Vertical Restaurant
100 King Street West
Toronto, Ontario M5X 1E1
416-214-2252 | phone
Hours of Operation
| Monday: | 11:30 am - 12:00 am | | Tuesday: | 11:30 am - 12:00 am | | Wednesday: | 11:30 am - 12:00 am | | Thursday: | 11:30 am - 12:00 am | | Friday: | 11:30 am - 12:00 am | | Saturday: | 5:00 pm - 10:00 pm | | Sunday: | Closed |
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Lunch
first
E S C A R O L E & R O A S T E D W I N T E R S Q U A S H S A L A D
red onions, toasted pumpkin seeds, cider vinaigrette 12
S P E C K & B R U S S E L S S P R O U T S A L A D
pecorino pepato, black pepper, cabernet vinaigrette 14
F R I S É E & W A T E R C R E S S G R E E N S
housemade goat’s cheese, hazelnuts, pomegranate molasses 14
R O A S T E D B E E T S & F E N N E L
pickled shallots, beet reduction, sherry vinaigrette 12
S E A R E D E A S T C O A S T S C A L L O P S
paprika & sherry marinated mushrooms, spicy chorizo 16
G R I L L E D O C T O P U S
panzanella, italian tuna, arugula,
chianti vinaigrette, crispy shallots & parsley 16
W I LD M US HR OO M SAL A D
b.c. hedgehog mushrooms, quail egg, truffle vinaigrette 15
G R I L L E D B O N E L E S S S A R D I N E S
green grape, pine nut & mint salad, sherry vinaigrette 12
J A M Ó N S E R R A N O & P R O S C U I T T O
manchego crackers,
fennel salad 16 membrillo, green olive &
pasta
V E A L B R I S K E T R A V I O L I
traditional tomato sugo 19
R I C O T T A G N U D I
spinach, porcini-truffle broth, oyster mushrooms 19
B U T T E R N U T S Q U A S H G N O C C H I
sage brown butter, swiss chard, hazelnuts 18
T A G L I A T E L L E
lobster, scallop, grape tomato, basil, olive oil & garlic 26
L I N G U I N E
clams, pancetta, lemon, chili & parsley 21
W H O L E W H E A T T O R T I G L I O N I
braised ontario rabbit, housemade bacon, king oyster
mushrooms, parmigiano reggiano 21
P A P P A R D E L L E
twelve hour braised wild boar ragu, parmigiano reggiano 21
main
1 0 o z K E R R F A R M S H A M B U R G E R
robiola bosina, spicy red pepper ketchup, kozlick’s
mustard, pickles, housemade potato chips 20
R O A S T E D O R G A N I C B . C . B L A C K C O D
lentils, salt cod, purple cabbage & fennel seed salad 28
G R I L L E D R A R E T U N A
golden & candy cane beets, sautéed beet greens,
almonds, pomegranate, aged sherry vinegar 28
R O AS TE D GR OU PE R
mussels, spanish paprika, olive oil crushed potatoes 26
N A T U R A L L Y R A I S E D C H I C K E N A L M A T T O N E
potato & chorizo, sautéed rapini, salsa rossa 23
B R A I S E D O N T A R I O P O R K & R O A S T E D R A C K
roasted squash, dates, chestnuts & herbs 25
T W I C E C O O K E D O N T A R I O D U C K L E G
saffron, chick pea & spinach stew 25
K E R R F A R M S O N T A R I O A N G U S S T R I P L O I N
roasted fingerling potatoes & king oyster mushrooms,
natural jus 10oz 34
c h e f tawfik shehata
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