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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.

Lunch 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

 

 

 

1010 GOURMET SANDWICHES


 

VEGETARIAN PANINI DELIGHT (available vegan friendly) 16
Portobello Schnitzel, roasted red peppers, sautéed spinach, asparagus and herb goat cheese

LOBSTER AND BLACK TRUFFLE FRITTATA 16
Rolled in Fresh herb crepe touched with basil and Asiago cheese

BLACKENED ATLANTIC SALMON 16
Cajun spiced, seared and served with roasted red peppers, bocconcini and Salsa Verde

NEW ZEALAND LAMB BURGER 16
Chef’s homemade 100% Lamb Burger with 1010 Tzatziki, pickled red onion, crisp romaine lettuce and heirloom tomato

 

Gourmet sandwiches served on Fresh Artisan Bun Choice of: Bistro Salad, Caesar Salad or Sweet Potato Fries
 

 

 

LUNCH PASTA SELECTIONS


 

PORTOBELLO & WILD MUSHROOM RAVIOLI 16
House made stuffed Ravioli sautéed with cremini mushrooms, red bell peppers and asparagus in a creamy gorgonzola and basil sauce

GRILLED VEGETABLE TAGLIATELLE 16
Portobello, bell peppers, zucchini, asparagus, baby spinach, goat cheese and fresh basil tossed in a roasted garlic and oil sauce

1010 ZUCCHINI RIBBONS 16
Sautéed zucchini, red bell peppers and sun dried tomato in pesto cream. No Pasta in this dish. (Also available vegan friendly)

RICOTTA & GOAT CHEESE GNOCCHI 18
House made ricotta and goat cheese Gnocchi, with a sauté of cremini mushrooms, asparagus and fresh basil tomato sauce

TIGER SHRIMP & CHORIZO LINGUINE 18
Grilled black tiger shrimp, chorizo sausage, sautéed spinach and mushrooms with sundried tomato in a roasted garlic olive oil

NOVA SCOTIA LOBSTER LINGUINE 18
Poached East Coast lobster claw and knuckle, sautéed wild mushrooms and spring leeks tossed in a Champagne cream sauce

TAGLIATELLE BOLOGNESE 18
Slow simmered chorizo, wild boar and beef tenderloin tossed with tagliatelle, fresh basil and tomato ragout

SEAFOOD TAGLIATELLE 19
Butter poached lobster, sea scallops and black tiger shrimp tossed with spinach and fresh basil in a Brandy rose sauce
 

 

All pastas can be substituted with Zucchini Ribbons or Risotto for Celiac (Gluten free) and Vegan Restrictions $2.50

 

 

 

LUNCH ENTRÉE SELECTIONS


 

1010 BISTRO QUICHE 15
Chef’s daily creation served aside 1010 Bistro salad

SEAFOOD CAESAR 16
Grilled black tiger shrimp and sea scallops atop 1010 Caesar Salad

IRISH ORGANIC SALMON 17
House blend of Chef’s five spices with passion fruit vinaigrette drizzle, accompanied by risotto and sautéed vegetables

FRESH FISH DU JOUR 17
Daily fresh fish, accompanied by risotto and sautéed vegetables

ORGANIC CHICKEN SALAD 17
Marinated, roasted Ontario chicken breast fanned on baby arugula salad with sautéed cremini mushrooms, grape tomato and toasted cashews, drizzled with Chef’s honey-lime mango dressing

MARYLAND BLUE CRAB SALAD 17
Blue Crab atop crisp Romaine lettuce, fresh avocado, tomato and English cucumber, finished with Chef’s mango & papaya dressing

NEW YORK STEAK SALAD 18
Grilled Prime Strip loin, fanned over baby arugula and tossed in a balsamic vinaigrette with crisp Portobello, bocconcini, fresh avocado and grape tomato

NORTHERN ONTARIO BISON SHORT RIBS 19
Slow braised, tender and intensely flavourful, aromatics, red wine, fresh herb bouquet and natural reduction , risotto, sautéed vegetables

 

 

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