
25.
tofu chunks, zucchini, eggplant, shitake mushrooms, onions, jalapeño, seasonal vegetables, in yuzu, coconut, kombu, & achiote dashi (vegan)
STEAK & FRITES
42.
8 oz US prime striploin, truffle fries, served with choice of sauce: sudachi ranch, balsamic teriyaki, wasabi chimichurri or red anticucho
WAGYU MAC BURGER
27.
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 (vegetarian) or berry & thyme (vegan) dip
TEMPURA BANANA SPLIT
16.
panko battered banana, chocolate almond flour brownie, vanilla bean ice cream, salted dulce de leche drizzle (vegetarian)
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

Lovelle-o-Gram

Since the pandemic rules don’t let you walk around, send your favourite table a drink instead!
LAVELLE SIGNATURE SHOT
8.
vodka, watermleon, lemon
HI! BRUT PROSECCO
65.

Executive Mixologist Manuel Contreras Palma

CHARGELLO

30 MINUTE PHONE CHARGE
10.

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”.