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Oro Restaurant

ORO Restaurant
45-47 Elm Street
Toronto, Ontario, M5G 1H1 Canada
Telephone. 416 597-0155

Fax. 416 597-2819
Email. info@ororestaurant.com
Website. ororestaurant.com
Proprietors.
Connie and Domenico Ciccocioppo
Executive Chef:
Dario Tomaselli
 

“Let us count the ways this underrated Mediterranean restaurant is a masterpiece.” Zagat Survey, 2002,’03,’04

Best of Award of Excellence Wine Spectator 2004 – ’05

2003 - 4 Cuvée Award of Distinction for Excellence & Innovation,
Ontario Wines Representation

An extensive wine list of approachable wines from around the world
AND a collection of verticals and rare wines

Three and half Stars (Out of Four) for Food, Ambiance, Service Toronto Life magazine, September 2005

 
2001 Gold Medal of Excellence Academy of Italian Cuisine

“Top 10 Restaurant of 2003.” Toronto.com
“Dario Tomaselli funkifies fine food…The chef with the movie star looks and the magician’s hands are in full control.” One of Toronto’s Top 3 Chefs. Jurgen Gothe, NUVO Magazine, 2003

“The chef, Dario Tomaselli, is an imaginative and gracious talent.” Jacob Richler, The National Post, 2003

“Like a fine wine, ORO gets better with age…the food doesn’t get much better than this.” Toronto.com, 2003

Audience Top 10 in “Best of T.O.” and “Toronto’s Favourite Restaurants” Toronto.com and Patron’s Pick, 2003

“ORO is breathtaking, but its main attraction is the food…” WHERE Magazine, 2002

“Miracle on Elm Street…ORO, one of the rare posh Toronto restaurants open for lunch, offers a daring menu that succeeds… I look forward to going back.” Jacob Richler, The National Post, 2002

“ORO is a priceless find for people looking for cuisine with character and a restaurant with soul.” Melissa Valledor, NexChange, 2001

Dario Tomaselli “…can cook circles around nine out of 10 Toronto chefs.” Joanne Kates, The Globe and Mail, 2000
ORO “… is to food what Ferrari is to cars: Sleek, clean and drop-dead gorgeous.” One of Canada’s 10 Best Restaurants. Joanne Kates, The Globe and Mail, 1997

“A ‘must-see’ when in Toronto.” Food & Wine Magazine, 1997


 

Dinner Menu



APPETIZER
 
DAILY SOUP  
SALUMI BOARD $17.95
  A selection of house cured & Niagara meats with homemade pickles & preserves  
GRILLED CIABATTA PANZANELLA $18.95
  Grilled bread salad with chorizo, buffalo mozzarella, variegated cherry tomatoes and a roasted garlic balsamic vinaigrette  
ARUGULA SALAD $14.95
  Preserved mushroom, marinated artichokes, caper berries, roasted garlic, Grana Padano and Sherry vinaigrette  
GRILLED ROMAINE $14.95
  Preserved mushroom, marinated artichokes, caper berries, roasted garlic, Grana Padano and Sherry vinaigrette  
BABY SPINACH SALAD $14.95
  With avocado, quail egg, cherry tomatoes and buttermilk dressing  
SWEET BABY SHRIMP $17.95
  Garlic butter sauce, variegated cherry tomato, scallion and double smoked bacon hollandaise  
CRISPY CALAMARI $16.95
  Lightly battered calamari with house apple slaw, spiced chorizo and roasted vegetable puree  
WINTER HERB GNUDI (NAKED RAVIOLI) $15.95
  Braised rabbit with roasted winter vegetables, woodland mushroom, and crisp sage  

PASTA
 
RICOTTA GNOCCHI $24.95
  Double smoked bacon, fresh Ontario mushrooms, brussel sprouts and Grana Padano  
HOUSE MADE SAUSAGE TAGLIATELLE $22.95
  Nagano pork sausage, chimichurri, roasted peppers and fresh herbs  
BAKED PENNE $22.95
  A four-nut ragout, buffalo mozzarella and fresh herb  

MAIN COURSE
 
SEARED SEA SCALLOPS $34.95
  Forbidden black rice with coconut milk, chives, grilled corn and red pepper  
ARCTIC CHAR $34.95
  Braised red pearl onion, celery, baby fingerling potatoes and horseradish tomato fricassee  
GRILLED RED SNAPPER $36.95
  Zucchini, eggplant, cherry tomato, chorizo, oregano and Serrano chilli ragout  
VENISON LIVER $29.95
  Caramelized onion, heirloom beets, woodland mushrooms, wilted arugula, chives and sun choke fritters  
YOGOURT MARINATED QUEBEC ARTISANAL CHICKEN $29.95
  Fregola, feta, Moroccan olives, oven dried tomato, wilted spinach and fresh herbs  
VENISON LOIN $36.95
  Grainy mustard spaetzle, brussel sprouts, cauliflower puree, blackberry compote, and juniper scented natural reduction  
LAMB LOIN $39.95
  Fresh Ontario mushroom fontina cheese risotto, thyme and blistered cherry tomato  
BEEF RIBEYE $39.95
  60 day dry aged, horseradish bacon smashed potato, scallion, chives and honey mushroom  

Desserts
 
TIRAMISU PANNA COTTA $12.95
  Marsalad mascarpone, almond, cocoa and sugar crunch. Magnotta Vidal Icewine 2007, Ontario  
CHOCOLATE TORTE $12.95
  Dolce pecan ice-cream. Mas Amiel Vin Doux Naturel 6 years old, Maury, France  
BLOOD ORANGE TRIFLE $12.95
  Fresh blood orange curd, clove cream and house-made marshmallow. Cave Spring Indian Summer 2007, Niagara  
FRESH FRUIT & BERRIES $12.50
  Thirteenth Street 13 Below  
SELECTION OF ORO ICE CREAM & SORBET $11.95
CHEESE BOARD $18.00
  A selection of local & imported artisanal cheese with house-made preserves & crostini. Chateau Lamothe Guignard 2003, Sauternes


 

 

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