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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Dinner
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
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
J A M Ó N S E R R A N O & P R O S C U I T T O
manchego crackers, housemade
fennel salad 16 membrillo, green olive &
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
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 W H O L E S A R D I N E S
green grape, pine nut & mint salad, sherry vinaigrette 12
G R I L L E D O C T O P U S
panzanella, italian tuna, arugula, crispy shallots,
parsley, chianti vinaigrette 16
PASTA
V E A L B R I S K E T R A V I O L I
traditional tomato sugo 15|24
R I C O T T A G N U D I
spinach, porcini-truffle broth,
king oyster mushrooms 13|21
T A G L I A T E L L E
lobster, scallop, grape tomato, basil,
olive oil & garlic 17|28
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 12|19
P A P P A R D E L L E
twelve hour braised wild boar ragu,
parmigiano reggiano 16|24
c h e f tawfik shehata
sous chef josh ashley
WHOLE FISH
We prepare a selection of whole fish differently each
evening; either on the grill, braised in the oven or
baked in a parchment paper bag known in italian as
‘al cartoccio’.
nightly vegetable accompaniment as well as a fennel,
almond & mint picada. Braised and baked preparations
are cooked and served together with their ingredients Grilled fish are served with a
B R A N Z I N O
known as mediterranean sea bass; mild sweet
flavour, somewhat flaky, delicate white flesh 33
O R A T A
a member of the porgy family, also known as
mediterranean sea bream; full flavour with
moderately firmer flesh 34
S N A P P E R
identified by their skin colour, this gulf coast
fish has generous, moist, soft textured flesh 35
S T R I P E D B A S S
an atlantic coastal fish recognized by its lateral
black lines; mild, sweet flavour 32
B L A C K B A S S
a freshwater lake fish; very lean and delicate
compared to sea bass or striped bass 34
main
O R G A N I C B . C . B L A C K C O D
herb & salt crust baked, roasted tomatoes, braised
rainbow swiss chard & roasted sunchokes 35
P A N S E A R E D O N T A R I O P I C K E R E L
green lentils, pancetta, parsley purée, crisp
potato ring 28
S E A R E D R A R E T U N A
chicpea flan, blood orange & almonds, shaved
tuna bottarga, green olive purée 36
N A T U R A L L Y R A I S E D C H I C K E N
roast breast & leg, spiced fig, housemade bacon,
caramelized winter squash & swiss chard 27
R O A S T E D O N T A R I O D U C K B R E A S T & B R A I S E D L E G
grilled organic potatoes, fennel, dandelion &
housemade bacon 32
L A M B S I R L O I N
cauliflower puree, cracked wheat, northern pecans,
parsley & pommegranate molasses 37
naturally raised beef from
kerr farms, ontario
Locally raised on pasture, finished on sweet ontario
corn, no hormones, antibiotics or animal by-products,
dry aged resulting in a rich, luxurious full flavour
8 o z T E N D E R L O I N
butternut squash gnocchi, swiss chard, pancetta &
parmigiano reggiano, grilled rapini, red wine jus 42
G R IL LE D RI BE YE
roasted cipollini onions, fingerlings,
sautéed beet greens, oxtail jus 10oz 44 14oz 50 18oz 56
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