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SIGNATURE COCKTAILS

MANNY'S MARGARITA
36.
Pink Peppercorn & Juniper Berries Infused Tequila Blanco, Orange Liqueur, Fresh Lime Juice, Agave Syrup & Citrus Salt
THAI BASIL MOJITO
36.
White Rum, Fresh Lime Juice, Cane Syrup, Thai Basil Leaves & Soda
WINTER SPICE SANGRIA
27.
Grenache wine, Sweet Vermouth, Port, Spiced Rum, Fresh Orange Juice, Fresh Pear Juice, Fresh Peach Juice, Fresh Lemon Juice & Winter Syrup
LOADED HOT CHOCOLATE
25.
Irish Whiskey Liqueur, whole milk, Cacao, Cinnamon, Roasted Marshmallows
WARM APPLE MULLED WINE
27.
Red Wine, Apple, lychee liqueur, Mandarin, Cloves, Cinnamon

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
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

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
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
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

SPICY ROCK SHRIMP
20.
tempura battered rock shrimp tossed in spicy Japanese mayo aioli
CHICKEN KAARAGE
16.
ginger and saké marinated & battered chicken bites, ketchup powder served with sudachi ranch
WAGYU MAC SLIDERS (6)
35.
US Wagyu beef patty, cheddar cheese, house-made yuzu pickles, toasted black sesame, diced sweet onion, Lavelle secret sauce
CRISY PORK GYOZA
16.
ground pork shoulder, Napa cabbage, garlic chives, with rustic tomato sauce and bacon reduction cream
LAVELLE SIGNATURE TRUFFLE FRIES
12.
shoestring fries, parmesan, chives, parsley, truffle oil served with garlic aioli (vegetarian)

Executive Chef Daniel Ken

GREEN DRAGON
16.
salmon, avocado, tempura bits, yuzu aioli, masago caviar
SPICY SALMON ROLL
15.
salmon, avocado, spicy mayo, tempura bits
CRISPY JALAPENO TOFU & AVOCADO ROLL
15.
avocado and cucumber maki topped with crispy tofu cubes and jalapeño aioli
SUPER TURBO ROCK SHRIMP ROLL
22.
spicy rock shrimp tempura, tuna, spicy mayo & tempura bits, 8 pcs
ABURI NIGRI SET
18.
Salmon & Tuna nigiri blowtorched with special sauce (6 pcs)
DOUBLE DOUBLE TEMPURA ROLL
15.
panko coated deep fried roll, shrimp tempura, kanikama, cucumber, cream cheese, red tobiko, soy glaze, spicy mayo (6 pcs)
LAVELLE WAGYU MAC ROLL
28.
wagyu beef, cream cheese, yuzu pickles, secret sauce, crispy shaved potato

Executive Chef Daniel Ken

SHIITAKE TRUFFLE ALFREDO
26.
fettucine pasta, miso shitake cream, truffle oil, Parmigiano Reggiano, crispy shitake mushrooms, chives
US PRIME STRIPLOIN
45.
8 oz Us Prime Striploin, with a side of truffle mashed potatoes & Asparagus OR our Signature Caesar Salad OR Truffle Fries. For an additional $6, substitute sides for sushi OR Mac n’ Cheese. Choice of sauce: Sudachi Ranch Sauce, Balsamic Teriyaki, Wasabi Chimichurri or red Anticucho.

*For an additional $6, substitute sides for sushi OR Mac n’ Cheese

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

Executive Chef Daniel Ken

PEANUT BUTTER & TEMPURA BANANA SPLIT
16.
banana tempura, peanut butter blondie, vanilla bean ice cream, salted dulce de leche drizzle, shiso
CHOCOLATE BERRY BOMB
14.
dark chocolate lava cake, Berry thyme sauce, vanilla bean ice cream
LITTY COTTON CANDY
16.
Table-side torched cotton candy, peanut butter blondie, mix of berries, vanilla ice cream
MARSHMALLOW S'MORES BONFIRE
10.
6 marshmallow skewers, graham cracker crumbs & chocolate Grenache for dipping, personal mini bonfire pit for roasting

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”.