8 3 5

Our Menu

For over thirteen years, 1010's talented, passionate team members have worked seamlessly to provide an unmatched dining experience. Known for unparalleled cuisine and service, the team at 1010 is dedicated to creating a most memorable occasion. Executive Chef, David Lewis and his team at 1010 Bistro take great care and passion with their cuisine to ensure all guests enjoy their flavourful and creative culinary experience. 1010 Cuisine Offering progressive cuisine at its finest, 1010 delivers fresh ingredients, bold creativity and artistic presentation.

Dinner Menu

1010 BISTRO APPETIZERS
 

SOUP DU JOUR (prepared daily) 9
 

1010 CAESAR SALAD 9
Hearts of romaine, herb croutons, crisp Hickory Smoked Bacon, Aged Asiago Cheese, tossed in our house-made creamy garlic Caesar dressing
 

BISTRO SALAD 9
Baby greens, grape tomato, orange segments, cucumber, radish, beet and carrot strings, drizzled with sundried tomato vinaigrette


POACHED BOSC PEAR SALAD 10
Baby arugula, spiced pecans, crumbled Quebec Blue cheese, tender Bosc pears tossed with Chef’s Empire Apple vinaigrette


CARAMELIZED WOOLWICH GOAT CHEESE 12
Woolwich goat cheese nestled on Portobello mushroom, roasted garlic, red pepper leaf, micro greens, balsamic syrup & mango puree


ROASTED ONTARIO BEET SALAD 13
Slow roasted red and golden Ontario beets, with Quebec Maple syrup infused Goat cheese and roasted cashews atop baby Arugula


HEIRLOOM TOMATO & BOCCONCINI SALAD 13
Sliced Heritage tomato and fresh bocconcini, balsamic reduction and touched with white truffle oil on baby greens


MARYLAND BLUE CRAB CAKES 14
Shallow fried with a trio of mango coulis, chipotle aioli, roasted red pepper puree and Pompadum wafer


GRILLED CALAMARI 14
Marinated and grilled, toasted sesame seeds, scallion and thyme aioli, lemon and extra virgin olive oil drizzle


 

 

 

PASTA SELECTIONS DINNER


 

1010 Zucchini Ribbons 24
Sautéed zucchini, red bell peppers, sundried tomato pesto cream. No Pasta in this dish.

Grilled Vegetable Tagliatelle 24
Portobello, bell peppers, zucchini, asparagus, baby spinach, goat cheese and fresh basil tossed in a roasted garlic and oil sauce

Portobello & Wild Mushroom Ravioli 26
House made stuffed Ravioli sautéed with cremini mushrooms, red bell peppers and asparagus in a creamy gorgonzola and basil sauce

Ricotta Gnocchi 26
House made ricotta and goat cheese Gnocchi, with a sauté of cremini mushrooms, asparagus and fresh basil tomato sauce

Tagliatelle Bolognese 27
Slow simmered chorizo, wild boar and beef tenderloin tossed with tagliatelle, fresh basil and tomato ragout

Nova Scotia Lobster Linguini 27
Poached East Coast lobster claw and knuckle, sautéed wild mushrooms and spring leeks tossed in a Champagne cream sauce

Tiger Shrimp & Chorizo Linguini 27
Grilled black tiger shrimp, chorizo sausage, sautéed spinach and mushrooms with sundried tomato in a roasted garlic olive oil

Seafood Tagliatelle 27
Butter poached lobster, sea scallops and black tiger shrimp tossed with spinach and fresh basil in a Brandy rose sauce

 

 

 

ENTRÉE SELECTION


 

Organic Chicken Breast Supreme 28
Marinated and roasted savoury Ontario Chicken Breast, finished with a red currant reduction. Served with potato and seasonal vegetable sauté

Irish Organic Salmon 28
House blend of Chef’s five spices, pan seared with Passion Fruit infused vinaigrette finish. Served aside risotto and sautéed vegetables

Wild Australian Sea Bass 34
Oven roasted with Pommery mustard, roasted garlic and ginger crust. Accompanied by risotto and sautéed seasonal vegetables

Northern Ontario Bison Short Ribs 36
Slow braised, tender and intensely flavourful, with aromatics, red wine, fresh herb bouquet and natural reduction, potato and sautéed vegetables

New Zealand Lamb Rack 36
Pan roasted medium rare, prepared with a Calimyrna Fig and Port wine reduction. Served alongside potato and vegetables

New Zealand Venison Rack 39
Oven roasted medium rare, Cardamom dusted, Smoked Paprika and Chianti jus. Accompanied aside potato and sautéed vegetables

Ontario Bison Rib Eye 42
Seared to medium rare with Cedar Smoked cremini mushrooms and Brandy X.O. demi glace. Complimented with potato and vegetable sauté

 

 

All pastas can be substituted with Zucchini Ribbons or Risotto for Celiac (Gluten free) and Vegan Restrictions $2.50
Entire Menu Available for Take Out & Pre-Ordering Available for Express Lunch
1010 Bistro is a Peanut Sensitive Environment 1010 Bistro is a Celiac, Vegan & Allergy Friendly Restaurant
Please ensure to mention All Allergies & Restrictions to your Server so we can accommodate accordingly
All Prices are subject to applicable taxes and may change without notice